| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food Technology and Reliability | TB309 | Turkish | Compulsory | 5. Semester | 2 + 2 | 3.0 | 3.0 |
| 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 |
| 5 | To understand the safety and quality of foods |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction to Food Technology | Presentation (Preparation) Class Hours Interview |
| 2. Week | Food Components: Macromolecules (nitrogenous compounds, lipids, carbohydrates) | Interview Class Hours Presentation (Preparation) |
| 3. Week | Food Components: Micromolecules (minerals, vitamins, enzymes, organic acids, colour pigments) | Presentation (Preparation) Interview Class Hours |
| 4. Week | Food Microbiology | Presentation (Preparation) Interview Class Hours |
| 5. Week | Table Olive Production Technology | Presentation (Preparation) Interview Class Hours |
| 6. Week | Edible Fat Production Technology and | Class Hours Interview Presentation (Preparation) |
| 7. Week | Milk and Dairy Products Technology | Presentation (Preparation) Interview Class Hours |
| 8. Week | Midterm exam | |
| 9. Week | Brewery Technology | Interview Presentation (Preparation) Class Hours |
| 10. Week | Vinegar Production Technology | Class Hours Interview Presentation (Preparation) |
| 11. Week | Cereal Products Processing Technology | Presentation (Preparation) Class Hours Interview |
| 12. Week | Meat and Meat Products Technology | Interview Presentation (Preparation) Class Hours |
| 13. Week | Fruit and Vegetable Processing Technology:Canning and Tomato Paste Production | Presentation (Preparation) Class Hours Interview |
| 14. Week | Fruit and Vegetable Processing Technology:Jam, Marmalade and Fruit Juice Production | Presentation (Preparation) Class Hours Interview |
| 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 | He/she can use the information in his/her area to solve problems and use his/her applying skills in interdiscipliner studies | ✔ | |||||
| 3 | He/she can conduct an independed research in a specified area related with field crops | ✔ | |||||
| 4 | He/she can develop new strategic approaches and can produce solutions taking the responsibility, to the problems unexpected or faced in the practice related with field crops | ✔ | |||||
| 5 | He/she can develope a positive attitute to the lifelong education by knowledge and skils gained in field crops area | ✔ | |||||
| 6 | He/she can control the data collection, evaluation and publication, keeping cultural and scientific and ethical values and can teach these values. | ✔ | |||||
| 7 | He/she can develop strategy, policy and applying plans and can discuss the results obtained in the framework of quality management periods | ✔ | |||||
| 8 | Self-development skill following the developments in science and technology | ✔ | |||||
| 9 | He/she can transfer his/her works and the developlmets in his/her area in a written, audial and visual way. | ✔ | |||||
| 10 | He/she can evaluate the knowledge and skills in field crops area in specified level with a criticising approach | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 |
|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 3 |
| PY2 | 2 | 2 | 2 | 2 | 2 |
| PY3 | 1 | 1 | 1 | 1 | 1 |
| PY4 | 1 | 1 | 1 | 1 | 1 |
| PY5 | 1 | 1 | 1 | 1 | 1 |
| PY6 | 1 | 1 | 1 | 1 | 1 |
| PY7 | 2 | 2 | 2 | 2 | 2 |
| PY8 | 3 | 3 | 3 | 3 | 3 |
| PY9 | 2 | 2 | 2 | 2 | 2 |
| PY10 | 1 | 1 | 1 | 1 | 1 |
| 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 | 2 | 28 |
|
Sınavlar |
Midterm 1 | 1 | 10 | 10 |
| Final | 1 | 10.5 | 10.5 | |
| Practice | 14 | 2 | 28 | |
| Total Workload | 76.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 3.0 | ||
