| Course Name | Food Technology II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 312 | 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 specific objective for the student is to familiarize the tools of analytical chemistry, concentration units and errors with their calculations, gravimetric and volmetric methods of analysis, complex acid-base systems, comlex and precipitation reactions and titrations, electrochemical methods. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course will cover; vegetable and fruits; legumes and grains; plants and animal based oils composition and chemical structure, processing technologies; preservation methods. |
| 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 | Food Technology: Introduction | |
| 2 | Composition and chemical structure of vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 3 | Vegetables and fruits processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 4 | Preservation methods of vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 5 | Quality control methods for vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 6 | Composition and chemical structure of legumes and grains / Technical Trip | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 7 | Legumes and grains processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 8 | Midterm exam | |
| 9 | Preservation methods of legumes and grains | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 10 | Quality control methods for legumes and grains | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 11 | Composition and chemical structure of animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 12 | Animal/plant based oils processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 13 | Preservation methods of animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 14 | Quality control methods for animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
| 15 | Project presentation | |
| 16 | Final |
| Course Notes/Textbooks | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. www.fao.orgwww.fao.org |
| Suggested Readings/Materials | Food Science. 5th Edition. Edited by Norman N. Potter, Joseph H. Hotchkiss. Chapman & Hall. 1995. |
| Semester Activities | Number | Weigthing |
| Participation | ||
| 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 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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, | X | ||||
| 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, | X | ||||
| 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), | X | ||||
| 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
