TÜRKÇE
ENGLISH
Information
| Code | ATO112 |
| Name | Food Technology |
| Term | 2023-2024 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. MEHTAP BAYKAL |
| Course Instructor |
Öğr. Gör.Dr. MEHTAP BAYKAL
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Understanding the definition of food technology. Understanding raw materials; compositions of foods ; the effects and control mechanisms of spoilage of foods in food technology. Understanding physical,chemical and biological food conservation methods. Understanding the quality control procedures in production technologies of cereals,fruit and vegetables meat ,milk oil, sugar ,tea,
Course Content
FOOD CONSERVATION METHODS,TECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS,CANNING AND PRESERVATION,MILK INDUSTRY ,CEREAL TECHNOLOGY ,MEAT AND MEAT PRODUCTS TECHNOLOGY
Course Precondition
None
Resources
Prof. Dr. Sıdıka BULDUK, GIDA TEKNOLOJİSİ,DETAY YAYINCILIK
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the basic contents that are related with food technology. |
| LO02 | Explains ready-made food technology, raw materials, raw materials compositions, food spoilage factors and control. |
| LO03 | Explains food conservation methods. |
| LO04 | Explains knowledge about the quality control methods of food products. |
| LO05 | Discusses the methods of preserving foods by freezing. |
| LO06 | Explains the methods of preserving foods with salt and spices. |
| LO07 | Explains manufacturing of fruit and vegetables. |
| LO08 | Explains food additives. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Students manage the resources they have with their professional self-confidence, knowledge and skills. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1.WeekFOOD CONSERVATION METHODS | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | 2. WeekTECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | 3.WeekCANNING AND PRESERVATION | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | 4.WeekMILK INDUSTRY | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | 5.WeekCEREAL TECHNOLOGY | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | 6.Week MEAT TECHNOLOGY | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Meat products technology | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Midterm | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | FOOD CONVSERVATION BY FREEZINGFOOD CONSERVATION BY MEANS OF SALT AND SPICES | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | FRUIT MANUFACTURING TECHNOLOGY | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | VEGETABLE MANUFACTURING TECHNOLOGY | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | TECHNOLOGİC METHODS OF RADIATION PROCESS | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | FOOD ADDITIVES | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 14 | food storage conditions | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | FOOD STORAGE SYSTEMS | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 16 | Final exam | Önerilen kaynaktan ilgili konuya hazırlanması. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | Önerilen kaynaktan ilgili konuya hazırlanması. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 88 | ||
| Total Workload / 25 (h) | 3,52 | ||
| ECTS | 4 ECTS | ||