Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-101INTRODUCTION TO FOOD TECHNOLOGYCompulsory115
Level of Course Unit
First Cycle
Objectives of the Course
Food technology division can have an idea about the students and many vocational courses to be taken in future is to obtain summary information.
Name of Lecturer(s)
Öğr.Gör.Onur BASANÇELEBİ
Learning Outcomes
1Students will be able to explain which pre-processes are applied in food technology,
2Introduction to food technology
3Students will be able to explain raw material and processability properties of raw material,
4Associated with food technology, food and nutritio
5Students will be able to explain the ways of cleaning raw materials,
6 to provide general information about the Preservation of foods
7Students will be able to explain the classification and grading according to the properties of the raw material, how classification is done, and the benefits of classification and grading.
8Explanation of concept of functional foods
9Students will be able to explain the mixing processes and mixers in food technology,
10lack of knowledge in different fields of food technology
11Students will be able to explain emulsion technology and emulsified products,
12Students will be able to explain unit operations applied in food technology and the important properties of these operations.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Course content The history of food technology, changing eating habits, food technology, the definition, methods of food preservation, food preservation methods of technological developments, drying storage, canning, dairy technology, cereal, technology, food preservation by freezing, storing spices, meat technology, fruit and vegetable processing technology, storing sugar, vinegar technology, acid storage, oil, technology, technological aspects of the radiation process, and functional foods are included.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Foods and main ingredients in food composition
1The history of food technology
2Foods and main ingredients in food composition
2Changing eating habits
3Raw material and processability of raw material
3Definition of food technology
4Pre-processes in food technology
4Food preservation methods
5Pre-processes in food technology
5Technological advances in methods of preservation of foods
6Review of learned information
6preserved by drying
7Midterm exam
7preserved by drying
8Solution of midterm exam questions
8exam
9Transportation vehicles, Food classification and grading
9milk technology
10Mixing processes and mixers applied in food technology
10cereal technology
11Emulsion technology
11Storing frozen foods, spices, storage
12Unit operations applied in food technology
12meat technology
13Unit operations applied in food technology
13fruit and vegetable technology
14Review of learned information
14Storing with sugar, vinegar technology, acid storage,
15Final exam
15Oil technology, functional foods,
16Solution of final exam questions
16final exam
Recommended or Required Reading
Gıda Teknolojisi. Sıdıka BULDUK. Detay Yayıncılık
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Makeup Examination122
Attending Lectures14342
Discussion6212
Question-Answer6212
Individual Study for Mid term Examination6530
Individual Study for Final Examination7749
TOTAL WORKLOAD (hours)150
Contribution of Learning Outcomes to Programme Outcomes
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr