Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.1. Knowing the properties and composition of foods
2.2. Knowing food protection methods
3.3. Having information about various food production methods
4.4. Having information about food additives and food safety
5.5. Having information about food industry.
6.6. Having information about food engineering
Recommended or Required Reading
1.1. Akbulut, N., Karagözlü, C. 2012. Gıda Bilimi ve Teknolojisi. Sidas Medya Ltd. Şti. ISBN : 978-605-5267-01-8 Gülermat Matbaacılık. 283+X sf. İzmir.
2.2. Candaş, A., 1990, Gıda Bilimi ve Teknolojisi, Çukurova Üni. Zir. Fak. Ders Kitabı Yay. No: 78, Adana
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Food Industry.
Week 2 - Theoretical & Practice
Composition of foods
Week 3 - Theoretical & Practice
Heating and Storage Techniques
Week 4 - Theoretical & Practice
Canned food Technology
Week 5 - Theoretical & Practice
Milk and milk products technology
Week 6 - Theoretical & Practice
Sugar Technology
Week 7 - Theoretical & Practice
Cereal Technology
Week 8 - Theoretical & Practice
Oil technology
Week 9 - Theoretical & Practice
Meat and meat products processing technology
Week 10 - Theoretical & Practice
Alcohol drinking technology
Week 11 - Theoretical & Practice
Wine and vinegar technology
Week 12 - Theoretical & Practice
Beer technology
Week 13 - Theoretical & Practice
Olive technology
Week 14 - Theoretical & Practice
Food safety and food additives
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Lecture - Practice140228
Individual Work140114
Midterm Examination1022
Final Examination1022
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes