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| Course Description |
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| Course Name |
: |
Food Technology |
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| Course Code |
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27093 |
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| Course Type |
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Optional |
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| Level of Course |
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Sub-Level (Undergraduate Degree) |
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| Course Semester |
: |
Fall and Spring (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. DİLEK SAY
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| Learning Outcomes of the Course |
: |
Gains information about quality control methods of all food products.
Gains information about fruit and vegetable processing technologies.
Learns to store foods through freezing.
Learns to store foods with salt and spices.
Learns to recognize and use food additives.
Understands the basic concepts related to food technology.
Understands raw materials, their compositions, and food spoilage factors and their control in take-home foods.
Understands methods of food preservation.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
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None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Students are able to learn the definition of food technology. Students are able to comprehend raw materials and their composition, and control of food spoilage factors in take-home food technology. Students are able to comprehend fermentation, cereal, fruit, vegetable, meat, and dairy processing technologies and principles of quality control in processed foods. |
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| Course Contents |
: |
INTRODUCTION to FOOD TECHNOLOGY, METHODS OF FOOD STORAGE, TECHNOLOGICAL DEVELOPMENTS in FOOD STORAGE methods, Canning, Dairy Technology, CEREAL TECHNOLOGY, MEAT AND MEAT PRODUCTS TECHNOLOGY, STORINg FOOD through FREEZING, STORING FOOD through SALT AND SPICES, FRUIT AND VEGETABLE PROCESSING TECHNOLOGY, BIOTECHNOLOGY, TECHNOLOGICAL ASPECTS OF PROCESSING through RADIATOIN, FOOD ADDITIVES, FOODS STORAGE SYSTEMS. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
INTRODUCTION to FOOD TECHNOLOGY- HISTORY, DEFINITON and METHODS of FOOD TECHNOLOGY |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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2 |
METHODS OF FOOD STORAGE, DESCRIPTION of FOOD STORAGE METHODS |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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3 |
TECHNOLOGICAL DEVELOPMENTS IN FOOD STORAGE METHODS-IMPACT OF TECHNOLOGICAL PROCESSES ON FOOD QUALITY |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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4 |
CANNING- DESCRIPTION, PURPOSE, AND BENEFITS of CANNING, PRODUCTION of CANNED FOOD |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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5 |
DAIRY TECHNOLOGY- MILK COMPOSITION CHARACTERISTICS OF DRINKING MILK, MILK POWDER, cheese, yoghurt, butter, ice cream |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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6 |
CEREAL TECHNOLOGY- ITS DESCRIPTION, COMPOSITION, NUTRITIONAL VALUE, pasta, semolina |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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7 |
Exam |
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Written exam |
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8 |
Exam |
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Written exam |
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9 |
MEAT AND MEAT PRODUCTS TECHNOLOGY- DESCRIPTION OF MEAT AND MEAT PRODUCTS, METHODS of COOKING MEAT, METHODS OF STORAGE, sausage, ham, Turkish sausage, ROASTING |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
|
10 |
STORING FOODS through FREEZING, STORING FOODS with salt and spices-Freezing method, the freezing process, Guidelines for thawing the frozen foods |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
|
11 |
FRUIT AND VEGETABLE PROCESSING TECHNOLOGY- COMPOSITION of
FRUITS AND VEGETABLES, tomato paste, marmalade and jam, Drying, FRUIT JUICE |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
|
12 |
BIOTECHNOLOGY- DESCRIPTION OF WINE, PRODUCTION, STORAGE, SERVICE of RED AND WHITE WINE , pickles, olives |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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13 |
TECHNOLOGICAL ASPECTS OF PROCESSING through RADIATION- DESCRIPTION OF RADIATION, PRODUCTS IT IS APPLIED, ITS ADVANTAGES AND OPERATIONAL STEPS |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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14 |
FOOD ADDITIVES- DEFINITION OF WHAT FOOD ADDITIVES WHICH IS ADDED RATES |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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15 |
FOOD STORAGE SYSTEMS- GUIDELINES FOR STORING DRIED FOODS, GUIDELINES FOR COLD-STORING, GUIDELINES FOR STORING in DEEP-FREEZERS |
Bulduk, S. 2009. Food Technology. |
Lecture, Question-answer |
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16/17 |
Exam |
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Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Bulduk, S. 2009. Food Technology.
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
80 |
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Homeworks/Projects/Others |
1 |
20 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
1 |
10 |
10 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
8 |
8 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
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Final Exam |
1 |
15 |
15 |
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Total Workload: | 71 |
| Total Workload / 25 (h): | 2.84 |
| ECTS Credit: | 3 |
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