Information Package / Course Catalogue
| Course Code | : BDY523 |
| 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 |
To examine methods of analysis and food quality and related advanced physical and chemical characteristics in the light of current knowledge at science of nutrition.
Evaluation of food quality and characteristics with objective and subjective methods; instrumental measurements principles of color, aroma and flavor components; rheological technique and instrumental analyzes methods to measure properties of food; examining the relationship with the textural properties of the food and these characteristics.
| 1. | Obtains information about advanced physical and chemical properties that related to food quality. |
| 2. | Learns analysis methods that related to food quality. |
| 3. | Understands the reactions that related to factors of affecting the food quality. |
| 4. | Gains the evaluation skills of scientific data about the subject. |
| 5. | Evaluates food quality and characteristics through objective and subjective methods. |
| 1. | Konuyla ilgili çeşitli kitaplar ve güncel makaleler |
| Type of Assessment | Count | Percent |
|---|---|---|
| Presentation | 1 | %10 |
| Assignment | 1 | %10 |
| Midterm Examination | 1 | %10 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Assignment | 1 | 10 | 2 | 12 |
| Presentation | 1 | 10 | 2 | 12 |
| Midterm Examination | 1 | 10 | 2 | 12 |
| Final Examination | 1 | 40 | 2 | 42 |
| TOTAL WORKLOAD (hours) | 120 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 4 | 4 | 3 |
OÇ-2 | 4 | 4 | 3 | 3 | 4 |
OÇ-3 | 4 | 3 | 3 | 4 | 4 |
OÇ-4 | 4 | 4 | 4 | 4 | 4 |
OÇ-5 | 3 | 3 | 4 | 3 | 3 |