Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
G404.3B2	Traditional Foods and Geographical Indications	Elective	4	8	5

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)

Yrd.Doç.Dr. Ayla ARSLANER

Learning Outcomes

1	The students will be able to learn the principles of a well-balanced diet.
2	The students will be able to learn Turkish nutrition culture.
3	The students will be able to have knowledge about the production techniques of Turkish traditional foods.
4	The students will be able to have knowledge about improvements of industrial scale production of traditional foods.
5	The students will be able to learn quality assurance system implementations for traditional food production.
6	6. Geleneksel ve/veya yöresel bir ürünün tescillenmesinin gıda teknolojisi, standardizasyon ve denetleme açısından sağladığı avantajları kavrar.
7	7. Coğrafi İşaretlemenin kırsal kalkınmada sağladığı avantajları kavrar,
8	8. CI’lerin sosyo-ekonomik kalkınmada faydalı bir araç olarak kullanılabilmesinin gerekliliklerini açıklar,
9	9. Coğrafi İşaretli ürünler ve ticari markaların denetleme mekanizmalarındaki farkı kavrar,
10	10. TPE’nin web sayfası ve ilgili dokümanlarını takip eder.
11	11. Seçtiği bir ürün için Coğrafi İşaret tescil başvuru dosyası hazırlar.

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

Week	Theoretical	Practice	Laboratory
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	Final exam
16