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| Course Description |
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| Course Name |
: |
Food Science And Technology |
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| Course Code |
: |
TEP214 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Assoc.Prof.Dr. SERKAN SELLİ
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| Learning Outcomes of the Course |
: |
Learns basic compositions of foods in detail.
Knows the causes of food spoilage.
Learns the basics of fruit-vegetable technology and cereal and sugar technologies.
Learns the principles of oil technology, fermentation and dairy products technologies.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To provide students with the knowledge about the main composition of foods such as water, carbohydrate, lipids, proteins etc, food spoilage factors, ceral products, fruit and vegetable prosessing, fermentation technology, oil technology, sugar technology and dairy products. |
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| Course Contents |
: |
The content of Food Science and Technology is the main composition of foods (water, carbohydrate, lipids, proteins, minerals, vitamin, phenolics), oil, ceral, sugar, fruit-vegetable, fermentation and dairy technology. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
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 |
Food Composition, Water and Carbohydrate |
Text book |
Lecture, discussion in classrooms , computer, projector, |
|
2 |
Oill, proteins and phenolics in foods |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
3 |
Food Spoilage Factors |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
4 |
Fruit and Vegetable Technology |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
5 |
Fruit juice technology |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
6 |
Oil and Margarine Technology |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
7 |
Sugar Tecnology |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
8 |
Exam |
|
|
|
9 |
Fermantation technology and food fermentations |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
10 |
Making Fermented Green and Black Olives |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
11 |
Wine and vinegar producing |
Text book |
Lecture, discussion in classrooms , computer, projector |
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12 |
Beer Technology |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
13 |
Cereal Technology, Bread and Macaroni Making |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
14 |
Milk and Milk Products- Yoghurt Making |
Text book |
Lecture, discussion in classrooms , computer, projector |
|
15 |
Cheese and Ice cream Making |
Text book |
Lecture, discussion in classrooms , computer, projector |
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16/17 |
Final Exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Canbaş, A. 1993. Food Science and Technology - Çukurova University Book number: 071, Adana
Ertugay, Z., Elgün A., Kurt, A., Gökalp, Y. (1990) Food Science and Technology - Ataturk University Book number: 671, Erzurum
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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 |
90 |
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Homeworks/Projects/Others |
0 |
10 |
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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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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
is be able to explain and apply basic theories related to major science and engineering courses in order to form a foundation which enables him/her to understand advanced level subjects related to his/her profession |
2 |
|
2 |
is able to describe, intorduce and evaluate crop and animal production techniques, tools and equipment used in this area and explain role, importance and development of agriculture in national and world economy |
5 |
|
3 |
is able to describe characteristics and interrelations of all stages from production to consumption in agricultural sector; is able to describe basic concepts related to efficienct and sustianable use of resources; is able to explain and apply basic economic principles used for this purpose |
3 |
|
4 |
is able to explain concepts, thought, theory and methods related to major economic, social, natural, cultural, institutional, organizational and legal factors affecting activities in agricultural sector and rural areas, also national and international forces and interaction between them, their universal and social effects |
2 |
|
5 |
is able to apply basic principles of economics to the problemes encountered in agricultural sector |
2 |
|
6 |
is able to show and express economic and social data to be used in agricultural decision making process in tables, graphs and mathematical symbols |
2 |
|
7 |
is able to apply ecosystem, biodiversity, sustainable resource management, rural development, planning and technology use related knowledge to crop and animal production and marketing processes |
2 |
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8 |
determines required data related to the analysis of problems encountered in agricultural sector, critically examines and uses those data, selects a proper frame, model and method for the analysis, and evaluates results of the analysis |
2 |
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9 |
uses basic information technologies in the analysis of economic and social data and uses software prepared for this purpose and interpretes results |
2 |
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10 |
is able to carry studies related to his/her field independently and according to the legal procedures; is able to give consultancy, supervising, and expertise services in those fields; is able to join to team works |
2 |
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11 |
is able to get access to actual and updated information in the field; is able to inquire knowledge obtained and use them for public benefit according to the purpose selected |
2 |
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12 |
is able to communicate with sepacialist and non-specialist people both in verbal and written form; is able to select most appropriate communications methods; is able to develop cooperation with stakeholders on producer and organization basis |
2 |
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13 |
acquires general and professional foreign language command at a sufficient level to observe professional developments and communicate with colleagues;is able to use information and communication technologies |
2 |
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14 |
is able to identify problems that can be encountered in agricultural sector; determines their context, evaluates effects of solutions, projects and policies applied in this context, produces solutions, projects and policy alternatives, foresees possible effects of alternatives suggested by himself/herself or others, selects the most appropriate alternative in terms of the goals selected, applies, direcs and monitors project |
1 |
|
15 |
is able to describe historical development of the profession, ethical principles obligatory during the performance of the profession and to be consicous of meticulous application of these principles |
2 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
12 |
5 |
60 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
0 |
0 |
0 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 92 |
| Total Workload / 25 (h): | 3.68 |
| ECTS Credit: | 4 |
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