GM334 Special Foods Tenology

3 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

Information

Code GM334
Name Special Foods Tenology
Term 2023-2024 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

Update Time: 08.05.2023 06:40