ÇUMRA VOCATIONAL SCHOOL
FOOD PROCESSING
FOOD PROCESSING
Course Name   FOOD SCIENCE AND TECHNOLOGY
Semester Course Code Theoretical / Practice time ECTS
2 5519221 3 / 0 3
Course Degree Associate's Degree
Course Language Turkish
Format of Delivery: Face to Face
Course Coordinator Hilal Arslan Bayrakcı
Coordinator e-mail hbayrakci selcuk.edu.tr
Instructors
Asistant Instructors
Course Objectives providing information to the students about the basic composition of foods and food technology applications and also enlightening students on the processing and evaluating of agricultural products are aimed with this course.
Basic Sciences Engineering Scinces Social Sciences Educational Sciences Artistic sciences Medical Science Agricultural sciences
40 60 0 0 0 0 0
Course Learning Methods and Techniquies
Week Course Content Resource
1 Deion of the course: Scope, significance and rules
2 Composition of Food textbook
3 Basic preservation processes in food technology textbook
4 Cereal technology textbook
5 Cereal technology textbook
6 Vegetable oil technology textbook
7 Meat and meat products technology textbook
8 Midterm exam
9 Fruit and vegetable processing technology textbook
10 technology of dairy and dairy products textbook
11 Technology of dairy and dairy products textbook
12 Fermentation technology textbook
13 Tea, coffee, cocoa, sugar and salt processing technology textbook
14 Other important products (honey and beehive products, eggs, additives and flavors, soft drinks, starch, dextrin-glucose) textbook
15 Other important products (honey and beehive products, eggs, additives and flavors, soft drinks, starch, dextrin-glucose) textbook
16 Final exam
Assesment Criteria   Mid-term exam Final exam
  Quantity Percentage Quantity Percentage  
Term Studies : - - - -
Attendance / Participation : - - - -
Practical Exam : - - - -
Special Course Exam : - - - -
Quiz : - - - -
Homework : - - - -
Presentations and Seminars : - - - -
Projects : - - - -
Workshop / Laboratory Applications : - - - -
Case studies : - - - -
Field Studies : - - - -
Clinical Studies : - - - -
Other Studies : - - - -
Mid-term exam   1 40 - -
Final exam   - - 1 60
ECTS WORK LOAD TABLE   Number Duration
Course Duration : 14 3
Classroom Work Time : 6 3
Presentations and Seminars : 8 3
Course Internship : - -
Workshop / Laboratory Applications : 1 4
Field Studies : - -
Case studies : - -
Projects : - -
Homework : - -
Quiz : - -
Mid-term exam : 1 1
Final Exam : 1 1
ECTS 3
No COURSE LEARNING OUTCOMES CONTRIBUTION
D.Ö.Ç. 1 Ability to regulatory compliance and the properties of the raw materials to be used in the production of food 4
D.Ö.Ç. 2 Able to comprehend food processing methods and food preservation methods, being able to follow technological developments and current trends 4
D.Ö.Ç. 3 To produce solutions to problems that may arise during the production of food and perform a variety of research and development activities 4
D.Ö.Ç. 4 Being able to produce of food in accordance with the principles of food safety, relevant standards and Turkish Food Codex 4
* 1: Zayıf - 2: Orta - 3: İyi - 4: Çok İyi
COURSE LEARNING OUTCOMES AND PROGRAM OUTCOMES AND RELATIONSHIPS MATRIX

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