PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 320	FOOD PRESERVATION TECHNIQUES	3 + 0	3rd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	The aim of this course is to gain information about possible food deteriorations and causes, food preservation methods and basic principles.
Course Content	Thermal processes, freezing, cooling, irradiation, chemical savers, salted, sugar addition, acid addition, drying, fumigation, packaging, alcohol addition, fermentation, High Pressure Applications, osmosis and ultra filtration, modern methods in food storage
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Know the deteriorations in foods and causes of these deteriorations
2	To be able to define a preservation method to prevent food spoilage
3	Apply the preservation method
4	Understand the principles of preservation methods and have information about the use combined

COURSE'S CONTRIBUTION TO PROGRAM

Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	11	11
Final examination	1	11	11
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student