TÜRKÇE
ENGLISH
Information
| Code | KOS309 |
| Name | Food Technology |
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
Course Goal
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
None
Resources
1. Gıda Teknolojisi (Prof. Dr. Sıdıka Bulduk, Detay Yayıncılık, Ankara, 426s). 2. Gıda Bilimi ve Teknolojisi (ERTUGAY, Z., Kurt, A., Elgün, A., Gökalp, Y.1994, Atatürk Üniversitesi yayın no: 671, Zir.Fak.Yayın no: 301; Ders Kitapları Serisi No: 53, S: 398) 3. Turizmde Beslenme İlkeleri ve Mönü Planlama, C. Türkan, Detay yayıncılık, Ankara,170s). 4. Principles of Food Chemistry, J.M.Deman, The Avi Publishing Company, İnc. Connecticut, 520p.
Notes
Unpublished Lecture Notes Articles on the subject
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 | Describe the characteristics and composition of foods. |
| LO03 | Classify the methods of food preservation |
| LO04 | Explain the various food processing methods, |
| LO05 | Explain functional food concept and features. |
| LO06 | Explain the various food technologies |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts of business administration and the strategic, tactical, and operational dimensions of business management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the basic legal, social and moral rules and related legislation covering the business area. | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends the planning, organization, execution, coordination and control functions of accommodation establishments management. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Can use numerical and statistical information to research, think, analyze, establish cause-effect relationships, make decisions and establish strategies. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Updates skills by following the innovations and changes in field. | 4 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Can carry out projects and works related to the field within the framework of quality processes, and develops the skills to work independently and in harmony with a team. | |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In unforeseen complex situations that may be encountered in relation to hotel management, travel management and other types of touristic businesses, it takes responsibility and finds solutions by examining good examples in other countries and foreign sources. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | As well as being specialized in a certain field of a tourism business, it develops the skills to support other parts of the business and adapt to sudden situations. | 3 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Can obtain information from sources of different characteristics and in foreign languages, and observes social, scientific and ethical values. | 3 |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | In addition to her/his professional development, constantly improves herself/himself by identifying learning needs in scientific, social, cultural and artistic fields in line with her/his interests and abilities. | |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Can communicate correctly and effectively both in written and oral form in Turkish and foreign languages, and can convey information and ideas about the field in a way that others can understand. | |
| PLO12 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Performs health, safety, quality and risk assessments; works by taking measures for laws, professional conditions, ethics, fundamental personal rights and freedoms, privacy of private life, social responsibility and environmental protection. | 3 |
| PLO13 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows national and international external environmental and sectoral conditions at a level that can cope with cyclical fluctuations due to flexible demand conditions in the field of tourism management, uses tools to analyze a tourism business with its internal and external environment, evaluates the findings and decides. | |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Recognizes information systems used in hotel businesses, uses basic information technologies and software related to the field. | |
| PLO15 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates domestic and foreign concepts, ideas and data in the field of tourism management with scientific methods. | 3 |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the socio-economic structure of tourism and its importance for the country and the world within the scope of this structure, and directs the design of the investment phase of a new business to be established in other areas of the tourism and service sector. |
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 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Composition of Foods: Proteins | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Composition of Foods: Lipids | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Composition of Foods: Water, Vitamins and Minerals | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Food Processing and Preservation Methods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Functional Foods and Features | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Food Poisoning and Precautions | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Milk and Milk Products Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Meat and Meat Products Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Fruit and Vegetable Processing Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Oil Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Fermentation Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Cereal Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Special Foods Technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | 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 | 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 | ||