FOOD PROCESSING METHODS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY413E	FOOD PROCESSING METHODS	7	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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about food processing methods, changes in food that the methods used in processing and possible effects on health.
Contents of the Course Unit:	"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"

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

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	-

SOURCE MATERIALS & RECOMMENDED READING
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.

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

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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
	Programme Learning Outcomes	Level of Contribution
		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

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	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