| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food Technology and Reliability | ZDF207 | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to face |
| Course Coordinator |
Assoc. Prof. Dr. Emine AYDIN |
| Instructors |
Emine AYDIN |
| Assistants | |
| Goals | The aim this course is to give basic information about chemical composition of foods, the processing and preservation methods of foods, lowering the nutritional loss and preparation for consumption |
| Course Content | Composition of foodstuffs and explaining the processing technology of olives, edible oil, milk and milk products, the production of cereals, fruit and vegetable processing, meat and meat products |
| Learning Outcomes |
- To understand and explain the basic food components and their nutritional impacts - To be aware of daily allowance limits and apprehend the digestion of each food components - To comprehend the food compositions and the influential factors on composition - To understand the processing and preservation technology of foods - To understand the safety and quality of foods |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Introduction to Food Technology | |
| 2. Week | Food Components: Macromolecules (nitrogenous compounds, lipids, carbohydrates) | |
| 3. Week | Food Components: Micromolecules (minerals, vitamins, enzymes, organic acids, colour pigments) | |
| 4. Week | Food Microbiology | |
| 5. Week | Table Olive Production Technology | |
| 6. Week | Edible Fat Production Technology and | |
| 7. Week | Milk and Dairy Products Technology | |
| 8. Week | Class Discussion and Midterm Exam | |
| 9. Week | Brewery Technology | |
| 10. Week | Vinegar Production Technology | |
| 11. Week | Cereal Products Processing Technology | |
| 12. Week | Meat and Meat Products Technology | |
| 13. Week | Fruit and Vegetable Processing Technology:Canning and Tomato Paste Production | |
| 14. Week | Fruit and Vegetable Processing Technology:Jam, Marmalade and Fruit Juice Production |
| GRAHAM, I. 2008. Food Technology. Evans Brothers,GRAHAM, I. 2008. Food Technology. Evans Brothers,48 p., TULL, A. 2002. Food Technology: An Introduction.Oxford University Press, 128 p., KILIÇ, O., 1990 Alkollü içkiler teknolojisi,GRAHAM, I. 2008. Food Technology. Evans Brothers,48 p., TULL, A. 2002. Food Technology: An Introduction.Oxford University Press, 128 p., KILIÇ, O., 1990 Alkollü içkiler teknolojisi,GRAHAM, I. 2008. Food Technology. Evans Brothers,48 p., TULL, A. 2002. Food Technology: An Introduction.Oxford University Press, 128 p., KILIÇ, O., 1990 Alkollü içkiler teknolojisi, Uludağ Üniversitesi Yayınları No:7-023-0199, Bursa,236s., Akbulut, N., Karagözlü, C., 2001. Gıda Bilimi ve Teknolojisi. Ege Üniversitesi Ziraat Fakültesi Yayınları Ders Notları:65/1, Ege Üniversitesi Ziraat Fakültesi Ofset Basımevi, İzmir,75s. |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | Measurement Method |
|---|---|---|---|---|---|---|---|
| PY1 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 1 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 5 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| 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) |
|---|---|---|---|
| Course Hours | 14 | 3 | 42 |
| Preparation, After Class Study | 7 | 1 | 7 |
| Research | 7 | 1 | 7 |
| Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 20 | 20 |
| Practice End-Of-Term | 8 | 1 | 8 |
| Classroom Activities | 8 | 1 | 8 |
| Total Workload | 102 | ||
| ECTS Credit of the Course | 4.0 | ||
