TÜRKÇE
ENGLISH
Information
| Code | CKS409 |
| Name | Food Technology |
| Term | 2023-2024 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. DENİZ YILDIRIM |
| Course Instructor |
Prof. Dr. DENİZ YILDIRIM
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learning basic food ingredients and technologies
Course Content
Introduction to food chemistry, carbohydrates, amino acids, proteins, lipids, food technologies
Course Precondition
None
Resources
Food Biotechnology-Anthony Pometto
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describe the purpose and scope of food chemistry |
| LO02 | Learn the chemical structure of carbohydrates |
| LO03 | Learn the chemical structure of aminoacids |
| LO04 | Learn the chemical structure of proteins |
| LO05 | Learn the chemical structure of lipids |
| LO06 | Define major food processing and production technologies |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Student become equipped with the basic knowledge of math, science and engineering | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students gain a command of basic concepts, theories and principles in chemical engineering | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students are able to design and carry out experiments in the basic fields of chemical engineering, and interpret the results and the data obtained from the experiments | 3 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students become equipped with a variety of skills and knowledge regarding engineering techniques | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students are able to design a system, component or process in order to meet the needs of various engineering problems within technical, economic, environmental, manufacturability, and sustainability limits. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students independently review and learn the applications in an enterprise, make a critical assessment of the problems faced with, formulate problems and propose solutions by selecting the proper technique | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Students take initiative in identification, design, development and use of a product or production process | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students become aware of the necessity of lifelong learning and continuously self-renew | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use Turkish effectively for technical or non-technical topics orally or in wirtten form, and at least one foreign language | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students become effective in using computer, computer-aided drafting, design, analysis, and presentation | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students have good communicatino skills with a tendency to work in teams, and are able to work effectively as a member of an interdisciplinary team | 3 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Students become aware of the technical and ethical responsibilities, as well as being inquisitive and innovative | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to food chemistry | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 2 | Carbohydrates | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 3 | Polysaccarides | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 4 | Aminoacids | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 5 | Proteins | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 6 | Lipids | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 7 | Vitamines and minerals | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Milk and dairy products production technologies-I | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 10 | Milk and dairy products production technologies-II | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 11 | Lipid technologies-I | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 12 | Lipid technologies-II | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 13 | Fermentation technologies-I | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 14 | Fermentation technologies-II | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | Chocolate technologies | Related lecture notes | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 4 | 4 |
| Total Workload (Hour) | 95 | ||
| Total Workload / 25 (h) | 3,80 | ||
| ECTS | 4 ECTS | ||