Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GST245Food Processing and Preservation Methods3+0+03510.11.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To ensure that students have sufficient knowledge about the basic processes applied to foods so that they can better understand professional practice courses; To inform about food spoilage and food preservation methods.
Course Content Basic principles of food technology, workflow, purchasing and raw material acceptance, storage, pre-processing techniques, processing techniques, packaging, shipment, food spoilage, food preservation methods, new developments in food technology
Course Methods and Techniques Oral expression and presentation
Prerequisites and co-requisities None
Course Coordinator Asist Prof. Barış Yalınkılıç baris.yalinkilic@gedik.edu.tr
Name of Lecturers Instructor AYSUN ASLAN
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Gıda Teknolojisi. Sıdıka Bulduk. Detay Yayıncılık
Course Notes Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları

Course Category
Engineering %30
Engineering Design %30
Science %15
Health %15
Field %10

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
Final examination 1 % 60
Total
2
% 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 15 15
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 119

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows the basic principles of food technology
2 Knows food pre-processing and processing techniques
3 Can detect food spoilage
4 Can describe current food preservation techniques

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 BASIC PRINCIPLES OF FOOD TECHNOLOGY Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
2 WORK FLOW, PURCHASING AND RAW MATERIAL ACCEPTANCE, STORAGE Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
3 PRE-PROCESSING TECHNIQUES, PROCESSING TECHNIQUES Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
4 FOOD SPOILAGE Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
5 COLD STORAGE Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
6 FROZEN STORAGE Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
7 HEAT TREATMENTS Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
8 MIDTERM Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
9 PACKAGING (VACUUM, MAP, CONTROLLED); VACUUM COOKING (SOUS VIDE) Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
10 ACTIVE PACKAGING, SMART PACKAGING Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
11 DRYING, SALTING, ACIDIFICATION Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
12 OZONATION, SMOKE, ADDITIVES Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
13 IRRADIATION; MICROWAVE, OHMIC HEATING Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
14 NANOTECHOLOGY, ENCAPPSULATION TECHNOLOGY Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları
15 NEW PROCESSING AND PRESERVATION TECHNIQUES Gıda Teknolojisi. Arsan Bilişli. Sidas Yayınları

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 4 3
C2 5 4 2 4 3
C3 4 4 4
C4 5 4 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=241026&curProgID=5713&lang=en