Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
9900001032	FOOD SCIENCE AND TECHNOLOGY	Compulsory	2	4	5

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)

Prof.Dr. Nurhan Akyüz

Learning Outcomes

1	He/she can explain basic concepts and expressions about foods composition
2	He/she can explain basic concepts and expressions about cereal technology and some products of cereal
3	He/she can explain basic concepts and expressions about milk technology and some products of milk
4	He/she can explain basic concepts and expressions about meat technology and some products of meat
5	He/she can explain basic concepts and expressions about fruit, vegetable technology and some products of them
6	He/she can explain basic concepts and expressions about vegetable oil technology
7	He/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

Week	Theoretical	Practice	Laboratory
1	Composition of Foods
2	Cereal Technology
3	Cereal Technology
4	Composition of Foods
5	Milk and Dairy Products Technology
6	Milk and Dairy Products Technology
7	Meat and Meat Products Technology
8	Meat and Meat Products Technology
9	Fruit and Vegetable Processing Technology
10	Fruit and Vegetable Processing Technology
11	Vegetable Oil Technology
12	Vegetable Oil Technology
13	Package and Storage of Foods
14	Package and Storage of Foods
15
16

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 Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Self Study	14	8	112
Individual Study for Mid term Examination	1	15	15
Individual Study for Final Examination	1	20	20
Homework	1	10	10
TOTAL WORKLOAD (hours)			160

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

LO1

LO2

LO3

LO4

LO5

LO6

LO7

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High