Course Name | Food Technology I |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
FE 311 | Fall | 3 | 2 | 4 | 6 |
Prerequisites |
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Course Language | English | ||||||||
Course Type | Required | ||||||||
Course Level | First Cycle | ||||||||
Mode of Delivery | - | ||||||||
Teaching Methods and Techniques of the Course | |||||||||
Course Coordinator | - | ||||||||
Course Lecturer(s) | |||||||||
Assistant(s) |
Course Objectives | The aim of this course is to investigate properties of animal based raw materials and their functions during current processing methods, food engineering operations and their use for production of meat and milk products and different food preservation techniques |
Learning Outcomes | The students who succeeded in this course;
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Course Description | Milk and meat components and the chemical structure. The production of dairy and meat products. Preservation od dairy and meat products |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Composition and chemistry of milk | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part I (Chapter 1, Chapter 2) |
2 | Effect of heat processing on milk chemistry and composition | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part II (Chapter 6, Chapter 7) |
3 | Milk preservation methods; pasteurization, sterilization | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part II (Chapter 6, Chapter 8) |
4 | Production of dairy products | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part III (Chapter 16, Chapter 18), Part IV (Chapter 24) |
5 | Spoilage in milk and dairy products | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part I (Chapter 5), Part IV (Chapter 26) |
6 | Preservation methods of dairy products | P. Walstra et al., 2006. Dairy Science and Technology. (2nd ed.). CRC Pres, Boca Raton, FL. Part II |
7 | Types of tests for milk and dairy products | Nielsen S. 2010. Food Analysis Laboratory Manual. 2nd ed. Springer. NY. Chapter 10 |
8 | Midterm exam | |
9 | Composition and chemistry of meat | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 1 |
10 | Effect of heat processing on meat chemistry and composition | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 5 |
11 | Meat preservation methods | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 5-9 |
12 | Production of meat products | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 5-9 |
13 | Spoliage in meat and meat products | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 5-9 |
14 | Preservation methods of meat products, Types of tests for meat and meat products | Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US Chapter 9 |
15 | Project presentation | |
16 | Final exam |
Course Notes/Textbooks | P. Walstra et al., 1999. Dairy Technology, Marcel Dekker Inc., New York / P. Walstra et al., 2006. Dairy Science and Technology (2nd ed.). CRC Pres, Boca Raton, FL./ Varnam, A. and Sutherland, H., 1995. Meat and Meat Products (1st ed.) Springer US |
Suggested Readings/Materials | Vaclavik, V.A. and Chiristian E.W. 2008. Essentials of Food Science (3rd ed.) Springer Science. / Shahidi, F. et al. (eds.) 2001. Raw Ingredient Quality in Processed Foods-the Influence of Agricultural Principles and Practices, Aspen Publishers. / fellows, P.J., 2000. Food Processing Technology: Principles and Practice. 2nd Ed. CRC Press, Boca Raton, FL. |
Semester Activities | Number | Weigthing |
Participation | 1 | 5 |
Laboratory / Application | 1 | 40 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | 1 | 10 |
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 25 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 75 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
Total |
Semester 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 | 2 | |
Study Hours Out of Class | 16 | 3 | 48 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | 1 | 12 | |
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 20 | |
Final Exams | 1 | 20 | |
Total | 180 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | |||||
4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | X | ||||
5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | X | ||||
6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | X | ||||
7 | Having professional and ethical awareness, | X | ||||
8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | |||||
10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | |||||
11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | X | ||||
12 | Being able to speak a second foreign language at intermediate level. | |||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest