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FOOD SCIENCE AND TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS213 FOOD SCIENCE AND TECHNOLOGY 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
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 -