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Course Description Course Name : Nutritional Evaluation of Food Processing Course Code : GM-660 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Know the nutrients destroys of foods that may occur,the effects of this on the quality of food and human health . Know the nutritional components of foods and influencing factors. Know enrichment processes applied to foods and the effects of this on the quality of foods. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Give information about the nutritional components of foods and influencing factors;effects on nutrients of food processing and storage, preparation and service methods;enrichment processes applied to foods Course Contents : The nutritional components of foods and influencing factors, Effects on nutrients of food processing and storage, preparation and service methods, Enrichment processes applied to foods . Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The nutritional components of foods and influencing factors: CARBOHYDRATES Reads of Recommended resources Lecture, question and answer, discussion 2 The nutritional components of foods and influencing factors: PROTEİNS ´´ ´´ 3 The nutritional components of foods and influencing factors: LİPİDS ´´ ´´ 4 The nutritional components of foods and influencing factors:VİTAMİN A,E,D,K ´´ ´´ 5 The nutritional components of foods and influencing factors:Thiamin, riboflavin, ´´ ´´ 6 The nutritional components of foods and influencing factors: folic acid, vitamin B12 ´´ ´´ 7 The nutritional components of foods and influencing factors: pantothenic acid, biotin ´´ ´´ 8 Midterm repetition writing 9 The nutritional components of foods and influencing factors: niacin, vitamin B6, Reads of Recommended resources Lecture, question and answer, discussion 10 The nutritional components of foods and influencing factors: Vitamin C ´´ ´´ 11 The nutritional components of foods and influencing factors: MINERALS ´´ ´´ 12 The nutritional components of foods and influencing factors: MINERALS(continue) ´´ ´´ 13 Enrichment processes applied to foods: Prosseses of enrichment with vitamins ´ ´´ 14 Enrichment processes applied to foods: Prosseses of enrichment with minerals ´´ ´´ 15 Enrichment processes applied to foods: Prosseses of enrichment with proteins and amino acids ´´ ´´ 16/17 Final exam repetition   Required Course Resources Resource Type Resource Name Recommended Course Material(s)           Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 70     Homeworks/Projects/Others 1 30 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 0 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 0 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 5 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 3 9 Carry out work reqiring expertise in the food engineering field independently 2 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 0 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 2 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 3 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 5 70 Assesment Related Works     Homeworks, Projects, Others 1 20 20     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 146 Total Workload / 25 (h): 5.84 ECTS Credit: 6