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Course Description Course Name : Food Science And Technology Course Code : GM 455 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 3 Name of Lecturer(s) : Asst.Prof.Dr. MEHMET SERTAÇ ÖZER Learning Outcomes of the Course : Knows sugar production from beet Knows confectionary production Knows cocoa production Knows chocolate technology Knows tea production process Knows coffee production process Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Provide students with the information about sugar production from beet, confectionary production, cocoa production, tea production and coffee production process. Course Contents : Introduction, sugar production from suger beet, confectionary technology, cocoa and chocolate technology, tea and coffee technology 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 Introduction Book and related course notes Lecture 2 Sugar production from suger beet Book and related course notes Lecture 3 Sugar production from suger beet Book and related course notes Lecture 4 Sugar production from suger beet Book and related course notes Lecture 5 Confectionary technology Book and related course notes Lecture 6 Confectionary technology Book and related course notes Lecture 7 Confectionary technology Book and related course notes Lecture 8 Confectionary technology Book and related course notes Lecture 9 Cocoa and chocolate technology Book and related course notes Lecture 10 Cocoa and chocolate technology Book and related course notes Lecture 11 Cocoa and chocolate technology Book and related course notes Lecture 12 Tea and coffee technology Book and related course notes Lecture 13 Tea and coffee technology Book and related course notes Lecture 14 Tea and coffee technology Book and related course notes Lecture 15 Midterm exam Book and related course notes Written exam 16/17 Final exam Book and related course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Related course notes  Special Foods Technology (Prof. Dr. Ali Altan) Required Course Material(s)  Internet sources   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 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 4 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 4 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 4 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 2 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 1 * 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 2 28 Assesment Related Works     Homeworks, Projects, Others 1 10 10     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 10 10 Total Workload: 86 Total Workload / 25 (h): 3.44 ECTS Credit: 3