Rapor Tarihi: 15.01.2026 01:07
| 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 | Interview, Presentation (Preparation) |
| 2. Week | Food Components: Macromolecules (nitrogenous compounds, lipids, carbohydrates) | Interview, Presentation (Preparation) |
| 3. Week | Food Components: Micromolecules (minerals, vitamins, enzymes, organic acids, colour pigments) | Interview, Presentation (Preparation) |
| 4. Week | Food Microbiology | Interview, Presentation (Preparation) |
| 5. Week | Table Olive Production Technology | Interview, Presentation (Preparation) |
| 6. Week | Edible Fat Production Technology and | Interview, Presentation (Preparation) |
| 7. Week | Milk and Dairy Products Technology | Interview, Presentation (Preparation) |
| 8. Week | Midterm exam | |
| 9. Week | Brewery Technology | Interview, Presentation (Preparation) |
| 10. Week | Vinegar Production Technology | Interview, Presentation (Preparation) |
| 11. Week | Cereal Products Processing Technology | Interview, Presentation (Preparation) |
| 12. Week | Meat and Meat Products Technology | Interview, Presentation (Preparation) |
| 13. Week | Fruit and Vegetable Processing Technology:Canning and Tomato Paste Production | Interview, Presentation (Preparation) |
| 14. Week | Fruit and Vegetable Processing Technology:Jam, Marmalade and Fruit Juice Production | Interview, Presentation (Preparation) |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Uses knowledge of natural sciences and mathematics to develop various processes in the field. | ✔ | |||||
| 2 | Demonstrates behavior in line with ethical and deontological principles in decision-making and implementation processes. | ✔ | |||||
| 3 | Applies scientific and technological developments in practices within the field. | ✔ | |||||
| 4 | Integrates basic engineering knowledge with technical tools to solve engineering problems in the field using an analytical approach. | ✔ | |||||
| 5 | Designs all technical systems, system components, and production processes related to the field. | ✔ | |||||
| 6 | Applies plant and animal production processes in accordance with scientific and technical principles. | ✔ | |||||
| 7 | Uses data-oriented basic technologies of the agricultural sector in production processes. | ✔ | |||||
| 8 | Applies sustainability principles and approaches to agricultural processes. | ✔ | |||||
| 9 | Uses managerial and institutional knowledge for agriculture, taking into account global and local developments. | ✔ | |||||
| 10 | Manages the cultivation, breeding, and adaptation processes of field crops and applies sustainable agricultural principles considering biodiversity and ecological balance. | ✔ | |||||
| 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 |
|
| Güz Dönemi | |||
| Responsible Personnel | Grup | Evaluation Method | Percentage |
|---|---|---|---|
| Doç. Dr. Emine AYDIN | Vize | 40.00 | |
| Doç. Dr. Emine AYDIN | Final | 60.00 | |
| Toplam | 100.00 | ||
| 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 | ||
