Course Objectives: |
To reinforce the theoretical knowledge about the basic chemical components of foods, to know the process processes from production to consumption of many different types of food, to learn food preservation methods, to learn the technologies used in the processing, packaging and storage of foods, to learn basic food technologies such as milk, oil, grain and meat, and to learn the processing methods and to teach the basic concepts that can comment on which processes are used in the production phase when a food product whose processing process is unknown is encountered. |
Course Content: |
The content of this course includes the basic principles of food technology, workflow, purchasing and raw material acceptance, storage, pre-processing techniques, processing techniques, packaging, shipping, food spoilage, food preservation methods, new developments in food technology. |
Course Learning Outcomes (CLOs) are those describing the knowledge, skills and competencies that students are expected to achieve upon successful completion of the course. In this context, Course Learning Outcomes defined for this course unit are as follows:
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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) To describe the basic chemical structure of foods.
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2) To describe the changes that can occur in the chemical structure of foods according to the processing method.
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3) Distinguish and define the difference of food processing techniques.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) Choosing the production and processing method that may be suitable for an unprocessed food.
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2) To identify possible changes that may occur in food during the application of processing technologies.
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3) To choose the processing technology that can be suitable for all kinds of food, to apply the process steps competently and to find solutions to the problems that may be encountered during processing.
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Week |
Subject |
Materials Sharing * |
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Related Preparation |
Further Study |
1) |
Introduction To Food Technology and Food Processing Methods |
Sharing the presentations of the course.
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2) |
Principles of Food Technology (Food Spoilage Factors, Preservation Techniques) |
Sharing the presentations of the course.
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3) |
Safe Food Preparation Rules-Raw Material Selection |
Sharing the presentations of the course.
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4) |
Selection in Raw Material and Equipment and Pre-Processes |
Sharing the presentations of the course.
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5) |
Food Processing Methods (Washing, Sorting, Classification) |
Sharing the presentations of the course.
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6) |
Food Processing Methods (Peeling, Core Removal) |
Sharing the presentations of the course.
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7) |
Midterm exam |
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8) |
Fruits and Vegetables Processing |
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9) |
Food Processing Methods (Size Reduction, Extraction, Filtration, Centrifuge, Mixing, Distillation, Crystallization) |
Sharing the presentations of the course.
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10) |
Drying, Salting and Acidification |
Sharing the presentations of the course.
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11) |
Food Preservation-Freezing Basics |
Sharing the presentation of the course.
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12) |
Meat Products and Technology |
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13) |
Heat Processing |
Sharing the presentations of the course.
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14) |
Food additives and Packaging |
Sharing the presentations of the course.
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Course Notes / Textbooks: |
Ders sırasında işlenen slayt sunumları.
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References: |
Gıda bilimi ve teknolojisi. Necati AKBULUT, Cem KARAGÖZLÜ, SİDAS, 2019.
Gıda mühendisliğine giriş, Murat Doğan, Nobel yayınları, Ocak 2020.
Yiyecek ve içecek hizmetleri yönetimi, Adnan Türksoy, Detay yayıncılık, Ankara, 2015.
Bekir Sıtkı Cemeroğlu. 2010. Gıda Mühendisliğinde Temel İşlemler. Gıda Tek. Derneği Yay. No:29. Ankara
Saldamlı,İ. ve Saldamlı,E., 2004 Gıda Endüstrisi Makineleri, Savaş Yayınevi, Ankara..
Engin Yaralı. Gıdalarda temel işlemleri I. 2017.
