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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
OTI 125AGRICULTURAL PRODUCTS TECHNOLOGY3 + 05th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective To present basic concepts of agricultural products and its technology to students. To present knowledge of basic food processing methods and steps.
Course Content Chemical composition of foods, water, protein, lipid and mineral elements. Enzyme, vitamine, color, taste, odor and aroma substances. Spoilage of foods, food preserving methods. Food additive materials and toxicology. Cereal, milk, meat and aquaculture products processing technology. Fermantation technology.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
251. Identify food science and technology. 2. Have a knowledge of basic processing methods used on food science and technology.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10
LO 0251 221     
Sub Total1 221     
Contribution1022100000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Assignments14228
Mid-terms133
Final examination144
Report / Project3515
Division Academic Activity (Student)5210
Practice Professional Skills (Student)14228
Total Work Load

ECTS Credit of the Course






130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall1GURBET ÇELİK TURGUT


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
OTI 125 AGRICULTURAL PRODUCTS TECHNOLOGY 3 + 0 1 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. GURBET ÇELİK TURGUT gurbetc@pau.edu.tr UBYO A0020 %70
Goals To present basic concepts of agricultural products and its technology to students. To present knowledge of basic food processing methods and steps.
Content Chemical composition of foods, water, protein, lipid and mineral elements. Enzyme, vitamine, color, taste, odor and aroma substances. Spoilage of foods, food preserving methods. Food additive materials and toxicology. Cereal, milk, meat and aquaculture products processing technology. Fermantation technology.
Topics
WeeksTopics
1 Basic principles of Science and Technology
2 Water and forms of water
3 Carbohydrates
4 Lipids, amino acids, proteins
5 Mineral elements, vitamins, enzymes
6 Toxic elements and toxicology
7 Food additives
8 Flour based products technology
9 Lipid technology
10 Meat technology
11 Dairy technology
12 Fruit and vegetable processing technology
13 Fermentation and Tea processing technology
14 Sugar and confectionery technology
Materials
Materials are not specified.
Resources
ResourcesResources Language
Gıda Kimyası. H.Ü. Yayınları. Ed. İlbilge Saldamlı. 1998.Türkçe
Biyokimya-I. PAÜ Yayınları. Gökalp, HY; Nas, S; Certel M. 2002. Türkçe
Gıda Bilimi ve Teknolojisi. Atatürk Üniv. Yayınları. Ertugay, Z; Elgün, A; Kurt A; Gökalp HY. 1993.Türkçe
Food Processing Technology. Fellows PJ. 3rd Ed. Woodhead Publishing Ltd. 2009.English
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes