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) To have basic knowledge about the chemical composition and properties of foods. 2) Interpretation and management of quality changes during the preparation, processing, cooking and storage of foods. 3) Application of food science to safe, healthy and delicious food production.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The contents of this course are food quality and factors affecting quality, methods used in the subjective evaluation of food quality, functional foods, ingredients of pre and probiotics, genetically modified foods, vegetables and fruits, eggs, milk and milk products, meat and meat products, grains, tea, coffee, cocoa and chocolate, and the features and functions of all these food groups.
COURSE CONTENTS	WEEK TOPICS 1st Week Food Science / Scope and Function 2nd Week Food and Healthy Life 3rd Week Carbohydrates 4th Week Proteins and Enzymes 5th Week Lipids 6th Week Vitamins and Minerals 7th Week Functional Components of Foods 8th Week Taste and Smell (Flavor) Compounds 9th Week Midterm 10th Week Microorganisms and Growing Conditions 11th Week Pathogenic Bacteria and Toxicogenic Molds 12th Week Food spoilage reactions 13th Week Food Preservation Methods 14th Week Food Additives and Functions, Food Contaminants 15th Week Final exam
RECOMENDED OR REQUIRED READING	1. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 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 10 140 Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 30 30 Laboratory (including preparation) Final exam 1 2 2 Homework 1 20 20 Presentation (including preperation) 1 3 3 Field Research 1 3 3 Article Presentation 1 3 3 Total Workload 285 Total Workload / 30 9,5 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No