Food Science and Technology
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Science and Technology | GMS103 | Compulsory | Bachelor's degree | 1 | Fall | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Learning the basic chemical structure of food materials
2) Chemical properties of the production of foodstuffs, nutritional and health benefits in terms of learning
3) Changes in the last period of time knows the harvest to consumption of foods
4) Food preservation conditions, knows the rules and methods.
5) Pay attention to the factors to consider when buying food.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | |
| 2 | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | Middle | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | Middle | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | No relation | Middle | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
INTRODUCTION TO NUTRITION
Course Contents
This is a general introductory course in food science that includes major food components (carbohydrates, proteins and fats) and commodities (cereals, vegetables and fruits, meat, poultry, fish and dried beans, eggs and egg products, fat and oil products), food additives and contaminants. It aims to introduce students to the basic fundamentals of food science and underlying technology associated with providing safe, nutritious, and abundant supply of fresh and processed foods to humans.
Weekly Schedule
1) Physical, chemical and microbiological properties of food2) Water activity, pH properties
3) Spoliage of food
4) Storage of Dried Food
5) Storage of Dried Food
6) Canned Storage
7) Canned Storage
8) freeze Storage
9) mid-term exam
10) Fermentation
11) Pasteurization
12) sterilization
13) Food irradiation
14) Points to consider when buying food
15) Other preservation methods
16) Final exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Brain Storming
5) Self Study
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
30% |
|---|---|
Contribution of Final Examination to Course Grade |
70% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required