PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 586	SHELF LIFE IN FOODS	3 + 0	2nd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Elective
Course Objective	Understanding the conditions and duration of food handling.
Course Content	Properties of food, life, determination of the expiry date, storage conditions
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	knows the methods of preservation of foods
2	Know the storage conditions.
3	Know the life cycle of food.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20	PO 21	PO 22	PO 23	PO 24	PO 25	PO 26	PO 27	PO 28	PO 29	PO 30
LO 001	2	2	4	4	4	4	4	4	5	5	5	5	4	4	2		5	5	3		4	3				3
LO 002	2	2	4	4	4	4	4	4	5	5	5	5	4	4	2		5	5	3		4	3				3
LO 003	2	2	4	4	4	4	4	4	5	5	5	5	4	4	2		5	5	3		4	3				3
Sub Total	6	6	12	12	12	12	12	12	15	15	15	15	12	12	6		15	15	9		12	9				9
Contribution	2	2	4	4	4	4	4	4	5	5	5	5	4	4	2	0	5	5	3	0	4	3	0	0	0	3	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	10	10
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 586	SHELF LIFE IN FOODS	3 + 0	1	Turkish	2021-2022 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer ATİKE NUR DURAK	adurak@pau.edu.tr		ACMYO A0303	%60

Goals		Understanding the conditions and duration of food handling.
Content		Properties of food, life, determination of the expiry date, storage conditions

Topics

Weeks	Topics
1	Dersin, ders planın ve işleyişinin tanıtılması
2	Raf ömrünün tanımı
3	Gıdaların raf ömrü üzerine etkili unsurlar
4	Gıdaların raf ömrü üzerine etkili unsurlar
5	Gıda muhafaza yöntemleri
6	Gıda muhafaza yöntemleri
7	Gıda muhafaza yöntemleri
8	Gıda muhafaza yöntemleri
9	Raf ömrünün belirlenmesinde kullanılan yöntemler
10	Raf ömrünün belirlenmesinde kullanılan yöntemler
11	Raf ömrü testleri
12	Raf ömrü testleri
13	Süt ürünlerinin ambalajlanması ve raf ömrü
14	Süt ürünlerinin ambalajlanması ve raf ömrü

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student