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)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn the basic principles of molecular gastronomy. 2) Learn the tools and techniques used in molecular gastronomy.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The properties and history of molecular gastronomy, chemical structures of foods, colloids, emulsions, food contents, sensory analysis in molecular gastronomy and laboratory-based technologies are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week İntroduction to molecular gastronomy and history 2nd Week Chemical structure and properties of foods 3rd Week Colloids and emulsions 4th Week Freezing and heating 5th Week Flavors, colorants, emulsifiers, stabilizers 6th Week Current food igredients 7th Week Sensory analysis in molecular gastronomy 8th Week Midterm 9th Week Recipe analysis and formulation 10th Week Laboratory-based technologies 11th Week Sweets 12th Week Hot dishes 13th Week Drinks 14th Week Future developments and trends 15th Week Final Exam
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Experiment
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 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 2 2 Preparation for Quiz Individual or group work 14 1 14 Preparation for Final exam 1 18 18 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 1 5 5 Final exam 1 2 2 Homework Total Workload 98 Total Workload / 30 3,26 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	English
WORK PLACEMENT(S)	No