TÜRKÇE
ENGLISH
Information
| Code | GM334 |
| Name | Special Foods Tenology |
| Term | 2022-2023 Academic Year |
| Semester | 6. 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERTAÇ ÖZER |
| Course Instructor |
Prof. Dr. MEHMET SERTAÇ ÖZER
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Provide students with the information about sugar production from beet, confectionary production, cocoa production, tea production and coffee production process.
Course Content
Technologies of sugar, confectionary, chocolate, tea and coffee
Course Precondition
NONE
Resources
Özel Gıdalar (Şeker, Kakao ve Çikolata, Şekerleme, Çay, Kahve) Teknolojisi, 2017, Ç.Ü. Ziraat Fakültesi Genel Yayın No:178, Adana.
Notes
Course material (lecture note, slide) prepared by the lecturer in accordance with the course curriculum.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows sugar production from beet |
| LO02 | Knows the ingredients used in confectionery, process parameters and their effects on confectionery qualities. |
| LO03 | Knows cocoa production and the effects of process parameters on the final product. |
| LO04 | Knows the components used in chocolate production, process parameters and their effects on confectionery qualities. |
| LO05 | Knows tea production and the effects of process parameters on the final product. |
| LO06 | Knows coffee production and the effects of process parameters on the final product. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 3 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Sugar production methods from sugar beet | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Process parameters of sugar production from sugar beet | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Quality characteristics of sugar obtained from sugar beet | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Confectionary production methods | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Process parameters of confectionary production | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Quality characteristics of confectionary products | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Book and related course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Cocoa production technology | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Chocolate production technology | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Quality characteristics of cocoa and chocolate products | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Effects of Cocoa and Chocolate process parameters on the final product | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Tea production technology | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Coffee production technology | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Effects of tea and coffee process parameters on the final product | Book and related course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Preparation for the Final Exams | Related course notes | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Related course notes | Ölçme Yöntemleri: Yazılı Sınav |
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 | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||