PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 524	SNACK FOOD TECHNOLOGY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate 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

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

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
LO 001	5	5	5	5	5	5	4	5
LO 002	5	5	5	5	5	5	5	5
Sub Total	10	10	10	10	10	10	9	10
Contribution	5	5	5	5	5	5	5	5	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	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 524	SNACK FOOD TECHNOLOGY	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			MUH A0197	%

Goals		Snack food manufacturing techniques to learn.
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..

Topics

Weeks	Topics
1	relations of production of raw materials
2	production of chips and tortilla
3	Unit operations in snack technology
4	Breakfast cereals production technologies
5	Meat-based Snacks
6	Nut-based Snacks
7	Baked Snacks
8	Rice-based snack foods
9	Sweeties and chocolates
10	Equipments for Frying, Baking and Drying
11	Investigation of relations between packaging material and product protection period
12	Extruding Equipments
13	Quality criteria
14	General evaluation

Materials

Materials are not specified.

Resources

Resources	Resources Language
Ders kitabı, yardımcı kitap ve diğer kaynaklar	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student