1. SECOND CYCLE - MASTER'S DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1162 Food Engineering(Without Thesis)
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
GMU 524SNACK FOOD TECHNOLOGY3 + 01st Semester6

COURSE DESCRIPTION
Course Level Master's Degree
Course Type Elective
Course Objective Snack food manufacturing techniques to learn.
Course Content Breakfast cereals production technologies, and fortilla production of confectionary chips, snack Unit operations, technology, raw materials, production relations, and product packaging substrate material to investigate relations between the protection period..
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understanding of products, production technologies and combinations of breakfast
2Technology to determine the basic processes Snack

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 00155555545    
LO 00255555555    
Sub Total101010101010910    
Contribution555555550000

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)14228
Final examination14040
Presentation / Seminar Preparation12525
Midterm12121
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes