TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Assistant Professor Nurten Beyter
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have knowledge about food science and technology. 2) Have general information about chemical composition and microbiology of foods. 3) Have general knowledge about food quality control and preservation techniques. 4) Have knowledge about meat and meat products, milk and dairy products, fruit and vegetable products and processing technologies. 5) Cereals, bakery products and vegetable oils and processing technologies will have general information.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Starting from the concepts of food science and technology, chemical composition of foods, food preservation techniques and food quality control are taught. In addition, subjects such as meat and meat products, fruit and vegetables, milk and milk products, canned production technology and cereal processing technology are also covered.
COURSE CONTENTS	WEEK TOPICS 1st Week History and definition of food science and technology 2nd Week Chemical composition of foods, General microbiology and food quality control, food preservation 3rd Week Dairy technology 4th Week Meat and meat products processing technology 5th Week Sausage, bacon etc. production technologies 6th Week Fruit and vegetable processing technology 7th Week canned production technology 8th Week Midterm 9th Week Grain processing technology 10th Week Vegetable oil production technology 11th Week Fermentation Technology 12th Week Ready to Process Products 13th Week Functional Foods 14th Week An overview 15th Week Final exam
RECOMENDED OR REQUIRED READING	Bulduk, S. (2016). Gıda Teknolojisi. Detay Yayıncılık, Ankara. Durlu-Özkaya, F., Çoşansu, S. & Ayhan, K. (2015). Her Yönüyle Gıda, Sidas Yayıncılık, İzmir. Food Processing Technology : Principles and Practice, P. J. Fellows, Woodhead Publishing Series in Food Science, Technology and Nutrition Ser., Edition 3
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 2 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work Preparation for Final exam 1 30 30 Course hours 14 3 42 Preparation for Midterm exam 1 25 25 Laboratory (including preparation) Final exam 1 1 1 Homework 1 5 5 Total Workload 104 Total Workload / 30 3,46 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No