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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
GDM-427
Colour and Color Substances in Foods
2.00
0.00
0.00
2.00
3.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Alper KUŞÇU
Course Instructors
 
Course Assistants
 
Course Aims
Importance of colour in foods, factors in perception of colour, effects of processing condition on foods, classifications of foods according to colour, introduction to food sorting equipments according to colour differences.
Course Goals
to learn importance of colour differences in foods
Learning Outcomes of The Course Unit
1.) to familiarize the importance of sorting according to colour in foods
2.) to learn technological approaches for sorting of foods according to colour
Course Contents
Perceiving and measuring colour, colour measurement of food: principles and practice, models of colour perception, colour control in food, colour stability in fruit, vegetable and meat products, food colorings (natural and synthetic), developments in natural colourings
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
1
90
Course Duration (Excluding Exam Week)
14
1
14
Quiz
0
0
Time Of Studying Out Of Class
14
1
14
Homework
1
10
Homeworks
0
0
0
Attendance
0
0
Presentation
0
0
0
Application
0
0
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
25
25
Seminary
0
0
Finals
1
25
25
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
78
The ratio of the term to success
40
Course's ECTS Credit
 
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
-
Additional Resources
Colour in food (Improving quality), Edited by Douglas B. MacDougall ©2002
Material Sharing
Documents
-
Assignments
-
Exams
-
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.