Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Explain tea and sucrose production stages.
2) List cacao and coffee process stages.
3) Define chocolate and candy production stages.
4) Explain general process techniques of special foods product groups.
5) Explain disinfection of drinking water and preparation for selling.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	Low	Low	High	Middle	High	High	Middle
	2	Low	Low	High	Middle	High	High	Middle
	3	Low	Low	Middle	Middle	High	High	Middle
	4	Low	Low	Middle	Middle	High	High	Middle
	5	High	Middle	Middle	Middle	High	High	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Additives , Food Industry Machinery, Food Legislation

Course Contents

THis course includes drinking water technology,sucrose production technology, tea process technology, coffee process technology, cacao and chocolate production technology, bee products (honey, royal jelly, pollen etc.), Pismaniye production technology. Turkish delight production technique, carbanated beverages production technology, special food production technologies which is not contained within other courses.

Weekly Schedule

1) Drinking water technology. Water disinfection methods and packaging.
2) Sucrose production technology: Anatomy and chemical composition of sugar beet. Washing and mincing of sugar beet. Methods of raw sugared water and cleaning of raw sugared water (lime defecation (carbonation), saturation with carbondioxide, filtration).
3) Sucrose production technology: Concentrate of thin juice, thick juice transform to pulp, crystallisation and derivation of sucrose. Process affination and raffination. Sugar cane and production of cane sugar.
4) Cacao production technology:. Cocoa bean, process technology of cocoa mass(chocolate liquer), cocoa powder and cocoa butter.
5) Chocolate production technology. Classification of chocolate.
6) Tea process technology: Types and chemical composition of teas. Processing of tea leaves to black tea (harvesting, withering, curling, enzymatic oxidation, drying, sieving, classification, packaging, storage).
7) Tea process technology: Technologies of green tea, olong tea and soluble(instant) tea.
8) Midterm examination/Assessment
9) Presentation of students: Production technology of traditional and other special foods (Turkish delight, chewing gum, soda, soda water, carbonated beverages, pişmaniye, grape molasses etc.)
10) Coffee process technology: Structure and composition of coffee beans, process of dry bean coffee, processing of bean coffee (roasting and milling). Production technology of instant coffee.
11) Technology of confectionery: Components of confectionary, production technology of various confectionaries.
12) Alcohol production process from molasses, fermantation and distillation. Distilled alcoholic beverages (rakı, gin, vodka, whiskey, cognac).
13) Presentation of students: Production technology of traditional and other special foods (instant soup, baby food, halva, mayonnaise, ketchup, mustard, sesame oil etc.)
14) Presentation of students: Production technology of traditional and other special foods (special sauce, bee products, egg and egg products, pastry etc.)
15) Presentation of students: Production technology of traditional and other special foods (pişmaniye, spices, legumes, snacks, kefir, kumis, etc.)
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Demonstration
5) Group Study
6) Self Study

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

60%

		Number	Percentage
Semester Studies	Midterm Examination	1	50%
Semester Studies	Presentation/Seminar	1	50%

Contribution of Final Examination to Course Grade

40%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Special Foods Technology	GTP207	Elective	Associate degree	2	Fall	4