Information Package / Course Catalogue
Traditional Foods
Course Code: FE412
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

The aim of the course is to provide students with basic information about the production techniques and product properties of food products produced using traditional methods and consumed frequently.

Course Content

Production techniques of traditional products including meat, dairy, fruits and vegetables, cereals, fermented goods, and oils and fat-based products; relevant legal regulations; geographical indications and products with protected designation of origin; and innovative approaches in traditional food systems.

Name of Lecturer(s)
Lec. Ahmet GÖRGÜÇ
Learning Outcomes
1.At the end of this course, the student will have knowledge about traditional meat, milk, fruit and vegetables, grains, oil and fermented food products.
2.The student should have knowledge about the concept of geographical indication and products with geographical indication.
3.To develop the student's ability to critically evaluate scientific articles and to help develop oral presentation skills.
4.Develop awareness of professional and ethical responsibility. Develop the ability to express ideas clearly.
5.To develop the ability to access different sources of information about traditional food.
Recommended or Required Reading
1.Rahman, M.S., Al-Khusaibi, M., Al-Habsi, N. (2019). Traditional Foods History, Preparation, Processing and Safety, Springer International Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
The concept and importance of traditional food
Week 2 - Theoretical
Traditional fruit and vegetable products, production techniques and product features
Week 3 - Theoretical
Traditional dairy products, production techniques and product features
Week 4 - Theoretical
Traditional meat products, production techniques and product features
Week 5 - Theoretical
Traditional cereal products, production techniques and product characteristics
Week 6 - Theoretical
Traditional oil and oil products, production techniques and product properties
Week 7 - Theoretical
Traditional fermented products, production techniques and product properties
Week 8 - Theoretical
Traditional beverages, production techniques and product features
Week 9 - Theoretical
The concept of geographical indication and its importance
Week 10 - Theoretical
Traditional foods with geographical indications
Week 11 - Theoretical
Innovative Approaches and Product Development in Traditional Foods
Week 12 - Theoretical
Food Safety and Legal Regulations in Traditional Foods
Week 13 - Theoretical
Student presentations
Week 14 - Theoretical
Student presentations
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%10
Project1%20
Midterm Examination1%30
Final Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Project110111
Midterm Examination18210
Final Examination110212
TOTAL WORKLOAD (hours)103
Contribution of Learning Outcomes to Programme Outcomes