FOOD SCIENCE AND TECHNOLOGY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Prof. ASLI ALBAYRAK
Instructor(s) of the Course Unit	Assoc.Prof. MURAT DOĞAN
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of the course is to train professionals with the information and skills to provide food safety in both quality and economic terms.
Contents of the Course Unit:	This cours includes meat and meat products, milk and dairy products, cereals, fruit and vegetables, oil terminal, fermentation technology, specific foods technology topics

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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.

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	-

SOURCE MATERIALS & RECOMMENDED READING
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

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Will be able to know the science behind cooking.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
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