PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
TRB 207	FOOD SCIENCE AND TECHNOLOGY	2 + 2	3rd Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The Food Science and Technology course, it is aimed to teach basic food-related sciences and food technologies.
Course Content	The conditions that the food engineer must comply with in terms of professional ethics, food safety and protection of food quality, environmental health, working areas and employment opportunities, the structure and properties of foodstuffs, preservation methods, and the promotion of food processing from harvest to packaging and distribution will be explained theoretically and practically. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn general concepts related to basic food sciences such as food chemistry and food microbiology
2	Knows food preservation methods
3	Recognizes sectors other than the dairy industry in the Food Industry, learns about the process and application
4	Have knowledge about the basic points to be considered ethically in food production

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)	10	3	30
Mid-terms	1	3	3
Final examination	1	3	3
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