1. FIRST CYCLE - BACHELOR'S DEGREE
  2. TOURISM FACULTY
  3. GASTRONOMY AND CULINARY ARTS DEPARTMENT
  4. 605 GASTRONOMY AND CULINARY ARTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 209FOOD SCIENCE AND TECHNOLOGIES3 + 03rd Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The aim of this course is to teach definition of food technology, raw materials of ready food, factors of control and deficiency of food, biological tecniques of food safety, grain, fruit, vegetable, meat, milk, fat, sugar and tea production processes and  principles of food quality.
Course Content Definition of food technology, raw materials of ready food, factors of control and deficiency of food, biological tecniques of food safety, grain, fruit, vegetable, meat, milk, fat, sugar and tea production processes and  principles of food quality.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

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

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00135435435454354354
LO 002                 
LO 003                 
LO 004                 
LO 005                 
Sub Total35435435454354354
Contribution11111111111111111

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments122
Mid-terms144
Final examination8216
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1HANDE MUTLU ÖZTÜRK


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 209 FOOD SCIENCE AND TECHNOLOGIES 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 TUR A0207 %80
Goals The aim of this course is to teach definition of food technology, raw materials of ready food, factors of control and deficiency of food, biological tecniques of food safety, grain, fruit, vegetable, meat, milk, fat, sugar and tea production processes and  principles of food quality.
Content Definition of food technology, raw materials of ready food, factors of control and deficiency of food, biological tecniques of food safety, grain, fruit, vegetable, meat, milk, fat, sugar and tea production processes and  principles of food quality.
Topics
WeeksTopics
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 MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes