1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. DENİZLİ VOCATIONAL SCHOOL OF TECHNICAL SCIENCES
  3. CHEMISTRY AND CHEMICAL PROCESSING TECHNOLOGIES DEPARTMENT
  4. 336 CHEMİSTRY TECHNOLOGY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
IKMY 231FOOD TECHNOLOGY2 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective Teaching The Structure And Nutritive Functions Of Water, Lipids, Proteins And Carbohidrates In Foods
Course Content Meat and meat products, milk and milk products, eggs, sweet substances, alcoholic beverages, alkoloidli ingredients, spices, salt and vinegar, food additives, food and beverages are put into containers, food dyes, food deterioration, preservation methods and procedures it deems, food poisoning, food regulation.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Article nutrients in water, lipids, proteins and carbohydrates to learn about the basic concepts of
2Learn the importance of these substances in food

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 0014             
LO 0024             
Sub Total8             
Contribution40000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Assignments7214
Mid-terms188
Final examination188
Presentation / Seminar Preparation5420
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2012-2013 Fall2OSMAN ÇAYLAK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
IKMY 231 FOOD TECHNOLOGY 2 + 0 2 Turkish 2012-2013 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
DTMYO F0003 %
Goals Teaching The Structure And Nutritive Functions Of Water, Lipids, Proteins And Carbohidrates In Foods
Content Meat and meat products, milk and milk products, eggs, sweet substances, alcoholic beverages, alkoloidli ingredients, spices, salt and vinegar, food additives, food and beverages are put into containers, food dyes, food deterioration, preservation methods and procedures it deems, food poisoning, food regulation.
Topics
WeeksTopics
1 Food Technology Introduction
2 Functions of the organism Foods
3 Properties of Water
4 Nature of Water Resources
5 Physical and Chemical Properties of Water
6 Treatment of water softening
7 Classification of carbohydrates
8 Bakery Products
9 Properties of proteins
10 Functions of proteins in organism
11 Characteristics and Classification of Oil
12 Metabolism of fats and oils
13 Vitamins
14 Enzymes
Materials
Materials are not specified.
Resources
ResourcesResources Language
Gıda Kimyası,Prof.Dr.Mustafa TAYAR, Prof.Dr.Recep ÇIBIKTürkçe
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