GIDA BİLİMİ VE TEKNOLOJİSİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GMS213	GIDA BİLİMİ VE TEKNOLOJİSİ	3	3	3	6

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Prof. ASLI ALBAYRAK
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Doç.Dr. MURAT DOĞAN
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of the course is to train professionals with the information and skills to provide food safety in both quality and economic terms.
İçerik:	This cours includes meat and meat products, milk and dairy products, cereals, fruit and vegetables, oil terminal, fermentation technology, specific foods technology topics

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Know the basic components of foods and their interaction with each other.
Know the basic foods such as cereal, vegetable oil, milk and MİL products, fruit and vegetables, meat and meat products and their processing technologies.
Describe the methods of food preservation and explains which technique is suitable for food.
Explain the legal regulations related to the use of food additives and the effects of the contributions to human health.
Demonstrate factors that cause food spoilage.
Know how to pack food by using information about packaging technology and types.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Reading Article	Explaining the plan, purpose and contents of the course, meat technology, livestock sector,q uality characteristics of meats, brainstorming	Expression, Discussion, Brainstorming
2	Reading Article	Muscle Conversion to meat, fermented meat products, emulsified meat products, pastrami production technology, application	Expression, Discussion, Application
3	Reading Article	İngredients and additives used in meat and meat products, hygiene and sanitation practices in meat plants, meat industry waste, meat and health relationship, application	Expression, Question-Response, Discussion, Teamwork, Application
4	Reading Article	Milk and milk products technology, the ingredients of milk composition, physico-chemical properties of milk, microorganisms in milk, application	Expression, Question-Response, Discussion, Teamwork, Application
5	Literature Research	Milk products, cheese, butter, kephir, yoghurt, cream, ice cream production, the importance of milk and milk products in health, the application	Expression, Question-Response, Discussion, Teamwork, Application
6	Literature Research, Teamwork	Fruit and vegetable processing technology, basic components of fruits and vegetables, gravy and ketchup production, application	Expression, Question-Response, Discussion, Teamwork, Application
7	Literature Research	Jam, marmalade and jelly production, canned production, fruit and juice production, the importance of fruits and vegetables in health	Expression, Question-Response, Teamwork, Application
8	-	MID-TERM EXAM	-
9	Literature Research	From field to table food safety, visa preparation , application	Expression, Question-Response, Teamwork, Application
10	Literature Research	Explaining the midterm questions, oil technology, the structure of oils, oil spoilage, oil products, application	Expression, Discussion, Teamwork, Watcing Video, Application
11	Literature Research	Cereal technology, structure of wheat, chemical composition, components used in cereal products, bread production technology, biscuit production technology, application	Expression, Discussion, Teamwork, Watcing Video, Application
12	Literature Research	Cake production technology, pasta production technology, bakery yeast products, puff dough, application	Expression, Discussion, Teamwork, Watcing Video, Application
13	Literature Research, Project Presentation	Fermentation technology, vinegar technology, table olive technology, pickle production technology, boza technology, application	Discussion, Teamwork, Watcing Video, Application
14	Literature Research, Project Presentation	Functional foods and bioactive substances, special foods technology, application	Expression, Discussion, Teamwork, Watcing Video, Application
15	Literature Research, Project Presentation	Project presentations, final preparation	Project Presentations, Taste
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Özkaya, F. D., Coşansu, K. ve Ayhan, K. 2015. Her Yönüyle Gıda. Sidaş, Manisa, 438s.
Ekin, M.M. 2015. Özel gıdalar teknolojisi ders notları. https://www.foodelphi.com/ozel-gidalar-teknolojisi-ders-notlari-ogr-gor-m-mustafa-ekin/
International Journal of Gastronomy and Food Science

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to define the working areas and responsibilities of all staff working in the food and beverage sector by considering the occupational safety rules				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to develop healthy, natural, additive-free, original food formulas by understanding the the chemical reactions underlying the cooking process as well as being aware of the effects of various cooking processes on structural, sensory and chemical attributes of food.			2

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to use their knowledge and skills related to gastronomy in the sector by evaluating cultural background of Turkish and World Cuisines				3
2	Will be able to create individual menus using the principle of healthy eating plate.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to prepare projects within the framework of ethical values by following international developments related to gastronomy discipline.						5

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to adapt easily to developments in information and communication Technologies by using life-long learning skills in business or academic life.		1

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to interpret different approaches in interdisciplinary studies or business life by comparing them.				3
2	Will be able to tell the ethical implications of their decisions and actions according to different cultural, social, humanitarian and political perspectives.		1

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Will be able to calculate the cost of an accommodation establishment by creating a financial plan.	0
2	Will be able to explain the chemistry of food by using the knowledge of molecular gastronomy.					4
3	Will be able to demonstrate responsible behavior for global environmental issues through their professional career according to sustainability criteria.				3

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	13	3	39
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	153