FOOD PROCESSING METHODS DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY413E	FOOD PROCESSING METHODS	7	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	Seçmeli
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It is aimed to gain knowledge about food processing methods, changes in food that the methods used in processing and possible effects on health.
İçerik:	"Methods used in the process of food processing and general principles, The changes in food by food processing methods, Improper practices in food processing methods, Possible effects of processed foods on health"

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
List the processing equipment utilised in the manufacture of foods.
Interpret the effects of food processing methods on health.
Explain changes in food preservation and processing.
Explain the methods of food processing and preservation.
Explain the methods of storage according to the content of foods.
Classify fundamental food processing methods.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature Review, Individual Research, Group Work	The Importance of Food Processing Methods and Basic food processing methods I	Lecture, Discussion, Group Work, Web Based Learning
2	Literature Review, Individual Research, Group Work	Basic food processing methods II	Lecture, Discussion, Group Work, Web Based Learning
3	Literature Review, Individual Research, Group Work	Milk and milk products technology	Lecture, Discussion, Group Work, Web Based Learning
4	Literature Review, Individual Research, Group Work	Milk and milk products technology	Lecture, Discussion, Group Work, Web Based Learning
5	Literature Review, Individual Research, Group Work	Meat and meat products technology	Lecture, Discussion, Group Work, Web Based Learning
6	Literature Review, Individual Research, Group Work	Meat and meat products technology	Lecture, Discussion, Group Work, Web Based Learning
7	Literature Review, Individual Research, Group Work	Eggs and egg products technology	Lecture, Discussion, Group Work, Web Based Learning
8	-	MID-TERM EXAM	-
9	Literature Review, Individual Research, Group Work	Fruit and vegetable technology	Lecture, Discussion, Group Work, Web Based Learning
10	Literature Review, Individual Research, Group Work	Canning technology	Lecture, Discussion, Group Work, Web Based Learning
11	Literature Review, Individual Research, Group Work	Grains and grains products technology	Lecture, Discussion, Group Work, Web Based Learning
12	Literature Review, Individual Research, Group Work	Legumes technology	Lecture, Discussion, Group Work, Web Based Learning
13	Literature Review, Individual Research, Group Work	Vegetable oil technology	Lecture, Discussion, Group Work, Web Based Learning
14	Literature Review, Individual Research, Group Work	Sugar and sugar products technology	Lecture, Discussion, Group Work, Web Based Learning
15	Literature Review, Individual Research, Group Work	Fermentation technology	Lecture, Discussion, Group Work, Web Based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Bellinghouse, V. C., & Bellinghouse, V. C. (2009). Food Processing: Methods, Techniques and Trends. Nova Science Publishers.
Owens C. M, Alan R. (2010). Poultry Meat Processing. Sams Taylor & Francis Group.
Sinha, N., Hui, Y. H., Evranuz, E. Ö., Siddiq, M., & Ahmed, J. (2010). Handbook of vegetables and vegetable processing. John Wiley & Sons.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems				3

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.				3

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics				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	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	3	42
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	1	20	20
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	158