Information Package / Course Catalogue
| Course Code | : ST203 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
Composition of food, Learning to food preservation techniques, To learn of food production technology and food additives and food safety
The importance of dairy products in the diet, The nutrient and calorie content of dairy products , The beneficial effect of dairy products on health ,The importance of dairy products on nutrition and health throughout the life cycle from infancy to old age
| Assoc. Prof. Ecem AKAN |
| 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 |
| 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 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Midterm Examination | 1 | 6 | 2 | 8 |
| Final Examination | 1 | 6 | 2 | 8 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |
OÇ-2 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |
OÇ-3 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |
OÇ-4 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |
OÇ-5 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |
OÇ-6 | 3 | 4 | 3 | 4 | 3 | 4 | 4 | 1 | 1 | 1 | 1 |