1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 544SPICE SCIENCE AND TECHNOLOGY3 + 01st Semester7,5

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective Provide master students about spices
Course Content Production and classification, physical and chemical properties of spices, spice derivatives (oleoresin, volatile oil, konkret, extract), methods of obtaining spice products, spice forms and microbiology, quality control, packaging and storage. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.

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 12
LO 0015 445 545432
LO 002435353544454
Sub Total93971031089886
Contribution525452545443

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)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2025-2026 Spring1HATİCE BETÜL YELER
Details 2024-2025 Spring1HATİCE BETÜL YELER


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester Mode of Delivery
GMU 544 SPICE SCIENCE AND TECHNOLOGY 3 + 0 1 Turkish 2025-2026 Spring Face to Face
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. HATİCE BETÜL YELER hbetulk@pau.edu.tr Course location is not specified. %
Goals Provide master students about spices
Content Production and classification, physical and chemical properties of spices, spice derivatives (oleoresin, volatile oil, konkret, extract), methods of obtaining spice products, spice forms and microbiology, quality control, packaging and storage. .
Topics
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes