COURSE UNIT TITLE

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Tourism and Hotel Management
Cultural Heritage and Tourism
Civil Aviation and Cabin Services
Civil Aviation Transportation Management
Food Technology

Course Objective

To know general extraction techniques used in food industry and to see possible applications with alternative techniques.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1) Tzia C, Liadakis G, Eds. 2003. Extraction Optimization in Food Engineering. Marcel Dekker, Inc., New York.
2) Self R, Series Editor: Belton P.S. 2005. Extraction of Organic Analytes from Foods A Manual of Methods. RSC Food Analysis Monographs, The Royal Society of Chemistry, Cambridge.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

5 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

Dönem başında belirtilen programda yer alan günlerdir.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes