Information Package / Course Catalogue
| Course Code | : GMP535 |
| 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 the course is to give information about changes in foods during processing.
Unit operations, bioactive compounds, factors deteriorate foods, bioavailability.
| 1. | Getting knowledge about functions of food components. |
| 2. | Getting knowledge about the effects of preharvest operations on food components. |
| 3. | Getting knowledge about the effects of food processing on food components. |
| 4. | Getting knowledge about the effects of packaging and storage conditions on food components. |
| 5. | Getting knowledge about the effects of minimal processing on food components. |
| 1. | Karmas, E., & Harris, R. S. (2012). Nutritional evaluation of food processing. Springer Science & Business Media. |
| 2. | Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier. |
| 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 | 1 | 1 | 3 | 1 |
OÇ-2 | 3 | 3 | |||
OÇ-3 | 3 | 3 | |||
OÇ-4 | 3 | 3 | |||
OÇ-5 | 3 | 3 | |||