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
G412.3B2	New Techniques in Food Engineering	Elective	4	8	3

Level of Course Unit

First Cycle

Objectives of the Course

To give students information related to production of some special food products

Name of Lecturer(s)

Learning Outcomes

1	To gain knowledge on information about the production methods of some special food products
2	To gain knowledge of awareness of innovative approaches used in the processing of foods
3	To gain knowledge of developing ability for new products
4	To gain knowledge of novel methods applied in food industry
5	Students shall gain knowledge about new equipments used in food industry
6	Öğrenci bazı özel gıdaların üretim teknikleri hakkında bilgi olur.
7	Öğrenci gıdaların işlenmesinde kullanılan yenilikçi yaklaşımlar konusunda bilgi sahibi olur.
8	Öğrenci yeni ürünler geliştirme kavramını bilir.
9	Öğrenci gıda endüstrisinde uygulanan yeni metodları bilir.

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Sugar and sugary products, starch, tea, coffee, olive, snack foods production tecniques and informations related to catering. Innovative approaches used in food processing.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction
2	Sugar and sugary products
3	Sugar and sugary products
4	Starch
5	Tea
6	Coffee
7	Olive
8	Snack foods
9	Snack foods
10	Catering
11	Catering
12	Innovative approaches used in food processing
13	Innovative approaches used in food processing
14	Innovative approaches used in food processing
15
16

Recommended or Required Reading

BeMiller, J.N. and Whistler, R.L., 2009, (Editor) Starch: Chemistry and technology, Academic Press; 3 edition Kinton, R., 1999, The Theory of Catering, Hodder Arnold H&S; 9th Revised edition edition Sun, D., 2005, Emerging Technologies for Food Processing, Academic Press Clarke, R.J., Macrae, R., 1985. Coffee. Elsevier Applied Science Publishers ; New York, NY, USA Minifie, B.W., 1980. Chocolate, cocoa, and confectionery: science and technology. Avi Pub. Co., Westport, Conn.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Practice	13	2	26
Discussion	13	2	26
Individual Study for Mid term Examination	1	20	20
Individual Study for Final Examination	1	20	20
TOTAL WORKLOAD (hours)			96

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1
LO2
LO3
LO4
LO5
LO6
LO7		5
LO8			5
LO9					5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High