TÜRKÇE
ENGLISH
Information
| Code | TEP355 |
| Name | Food technology |
| Semester | 5. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
Course Goal
Provide basis for the food analyses and enable the students to gain skills in performing important physical, chemical and sensory analyses of foods.
Course Content
Laboratory safety rules. Analyses methods, gravimetry, volumetry, using of precision scales, volume measurements. Sampling and errors during sampling, sampling tools and equipments. Preparation of samples for analyses, expression of results. Densimeter, picnometer, refractometer, pH and acidity in foods, humidity and dry matter analyses in foods, determination of fats in foods, determination of proteins in foods, determination of sugars in foods, determination of ash and minerals in foods. Sensory evaluation of foods.
Course Precondition
None
Resources
Cemeroğlu, B. Gıda Analizleri. 2010. Nobel Akademik Yayıncılık.
Notes
Uylaşer, V. ve Başoğlu, F. Temel Gıda Analizleri. 2011. Dora Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows how to work at the laboratory. |
| LO02 | Knows the purposes of food analyses. |
| LO03 | Gıdalardan numune almayı ve hazırlamayı bilir. |
| LO04 | Knows to perform physical, chemical and sensory analyses of foods. |
| LO05 | Knows interpreting results of analysis. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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 | |
| PLO02 | Bilgi - Kuramsal, Olgusal | 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 | |
| PLO03 | Bilgi - Kuramsal, Olgusal | 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 economic principles used for this purpose | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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 forces and interaction between them, their universal and social effects | |
| PLO05 | Bilgi - Kuramsal, Olgusal | is able to apply basic principles of economics to the problemes encountered in agricultural sector | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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 | |
| PLO08 | Bilgi - Kuramsal, Olgusal | 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 | |
| PLO09 | Bilgi - Kuramsal, Olgusal | uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results | |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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 | |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | 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 | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | 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 effects of alternatives suggested by himself/herself or others, selects the most appropriate alternative in terms of the goals selected, applies, direcs and monitors project | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Food Microbiology | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Food related concepts | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Animal and plant-based milks | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Traditional drinks | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Milk and Dairy Products Technology | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Milk and Dairy Products Technology ıı | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Related topics in course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Traditional Cheeses Produced in Anatolia | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Humidity and dry matter analyses in foods | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Mediterranean cheeses | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Fruit and Vegetable Technologies | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 13 | Oil technology | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Grain technology | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Meat and Meat Products Technology | Related topics in course notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Related topics in course notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in 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 | 4 | 56 |
| 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 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||