| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food Science and Technology | ZTB305 | 5. Semester | 3 + 0 | 3.0 | 3.0 |
| Prerequisite Courses | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Assoc. Prof. Dr. Emine AYDIN |
| Instructor(s) |
Emine AYDIN |
| Assistants | |
| Goals | It is aimed to teaching the basic nutrients and their compositions, production technologies of various foods |
| Course Content | Macro and micro components of foodstuffs, food safety and food additives, basic processes applied in the food industry, fruit and vegetable production technology, milk and dairy products technology, cereal technology, sugar technology, meat and meat products technology, wine and vinegar technology, tableware olive technology, oil technology |
| Learning Outcomes |
- Knowing the properties and composition of foods - Knowing food protection methods - Having information about various food production methods - Having information about food additives and food safety - Having information about food industry. - Having information about food engineering |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | What is food? The relationship between agriculture and agro-industry in Turkey. Composition of foodstuffs: (Water). | Verbal Expression Visual Presentation |
| 2. Week | Composition of Foodstuffs: Macromolecules (nitrogenous substances, lipid, carbohydrates) | Verbal Expression Visual Presentation |
| 3. Week | Composition of Foodstuffs: Micromolecules (minerals, vitamins, enzymes, organic acids, colorants) | Verbal Expression Visual Presentation |
| 4. Week | Food safety and food additives | Verbal Expression Visual Presentation |
| 5. Week | Basic processes in the food industry (heating, cooling, drying, freezing, salting, irradiation, etc.) | Verbal Expression Visual Presentation |
| 6. Week | Fruit and Vegetable Processing Technology | Verbal Expression Visual Presentation |
| 7. Week | Milk and Dairy Products Technology | Verbal Expression Visual Presentation |
| 8. Week | Midterm Exam | Course Hours |
| 9. Week | Candy Technology | Visual Presentation Verbal Expression |
| 10. Week | Cereal Technology | Verbal Expression Visual Presentation |
| 11. Week | Meat and Meat Products Technology | Verbal Expression Visual Presentation |
| 12. Week | Wine and Vinegar Technology | Verbal Expression Visual Presentation |
| 13. Week | Table Olive Technology | Verbal Expression Visual Presentation |
| 14. Week | Oil Technology | Verbal Expression Visual Presentation |
| Akbulut, N., Karagözlü, C. 2012. Gıda Bilimi ve Teknolojisi. Sidas Medya Ltd. Şti. ISBN : 978-605-5267-01-8 Gülermat Matbaacılık. 283+X sf. İzmir. BULDUK, S. 2007. Gıda Teknolojisi. Detay Yayıncılık, 426 s. ERKMEN, O. 2010. Gıda Mikrobiyolojisi. Eflatun Yayınevi, 370 s. |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | Measurement Method |
|---|---|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 40,60 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 40,60 |
| PY3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 40,60 |
| PY4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 40,60 |
| PY5 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 40,60 |
| PY6 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 40,60 |
| PY7 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 40,60 |
| PY8 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 40,60 |
| PY9 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 40,60 |
| PY10 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 40,60 |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Midterm 1 | 1 | 10 | 10 |
| Homework 1 | 1 | 10 | 10 |
| Homework 2 | 1 | 1.5 | 1.5 |
| Final | 1 | 13 | 13 |
| Classroom Activities | 3 | 14 | 42 |
| Total Workload | 76.5 | ||
| ECTS Credit of the Course | 3.0 | ||
