1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 249 FOOD ENGINEERING
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 423SPICES TECHNOLOGY3 + 08th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The goal of this course is to teach students the chemical composition and processing technology of spices. .
Course Content Chemical composition of spices and some properties of major spices, processes applied to spices after harvesting (washing, separation of crust, bleaching, chemical processes, drying, cleaning and classification), processing technology of spices, quality control of spices, packaging and storage of spices.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Comprehend the properties of spices
2Comprehend the applications of spices in food industry

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015     3      
LO 0025   33       
Sub Total10   333      
Contribution5000222000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)11333
Mid-terms11010
Final examination11919
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2021-2022 Spring1RAMAZAN GÖKÇE
Details 2012-2013 Fall1OKTAY YEMİŞ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 423 SPICES TECHNOLOGY 3 + 0 1 Turkish 2021-2022 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. RAMAZAN GÖKÇE rgokce@pau.edu.tr MUH A0211 %70
Goals The goal of this course is to teach students the chemical composition and processing technology of spices. .
Content Chemical composition of spices and some properties of major spices, processes applied to spices after harvesting (washing, separation of crust, bleaching, chemical processes, drying, cleaning and classification), processing technology of spices, quality control of spices, packaging and storage of spices.
Topics
WeeksTopics
1 Introduction, definitions, the trade in spices
2 The functional properties and classification of spices
3 Quality specifications for spices, ASTA and ESTA
4 The chemical composition of spices
5 Essential oils, oleoresins and extraction methods
6 Processing of spices
7 Sterilization, fumigation, and irradition of spices
8 Homework-Presentations
9 Thyme, red pepper, black pepper, mustard
10 Clove, bay leaf, cinnamon, cardamom
11 Peppermint, cumin, saffron, ginger
12 Dill, basil, rosemary
13 Sumac, fennel, vanilla
14 Poppy, garlic, turmeric
Materials
Materials are not specified.
Resources
ResourcesResources Language
Baharat Bilimi ve TeknolojisiTürkçe
Handbook of herbs and spicesEnglish
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes