General Information about the Course

Course Code:	BES707
Course Title:	Food Processing Methods
Course Semester:	3. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 1 0 1 3
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Alan İçi Seçmeli
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Beyzanur Çamlıbel
Course Assistants:

Purpose and content of the course

Course Objectives:	To teach current information about various food processing methods applied to different food groups and to evaluate the basic changes that these methods cause in food in terms of health
Course Objective:	To be able to discuss the general principles of the methods applied in the process of food processing and the details specific to the food group to which they are applied; to evaluate the changes caused by the applied method in the food together with the possible effects on health.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Know the general principles of food processing methods and new and frequently used techniques.

2) Learns production technologies applied to different food groups.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Understands the changes in the structure of food caused by the applied technology.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) Evaluates the effects of changes in the applied technology on health.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Food Processing Industry: Importance and Historical Development
1)	Packaging, packaging methods used in food industry
2)	General Review
2)	Basic Food Processing Techniques I: Heat Processing, Freezing, Radiation, Biotechnology, etc.
3)	FİNAL EXAM
3)	Basic Food Processing Techniques II: Evaporation, Dehydration, High Pressure Processing, Canning etc.
4)	Methods applied to milk and dairy products
5)	Methods applied to meat and meat products
6)	Methods applied to fruits, vegetables and products
7)	MİDTERM EXAM
8)	Methods applied to cereals and cereal products
9)	Methods applied to oils
10)	Methods applied to sugar
11)	Fermented food production methods
12)	Methods used in the production of other processed foods
References: 1.Murano P.S. Understanding Food Science and Technology. Wadsworth, Cengage Learning, Belmont USA, 2003. 2.Campbell-Platt G. Food Science and Technology. Blackwell Publishing Ltd, Iowa, USA, 2009. 3.James G. B. Food Processing Handbook. John Wiley & Sons, Canada, Ltd, 2006. 4.Smith J.S., Hui Y.H. Food Processing and Applications, Blackwell Publishing Ltd, Iowa, USA, 2004. 5.Kai Knoerzer, Pablo Juliano, Peter Roupas, Cornelis Versteeg (ed.) Innovative Food Processing Technologies, Wiley-Blackwell, USA, 2011.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4
Program Outcomes
1) xxx	3	3	3	3
2) xxx	3	3	2	3
3) xxx	3	3	3	3
4) xxx	3	3	3	2
5) xxx	3	3	3	3
6) xxx	3	3	3	3
7) xxx	3	3	3	2
8) xxx	3	3	3	3
9) xxx	3	3	3	2
10) xxx	3	3	3	3
11) xxx	3	2	3	3
12) xxx	3	3	3	3
13) xxx	3	3	3	3
14) xxx	2	3	3	2
15) xxx	3	3	3	3

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	14
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	28
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	1	20
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	1	25
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		89
ECTS (30 saat = 1 AKTS )		2