Information Package / Course Catalogue
| Course Code | : BD205 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 2 |
| ECTS | : 4 |
Students will be able to evaluate the composition of the basic foods we use in our diet, and to question their properties and nutritional values.
Nutritional value and composition of foods
| 1. | Ability on the discussion on the effects of unit operations of food industry on meat and milk components with the point of an engineer |
| 2. | They will gain knowledge about the basic processes used in food technology. |
| 3. | closely familiar with the latest developments in food technology. |
| 4. | It calculates the nutritional value of milk and dairy products. |
| 1. | Dairy Technology, P. Walstra et al., 1999. |
| 2. | Dairy Science and Technology, P. Walstra et al., 2006. |
| 3. | Meat Science and Technology, Aydın Oztan, TMMOB Publications, Publiacation No:1, 6. Edition, 2008, Ankara, Turkey |
| 4. | Meat and Meat Products Technology, Sahsene Anar, Dora Publishing, 2010, Bursa, Turkey |
| 5. | Food Technology, Sidika Bulduk, Detay Publishing, 2009, Ankara, Turkey |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Laboratory | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 10 | 2 | 12 |
| TOTAL WORKLOAD (hours) | 94 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 4 | 3 | 2 | 2 | 3 | |||||||
OÇ-2 | ||||||||||||
OÇ-3 | ||||||||||||
OÇ-4 | ||||||||||||