Prof. Dr. Fatih Şen , Ders notları, Ege Üniversitesi Bahçe Bitkileri Bölümü
Ekonomi Bakanlığı (2014) Yaş Meyve Sebze Sektör Raporu
Nurdan AKAKÇE1,Füsun N. ÇAM. Bir Gıda Koruma Yöntemi: Işınlama. Çukurova J. Agric. Food Sci. 34(2): 207-221, 2019 doi: 10.36846/CJAFS.2019.12
Mustafa Evren, Buse Yegin, Esra Tutkun Şıvgın .GIDALARDA IŞINLAMA VE UYGULAMALARI .Türkiye 13 Gıda Kongresi
Mustafa ÜÇÜNCÜ, Gıda ambalajlama teknolojisi, 2011, Ambalaj Sanayicileri Derneği
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(KPLOs and SPLOs are the abbreviations for Key & Sub- Programme Learning Outcomes, respectively. )
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Programme Learning Outcomes |
Contribution Level (from 1 to 5) |
1) |
Understands the concepts and basic principles in the field of Gastronomy and Culinary Arts |
4 |
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1.1 Learn and apply the principles of food science and nutrition |
4 |
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1.2 Know and apply the methods of procuring, storing, preparing, cooking and serving food and beverages in theory and practice |
3 |
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1.3 Learns the techniques and current developments in the field of gastronomy. Gains the ability to do research on this subject |
5 |
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1.4 Learns and implements national and international food safety, hygiene, sanitation rules, and legislation and standards in these areas |
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1.5 Learns food-human and food-society relations, understands the effect of food on social order |
2 |
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1.6 Learns the basic concepts in business, marketing and economics. Develops the ability to use these concepts in the field |
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1.7 Have information about menu management, menu planning, food and beverage cost, pricing and apply it in the field |
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1.8 Knows and applies the legal regulations, occupational safety and employee health principles in the field |
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2) |
Knows the theory and practices of food and beverage business, gains entrepreneurial skills |
4 |
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2.1 Can take responsibility in profession and apply ethical values |
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2.2 Learns to work with the group, improves their oral and written interaction and presentation skills |
4 |
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2.3 Gains knowledge of the concepts and rules in the field of hospitality and hospitality industries. Understands the place of the gastronomy area in the hospitality industry and can fulfill its needs |
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2.4 Provides gain from technological developments in the field. Applies technology and technological developments in the field |
5 |
3) |
Gains the ability to develop projects that will contribute to the field of food and beverage management, gastronomy and culinary arts |
3 |
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3.1 Learns to work with the group, improves their oral and written interaction and presentation skills |
3 |
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4) |
Applies the theoretical knowledge in business life during a semester. |
3 |
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4.1 To be able to organize and implement projects and activities for the social environment in which they live with a sense of social responsibility. |
3 |
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4.2 Informs the related persons and institutions in professional matters orally and in writing. |
2 |
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4.3 To be able to manage activities for the development of employees working under their responsibility. |
2 |
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4.4 Explain problems using professional data. |
3 |
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4.5 Take responsibility as individual and team member to solve complex and unpredictable problems encountered in applications. |
2 |
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5) |
S/he acquires the competencies that develop by the expectations of business world and the society defined as the institutional outcomes of our university on the advanced level in relation with his/her field. |
3 |
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5.1 Acquires the analyzing solving the problems and managing the conflicts. |
3 |
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5.2 Participates as a team member and takes responsibility in the environments that require the solving of the conflicts and acts as a leader when necessary. |
3 |
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5.3 Has awareness for ethical and social responsivity. |
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5.4 By supporting the learnt courses with quantitative and qualitative data; and by using verbal and visual communication means, s/he transfers them to the groups within and outside his/her group in a systematical and effective way. |
3 |
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5.5 Evaluates the norms and standards present in the works in which s/he takes responsibility in a critical point of view. |
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5.6 Develops strategical, innovative and entrepreneurial ideas. |
2 |
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5.7 Acquires competence of managing the change. |
2 |
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5.8 Shows development personally and socially with and awareness for lifelong learning. |
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5.9 Follows advanced technologies and developments about digital transformation. |
3 |
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5.10 Has cultural awareness and s/he transfers this to the groups within and outside his/her field. |
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5.11 Has awareness about citizenship competency. |
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5.12 Acquires communication in a Foreign Language (English) competence defined on the level of at least B1 in European Language Portfolio. (In programs whose medium of instruction is English, on the level of B2/B2+). |
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WORKLOAD OF TEACHING & LEARNING ACTIVITIES |
Teaching & Learning Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Course |
14 |
2 |
28 |
Laboratory |
0 |
0 |
0 |
Application |
0 |
0 |
0 |
Special Course Internship (Work Placement) |
0 |
0 |
0 |
Field Work |
0 |
0 |
0 |
Study Hours Out of Class |
1 |
15 |
15 |
Presentations / Seminar |
1 |
10 |
10 |
Project |
1 |
15 |
15 |
Homework Assignments |
0 |
0 |
0 |
Total Workload of Teaching & Learning Activities |
- |
- |
68 |
WORKLOAD OF ASSESMENT & EVALUATION ACTIVITIES |
Assesment & Evaluation Activities |
# of Activities per semester |
Duration (hour) |
Total Workload |
Quizzes |
0 |
0 |
0 |
Midterms |
1 |
20 |
20 |
Semester Final Exam |
1 |
40 |
40 |
Total Workload of Assesment & Evaluation Activities |
- |
- |
60 |
TOTAL WORKLOAD (Teaching & Learning + Assesment & Evaluation Activities) |
128 |
ECTS CREDITS OF THE COURSE (Total Workload/25.5 h) |
5 |