COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Science and Technology TEP   214 4 2 2 4

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Nuray GÜZELER
Instructors
Prof.Dr.NURAY GÜZELER1. Öğretim Grup:A
 
Assistants
Goals
In the course of Food Science and Technology, it is aimed to teach basic subjects related to food science and food technology.
Content
Teaching of basic topics about food composition, food spoilage, milk and dairy products, cereal products, fruit and vegetables, canned foods, sugar technology, oil technology, fermentation products (wine, vinegar and beer technologies) complies the content of the lesson.

Learning Outcomes
1) Students gain a general understanding of Food Science and Technology.
2) Studentshave information on the subjects of deterioration of food components and foods .
3) Learns the principles of the food processing (fruit-vegetable, vegetable oil, sugar and cereal products).
4) Learns about fermentation products and the technology of processing (wine, beer, vinegar, pickle, olive).
5) Learns about milk and dairy products and the technology of processing (yoghurt, ice cream, cheese, butter).
6)
7)
8)
9)
10)
11)
12)
13)
14)
15)


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
is be able to explain and apply basic theories related to major science and engineering courses in order to form a foundation which enables him/her to understand advanced level subjects related to his/her profession
X
2
is able to describe, intorduce and evaluate crop and animal production techniques, tools and equipment used in this area and explain role, importance and development of agriculture in national and world economy
X
3
is able to describe characteristics and interrelations of all stages from production to consumption in agricultural sector; is able to describe basic concepts related to efficienct and sustianable use of resources; is able to explain and apply basic econ
X
4
is able to explain concepts, thought, theory and methods related to major economic, social, natural, cultural, institutional, organizational and legal factors affecting activities in agricultural sector and rural areas, also national and international for
X
5
is able to apply basic principles of economics to the problemes encountered in agricultural sector
X
6
is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols
X
7
is able to apply ecosystem, biodiversity, sustainable resource management, rural development, planning and technology use related knowledge to crop and animal production and marketing processes
X
8
determines required data related to the analysis of problems encountered in agricultural sector, critically examines and uses those data, selects a proper frame, model and method for the analysis, and evaluates results of the analysis
X
9
uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results
X
10
is able to carry studies related to his/her field independently and according to the legal procedures; is able to give consultancy, supervising, and expertise services in those fields; is able to join to team works
X
11
is able to get access to actual and updated information in the field; is able to inquire knowledge obtained and use them for public benefit according to the purpose selected
X
12
is able to communicate with sepacialist and non-specialist people both in verbal and written form; is able to select most appropriate communications methods; is able to develop cooperation with stakeholders on producer and organization basis
X
13
acquires general and professional foreign language command at a sufficient level to observe professional developments and communicate with colleagues;is able to use information and communication technologies
X
14
is able to identify problems that can be encountered in agricultural sector; determines their context, evaluates effects of solutions, projects and policies applied in this context, produces solutions, projects and policy alternatives, foresees possible
X
15
is able to describe historical development of the profession, ethical principles obligatory during the performance of the profession and to be consicous of meticulous application of these principles
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction to Food Science and Technology Related topics in the lecture notes Lecture
Question-Answer
Discussion
2 Composition of food components and Water activity Related topics in the lecture notes Lecture
Question-Answer
Discussion
3 Food Spoilage Factors Related topics in the lecture notes Lecture
Question-Answer
Discussion
4 Cereals, Legumes, Oil Seeds (Bread, Pasta, Biscuit products etc.) Related topics in the lecture notes Lecture
Question-Answer
Discussion
5 Fruit and Vegetable Technology Related topics in the lecture notes Lecture
Question-Answer
Discussion
6 Fruit Juice Technology Related topics in the lecture notes Lecture
Question-Answer
Discussion
7 Technology of canned foods Related topics in the lecture notes Lecture
Question-Answer
Discussion
8 Midterm Testing
9 Sugar Tecnology Related topics in the lecture notes Lecture
Question-Answer
Discussion
10 Oil and Margarine Technology Related topics in the lecture notes Lecture
Question-Answer
Discussion
11 Fermantation technology (Wine, beer) Related topics in the lecture notes Lecture
Question-Answer
Discussion
12 Fermantation technology (Fermented Green and Black Olives, Vinegar and Pickles) Related topics in the lecture notes Lecture
Question-Answer
Discussion
13 Introduction to dairy technology Related topics in the lecture notes Lecture
Question-Answer
Discussion
14 Dairy processing technologies (Yoghurt Making) Related topics in the lecture notes Lecture
Question-Answer
Discussion
15 Milk Processing Technology (Cheese, Butter, Ice Cream) Related topics in the lecture notes Lecture
Question-Answer
Discussion
16-17 Final Exam Testing

Recommended or Required Reading
Textbook
Additional Resources