NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4061 | Food Processing Technologies | Fall Spring |
2 | 0 | 2 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
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. |
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. |
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. |
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 |
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. |
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 |
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 |
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. | |
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. |