TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Understands the basic principles of molecular gastronomy. 2) Learn tools and techniques. 3) Applies food and beverage applications.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	In this course, students will be informed about subjects like the analysis of properties of products and compounds, textural changes, water activity, absorption, gelatinization, emulsification, and volatile and non-volatile aromatic compounds. In addition, subjects like basic structures of foods, types of molecular kitchen products and chemistry of tasting will be discussed.
COURSE CONTENTS	WEEK TOPICS 1st Week İntroduction to Molecular Gastronomy: History 2nd Week Chemical Structure and Properties of Foods: Carbohydrates in Molecular Gastronomy 3rd Week Colloids and emulsions 4th Week Freezing and heating (Conduction, convection, radiation) 5th Week Flavors, colorants, emulsifiers, stabilizers 6th Week Current foodstuffs 7th Week Sensory Analysis: Taste, texture, smell, flavor and sound 8th Week Midterm 9th Week Recipe analysis and formulation 10th Week Laboratory-based technologies 11th Week Desserts and Sweet Meals: Practical kitchen applications using Molecular Gastronomy tools and techniques 12th Week Hot Meals: Practical kitchen applications with molecular gastronomy tools and techniques 13th Week Drinks: Practical kitchen applications using molecular gastronomy tools and techniques 14th Week Future developments and trends 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Durlu-Özkaya, F., Aksoy, M. & Sezgi, Gülistan. (2018). Moleküler Gastronomi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Experiment,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 1 70 70 Preparation for Final exam 1 60 60 Course hours 14 3 42 Preparation for Midterm exam 1 50 50 Laboratory (including preparation) 6 4 24 Final exam 1 3 3 Homework 2 4 8 Presentation (including preperation) 5 4 20 Article Presentation 3 4 12 Total Workload 291 Total Workload / 30 9,7 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No