| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Technology and Reliability | ZDF207 | Turkish | Compulsory | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to face |
| Course Coordinator | Doç. Dr. Emine AYDIN |
| Instructor(s) | Doç. Dr. Emine AYDIN (Güz) |
| 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 |
| # | Öğrenme Kazanımı |
| 1 | To understand and explain the basic food components and their nutritional impacts |
| 2 | To be aware of daily allowance limits and apprehend the digestion of each food components |
| 3 | To comprehend the food compositions and the influential factors on composition |
| 4 | To understand the processing and preservation technology of foods |
| 6 | To understand the safety and quality of foods |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Skill of apply basic science and engineering knowledge and principles to Agricultural Engineering problems | ✔ | |||||
| 2 | Ability of recognize pathogens, pests, weeds and beneficial organisms frequently seen agricultural fields at microscopic and macroscopic level and able to determine level of damage/benefit together with widespread cases. | ✔ | |||||
| 3 | Having knowledge about the techniques in agricultural production process, identify the basic problems related to the process and the ability to use modern computational tools and techniques in solution of these problems | ✔ | |||||
| 4 | Skill of execute taking into account technical and scientific information defined by current proposals for solving the problems of crop protection, sustainable agriculture, the environment and human health and food safety | ✔ | |||||
| 5 | Disciplinary and interdisciplinary teamwork ability, to act independently required, have the initiative and creativity skills, ability of communicate acts express of ideas as verbally and written, clear and concise. | ✔ | |||||
| 6 | Skill of follow the current national and international problem | ✔ | |||||
| 7 | Recognize of importance of lifelong learning | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | Ability of awareness of professional ethics and quality systems in agriculture | ✔ | |||||
| 10 | Business ethics and responsibility | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 |
|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 3 |
| PY2 | 1 | 1 | 1 | 1 | 1 |
| PY3 | 3 | 3 | 3 | 3 | 3 |
| PY4 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 3 | 3 | 3 | 3 | 3 |
| PY7 | 4 | 4 | 4 | 4 | 4 |
| PY8 | 5 | 5 | 5 | 5 | 5 |
| PY9 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 3 | 3 | 3 | 3 | 3 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Ders Dışı |
Preparation, After Class Study | 7 | 1 | 7 |
| Research | 7 | 1 | 7 | |
|
Sınavlar |
Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 20 | 20 | |
| Practice End-Of-Term | 8 | 1 | 8 | |
| Classroom Activities | 8 | 1 | 8 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
