| Semester | Course Unit Code | Course Unit Title | T+P+L | Credit | Number of ECTS Credits |
| 2 | GST108 | Food Science And Technology | 3+0+0 | 3 | 6 |
|
Language of Instruction
|
Turkish
|
|
Level of Course Unit
|
Bachelor's Degree
|
|
Department / Program
|
Gastronomy and Culinary Arts
|
|
Mode of Delivery
|
Face to Face
|
|
Type of Course Unit
|
Compulsory
|
|
Objectives of the Course
|
The aim of this lesson is scientific examination of the physical, chemical, physicochemical properties, and nutritional contents of food.
|
|
Course Content
|
This course covers the basic physical and chemical structures of food, and their functions during cooking, processing and storage of food.
|
|
Course Methods and Techniques
|
|
|
Prerequisites and co-requisities
|
None
|
|
Course Coordinator
|
None
|
|
Name of Lecturers
|
Asist Prof. Barış Yalınkılıç
|
|
Assistants
|
None
|
|
Work Placement(s)
|
No
|
Recommended or Required Reading
Course Category
|
Mathematics and Basic Sciences
|
%15
|
|
|
Engineering
|
%25
|
|
|
Science
|
%20
|
|
|
Health
|
%20
|
|
|
Field
|
%20
|
|
|
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
|
In-Term Studies
|
|
Mid-terms
|
1
|
%
40
|
|
Project
|
1
|
%
0
|
|
Final examination
|
1
|
%
60
|
|
Total
|
3
|
%
100
|
ECTS Allocated Based on Student Workload
|
Activities
|
Total Work Load
|
|
Course Duration
|
14
|
3
|
42
|
|
Hours for off-the-c.r.stud
|
14
|
4
|
56
|
|
Mid-terms
|
1
|
15
|
15
|
|
Final examination
|
1
|
30
|
30
|
|
Total Work Load
| |
|
Number of ECTS Credits 6
143
|
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
| No | Learning Outcomes |
|
1
| Understanding the basic physical and chemical properties of foods |
|
2
| Understanding the changes and role of food components during food processing |
|
3
| Understanding the effects of chemical structure of foods on the desired final product quality |
|
4
| Understanding the effect of food additives on the chemical structure of foods |
|
5
| Understanding the effects of storage and different processing conditions on food quality |
|
6
| Understanding the interactions between different foods |
Weekly Detailed Course Contents
| Week | Topics | Study Materials | Materials |
| 1 |
Introduction to Food Science and Technology
|
|
Source Book (Food Chemistry)
|
| 2 |
Water in Food Industry
|
|
Source Book (Food Chemistry)
|
| 3 |
Carbohydrates - Simple sugar
|
|
Source Book (Food Chemistry)
|
| 4 |
Carbohydrates - Complex carbohydrates
|
|
Source Book (Food Chemistry)
|
| 5 |
Lipids
|
|
Book Source (Food Chemistry)
|
| 6 |
Proteins, vitamins, mineral matters
|
|
Book Source (Food Chemistry)
|
| 7 |
Meat and Meat Products
|
|
Lecture note
|
| 8 |
Mİd-term exam
|
|
|
| 9 |
Meat and Meat Products
|
|
Lecture note
|
| 10 |
Milk and Dairy Products
|
|
Lecture note
|
| 11 |
cereals
|
|
Lecture note
|
| 12 |
Cereal Products
|
|
Lecture note
|
| 13 |
Pasta and Noodle
|
|
Lecture note
|
| 14 |
Legumes
|
|
Lecture note
|
| 15 |
Fruits and Vegetable
|
|
Lecture note
|
Contribution of Learning Outcomes to Programme Outcomes
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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=208991&curProgID=5713&lang=en