Information Package / Course Catalogue
| Course Code | : GMP510 |
| 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 | : 6 |
The aim of this course is to make critical review on the minimally processed foods which have increased demand by the consumers.
This course covers different types of products under mimimally processed foods, for example, fresh-cut, ready-to-serve, ready-to-eat, and/or ready-to-cook, cook-chill, cook-freeze, part-baked products. The new technologies for quality of minimally processed foods are discussed.
| 1. | Understand the definition of minimally processed foods |
| 2. | Learn the methods and technologies used to achieve the safety and nutritional value consumers demand |
| 3. | Have knowledge about the preservation of minimum processed foods. |
| 4. | Have knowledge about minimal processing methods. |
| 5. | Have detailed information about minimal processing applications in food industry. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Assignment | 1 | 5 | 1 | 6 |
| Project | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 151 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 2 | 3 | 3 |
OÇ-2 | 3 | 3 | 5 | 3 | 3 |
OÇ-3 | 1 | ||||
OÇ-4 | 1 | ||||
OÇ-5 | 1 | ||||