PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 422	SUGAR AND CONFECTIONERY TECHNOLOGY	3 + 0	7th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of sugar and confectionery products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Course Content	Structure, composition and storage of sugar beet, Methods, Machinery and equipment used in various stages of the sugar manufacturing, Production technology of various confectionary product. Quality criteria of sugar, raw materials used in the production of confectionery products. Quality criterias of confectionery products. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn about the amount of sugar produced in Turkey and in the world.
2	To have information about the production technology of sugar
3	To learn cocoa and chocolate manufacturing technology.
4	To learn the production of candied chestnut, pekmez, Turkish lokum, cezerye, pişmaniye, etc.
5	To have information about honey and honey technology.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	1			3	2	2	4	3	1	3	4	2	4
LO 002	2		1	3	2	4	3	2		2	3	3	3
LO 003	3		1	2	3	2	2	1		2	2	3	3
LO 004	1	1	2	3	2	1	2	2		1	3	2	4
LO 005	2	1	2	2	3	1	1	3			2	2	3
Sub Total	9	2	6	13	12	10	12	11	1	8	14	12	17
Contribution	2	0	1	3	2	2	2	2	0	2	3	2	3

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	3	42
Mid-terms	1	7	7
Final examination	1	13	13
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 422	SUGAR AND CONFECTIONERY TECHNOLOGY	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. FATMA IŞIK	fisik@pau.edu.tr		MUH A0210	%70

Goals		The aim of this course is to teach the basic principles based on the engineering fundamentals of the process technologies of sugar and confectionery products and to give fundamental knowledge of the laboratory controls and analysis methods of these industry products.
Content		Structure, composition and storage of sugar beet, Methods, Machinery and equipment used in various stages of the sugar manufacturing, Production technology of various confectionary product. Quality criteria of sugar, raw materials used in the production of confectionery products. Quality criterias of confectionery products. .

Topics

Weeks	Topics
1	Sugar beet and cane production in Turkey and in the world, Sugar beet chemical composition
2	Manufacturing technology of sugar
3	Manufacturing technology of sugar
4	Cocoa and chocolate manufacturing technology
5	Types of chocolate
6	Delight and jig production
7	Akide candy and marshmelov production technology
8	Apple sugar, Crocodile candy production
9	Midterm Exam
10	Grape molasses and other molasses production technology
11	Pismaniye and chestnut candied production technology
12	Hosmerim and Bozza production technology
13	Tahin and tahin halva production technology
14	Honey and honey technology

Materials

Materials are not specified.

Resources

Resources	Resources Language
Altan,A.,2011 Özel Gıdalar Teknolojisi Ç.Ü. Ziraat fak.., Genel Yayın No:178 Ders Kitabı Yayın No:A-55	Türkçe
Ötleş, S. Bal ve Bal Teknolojisi. Alaşehir Meslek Y O Yayınları No:2	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student