Information Package / Course Catalogue
| Course Code | : ST421 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The aim of this course is to convey the production techniques, microbiological and sensory properties, cultural values and integration of traditional dairy products and other traditional foods with modern production.
*Traditional food concept and sustainability *Cultural and economic significance of local dairy products *Traditional yoghurt, buttermilk, cottage cheese, cheese varieties *Equipment used in traditional food production Fermented foods and probiotic potential *Modernization and adaptation to industrial production *Quality control and hygiene parameters *Consumer perception and sensory evaluation
| 1. | Defines and classifies traditional foods. |
| 2. | Analyze traditional production techniques of dairy products. |
| 3. | Evaluates the integration of traditional products into industrial production. |
| 4. | Recognize the cultural, economic and commercial aspects of traditional foods. |
| 5. | Applies knowledge of geographical indication and legislation. |
| 1. | Geleneksel Fermente Gıdalar – Prof. Dr. Mustafa Karagül (Ed.) |
| 2. | Traditional Dairy Products – Özer & Kirmaci, Wiley (2022) |
| 3. | Fermented Foods in Health and Disease Prevention – R. R. Watson, V. R. Preedy (2017) |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 1 | 0 | 14 |
| Midterm Examination | 1 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-2 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-3 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-4 | 4 | 4 | 4 | 5 | 4 | 5 | |||||
OÇ-5 | 4 | 4 | 4 | 5 | 4 | 5 | |||||