Information Package / Course Catalogue
| Course Code | : GAST591 |
| 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 | : 5 |
This course aims to teach students the effects of pH, water and heat, systems naturally found in the structure of foods and frequently seen in the preparation of foods, tests related to the sensory (organoleptic) evaluation of products obtained by preparing foods, and the characteristics of various food groups and the factors affecting them.
Sensory evaluation Physical properties of foods; changes in food preparation Food additives Food colorants, flavors, aromas Food labeling Special dietetic foods
| 1. | Synthesizes and analyzes the information acquired, develops comments, reports and solution suggestions |
| 2. | Conducts scientific research using the technological equipment required to create new information with the information acquired in his/her field of expertise. |
| 3. | Has knowledge about sensory evaluation |
| 4. | Has knowledge about the physical properties of foods; changes in food preparation |
| 5. | Has knowledge about special foods. |
| 1. | Textbooks, supplementary books and periodicals |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Midterm Examination | 1 | 6 | 3 | 9 |
| Final Examination | 1 | 6 | 3 | 9 |
| TOTAL WORKLOAD (hours) | 130 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 5 | 4 | 5 | |
OÇ-2 | 5 | 4 | 4 | 5 | |
OÇ-3 | 4 | 4 | 5 | 4 | |
OÇ-4 | 5 | 5 | 3 | 5 | |
OÇ-5 | 5 | 5 | 4 | 4 | |