Ders Detayları
| Code | Name | Type | Year | Semester | ECTS |
| 701002162018 | Food Technology | Zorunlu | 2 | 4 | 3.00 |
Objectives of the Course
Production of foods and food products, their properties, preservation of foods, storage of foods.
Name of Lecturer(s)
Prof.Dr. Adnan AYDIN
Learning Outcomes
| 1 | The student knows the principles for the production of foods |
| 2 | The student discusses the production, preservation and storage of meat and meat products. |
| 3 | The student knows the production, preservation and storage of mik and milk products. |
| 4 | The student discusses the production of fresh and conservated vegetables and and fruits including their preservation and storage. |
| 5 | The student knows the issues on the preservation and storage of foods. |
Mode of Delivery
Prof.Dr. Adnan AYDIN
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Production of milk and milk products, meat and meat products, vegetables and fruits, grains, flours, aquatic prproducts and eggs.
Weekly Detailed Course Contents
| 1 | Drinking water and tap water, properties, water hardness, acidities, oxygen content of water, solubility of carbon dioxide in water, |
| 2 | Water purification, water treatment, disinfection of water, softening of water, bacteriological issues |
| 3 | Milk, properties, milk sugars, milk proteins, milk fat, milk minerals, gases and enzymes, vitamins in milk |
| 4 | Production of milk and milk products, pasteurization, sterilization, condensed milk, milk powder, yogurt, butter |
| 5 | Margarines, cheese kinds, productions, whey water, spoilages in milk products, |
| 6 | Lipids, fats and oils ( sesame oil, olive oil, corn oil, etc) |
| 7 | Midterm examination week |
| 8 | Midterm examination week |
| 9 | Fats and oils in domestic use, raffination, decomposition of fats and oils, |
| 10 | Carbohydrates, general properties, starch, corn syrup, inulin, honey, sugar production |
| 11 | Grains, grounded grains, flours and flour products, breads, |
| 12 | Vegetables, fruits |
| 13 | Meat and meat products |
| 14 | Aquatic products, eggs |
| 15 | Fınal Examination Week |
| 16 | Final Examination Week |
Recommended or Required Reading
Besin Kimyası ve Analizleri Ders Notları İstanbul Bilim University Prof. Dr. Adnan AYDIN, 2013Besin Kimyası Prof. Dr. Halit Keskin, İstanbul Univ. Publ. No: 72 (1987)Gıda Teknolojisi Sıdıka Bulduk, 7th Ed. Detay Anatolia Akademic Publ. (2013) Ankara
Assessment Methods and Criteria
| Yarıyıl (Yıl) İçi Etkinlikleri | 40 |
| Yarıyıl (Yıl) Sonu Etkinlikleri | 60 |
| 100 |
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
| Activities | Count | WORKLOAD (hours) | TOTAL WORKLOAD (hours) |
|---|---|---|---|
| Ara Sınav | 1 | 1 | 1 |
| Final Sınav | 1 | 2 | 2 |
| Derse Katılım | 12 | 2 | 24 |
| Bireysel Çalışma | 10 | 2 | 20 |
| Ara Sınav İçin Bireysel Çalışma | 4 | 1 | 4 |
| Final Sınavı içiin Bireysel Çalışma | 8 | 4 | 32 |
| 83 |