NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD4061

Ders İsmi:

Food Processing Technologies

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	6

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Departmental Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Hybrid

Course Coordinator :

Dr. Öğr. Üyesi CAN ERGÜN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

Teaching up-to-date information about the various food processing technologies applied to different food groups and assessing the basic changes in food quality in terms of food quality and health. It integrates knowledge of food chemistry, food microbiology with food processing technology and develops innovative and new product development skills.

Course Content:

Basic applications in food processing technologies (pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.), new technologies in food processing and innovative applications (high pressure, radiofrequency, microwave, irradiation, ohmic heating, ultrasound etc. applications) chemical preservatives, grain processing technology, fruit and vegetable processing technology, milk processing technology, meat processing technology, alcoholic and non-alcoholic beverage technology, vegetable oil technology and so on. topics constitute the content of this course.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Introduction - Basic Concepts in Food Conservation and Processing Technology
2)	Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.)
3)	Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.)
4)	Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.)
5)	Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.)
6)	New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.)
7)	New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.)
8)	New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.)
9)	Midterm Exam
10)	Grain Processing Technology
11)	Fruit and Vegetable Processing Technology
12)	Milk Processing Technology, Meat Processing Technology
13)	Vegetable Oil Processing Technology, Tea Processing Technology, Chocolate Processing Technology, Functional Foods, New Product Development etc. Examples from Other Food Groups
14)	Course evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer

References:

1- Akbulut, N., Karagözlü, C. 2014. Gıda Bilimi ve Teknolojisi. Sidaş Medya, İzmir.
2- Bilişli, A. 2015. Gıda Teknolojisi. Sidaş Medya, Çanakkale.
3- Bulduk, S. 2010. Gıda Teknolojisi. Detay Yayıncılık, Ankara.
4- Fellows, P.J. 2000. Food Processing Technology: Principles and Practice. 2nd Ed. CRC Press, Boca Raton, FL.
5- Williams, A. 1994. New Technologies in Food Preservation and Processing: Part II, Nutrition & Food Science.
6- Murano, P.S. 2003. Understanding Food Science and Technology. Wadsworth, Cengage Learning, Belmont USA.
7- Campbell-Platt, G. 2009. Food Science and Technology. Blackwell Publishing Ltd, Iowa, USA.
8- James, G. B. 2006. Food Processing Handbook. John Wiley & Sons, Canada, Ltd.
9- Smith, J.S., Hui Y.H. 2004. Food Processing and Applications, Blackwell Publishing Ltd, Iowa, USA.
10- Acar, J., Gökmen, V., ve Us, F. 2006. Meyve ve Sebze İşleme Teknolojisi. Cilt 2, Hacettepe Üniversitesi Yayınları, Ankara.
11- Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. , II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara.
12- Ünal, S. 1992. Hububat Teknolojisi, Ege Ü. Müh. Fak. Yay. İzmir.
13- Pomeranz, Y. 1988. Wheat Chemistry and Technology. Vol I, II .Minnesota. vb.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	3
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	3
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	2
7)	To use life-long learning, problem-solving and critical thinking skills.	2
8)	To act in accordance with ethical principles and values in professional practice.	2
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	1
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	8	112
Homework Assignments	1	12	12
Midterms	1	2	2
Final	1	2	2
Total Workload			156