Graduate Education Institute · Nutrition and Dietetics · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. Jale ÇATAK
Course Objective
The aim of the course is to provide sufficient information about quality, security, business strategies and marketing by taking into account the regulations and practices.
Course Content
At the end of this course, students will be able to evaluate the food industry.
Required Resources
1. Bulduk S. Gıda Teknolojisi. Detay Yayıncılık, 2007.
2. Bilişli A. Gıda Teknolojisi. SİDAS, 2012.
3. Altan,A., 2003, Özel Gıdalar Teknolojisi, Çukurova Üni. Yayınları, Adana.
4. Prof. Dr. Necati Akbulut ve Doç. Dr Cem Karagözlü. Gıda Bilimi ve Teknolojisi. Sidas Yayıncılık, İzmir, 2011.
5. Konu ile ilgili bilimsel makaleler
Course Learning Outcomes
- Face to face examinations
- Students will be able to discuss the possible effects of nutritional practices on nutritional status.
- Students will be able to relate the possible effects on health status of practices in the food industry.
- Students discuss different products produced for healthy and sick individuals.
- Students classify the effects of existing products on the health status of different age groups.
- Students develop products that can affect health positively by using their professional knowledge.
Core Area Distribution
(54) Manufacturing and Processing%100
Teaching Methods
ExpressionQuestion-AnswerPresentationGroup StudySelf study
Assessment & Evaluation
HomeworkOral ExamPerformance Assignment ( Lab / Workshop / Field Work / Seminar / Presentation / Completion Study / ThesisTesting (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 | 16 | 5 | 80 |
| Midterm | 1 | 20 | 20 |
| Quiz | 1 | 10 | 10 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 20 | 20 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Definition and history of food technology | Lecture notes related section |
| 2 | General effects of technological processes on the quality of foods | Lecture notes related section |
| 3 | Milk and dairy products technology | Lecture notes related section |
| 4 | Milk and dairy products technology | Lecture notes related section |
| 5 | Grain technology | Lecture notes related section |
| 6 | Meat and meat products technology | Lecture notes related section |
| 7 | Meat and meat products technology | Lecture notes related section |
| 8 | Midterm | Ara Sınav |
| 9 | Fruit vegetable processing technology | Lecture notes related section |
| 10 | Preservation of foods with salt and spices | Lecture notes related section |
| 11 | Processing of food with radiation | Lecture notes related section |
| 12 | Storage of food by freezing | Lecture notes related section |
| 13 | Fermentation and food | Lecture notes related section |
| 14 | Food marketing | Lecture notes related section |
| 15 | Overview of the food industry in Turkey | Lecture notes related section |
| 16 | Final exam | Final exam |