| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ207B | Food Storage Techniques | Compulsory | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The importance of storing food by processing, factors and properties of food spoilage, nutritional processing and storage methods are aimed to gain the ability to apply the technique. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Halil İbrahim KAYA |
| Learning Outcomes |
| 1 | Learns the processing methods of food storage | | 2 | Gains the ability to apply food processing and storage methods in accordance with the technique | | 3 | Learn the factors that cause food spoilage |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
|
| Course Contents |
| Food processing and storage, Factors causing food degradation and food processing and storage methods |
| Weekly Detailed Course Contents |
|
| 1 | Importance of food storage | | | | 2 | The effect of food processing and storage on nutritional value of nutrients | | | | 3 | Food Storage Methods | | | | 4 | Storage methods with fermentation technique | | | | 5 | Chemical Storage (Storage of foods with salt and vinegar) | | | | 6 | Storing Foods with Sugar (Jam and Marmalade) | | | | 7 | Methods of Storing Foods with Sugar (Jam, Marmalade and Jelly) | | | | 8 | MIDTERM | | | | 9 | Storing Foods by Heating Method (Canned Fruit) | | | | 10 | Storing foods with heating method (Canned Vegetables) | | | | 11 | Cooling and Freezing Storage | | | | 12 | Cooling and Freezing Storage | | | | 13 | Storing Foods by Drying Method | | | | 14 | Radiation and Antibiotic Storage | | | | 15 | Storing Foods with Alcohol | | |
|
| Recommended or Required Reading |
| Bulduk, Sıdıka. (2016), Gıda Teknolojisi. Detay Publishing. Ankara
Bilişli, Arslan. (2015), Gıda Teknolojisi. Sidas Publishing. İzmir. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 10 | 1 | 10 |
| Individual Study for Mid term Examination | 10 | 1 | 10 |
| Individual Study for Final Examination | 10 | 1 | 10 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 1 | 3 | 3 | 1 | 1 | 1 | 2 | 2 | 1 | | LO2 | 1 | 1 | 3 | 3 | 1 | 1 | 1 | 2 | 2 | 1 | | LO3 | 1 | 1 | 3 | 3 | 1 | 1 | 1 | 2 | 3 | 1 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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