GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
FOOD TECHNOLOGY/BES 318
Course Title: FOOD TECHNOLOGY
Credits 2 ECTS 3
Semester 6 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Head of department
 -- WEB SITE(S) OF LECTURER(S)
  http://sbf.gazi.edu.tr/
 -- EMAIL(S) OF LECTURER(S)
  sbf@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
to be able to learn basic concepts of nutritional science and technology
to be able to learn deterioration factors in nutritions
to be able to learn ways of preventing corruption in nutritions
to be able to examine nutritional technology
to be able to learn methods of food preservation
to be able to learn nutritional components, raw materials and prepared food technology combinations



 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  An overview of nutritional science and technology
2. Week  Nutritional components, raw materials and prepared food technology combinations
3. Week  Factors and control of corruption in food
4. Week  Physical methods of food storage
5. Week  Chemical methods of food storage
6. Week  Biological methods of food storage
7. Week  Cereal technology
8. Week  Midterm exam
9. Week  Fruit and vegetable technology
10. Week  Meat and products technology
11. Week  Milk and dairy technology
12. Week  Fat, sugar, tea processing technology
13. Week  Evaluation of term paper
14. Week  Evaluation of term paper
15. Week  Evaluation of term paper
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  • Cemeroğlu, B., Acar, J., (1986). Meyve ve Sebze İşleme Teknolojisi, Güven Yayıncılık, Ankara. • Özkaya, H., Şahin, E., Türk, İ., (1991
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  Not Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
30
 Assignment
1
10
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
0
0
 Reading
1
7
7
 Searching in Internet and Library
1
7
7
 Designing and Applying Materials
0
0
0
 Preparing Reports
0
0
0
 Preparing Presentation
1
5
5
 Presentation
1
5
5
 Mid-Term and Studying for Mid-Term
1
6
6
 Final and Studying for Final
1
7
7
 Other
1
5
5
 TOTAL WORKLOAD: 
70
 TOTAL WORKLOAD / 25: 
2.8
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X