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
Students have an idea about many vocational courses to be taken in future and obtain summary information for food technology industry.
Name of Lecturer(s)
Öğr.Gör.Onur BASANÇELEBİ
Learning Outcomes
1Introduction to food technology
2Introduction to food technology
3Associated with food technology, food and nutritio
4Associated with food technology, food and nutritio
5 to provide general information about the Preservation of foods
6 to provide general information about the Preservation of foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The history and the definiion of food technology, changing eating habits, food technology, methods of food preservation, food preservation methods of technological developments, lyophilization, 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
1The history of food technology
1The history of food technology
2Changing eating habits
2Changing eating habits
3Definition of food technology
3Definition of food technology
4Food preservation methods
4Food preservation methods
5Technological advances in methods of preservation of foods
5Technological advances in methods of preservation of foods
6preserved by drying
6preserved by drying
7preserved by drying
7preserved by drying
8exam
8exam
9milk technology
9milk technology
10cereal technology
10cereal technology
11Storing frozen foods, spices, storage
11Storing frozen foods, spices, storage
12meat technology
12meat technology
13fruit and vegetable technology
13fruit and vegetable technology
14Storing with sugar, vinegar technology, acid storage,
14Storing with sugar, vinegar technology, acid storage,
15Oil technology, functional foods,
15Oil technology, functional foods,
16final exam
16final exam
Recommended or Required Reading
Gıda Teknolojisi. Sıdıka BULDUK. Detay Yayıncılık Gıda Teknolojisine Giriş Ders Notları, Prof.Dr.Muharrem CERTEL, Akdeniz Üniversitesi
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
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 5      
LO2 5      
LO3 5      
LO4        
LO5        
LO6        
* 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