Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
ZST203FOOD SCIENCE AND TECHNOLOGYElective244
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
Composition of food, Learning to food preservation techniques, To learn of food production technology and food additives and food safety
Name of Lecturer(s)
Prof.Dr. Özer KINIK
Learning Outcomes
1Knowing the properties and composition of foods
2Knowing food protection methods
3To be able to have information about various food production methods
4To have knowledge about food safety and food additives
5Recognize the sectors outside the dairy industry in the food industry, gain information about the process and application
6Having information about food engineering.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Knowing the properties and composition of foods ,Having information about various food production methods,•Having information about food safety and food additives
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Food Industry. Visit to laboratory and practice hall
2Composition of foodsSugar analysis
3Heating and Storage TechniquesInvestigation of pasteurization system
4Canned food TechnologyExamination of production in canned food factory
5Sugar TechnologyMonitoring production in the sugar factory
6Cereal TechnologyMonitoring pasta production
7Midterm examQuestion and answer
8Alcohol drinking technologyMOnitoring viski plant
9Wine and vinegar technologyVisit to vine plant
10Beer technologyVisit to beer plant
11Olive technologyMonitoring to olive production
12Oil technologyVisit to oil plant
13Meat and meat products processing technologyVisit to meet entegre plant
14Food safety and food additivesVisit to Accredit lab
15Final examPractice exam
Recommended or Required Reading
TEXT BOOK: 1. Akbulut, N.,Karagözlü,C., 2001, Gıda Bilimi ve Teknolojisi, E.Ü.Z.F. Yayınları, Ders Notları, 65/1 Bornova/İzmir. COMPANION VOLUME: 1. Candaş, A., 1990, Gıda Bilimi ve Teknolojisi, Çukurova Üni. Zir. Fak. Ders Kitabı Yay. No: 78, Adana
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Laboratory14228
Report Preparation11010
Project Preparation12020
Individual Study for Mid term Examination11515
Individual Study for Final Examination12020
Laboratory Examination111
TOTAL WORKLOAD (hours)124
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
LO135    
LO235    
LO34     
LO43  5 2
LO53     
LO63     
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr