| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G412.1B2 | Special Foods Technology | Elective | 4 | 8 | 3 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| In this course, students; basic information is given about the production technologies of foods such as sugar, cocoa, chocolate, confectionery, tea and coffee, tahini, tahini halva. In addition, it is aimed to provide them with the necessary infrastructure to solve the problems they may encounter during the production and control of these products. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Tuğba ELBİR ABCA |
| Learning Outcomes |
| 1 | The students understand product groups and processing techniques outside the main branches of Food Technology. | | 2 | The students can explain the differences and properties between beet sugar and starch-based sugar. | | 3 | The students explain the differences between black, green and white tea production processes. | | 4 | The students can understand the differences between coffee types. | | 5 | The students recognizes cocoa, chocolate, tahini, tahini halva production processes. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Introduction, achievements and expectations from the course, introduction of the method of teaching the course and the resources used, information and suggestions about the exams, sugar, cocoa, chocolate, confectionery, tea and coffee, tahini, tahini halva production. |
| Weekly Detailed Course Contents |
|
| 1 | Course introduction, the situation of the sugar industry in Türkiye and the World | | | | 2 | Sugar beet production | | | | 3 | Starch-based sugar production | | | | 4 | Black tea production | | | | 5 | Green and white tea production | | | | 6 | Processing of coffee beans | | | | 7 | Production of different coffees | | | | 8 | Midterm Exam | | | | 9 | Processing of cocoa beans and cocoa production | | | | 10 | Chocolate production | | | | 11 | Kemalpaşa Dessert production | | | | 12 | Confectionery production | | | | 13 | Tahini production | | | | 14 | Tahini halva and summer halva production | | | | 15 | Molasses production | | |
|
| Recommended or Required Reading |
| Doç.Dr.Arsan BİLİŞLİ, Özel Gıdalar |
| 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 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 1 | 14 |
| Problem Solving | 13 | 1 | 13 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Report | 2 | 13 | 26 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 4 | 3 | 3 | 5 | | LO2 | 5 | 5 | 3 | 3 | 3 | 4 | | LO3 | 5 | 5 | 3 | 3 | 3 | 4 | | LO4 | 5 | 5 | 3 | 3 | 3 | 4 | | LO5 | 5 | 5 | 3 | 3 | 3 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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