Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02141041 | Food Technology | 2 | Spring | 4 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Tahsin Faruk BOZOĞLU | - | [email protected] | ... |
Course Content
Chemical components of foods, basic food technological processes in production processes and details of these processes, quality control analyzes used in the sector, food preservation methods, packaging techniques, etc. within the scope of food safety and food legislation.
Objectives of the Course
Developing students' knowledge base on concepts such as food spoilage processes, preservation techniques and food technology, and food technology applications in different food sectors.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 4 |
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 4 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the correct preservation techniques of foods | P.2.7 | 1 |
| O2 | To be able to evaluate possible disease agents in foods and explain the methods of intervention for these agents | P.2.8 | 1 |
| O3 | To be able to explain the production processes and process details of nutrients that are the basis of nutrition | P.3.8 | 1 |
| O4 | To be able to evaluate the properties of food additives, their use in food and legal regulations | P.10.6 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to food technology and basic concepts about food technology |
| 2 | Food Preservation Methods |
| 3 | Food preservation methods and new techniques |
| 4 | Basic operations commonly used in food technology |
| 5 | Fruit and vegetable technology |
| 6 | Fruit-vegetable technology and canning technology |
| 7 | Midterm |
| 8 | Dairy technology |
| 9 | Dairy technology |
| 10 | Meat and meat products technology |
| 11 | Cereal technology |
| 12 | Sugar and candy technology |
| 13 | Chocolate technology and general review |
| 14 | Final exam |
Textbook or Material
| Resources | Akbulut, N., Karagözlü, C. Gıda Bilimi ve Teknolojisi |
| Desroiser, N. W.Elements of Food Technology | |
| Tekinşen O.C., Tekinşen, K.K. Süt ve Süt Ürünleri |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 5 | 70 |
| Midterms | 1 | 25 | 25 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 148 | ||
| Total Work Load / 30 | 4,93 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P3 | P10 |
|---|---|---|---|---|
| O1 | To be able to explain the correct preservation techniques of foods | 5 | - | - |
| O2 | To be able to evaluate possible disease agents in foods and explain the methods of intervention for these agents | 3 | - | - |
| O3 | To be able to explain the production processes and process details of nutrients that are the basis of nutrition | - | 5 | - |
| O4 | To be able to evaluate the properties of food additives, their use in food and legal regulations | - | - | 4 |