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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2026 FODD&BEVERAGE PROCESSING TECHNOLOGIES II COMPULSORY 2 1 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

Students will gain knowledge about the technologies used in the food and beverage production.

Learning Outcomes of the Course Unit

1   Having knowledge about the technology of meat products 2   Having knowledge about the technology of dairy products 3   Be informed about fruit and vegetable processing technology 4   Having knowledge about Grain technology 5   Having knowledge about fermentation, vinegar, olives, pickles technology 6   Having knowledge about frozen food and food ready for consumption

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 technology of meat products 2 The ingredients used in meat products, and additives 3 Composition and physicochemical properties of milk 4 Microorganisms in milk 5 Dairy products 6 Fruit and vegetable processing technology 7 Midterm 8 Midterm 9 Grain Technology 10 Bakery and pastry products 11 Fermentation technology, fermented and distilled spirits 12 Vinegar technology, technology olives, pickles technology 13 Frozen foods, ready for processing products 14 Frozen foods and food ready for consumption 15 Final Exam 16 Final Exam

Recomended or Required Reading

Fügen Durlu-Özkaya, Serap Coşansu ve Kamuran Ayhan, 2013. Her Yönüyle Gıda. SIDAS Medya Ltd.Şti. Izmir. Prof.Dr. Ilbilge Saldamlı, Gıda Kimyası, Hacettepe Üniversitesi Yayınları, 1998 Prof.Dr. Aydın Öztan, Et Bilimi Ve Teknolojisi TMMOB Gıda Mühendisleri Odası Yayınları Ankara, 2003 Prof.Dr. Mustafa Üçüncü, Süt Ve Mamülleri Teknolojisi Jale Acar ve Vural Gökmen, Meyve Ve Sebze Işleme Teknolojisi (2 Cilt)

Planned Learning Activities and Teaching Methods

Expression, Practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be announced.

Language of Instruction

Turkish

Course Policies and Rules

to be announced.

Contact Details for the Lecturer(s)

to be announced.

Office Hours

to be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Tutorials 12 2 24 Preparations before/after weekly lectures 12 3 36 Preparation for midterm exam 1 4 4 Preparation for final exam 1 5 5 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 95

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4 LO.6 4