COURSE UNIT TITLE

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

As the primary role of our food is to provide the human body with nutrients and energy, the lecture groups the food components covered in terms of dietary significance : ` nutrients and other beneficial components and those implicated in special dietary needs. To the food manufacturer, all the chemicals present in a food or raw material are potentially important , to determine its nutritional value, eating properties and suitability for use in particular products and process

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

Prof. Dr. Mehmet DEMIRCI, Beslenme. Gıda TeknolojisiDerneğiYayınları, 2014.
Henry J K and Heppel, 1998. Nutritional aspects of food processing and ingredients.
Baysal, A. BeslenmeIlkeleri
Prof. Dr. Mustafa Tayar, Doç. Dr. Nimet Haşıl Korkmaz, Uzm. Diyetisyen H. Elif Özkeleş, Beslenme Ilkeleri, Dora yayınları

Planned Learning Activities and Teaching Methods

Face-to-face lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Exams: There will be held on two in class exams; midterm exam and final exam during the semester.
Grades: 50 % Midterm Exam, 50 % Final Exam, 50 % Make-up Exam.

Language of Instruction

Turkish

Course Policies and Rules

1) Attending at least 70 percent of lectures and fulfill the requirements of the course are mandatory.
2) Plagiarism of any type will result in disciplinary action.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes