PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 205	FOOD SCIENCE AND TECHNOLOGY	3 + 0	3rd Semester	4,5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Definition of food technology,raw materials and composition of prepared foods in the technology,factors and control of food spoilage,physical food preservation methods,to teach cereals, fruits, vegetables, meat, milk, oil, sugar and tea processing technology and principles of quality control in processed foods.
Course Content	food technology,raw materials and composition of prepared foods in the technology,factors and control of food spoilage,physical food preservation methods,to teach cereals, fruits, vegetables, meat, milk, oil, sugar and tea processing technology and principles of quality control in processed foods.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

2	. Chemical properties of the production of foodstuffs, nutritional and health benefits in terms of learning
1	Learning the basic chemical structure of food materials
3	Changes in the last period of time knows the harvest to consumption of foods
4	4.Food preservation conditions, knows the rules and methods.
5	Pay attention to the factors to consider when buying food.

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	PO 14	PO 15	PO 16	PO 17
LO 001	5	5	4	2	1	5	5	1	4	2	1	1		1			5
LO 002	5	5	5	5	5	5	5	5	2	2	1	1		1			5
LO 003	5	5	5	5	2	5	5	4	2	2	1	1		1			5
LO 004	5	5	5	5	2	5	5	5	4	2	1	1		4			5
LO 005	5	5	4	5	2	5	5	5	5	5	1	1	4	5	5	5	5
Sub Total	25	25	23	22	12	25	25	20	17	13	5	5	4	12	5	5	25
Contribution	5	5	5	4	2	5	5	4	3	3	1	1	1	2	1	1	5

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
Assignments	1	11	11
Mid-terms	1	6	6
Final examination	1	10	10
Presentation / Seminar Preparation	4	4	16
Report / Project	4	8	32
Total Work Load ECTS Credit of the Course			117 4,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2019-2020 Fall	1	HANDE MUTLU ÖZTÜRK

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 205	FOOD SCIENCE AND TECHNOLOGY	3 + 0	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK	hmozturk@pau.edu.tr		Course location is not specified.	%80

Goals		Definition of food technology,raw materials and composition of prepared foods in the technology,factors and control of food spoilage,physical food preservation methods,to teach cereals, fruits, vegetables, meat, milk, oil, sugar and tea processing technology and principles of quality control in processed foods.
Content		food technology,raw materials and composition of prepared foods in the technology,factors and control of food spoilage,physical food preservation methods,to teach cereals, fruits, vegetables, meat, milk, oil, sugar and tea processing technology and principles of quality control in processed foods.

Topics

Weeks	Topics
1	Introduction to Food Science and Technology
2	Foundamental of Nutrition
3	Food Processing and Basic Food Storage Methods
4	Mİlk Technology-I
5	Mİlk Technology-II
6	Seed Technology
7	Meat and Mear Products Technology I
8	Meat and Mear Products Technology II
9	Fruits and Vegetables Technology
10	Beverages Technology
11	Fishery
12	Food additives
13	Food additives
14	Food Safety

Materials

Materials are not specified.

Resources

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