Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. Hasan YETİM
Required Resources
Lecture Notes, Prof. Dr. Hasan YETİM
Recommended Resources
Armanios, F., & Ergene, B. A. (2018). halal Food: a History. Oxford University Press.
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticePresentationSimulationBrain Storming
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 4 | 23 | 92 |
| Midterm | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 23 | 46 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | General Introduction | Lecture Notes |
| 2 | Religions and Ethnic Differences | Lecture notes |
| 3 | Halal Food Regulations (Meat, Chicken, Fish) | lecture notes |
| 4 | Halal and Food Regulations (Dairy Products, Gelatin, Alcohol, Enzymes) | lecture notes |
| 5 | Halal and Food Regulations (additives, labeling, packaging) | lecture notes |
| 6 | halal certification | lecture notes |
| 7 | halal certification | lecture notes |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Kosher Food Philosophy | lecture notes |
| 10 | cosher certification | lecture notes |
| 11 | Marketing of Halal and Kosar Food | lecture notes |
| 12 | Vegetarian and Vegan Nutrition Concepts | lecture notes |
| 13 | Scientific Methods in Halal Food Analysis | lecture notes |
| 14 | student presentations | student presentations |
| 15 | student presentations | student presentations |
| 16 | Final Sınavı | Final Sınavı |