Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
196000102101FOOD TECHNOLOGIESCompulsory122
Level of Course Unit
First Cycle
Objectives of the Course
It is aimed to gain information and abilities to the students with this course, compounds of foods, package and storage of foods, cereal, milk, fruit, vegetable and oil technology and about of their some products.
Name of Lecturer(s)
DR. Öğretim Üyesi M. Murat CEYLAN
Learning Outcomes
1He/she can explain basic concepts and expressions about foods composition
2He/she can explain basic concepts and expressions about cereal technology and some products of cereal
3He/she can explain basic concepts and expressions about milk technology and some products of milk
4He/she can explain basic concepts and expressions about meat technology and some products of meat
5He/she can explain basic concepts and expressions about fruit, vegetable technology and some products of them
6He/she can explain basic concepts and expressions about vegetable oil technology
7He/she can explain basic concepts and expressions about package and storage of foods
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
FACE TO FACE
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Composition of Foods
2Composition of Foods
3Cereal Technology
4Cereal Technology
5Milk and Dairy Products Technology
6Milk and Dairy Products Technology
7Meat and Meat Products Technology
8Meat and Meat Products Technology
9Fruit and Vegetable Processing Technology
10Fruit and Vegetable Processing Technology
11Vegetable Oil Technology
12Vegetable Oil Technology
13Package and Storage of Foods
14Package and Storage of Foods
Recommended or Required Reading
Zeki Ertugay, Ahmet Kurt, Adem Elgün ve H. Yusuf Gökalp (1994 ).Food Science and Technolgy. Atatürk University,Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey. 1-Adem Elgün ve Zeki Ertugay (1992). Cereal Processing Technology. Atatürk University,Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey 2- Hüsnü Yusuf Gökalp, Mükerrem Kayay and Ömer Zorba (1994).Meat and Meat Products Processing Engineering. Atatürk University,Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey. 3- Bekir Cemeroğlu, Feryal Karadeniz ve Mehmet Özkan (2003).3 Fruit and Vegetable Processing Technology. Ankara University,Faculty of Engineering, Department of Food Engineering,Ankara, Turkey. 4- Milk Technology (2007).Ankara University,Faculty of Agriculture, Publication Number: 1560, Lesson Book: 513 (Editor: Prof. Dr. Atilla YETİŞEMİYE).Ankara, TURKEY.
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
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Individual Study for Mid term Examination12020
Individual Study for Final Examination12020
Homework12020
TOTAL WORKLOAD (hours)63
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
LO1             
LO2             
LO3             
LO4             
LO5             
LO6             
LO7             
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr