TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KOS309 |
| Name | Food Technology |
| Term | 2020-2021 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
Prof. Dr. OYA BERKAY KARACA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The objectives of course to be able to provide information about the features and combinations of foods, food preservation methods and various food production technologies.
Course Content
Composition of Foods: Carbohydrates, Protein, Lipids, Water, Vitamins and Minerals, Food Processing and Preservation Methods, Functional Foods and Features, Food Poisoning and Precautions, Milk and Milk Products Technology, Meat and Meat Products Technology, Fruit and Vegetable Processing Technology, Oil Technology, Fermentation Technology, Cereal Technology, Special Foods Technology
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | At the end of the semester, students will be able to; Define the concepts used in food technology, |
| LO02 | Know the characteristics and composition of foods, |
| LO03 | Classify the methods of food preservation |
| LO04 | Know the various food processing methods, |
| LO05 | Explain functional food concept and features. |
| LO06 | Know and explain the various food technologies |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Composition of Foods: Carbohydrates | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 2 | Composition of Foods: Proteins | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 3 | Composition of Foods: Lipids | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 4 | Composition of Foods: Water, Vitamins and Minerals | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 5 | Food Processing and Preservation Methods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 6 | Functional Foods and Features | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 7 | Food Poisoning and Precautions | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 8 | Mid-Term Exam | Prepare for Exam | |
| 9 | Milk and Milk Products Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 10 | Meat and Meat Products Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 11 | Fruit and Vegetable Processing Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 12 | Oil Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 13 | Fermentation Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 14 | Cereal Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 15 | Special Foods Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 16 | Term Exams | Prepare for Exam | |
| 17 | Term Exams | Prepare for Exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 7 | 7 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 81 | ||
| Total Workload / 25 (h) | 3,24 | ||
| ECTS | 3 ECTS | ||