The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods
Course Content
This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Knows the basic components that make up foods and their interactions with each other
10, 16, 9
Defines and explain the concepts of Food Technology.
16, 9
C
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies
16, 9
C
Choose the appropriate technique for processing various foods by understanding food preservation methods.
16, 9
C
Clearly identifies the factors causing the spoilage of foods
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
X
7
Designs menus within the framework of professional ethics and health principles.
X
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
X
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
7
4
28
Term Project
3
5
15
Presentation of Project / Seminar
6
5
30
Quiz
0
0
0
Midterm Exam
1
6
6
General Exam
1
7
7
Performance Task, Maintenance Plan
4
4
16
Total Workload(Hour)
144
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(144/30)
5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD TECHNOLOGY
GMS2116565
Fall Semester
3+0
3
5
Course Program
Çarşamba 12:45-13:30
Çarşamba 13:30-14:15
Çarşamba 14:30-15:15
Cumartesi 12:45-13:30
Cumartesi 13:30-14:15
Cumartesi 14:30-15:15
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Emine OLUM
Name of Lecturer(s)
Lect. Hilal ATA
Assistant(s)
Aim
The aim of this course is to equip students with the knowledge to participate in every stage of the food chain, from production to consumption. Also, the objective of this course is to train professionals with the knowledge and skills to enhance both the quality and economic aspects of foods
Course Content
This course contains; Importance of food technology ,Minimally processed foods, ultra processed foods ,Classification the food processing technologies,Heat treatments, pastorization, sterilization ,Food irradiation ,lowering water activity, salting, sugar addition,Canning Technology,Sous-vide technology,Fermentation technology ,Bear and wine technology ,Microwave technology.,Ultrasound technology,Low temperature applications.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Knows the basic components that make up foods and their interactions with each other
10, 16, 9
Defines and explain the concepts of Food Technology.
16, 9
C
Knows fundamental foods such as grains, vegetable oil, milk and dairy products, fruits and vegetables, meat, and meat products, as well as their processing technologies
16, 9
C
Choose the appropriate technique for processing various foods by understanding food preservation methods.
16, 9
C
Clearly identifies the factors causing the spoilage of foods
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
X
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
X
7
Designs menus within the framework of professional ethics and health principles.
X
8
Considers cooking as a chemical reaction.
X
9
Provides solutions to problems encountered in professional life.
X
10
Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11
Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
X
12
Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13
Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
X
14
Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.
