DEGREE PROGRAMS  Associate's Degree (Short Cycle)  Bachelor’s Degree (First Cycle)  Master’s Degree (Second Cycle)

Course Description Course Name : Snack Food Technology* Course Code : GM-572 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Learning Outcomes of the Course : Educates students to be well trained and experienced staffs for the industry Provides knowledge about product quality and related standards to the individuals who will work on their expertise study related to snack foods. Contributes to the production of new products that have higher nutritional value Gains the ability of adaptation of teamwork ,being respectful to professional ethics and ability of life long learning Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The objective of the course is to give students the fundamental concepts and application of snack food technology Course Contents : Ingredients (grain based ingredients; fats, oils and antioxidants; sweeteners; egg and milk related ingredients; salt, water, nuts, fruits, vegetables and spices; other ingredients); Processes and Formulas (snack based popcorn, chips made from doughs, puffed snacks, potato chips, fruit related snacks. Language of Instruction : English Work Place : Classrooms in the deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition and Economical Importance of Snack Foods Reading class materials Lecturing, discussion 2 Nutritional Evaluation of Snack Foods Reading class materials Lecturing, discussion 3 Basic Ingredients of Snack Foods Reading class materials Lecturing, discussion 4 Basic Unit Operations in Snack Foods Production Reading class materials Lecturing, discussion 5 Principles of Deep Fat Frying Reading class materials Lecturing, discussion 6 Principles of Extrusion and Use of Extruders Reading class materials Lecturing, discussion 7 Principles of Baking Reading class materials Lecturing, discussion 8 Midterm 9 Potato Chips Production Reading class materials Lecturing, discussion 10 Extruded Snacks Reading class materials Lecturing, discussion 11 Pop Corn Production Reading class materials Lecturing, discussion 12 Formulated Snack Foods Reading class materials Lecturing, discussion 13 Quality Control and Assurance in Snack Food Production Reading class materials Lecturing, discussion 14 Packaging of Snack Foods Reading class materials Lecturing, discussion 15 Needs for New Product Developments Reading class materials Lecturing, discussion 16/17 Final exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Riaz, M.N. (2002) (Ed) Extruders in Food Applications. CRC Press.  Lusas, E.W., Rooney, L.W. (2001) Snack Foods Processing. CRC Press. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 1 10 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 4 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 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 1 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 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 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 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 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 3 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 3 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 4 56 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6