Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZFS2272016956	FOOD SCIENCE AND TECHNOLOGY	Elective	2	3	4

Level of Course Unit

First Cycle

Objectives of the Course

The aim of this course throughout the one semeaster is to provide information to students about the composition of food materials, processing and manufacturing technologies, preservation methods, quality criteria, presentation techniques for consumers, and these subjects that include how to can increase food diversity, and minimize food losses.

Name of Lecturer(s)

Öğr. Gör. Serap ÖRÜNDÜ

Learning Outcomes

1	Students learn components of the composition of foods, the importance and the effect mechanisms of the composition, and the factors that have an impact on the composition
2	Students inform about processing technologies of different foods, storage and preservation techniques and their chemical, physical, biochemical changes during preservation methods
3	By the end of the course, students learn the quality parameters of foodstuffs, and discuss foods reliability, and they will have been reached a level that can be interpret and transmit

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

ERTUGAY, Z., ELGÜN, A., KURT,A., GÖKALP, H.Y. 1994. Gıda Bilimi ve Teknolojisi. Atatürk Üniversitesi, Ziraat Fakültesi Yayınları No: 301, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum, 398 s. KESKİN, H., ERKMEN, G. 1987. Besin Kimyası, 1-2: Güryay Matbaacılık Tic. Ltd. Şti. İstanbul. ELGÜN, A., ERTUGAY, Z. 1997. Tahıl İşleme Teknolojisi. Atatürk Ünv. Yayın No: 718, Ziraat Fak. Yayın No:297, Ders Kitapları Serisi No: 52, 3. baskı, Erzurum, 376 s. KAYAHAN, M. 2002. Modifiye Yağlar ve Üretim Teknolojileri. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A.Ş. Yayınları METU Pres, ISBN: 975-7064-58-0, Ankara, 263 s KAYAHAN, M. 2003. Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A.Ş. Yayınları METU Pres, ISBN: 975-7064-76-9, Ankara, 220 s. GÖKALP, H.Y., KAYA, M., ZORBA, Ö., 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Ünv. Yayın No: 786, Ziraat Fak. Yayın No:320, Ders Kitapları Serisi No: 70, 2. baskı, Erzurum, 561 s. KAPTAN, N. 1986. Süt Teknolojisi. Ankara Ünv. Ziraat Fak. Yayın No:969, Ofset Basım Ders Notu:18 2. baskı, Ankara, 119 s. CEMEROĞLU, B. (Editör), 2004. Meyve ve Sebze İşleme Teknolojisi-1. Ankara Ünv. Mühendislik Fak. Gıda Müh Böl. ISBN: 975-98578-1-2, Ankara, 670 s. CEMEROĞLU, B. (Editör), 2004. Meyve ve Sebze İşleme Teknolojisi -2. Ankara Ünv. Mühendislik Fak. Gıda Müh Böl. ISBN: 975-98578-2-0, Ankara, 628 s. 2.Baskı.

Course Contents

Introduction to Food Technology Composition of Foodstuffs Cereal Technology Vegetable Oil Technology Meat and Meat Products and Technology Milk and Milk Products Technology Fruit and Vegetable Processing Technology Fermentation Technology Tea Processing Technology Sugar Technology

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Composition of Foods (Water, nitrogen containing substances, lipids, carbohydrates, minerals, vitamins, enzymes, organic acids, coloring agents, flavoring agents, food additives)
2	Cereal Technology (Physical and chemical structure of grain, Storage of cereals, Flour milling, Baking technology, Macaroni, biscuits, cakes, bulgur and crackers technology, Assesment of of other cereals (barley, rye, oats, corn, rice), ready grain products for dinner.
3	Fat and oil technology (Plant and animal oil resources and properties, The obtaining techniques of oil, refining, hydrogenation, Production of olive oil, margarine, shortenings, cooking oils, Manufacturing of mono and diglycerides
4	Meat and meat products technology (Histological Structure of the meat, the slaughter methods of animals and Standard decay methods of carcass, Carcass quality, Storage of meat and meat products).
5	Meat and meat products technology (Slaughter products technology, Production of fermented sausage, salami, sausage and bacon, Canning of meat and products and roast beef (kavurma) technology)
6	Fermentation technology (Alcoholic beverages production technology, Fermented food production (vinegar, pickles, olive, traditional cereal-based beverage (Boza), Fermented milk drinks production technology (Kefir, Kımız, Yakult)
7	Organic acid production by fermentation, (Baker's yeast, single cell protein, amino acids, enzymes and vitamin production)
8	General Review and EXAM
9	Milk and milk products technology (Composition and nutritional value of milk, Drinking milk technology (pasteurization, sterilization), Evaporated milk, Milk powder)
10	Milk and milk products technology (Yogurt, cheese, butter and ice cream production technologies)
11	Fruit and vegetable processing technology (Fruits and vegetables composition, Nutritional importance, The causes of deterioration, Storage Methods)
12	Fruit and vegetable processing technology (Fruits and vegetables processing technologies (Fruit and vegetable juices, Fruit juice concentrates production))
13	Fruit and vegetable processing technology (Fruits and vegetables processing technologies (Jams, marmalade, pekmez, tomato paste, Dried fruits and vegetables, Canned fruit and vegetables)
14	Tea processing technology (Chemistry of tea, Tea processing systems)
15	Sugar Technology (Sugar beet processing, Removing and refining of sugar)
16	Final EXAM