Information Package / Course Catalogue
Specific Foods
Course Code: KGK263
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

Giving basic information about the production technologies of the food such as sugar, cacao, chocolate, confectionery and coffee and setting up the necessary substructure in order to settle the problems to be faced in future regarding this issue

Course Content

Development of sugar industry in Turkey; sugar beet, sugar can and sugar production; cacao and chocolate technology; cacao, cacao powder and cacao fat, chocolate, chocolate varieties and production; confectionery technology; candy varieties and properties (marshmallow, nougat, starch and pectin jellies, hard candy, fudge, caramel, cream, coated candies); tea technology (black tea and instant tea); coffee technology (coffee bean and instant coffee)

Name of Lecturer(s)
Ins. Nurhan GÜNAY
Learning Outcomes
1.Understanding the product lines and processing techniques which fall outside the main branches of food technology
2.Gaining information and experiences about confectioneries and understanding
3.Understanding and applicating confectionery types and production steps, designing similar processes
4.Understanding cacao seed production, cacao powder and cacao oil production steps
5.Understanding production process of chocolate and chocolate types
6.Understanding coffee production and dry coffee seed gaining process
7.Understanding tea and tea products process
Recommended or Required Reading
1.ALTAN, A., Özel Gıdalar Teknolojisi Kitabı. Çukurova Üniv. Ziraat Fak. Ofseti. Adana, 2008
Weekly Detailed Course Contents
Week 1 - Theoretical
Sugar technology; structure and chemical constituents of sugar beet
Week 2 - Theoretical
Sugar technology; pretreatments and preparation of sugar beet for sugar production, raw sherbet production from sugar beet, raw sherbet (syrup) cleaning, concentration, crystallization, raw sugar production and refining; sugar can and sugar production
Week 3 - Theoretical
Cacao and chocolate technology; cacao bean, cacao powder and cacao fat production; chocolate, the varieties and constituents of chocolate, chocolate production, chocolate properties, chocolate coating and coating technique
Week 4 - Theoretical
Confectionery technology; candy varieties, crystal habits, confectionery constituents, natural sweeteners, artificial sweeteners, other components
Week 5 - Theoretical
Cooking and packaging of confectioneries; general rules in candy cooking, cooking methods and systems, aerated and whipped confectioneries, foam formation, stabilization of foams, aerated candies
Week 6 - Theoretical
Some confectionery varieties and their properties; main components and production methods of marshmallow, nougat, starch and pectin jellies; confectionery formulas; gel formation, starch and pectin jellies, lokum (Turkish delight)- cezeriye production
Week 7 - Theoretical
Some confectionery varieties and their properties; constituents and properties of hard candy (akide candy), hard candy production and forming, main rules in hard candy production, hard candy formulas, fudge, caramel, cream and coated candies Quiz
Week 8 - Theoretical
Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars
Week 9 - Practice
Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars
Week 10 - Theoretical
Tea technology; chemical constituents of tea; black tea production; classification and production of tea; black tea varieties, biochemical changes which occur during tea processing
Week 11 - Theoretical
Tea technology; quality characteristics of black tea and well-steeped control, instant tea, extraction, aroma recovery, cream precipitation, filtration and concentration, drying, agglomeration, aromatize
Week 12 - Theoretical
Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize
Week 13 - Theoretical
Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize
Week 14 - Theoretical
Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes
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
3
3
4
OÇ-4
3
3
4
OÇ-5
3
3
4
OÇ-6
3
3
4
OÇ-7
3
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026