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

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD4061 Food Processing Technologies Fall 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components: NONE
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.

Learning Outcomes

The students who have succeeded in this course;
1- Know the general principles of food processing technologies and innovative, new and frequently used techniques.
2- Learn production techniques applied to different food groups
3. Learn about the changes in the structure and quality of the technology.
4- Evaluates the health effects of the changes caused by the applied technology.

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.

Weekly Detailed Course Contents

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

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