Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
202200203102ANIMAL PRODUCTS AND TECHNOLOGYCompulsory233
Level of Course Unit
Short Cycle
Objectives of the Course
The importance of food production in the world has become an issue that is felt every day in parallel with the increase in population. Having information about the foods they consume will both help make the diet more balanced and prevent food waste to a large extent. Having knowledge about foods will also minimize the risks that may arise from food.
Name of Lecturer(s)
Arş Gör. Dr. Gökhan KOÇAK
Learning Outcomes
1Processing and technology of animal products.
2
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
Recommended Optional Programme Components
Course Contents
Carbohydrates, proteins and fats in animal products, their mechanism of action in the body. Processing of animal products.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Chemical Composition of Foods
2Chemical Composition of Foods
3
4
5
6
7
8
9
10
11
12
13
14
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination111
Attending Lectures14114
Self Study14114
Individual Study for Mid term Examination41248
Individual Study for Final Examination11212
TOTAL WORKLOAD (hours)91
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1332322332231122
LO2313322332323222
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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