SPECİFİC FOODS PROCESSING TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP204	SPECİFİC FOODS PROCESSING TECHNOLOGY	4	3	2	7

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer NURULLAH ZEKERİYA AKAR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Giving basic information about the production technologies of the food such as sugar, cacao, chocolate, confectionery and coffee and setting up the necessary substructure in order to settle the problems to be faced in future regarding this issue
Contents of the Course Unit:	Development of sugar industry in Turkey; sugar beet, sugar can and sugar production; cacao and chocolate technology; cacao, cacao powder and cacao fat, chocolate, chocolate varieties and production; confectionery technology; candy varieties and properties (marshmallow, nougat, starch and pectin jellies, hard candy, fudge, caramel, cream, coated candies); tea technology (black tea and instant tea); coffee technology (coffee bean and instant coffee)

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understanding the product lines and processing techniques which fall outside the main branches of food technology
Gaining information and experiences about confectioneries and understanding
Understanding and applicating confectionery types and production steps, designing similar processes
Understanding cacao seed production, cacao powder and cacao oil production steps
Understanding production process of chocolate and chocolate types
Understanding coffee production and dry coffee seed gaining process
Understanding tea and tea products process

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Sugar technology; structure and chemical constituents of sugar beet	-
2	-	Sugar technology; pretreatments and preparation of sugar beet for sugar production, raw sherbet production from sugar beet, raw sherbet (syrup) cleaning, concentration, crystallization, raw sugar production and refining; sugar can and sugar production	-
3	-	Cacao and chocolate technology; cacao bean, cacao powder and cacao fat production; chocolate, the varieties and constituents of chocolate, chocolate production, chocolate properties, chocolate coating and coating technique	-
4	-	Confectionery technology; candy varieties, crystal habits, confectionery constituents, natural sweeteners, artificial sweeteners, other components	-
5	-	Cooking and packaging of confectioneries; general rules in candy cooking, cooking methods and systems, aerated and whipped confectioneries, foam formation, stabilization of foams, aerated candies	-
6	-	Some confectionery varieties and their properties; main components and production methods of marshmallow, nougat, starch and pectin jellies; confectionery formulas; gel formation, starch and pectin jellies, lokum (Turkish delight)- cezeriye production	-
7	-	Some confectionery varieties and their properties; constituents and properties of hard candy (akide candy), hard candy production and forming, main rules in hard candy production, hard candy formulas, fudge, caramel, cream and coated candies	-
8	-	MID-TERM EXAM	-
9	-	Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars	-
10	-	Some confectionary varieties and their properties	-
11	-	Tea technology; chemical constituents of tea; black tea production; classification and production of tea; black tea varieties, biochemical changes which occur during tea processing	-
12	-	Tea technology; quality characteristics of black tea and well-steeped control, instant tea, extraction, aroma recovery, cream precipitation, filtration and concentration, drying, agglomeration, aromatize	-
13	-	Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize	-
14	-	Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize	-
15	-	Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING

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	The student use this information for understanding the production methods of food production.						5
2	Food products, compounds and additives as some knowledge of the production, use of this information						5
3	Food production and quality control laboratory to assess the results with information obtained.					4
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.						5
5	Food product processing by following the advances of age can participate in R & D activities						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.						5
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.					4
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.						5
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.						5
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches					4
6	Food in general has adopted the moral and ethical values ​​of professional						5
7	Learning and can apply what they learn in the field of food regardless of the display.						5
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.					4
2	Food production and food security of information resources related to the use area.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.					4
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.						5
3	In order to follow developments in the field of food effectively takes advantage of information technologies.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions					4
2	He/she uses the basic laboratory devices used in the laboratory						5
3	He/she follows the production and keeps records						5
4	He/she plans for food hygiene training and measures of the effectiveness					4
5	Food production and safety line on the team works and works effectively						5
6	Using the basic knowledge of food is related to the field with a given task are executed independently.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements	0
2	He/she follows trainings related to the subject					4
3	Participates in training programs for professional development in the field of food						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother						5
2	He/she follow food fairs, and professional developments in the field					4
3	He/she uses information technologies effectively and prepare presentations		1
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.			2
5	He/she use visually, the effective use of written and oral communication.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified						5
2	He/she follows and implements the legislation related the food industry					4
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions						5
4	He/she prepare food hyhiene education and operation it.						5

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	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	2	3	6
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	14	4	56
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	2	3	6
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	14	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	14	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	50	0	182