Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC285Food Technology2+0+02415.10.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course
To learn the production technologies of specially expressed foods that have different production technology and raw materials.
Course Content To be able to explain the basic concepts of nutrition, to be able to purchase, produce, store, sell and serve in accordance with the Turkish Food Legislation, to gain the professional competencies required in line with scientific and technological developments.
Course Methods and Techniques Sınav uygulamalarında yarıyıl sonu sınavına vize konuları dahil edilmektedir.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA huriye.zafera@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources - Prof.Dr.Sıdıka BULDUK, Food Technology, Detay Publishing,
- Dr.Saime ERDOĞAN, Nutrition and Nutrition Technology, İdefiks Publications,
- Prof. Dr. Necati Akbulut, Assoc. Dr. Cem Karagözlü, Food science and technology, Sidas Publishing
Course Notes - Prof.Dr.Sıdıka BULDUK, Food Technology, Detay Publishing,
- Dr.Saime ERDOĞAN, Nutrition and Nutrition Technology, İdefiks Publications,
- Prof. Dr. Necati Akbulut, Assoc. Dr. Cem Karagözlü, Food science and technology, Sidas Publishing
- Prof. Dr. Arsan BİLİŞLİ, Food Technology, Sidas Publishing
- Nevzat Aypek, Şeref Kavak, Şerife Ünüvar, Ahmet Caliskan, Food/Food Technology, Nobel Academic Publishing


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 Quantity Percentage
Mid-terms 1 % 40
Assignment 1 % 10
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 4 114

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Gıda bilimi ve teknolojisi, beslenme ile İlgili temel kavramlarını besinlerin üretim teknolojileri hakkında bilgi sahip olabilme.
2 To know what needs to be done to ensure that food does not lose its nutrients
3 To know the methods of processing and storing nutrients and methods of processing and storing nutrients.
4 To know the methods of processing and storing nutrients and methods of processing and storing nutrients.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Explanation of the course. Project topics assigned.
2 Introduction to Food Science and Technology
3 Causes of Food Spoilage and Food Preservation
4 Meat and Meat Products Technology
5 Milk and Dairy Products Technology
6 Cereals Technology
7 Canning Technology
8 Midterm
9 Fermentation Technology
10 Specialty Foods Technology
11 Fruit juice production technology
12 Vegetable oils technology
13 food additives
14 Sensory Analysis
15 final exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 5 2 2 2 4 4 3 2 2 2 2 2
C1 5 4 3 4 4 5 4 2 3 2 2 2
C2 5 1 2 2 4 3 3 2 2 2 2 2
C3 5 2 3 2 5 5 2 2 3 2 2 3
C4 5 2 2 2 3 5 2 2 2 2 2 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239987&curProgID=5609&lang=en