COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Materials in Food Production
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 205
Fall
3
0
3
4
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course gives the student an understanding of the properties of raw materials used in food production, quality characteristics of foods, food storage and transportation conditions, physical, chemical and industrial food preservation techniques.
Learning Outcomes The students who succeeded in this course;
  • to understand about nature of food and quality characteristics of foods
  • to understand about food storage and transportation conditions.
  • to understand about physical, chemical and industrial food preservation techniques (pasteurisation, sterilisation, refrigeration, freezing, radiation practices etc.) and quality control of foods.
Course Content Raw materials and their combination in ready food technology, food deficiency factors and control, physical food preservation methods (refrigeration, freezing, sterilization, pasteurization, radiation, gas pressure, vacuum, filtration) chemical food preservation techniques, industrial food processing technologies, processed food quality control principles.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Properties of raw materials, food deficiency factors and quality characteristics of foods Prereading
2 Storage and transportation of raw materials Prereading
3 Cleaning of raw materials Prereading
4 The sorting and grading of foods Prereading
5 Food preservation techniques Thermal processing of foods (sterilisation, pasteurisation) Prereading
6 Evaporation and dehydration Prereading
7 Refrigeration and freezing Prereading
8 Mid-Term Exam
9 Irradiation Prereading
10 Food preservation by salt, acid, sugar and chemical preservation, fermentation Prereading
11 Baking and Frying Prereading
12 Packaging -- Aseptic and modified atmosphere packaging (MAP), vacuum packaging Prereading
13 Safety in Food Processing Prereading
14 Process control and processed food quality control Prereading
15 Final Exam
16 Review of the Semester  
Course Textbooks James G.Brennan,Food Processing Handbook, 2006 WILEYVCH Verlag GmbH & Co. KGaA,Weinheim, Germany,ISBN13: 9783527307197P.Fellows, Food Processing Technology,Ellis Horwood Series in Food Science and Technology, ISBN:3527266267Kumar, Vikas(2007), Food Production Management, Aman Publications, ISBN 8182040221,New Delhi/269 pages.
References www.foodprocessing.com

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
8
30
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
65
Contribution of Final Work to Final Grade
35
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
8
1
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
14
Final / Oral Exam
1
22
    Total
108

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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