SDU Education Information System
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Course Information
Course Unit Title : Food Science and Technology
Course Unit Code : GDM226
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 2
Semester : 4.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1) Knowing food preservation methods
2) Having information about various food production methods
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Hygiene and sanitation, causes of food spoilage, food additives definition, food composition, food poisoning and should be taken of the measures, drying technology, preserving technology, ice cream and cold storage, heating and housing, chemical substances and protection and microwave technology, the protection techniques
Languages of Instruction : Turkish
Course Goals : 1) Knowing the properties and composition of foods
2) understand and implement the rules of hygiene and sanitation
Course Aims : Composition of food, personnel and operational hygiene, Learning to food preservation techniques, To learn of food production technology
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : (1) Bulduk, S., 2007. Gıda Teknolojisi. Detay Yayıncılık, Ankara
(2) Kayaardı, S., 2008. Gıda Hijyeni ve Sanitasyon, Manisa
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
81  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 40
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
40
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Hygiene and sanitation, food hygiene and the importance of definitions, the definition and importance of personal hygiene
  Study Materials: Not required
2 Causes deterioration of nutrients
  Study Materials: Not required
3 Composition of foods, carbohydrates
  Study Materials: Not required
4 Composition of foods, proteins and fats
  Study Materials: Not required
5 Composition of foods, vitamins and minerals
  Study Materials: Not required
6 Food poisoning and that measures should be taken
  Study Materials: Not required
7 Drying Technology
  Study Materials: Not required
8 Canned Technology
  Study Materials: Not required
9 refrigeration and freezing storage
  Study Materials: Not required
10 Heating and Storage Techniques, Microwave and Storage Method
  Study Materials: Not required
11 Chemical preservation techniques to be learned
  Study Materials: Not required
12 Meat and meat products processing technology, cereal technology
  Study Materials: Not required
13 Fruit and vegetable processing technology, oil technology
  Study Materials: Not required
14 Dairy and Dairy products technology
  Study Materials: Not required