| GASTRONOMY AND CULINARY ARTS (TURKISH, NONTHESIS) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GMS5006 | Food and Quality | Fall | 3 | 0 | 3 | 8 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | KEREM İLASLAN |
| Course Objectives: | The aim is to enable students to learn about organic products and genetically modified products by ensuring that they understand all the positive and negative factors that can occur in food at all stages of food to be used in the kitchen, starting from the seed and soil quality until it reaches the kitchen. |
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The students who have succeeded in this course; To understand the production technologies used in the food industry, additives and the evaluation of what is written on the labels from the consumer's perspective. In ready-made food technology, raw materials and their compositions, food spoilage factors and control, physical food preservation methods (cooling, freezing, sterilization, pasteurization, radiation, vacuum application, filtration), chemical food preservation methods (salting, smoking, sugar preservation, acid preservation, chemical food preservation methods). use of preservatives) and biological food preservation techniques, quality control principles in grains, fruits, vegetables, meat, milk, oil and ready-made foods. |
| 1. Understanding new production technologies in the food industry 2. Understanding the concept of quality in the food industry 3. Learning the application of the concept of molecular gastronomy 4. Understand the preservation methods of products and packaged products 5. Understanding additives and their benefits in food production |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course Food raw materials and additives | |
| 2) | The concept of quality in food | |
| 3) | Food preservation methods and shelf life | |
| 4) | Food preservation with thermal treatments | |
| 5) | packaging technology | |
| 6) | Food preservatives and contaminants | |
| 7) | Talk about articles | |
| 8) | Modern food preservation methods | |
| 9) | Food preservation by fermentation | |
| 10) | Genetic technology in food, good agricultural practices and organic agriculture | |
| 11) | molecular gastronomy | |
| 12) | Talk about articles | |
| 13) | Final Projects Presentations | |
| 13) | Final Projects Presentations | |
| 14) | Final Projects Presentations |
| Course Notes / Textbooks: | |
| References: | 1. Gıda Kalite Sağlama, Tomris A. Onoğur, Yeşim Elmacı, Kemal Demirağ, Sidaş Yayınları 2. Gıda Katkı Maddeleri, Muhittin Tayfur, Detay Yayınları 3. Ders notları (“It’s Learning” sitesine dönem içerisinde yüklenecektir.) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 3 | % 20 |
| Homework Assignments | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Project | 1 | 60 | 60 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 204 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |