PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 102	INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY	2 + 0	1st Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	To introduce the Food Technologist , food technicians of tasks , department mission and vision , the food give information about the work areas of the technician education and industry , to inform students about basic food processing steps
Course Content	The introduction of food technician, The duties of the food technicians, vision and mission of the department, Mass transfer, Heat treatments, evaporation, Drying of Food, filtration, Mixing Equipment, Cleaning in food industry
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn general information about the duties and responsibilities of a food technician
2	To be informed about the basic processes used in food technology

COURSE'S CONTRIBUTION TO PROGRAM

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	2	28
Hours for off-the-classroom study (Pre-study, practice)	36	1	36
Mid-terms	1	20	20
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	YÜKSEL BAYRAM

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 102	INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY	2 + 0	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer YÜKSEL BAYRAM	ybayram@pau.edu.tr		ÇAMYO B0001	%70

Goals		To introduce the Food Technologist , food technicians of tasks , department mission and vision , the food give information about the work areas of the technician education and industry , to inform students about basic food processing steps
Content		The introduction of food technician, The duties of the food technicians, vision and mission of the department, Mass transfer, Heat treatments, evaporation, Drying of Food, filtration, Mixing Equipment, Cleaning in food industry

Topics

Weeks	Topics
1	Composition of food
2	Carbohydrates
3	Lipids
4	Proteins
5	Water
6	Mineral Material
7	Vitamins
8	Enzymes
9	Alcohols
10	Alkaloids
11	Food Preservation Methods
12	Food Additives, Aroma Ingredients
13	Toxic Material
14	Contaminants

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student