COURSE UNIT TITLE

: FODD&BEVERAGE PROCESSING TECHNOLOGIES II

DEGREE PROGRAMMES

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

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

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 / Fruit and vegetable processing technology
8 Fruit and vegetable processing technology
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

Lectures, 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

Midterm and final exam

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

gozde.turkoz@deu.edu.tr

Office Hours

Monday 12:00-13:00
Tuesday 12:00-13:00
Wednesday 12:00-13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 12 2 24
Preparations before/after weekly lectures 14 3 42
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) 105

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.1411111
LO.2411111
LO.3411111
LO.4411111
LO.5411111
LO.6411111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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