Special Food Technology
Tourism Management - Tourism Administration
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 |
|---|---|---|---|---|---|---|
| Special Food Technology | TUR409 | Elective | Bachelor's degree | 4 | Fall | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Dilek DÜLGER ALTINER
Learning Outcomes of the Course Unit
1) Learning the production processes and important points of special foods
2) Be able to develop ideas about producing valuable products in terms of economic and nutrition / health
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Middle | No relation | High | No relation | No relation | No relation | No relation | |
| 2 | No relation | Middle | No relation | Middle | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Quality criteria for sugar technology, glucose syrup production, cocoa and chocolate technology, confectionery technology, confectionery varieties, tea technology, coffee technology, alcoholic and non-alcoholic beverages, tahini molasses, pulp, halva and functional foods and these foods will be explained.
Weekly Schedule
1) Introduction and introduction of the course2) Sugar technology
3) Confectionery technology
4) Tea technology
5) Coffee and cocoa technology
6) Chocolate technology
7) Tahin, tahin helvası, other halwa variety technology
8) Molasses, pulp, crushing and sweet products technology
9) mid term exam
10) products technology (baby products, adult products, special foods for patients)
11) Chips and cookie technology
12) Ready-made soup products technology
13) soft drinks technology
14) Other food technology
15) Other food technology-2
16) Diet foods and special nutritional products technologies)
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Discussion
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required