Information Package / Course Catalogue
Food Science and Technology
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
Objectives of the Course

Composition of food, Learning to food preservation techniques, To learn of food production technology and food additives and food safety

Course Content

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

Name of Lecturer(s)
Assoc. Prof. Ecem AKAN
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 - Theory143384
Midterm Examination1628
Final Examination1628
TOTAL WORKLOAD (hours)100
Contribution of Learning Outcomes to Programme Outcomes