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 |