Information Package / Course Catalogue
| Course Code | : GT013 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to explain the causes of food spoilage and the physical, chemical, and microbiological mechanisms involved, to introduce traditional and modern food preservation methods, and to provide students with the knowledge and skills required to evaluate the effects of preservation techniques on food safety, quality, and shelf life.
The course covers the factors causing food spoilage, principles of food preservation, low- and high-temperature preservation techniques, drying, salting, sugaring, fermentation, smoking, vacuum and modified atmosphere packaging, irradiation, high hydrostatic pressure, and other modern preservation technologies. The effects of preservation methods on food quality, nutritional value, and food safety are also discussed.
| 1. | Explain the physical, chemical, and microbiological factors responsible for food spoilage. |
| 2. | Compare traditional and modern food preservation methods. |
| 3. | Evaluate the effects of preservation techniques on food safety, quality, and shelf life. |
| 4. | Select appropriate preservation methods for different food products. |
| 5. | Interpret current technologies and applications in food preservation. |
| 1. | Baysal, T., & İçier, F. (2012). Gıda Mühendisliğinde Isıl Olmayan Teknolojiler. Ankara: Nobel Akademik Yayıncılık. |
| 2. | Bilişli, A. (2011). Gıdaların Soğutularak ve Dondurularak Muhafazası. Konya: Sidas Medya Yayınları. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 3 | 2 | 5 |
| Presentation | 2 | 4 | 2 | 12 |
| Reading | 4 | 3 | 2 | 20 |
| Individual Work | 3 | 4 | 2 | 18 |
| Quiz | 1 | 3 | 1 | 4 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 98 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 4 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 5 |
OÇ-2 | 5 | 5 | 3 | 1 | 1 | 1 | 1 | 1 | 3 | 1 | 4 |
OÇ-3 | 4 | 4 | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 1 | 5 |
OÇ-4 | 5 | 5 | 1 | 1 | 1 | 2 | 3 | 4 | 3 | 1 | 4 |
OÇ-5 | 5 | 5 | 3 | 1 | 3 | 1 | 1 | 5 | 3 | 1 | 5 |