Vocatıonal School
Food Technology
Course Information
| BASIC PROCESSING IN FOODS II | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE110 | Spring | 2 | 2 | 3 | 4 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lec. Kamuran ÖZTOP |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | The aim of this course is to introduce the basic principles of all the processes in the food industry to the students. |
| Contents of the Course | Drying, evaporation, freezing, cooling, crystallization, extrusion, boiling, cooking, thermization, pasteurization, sterilization, acid and alcohol fermentation and storage |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | Knows basic information and concepts about drying of food, drying systems and drying process. |
| 2 | Knows basic information and concepts about freezing of food, cooling, freezing and cooling systems. |
| 3 | Knows basic information and concepts about thermosetting, pasteurization and sterilization. |
| 4 | Knows basic information and concepts about acid and alcohol fermentation. |
| 5 | Knows basic information and concepts about storage and storage of food. |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Drying system and drying system | Lecture, discussion, presentation |
| 2 | Evaporation systems and evaporation systems | Lecture, discussion, presentation |
| 3 | Freezing and freezing systems | Lecture, discussion, presentation |
| 4 | Principles of cooling and crystallization processes, coolers | Lecture, discussion, presentation |
| 5 | Fundamentals of extrusion and scouring | Lecture, discussion, presentation |
| 6 | Fundamentals of cooking and heating | Lecture, discussion, presentation |
| 7 | Pasteurization process and pasteurization systems | Lecture, discussion, presentation |
| 8 | Midterm Exam | Written examination |
| 9 | The essence of sterilization process and sterilization systems | Lecture, discussion, presentation |
| 10 | Acid fermentation and application areas | Lecture, discussion, presentation |
| 11 | Alcohol fermentation and application areas | Lecture, discussion, presentation |
| 12 | Storage conditions, techniques and warehouse control | Lecture, discussion, presentation |
| 13 | Cold storage and application areas | Lecture, discussion, presentation |
| 14 | Freeze storage and application areas | Lecture, discussion, presentation |
| 15 | Irradiation | Lecture, discussion, presentation |
| 16 | Final Exam | Written examination |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Cemeroğlu, B. 2013. Gıda Mühendisliğinde Temel İşlemler. AÜ, Müh. Fak. Ankara. |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Knows basic information and concepts about drying of food, drying systems and drying process. | 3͵5͵6͵7͵10 | 1͵2 |
| 2 | Knows basic information and concepts about freezing of food, cooling, freezing and cooling systems. | 3͵5͵6͵7͵10 | 1͵2 |
| 3 | Knows basic information and concepts about thermosetting, pasteurization and sterilization. | 3͵5͵6͵7͵10 | 1͵2 |
| 4 | Knows basic information and concepts about acid and alcohol fermentation. | 3͵5͵6͵7͵10 | 1͵2 |
| 5 | Knows basic information and concepts about storage and storage of food. | 3͵5͵6͵7͵10 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 2 | 28 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 5 | 5 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 5 | 5 |
| 16 | Final Exam | 1 | 1 | 1 |
| 96 | ||||