Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD TECHNOLOGY | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | The aim of the programme is to run and manage production processes according to modern regulations and procedures in terms of quality, safety and marketing about foods. |
| Course Content | This course contains; Definition and history of food technology,General effects of technological processes on the quality of foods,Dairy and dairy products technology,Dairy and dairy products technology,Cereal technology,Meat and meat products technology,Meat and meat products technology,Fruit and vegetable processing technology,Preserving food with salt and spice,Preserving food with radiation,Preserving foods with freezing,Fermentation and foods,Food marketing system,General view on food production in Turkey. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the effect of technological processes on foods | 10, 13, 14, 16, 5, 9 | A, E |
| 2. Exemplifies the methods of processing foods | 10, 13, 14, 16, 5, 9 | A, E |
| 3. Explains storing techniques of foods | 10, 13, 14, 16, 5, 9 | A, E |
| 4. Discusses the effects of processed foods on health | 10, 13, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and history of food technology | Preparation of the related sources from the recommended sources |
| 2 | General effects of technological processes on the quality of foods | Preparation of the related sources from the recommended sources |
| 3 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 4 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 5 | Cereal technology | Preparation of the related sources from the recommended sources |
| 6 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 7 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 8 | Fruit and vegetable processing technology | Preparation of the related sources from the recommended sources |
| 9 | Preserving food with salt and spice | Preparation of the related sources from the recommended sources |
| 10 | Preserving food with radiation | Preparation of the related sources from the recommended sources |
| 11 | Preserving foods with freezing | Preparation of the related sources from the recommended sources |
| 12 | Fermentation and foods | Preparation of the related sources from the recommended sources |
| 13 | Food marketing system | Preparation of the related sources from the recommended sources |
| 14 | General view on food production in Turkey | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Bulduk S. Gıda Teknolojisi. Detay Yayıncılık, 2007. 2. Bilişli A. Gıda Teknolojisi. SİDAS, 2012. 3. Altan,A., 2003, Özel Gıdalar Teknolojisi, Çukurova Üni. Yayınları, Adana. 4. Prof. Dr. Necati Akbulut ve Doç. Dr Cem Karagözlü. Gıda Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 2011. 5. Scientific publications about the subjects. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 2 | 14 | 28 | |||
| Guided Problem Solving | 1 | 14 | 14 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 15 | 15 | |||
| General Exam | 1 | 15 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 72 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(72/30) | 2 | |||||
| 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 | - | Spring Semester | 2+0 | 2 | 2 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | The aim of the programme is to run and manage production processes according to modern regulations and procedures in terms of quality, safety and marketing about foods. |
| Course Content | This course contains; Definition and history of food technology,General effects of technological processes on the quality of foods,Dairy and dairy products technology,Dairy and dairy products technology,Cereal technology,Meat and meat products technology,Meat and meat products technology,Fruit and vegetable processing technology,Preserving food with salt and spice,Preserving food with radiation,Preserving foods with freezing,Fermentation and foods,Food marketing system,General view on food production in Turkey. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Evaluates the effect of technological processes on foods | 10, 13, 14, 16, 5, 9 | A, E |
| 2. Exemplifies the methods of processing foods | 10, 13, 14, 16, 5, 9 | A, E |
| 3. Explains storing techniques of foods | 10, 13, 14, 16, 5, 9 | A, E |
| 4. Discusses the effects of processed foods on health | 10, 13, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 13: Case Study Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition and history of food technology | Preparation of the related sources from the recommended sources |
| 2 | General effects of technological processes on the quality of foods | Preparation of the related sources from the recommended sources |
| 3 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 4 | Dairy and dairy products technology | Preparation of the related sources from the recommended sources |
| 5 | Cereal technology | Preparation of the related sources from the recommended sources |
| 6 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 7 | Meat and meat products technology | Preparation of the related sources from the recommended sources |
| 8 | Fruit and vegetable processing technology | Preparation of the related sources from the recommended sources |
| 9 | Preserving food with salt and spice | Preparation of the related sources from the recommended sources |
| 10 | Preserving food with radiation | Preparation of the related sources from the recommended sources |
| 11 | Preserving foods with freezing | Preparation of the related sources from the recommended sources |
| 12 | Fermentation and foods | Preparation of the related sources from the recommended sources |
| 13 | Food marketing system | Preparation of the related sources from the recommended sources |
| 14 | General view on food production in Turkey | Preparation of the related sources from the recommended sources |
| Resources |
| Lecture notes |
| 1. Bulduk S. Gıda Teknolojisi. Detay Yayıncılık, 2007. 2. Bilişli A. Gıda Teknolojisi. SİDAS, 2012. 3. Altan,A., 2003, Özel Gıdalar Teknolojisi, Çukurova Üni. Yayınları, Adana. 4. Prof. Dr. Necati Akbulut ve Doç. Dr Cem Karagözlü. Gıda Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 2011. 5. Scientific publications about the subjects. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |