Information Package / Course Catalogue
| Course Code | : KGK112 |
| 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 | : 3 |
The aim of this course is to gain information about possible food deteriorations and causes, food preservation methods and basic principles.
Thermal processes, freezing, cooling, irradiation, chemical savers, salted, sugar addition, acid addition, drying, fumigation, packaging, alcohol addition, fermentation, High Pressure Applications, osmosis and ultra filtration, modern methods in food storage
| Ins. Nurhan GÜNAY |
| 1. | Know the deteriorations in foods . |
| 2. | To be able to define a preservation method to prevent food spoilage |
| 3. | Apply the preservation method |
| 4. | Understand the principles of preservation methods and have information about the use combined |
| 5. | Ability to compare preservation methods and determine the appropriate one. |
| 1. | 1. TC. ANADOLU ÜNİVERSİTESİ YAYINI NO: 1948, Gıda Muhafaza |
| 2. | 2.Bulduk,S. 2005. Gıda Teknolojisi. Detay Yayıncılık, Ankara. |
| 3. | 3. Http://www.gidabilimi.com/ |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 78 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 4 | 4 | 4 | ||||||||||
OÇ-2 | 4 | 4 | 4 | ||||||||||
OÇ-3 | 4 | 4 | 4 | ||||||||||
OÇ-4 | 4 | 4 | 4 | ||||||||||
OÇ-5 | 4 | 4 | 4 | ||||||||||