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Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | ZFS2272016958 | 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 | |
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 | | |
| Recommended or Required Reading | | Planned Learning Activities and Teaching Methods | | Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | |
| Workload Calculation | |
Midterm Examination | 1 | 2 | 2 | Final Examination | 1 | 2 | 2 | Quiz | 4 | 1 | 4 | Attending Lectures | 14 | 4 | 56 | Individual Study for Homework Problems | 4 | 2 | 8 | Individual Study for Mid term Examination | 8 | 2 | 16 | Individual Study for Final Examination | 15 | 2 | 30 | |
Contribution of Learning Outcomes to Programme Outcomes | LO1 | 5 | 5 | 4 | 4 | 4 | 4 | 4 | 4 | LO2 | 5 | 3 | 3 | 4 | 3 | 3 | 4 | 4 | LO3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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