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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM407.2B | Traditional Foods and Geographical Indications | Elective | 4 | 7 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Giving basic information about the production technologies of the food such as sugar, cacao, chocolate, confectionery and coffee and setting up the necessary substructure in order to settle the problems to be faced in future regarding this issue | | Name of Lecturer(s) | | Doç.Dr. Ayla ARSLANER | | Learning Outcomes | | 1 | Learns the definitions of tradition, traditional feature, traditional feature product, Geographical Indication, geographical indication, name of origin and related concepts, | | 2 | Understands the difference between Geographical Indication and trademark, | | 3 | Gains knowledge of the characteristics of geographical indication, | | 4 | Explain the problems encountered in the modernization of traditional products in terms of food technology | | 5 | Learns how the geographical indication is protected in our country and in Europe, has information about the registration application and acceptance process. | | 6 | Understands the advantages of registration of a traditional and/or local product in terms of food technology, standardization and inspection. | | 7 | Understands the advantages of Geographical Indication in rural development | | 8 | Explain the requirements for CI's to be used as a useful tool in socio-economic development, | | 9 | Comprehends the difference in the inspection mechanisms of Geographical Indication products and trademarks, | | 10 | | | 11 | Prepares a Geographical Indication registration application file for a selected product. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Development of sugar industry in Turkey; sugar beet, sugar can and sugar production; cacao and chocolate technology; cacao, cacao powder and cacao fat, chocolate, chocolate varieties and production; confectionery technology; candy varieties and properties (marshmallow, nougat, starch and pectin jellies, hard candy, fudge, caramel, cream, coated candies); tea technology (black tea and instant tea); coffee technology (coffee bean and instant coffee) | | Weekly Detailed Course Contents | |
| 1 | Sugar technology; structure and chemical constituents of sugar beet | | | | 2 | Sugar technology; pretreatments and preparation of sugar beet for sugar production, raw sherbet production from sugar beet, raw sherbet (syrup) cleaning, concentration, crystallization, raw sugar production and refining; sugar can and sugar production | | | | 3 | Cacao and chocolate technology; cacao bean, cacao powder and cacao fat production; chocolate, the varieties and constituents of chocolate, chocolate production, chocolate properties, chocolate coating and coating technique | | | | 4 | Confectionery technology; candy varieties, crystal habits, confectionery constituents, natural sweeteners, artificial sweeteners, other components | | | | 5 | Cooking and packaging of confectioneries; general rules in candy cooking, cooking methods and systems, aerated and whipped confectioneries, foam formation, stabilization of foams, aerated candies | | | | 6 | Some confectionery varieties and their properties; main components and production methods of marshmallow, nougat, starch and pectin jellies; confectionery formulas; gel formation, starch and pectin jellies, lokum (Turkish delight)- cezeriye production | | | | 7 | Midterm
| | | | 8 | Some confectionery varieties and their properties; constituents and properties of hard candy (akide candy), hard candy production and forming, main rules in hard candy production, hard candy formulas, fudge, caramel, cream and coated candies | | | | 9 | Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars | | | | 10 | Some confectionary varieties and their properties | | | | 11 | Tea technology; chemical constituents of tea; black tea production; classification and production of tea; black tea varieties, biochemical changes which occur during tea processing | | | | 12 | Tea technology; quality characteristics of black tea and well-steeped control, instant tea, extraction, aroma recovery, cream precipitation, filtration and concentration, drying, agglomeration, aromatize | | | | 13 | Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize | | | | 14 | Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize | | | | 15 | | | |
| | Recommended or Required Reading | | Lecture Notes, Ayla Arslaner
TPTO documents | | 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) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 15 | 2 | 30 | | Team/Group Work | 14 | 2 | 28 | | Field Trip | 1 | 4 | 4 | | Report Preparation | 5 | 4 | 20 | | Report Presentation | 5 | 2 | 10 | | Individual Study for Mid term Examination | 1 | 10 | 10 | | Individual Study for Final Examination | 1 | 10 | 10 | | Performance | 5 | 2 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 5 | 5 | 5 | 5 | 4 | | LO2 | 5 | 4 | 4 | 5 | 4 | 4 | | LO3 | 4 | 5 | 4 | 4 | 4 | 4 | | LO4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO5 | 4 | 5 | 4 | 4 | 3 | 3 | | LO6 | 4 | 4 | 5 | 4 | 5 | 5 | | LO7 | 5 | 5 | 4 | 5 | 4 | 4 | | LO8 | 5 | 4 | 3 | 5 | 5 | 5 | | LO9 | 4 | 4 | 3 | 4 | 4 | 4 | | LO10 | 4 | 5 | 4 | 4 | 5 | 5 | | LO11 | 4 | 4 | 4 | 5 | 4 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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