| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Master's Degree With Thesis |
| YEAR OF STUDY | 1 |
| SEMESTER | Second Term (Spring) |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | Instructor Alev Emine İnce
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Gains knowledge of food science and technology.
2) Gain knowledge about sugar production technology
3) Have knowledge about chocolate production technology
4) Have knowledge about coffee production technology.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | Basic definitions, basic information about the food industry, basic food production principles and processes, preservation, packaging, storage and transportation, physical, chemical and nutritional properties of food and its effects on food quality and human health will be thought in this course. In that way, the students will gain basic knowledge and skills about food science and technology. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | 1 Sugar production technology | | 2nd Week | 2 Pasteurized egg production | | 3rd Week | 3 Confectionery technologies | | 4th Week | 4 Production of confectionery | | 5th Week | 5 Jelly production technology | | 6th Week | 6 Nougat production technology | | 7th Week | 7 Marshmallow production technology | | 8th Week | 8 Midterm | | 9th Week | 9 Cezerye production technology | | 10th Week | 10 Hard candy production technology | | 11th Week | 11 Coffee production technology | | 12th Week | 12 Chocolate production technology | | 13th Week | 13 Molasses and fruit pulp production technology | | 14th Week | 14 Tahini and tahini halva production technology | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | ? Food Technology: An Introduction, Anita Tull, Oxford University Press, 2002. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Face To Face |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 35 | | Assignment | 1 | 5 | | Quiz | 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 | | | | | Individual or group work | | | | | Preparation for Final exam | 1 | 90 | 90 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 71 | 71 | | Laboratory (including preparation) | | | | | Final exam | 1 | 3 | 3 | | Homework | 2 | 46 | 92 | | Total Workload | | | 300 |
|---|
| Total Workload / 30 | | | 10 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
