PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
OTIY 533	AGRICULTURAL PRODUCTS TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	Explaining the most commonly used processing methods and technologies in economic terms
Course Content	Food processing, chemical composition of food, food spoilage, food preservation methods. Food additives and toxicology.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

3	Have knowledge about food additive and toxicology
1	Have knowledge about food technology
2	Gains knowledge of the processes used in food technology.
4	Have knowledge of cereal, dairy, meat and seafood processing 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
LO 001	5	5	5	5	5	5	4	5	5	4	5	4
LO 002	5	5	5	5	5	5	5	5	5	4	5	4
LO 003	5	5	5	5	5	5	4	5	5	4	5	4
LO 004	5	5	5	5	5	5	4	5	4	4	5	4
Sub Total	20	20	20	20	20	20	17	20	19	16	20	16
Contribution	5	5	5	5	5	5	4	5	5	4	5	4

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	2	28
Mid-terms	1	40	40
Final examination	1	60	60
Presentation / Seminar Preparation	1	25	25
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

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

Prospective Student