Information Package / Course Catalogue
Nutrition İmpact of Food Processing Methods
Course Code: BDY502
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

Examining the changes created in the structure in food of different processing methods applied to food and evaluating the effects of these changes on the health.

Course Content

The effects of nutritional value and human health of processing methods that often applied to different food groups and changes in the structure of the food during process will be investigated.

Name of Lecturer(s)
Prof. Ayşe Demet KARAMAN
Learning Outcomes
1.Knows the changes that occur in the structure of food processing methods often applied to foods.
2.Evaluates the effects of the applied processing methods in food to nutrient value.
3.Discusses the effects on human health of the changes that occur with applied processing method.
4.Developed using the method of processing evaluates the health effects.
5.Learns production technologies applied to different food groups.
Recommended or Required Reading
1.Murano P.S. Understanding Food Science and Technology. Wadsworth, Cengage Learning, Belmont USA, 2003.
2.Campbell-Platt G. Food Science and Technology. Blackwell PublishingLtd, Iowa, USA, 2009.
3.James G. B. Food Processing Handbook.John Wiley&Sons,Canada, Ltd, 2006.
4.Smith J.S.,Hui Y.H.Food Processing and Applications, Blackwell PublishingLtd, Iowa, USA, 2004.
5.Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg (ed.) InnovativeFoodProcessing Technologies, Wiley-Blackwell, USA, 2011
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction of the course content and the creation of project topics
Week 2 - Theoretical
Food processing industry: the importance and historical development
Week 3 - Theoretical
Basic food processing techniques - I: Thermal processing, freezing, irradiation, biotechnology etc.
Week 4 - Theoretical
Basic food processing techniques - II: evaporation, dehydration, high pressure operation, canned etc.
Week 5 - Theoretical
Methods applied to milk and milk products and effects on human health
Week 6 - Theoretical
Methods applied to meat and meat products and effects on human health
Week 7 - Theoretical
Methods applied to fruit-vegetables and products and effects on human health
Week 8 - Theoretical
Methods applied to fruit-vegetables and products and effects on human health II (midterm exam)
Week 9 - Theoretical
Methods applied to cereals and products and effects on human health
Week 10 - Theoretical
Methods applied to fats and effects on human health
Week 11 - Theoretical
Methods applied to sugars and effects on human health
Week 12 - Theoretical
Fermented food production methods and their effects on human health
Week 13 - Theoretical
The methods used in the production of other processed foods and their effects on human health
Week 14 - Theoretical
Packaging used in the food industry, packaging methods and their effects on human health - I
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%15
Final Examination1%70
Assignment5%15
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Individual Work115419
Midterm Examination120222
Final Examination140242
TOTAL WORKLOAD (hours)125
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
2
3
3
3
2
OÇ-2
3
3
4
3
3
OÇ-3
2
3
3
4
4
OÇ-4
3
2
4
3
3
OÇ-5
3
3
4
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026