Information Package / Course Catalogue
| Course Code | : ZST520 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
Possible deterioration in foods, their causes, and understanding of innovative preservation methods and principles to ensure that foodstuffs can be consumed without deterioration.
To be able to determine the causes of decomposition patterns seen in foods and to gain the ability to apply appropriate preservation techniques to these decomposition patterns.
| Prof. Serdal ÖĞÜT |
| 1. | To gain the ability to understand the principles of preservation methods and define their combined use. |
| 2. | Ability to create applications of the most appropriate preservation method or methods |
| 3. | To be able to define the preservation techniques that should be applied in order to prevent the deterioration of foods. |
| 4. | Gaining the ability to identify the types and causes of decomposition seen in foods |
| 5. | Ability to understand and comment on articles on the subject |
| 1. | Gıda Muhafaza, Susuz Alanyalı, F.(Editör)., Anadolu Üniversitesi Yayını No:1948, Açıköğretim Fakültesi Yayını No:1028,Eskişehir, (2009). |
| 2. | Jay, JM., Loessner, MJ., Golden, DA., 2005. Modern Food Microbiology. ISBN: 0-387- 23180-3, Springer Science Business Media, Inc., USA. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Final Examination | 1 | %70 |
| Term Assignment | 1 | %30 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 4 | 2 | 90 |
| Assignment | 4 | 20 | 2 | 88 |
| Final Examination | 1 | 16 | 4 | 20 |
| TOTAL WORKLOAD (hours) | 198 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | 4 | 3 | 4 | 4 | 4 |
OÇ-3 | 5 | 4 | 5 | 5 | 5 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 |