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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM328
Special Food Technology
2.00
0.00
0.00
2.00
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Hülya GÜL
Course Instructors
3-Hülya GÜL
Course Assistants
 
Course Aims
To give a detailed information on production technology of tea, coffee, sugar, chocolate, confectionary and also traditional Turkish foods.
Course Goals
 
Learning Outcomes of The Course Unit
1. It gives knowlodge about the historical development of Turkey and the world sugar industry, sugar production amounts, their contribution to the economy learns.
2. It gives knowlodge about the production technology of tea sugar from the sugar beet and sugar cane, cocoa and chocolate raw materials and their production technologies, confectionary types, components, production methods, tea and coffee technology and quality control analysis each of them.
3. It gives information about the production technology of traditional Turkish foods, their quality components and marketing methods.
Course Contents
Technology of tea sugar from the sugar beet and sugar cane, cocoa and chocolate, tea, coffee, confectionary and also traditional Turkish foods.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
16
1
16
Homework
0
0
Homeworks
1
2
2
Attendance
0
0
Presentation
14
1
14
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
95
The ratio of the term to success
0
Course's ECTS Credit
3
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
Altan A., 1997. Özel Gıdalar Teknolojisi, Çukurova Üniversitesi, Ziraat Fakültesi, Ofset Atölyesi, Adana, pp. 251.
Additional Resources
 
Material Sharing
Documents
Giving the text book to students at the beginning of the course
Assignments
In addition to the lecture notes, students are expected to prepare short essays and presentations on relevant topics and traditional Turkish foods.

Exams
Quiz, mid term and final examination.
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5