TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Elif Şeyma Bağdat
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gain competencies to perform basic operations in foods according to the technique. 2) Learn about transport and storage. 3) Learn traditional conservation methods. 4) Learn modern conservation methods.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course explains raw food materials, factors that cause spoilage during the transportation of food from one place to another, and traditional and modern preservation methods. In preservation methods, thermal and non-thermal processes are important. Especially in modern preservation methods, non-thermal processes and packaging techniques are emphasized.
COURSE CONTENTS	WEEK TOPICS 1st Week Raw Material and Product Transportation 2nd Week Food Spoilage and Storage 3rd Week İmportance of Water Activity 4th Week Provide Warehouse Conditions 5th Week Cold and Freezer Storage 6th Week Traditional Food Preservation 7th Week Traditional Food Preservation 8th Week Mid-term Exam 9th Week Traditional Preservation Methods (Drying, Evaporation, heat treatments, cold storage, fermentation, freezing preservation) 10th Week Modern Casing models (those based on heat treatment) 11th Week Modern Casing models (those based on heat treatment) 12th Week Modern Preservation methods (non-thermal) 13th Week Packaging techniques 14th Week Student presentations
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 0 0 0 Individual or group work 14 4 56 Preparation for Final exam 1 12 12 Course hours 14 3 42 Preparation for Midterm exam 1 12 12 Laboratory (including preparation) 0 0 0 Final exam 1 2 2 Homework 1 24 24 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No