1	Course Title:	PROFESSIONAL APPLICATION
2	Course Code:	GMD3237
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	5
7	ECTS Credits Allocated:	2
8	Theoretical (hour/week):	0
9	Practice (hour/week) :	4
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. OZAN GÜRBÜZ
16	Course Lecturers:	Prof. Dr. Fikri BAŞOĞLU Prof. Dr. Duygu GÖÇMEN Prof. Dr. Mihriban KORUKLUOĞLU Doç. Dr. Vildan UYLAŞER Doç. Dr. Ozan GÜRBÜZ Doç. Dr. Tülay ÖZCAN Doç. Dr. C. Ece TAMER Doç. Dr. Yasemin ŞAHAN Doç. Dr. Lütfiye Yılmaz ERSAN Yrd. Doç. Dr. Arzu AKPINAR-BAYİZİT Yrd. Doç. Dr. Ayşegül KUMRAL Yrd. Doç. Dr. Bige İNCEDAYI
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941491 Fax: 0224 2941402 e-posta: ucopur@uludag.edu.tr
18	Website:
19	Objective of the Course:	Organization of food plants and manufacturing processes, product development, identifying and improving product quality and to inform about food safety and food microbiology.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 The students will be able to learn food processing equipment.; 2 The students will be able to learn about the instrumental equipment used in food analysis.; 3 The students will be able to produce tarhana, knows the quality criteria and make quality analysis; 4 The students will be able to take samples from food microbiologically, to make planting and interpret the results of microbiological cultivation. ; 5 The students will be able to produce boza from various raw materials, knows the quality criteria and make quality analysis.; 6 The students will be able to produce wine, know the quality criteria and make quality analysis.; 7 The students will be able to have information on the semi-finished product (fruit concentrate and puree) and production of finished products. They will have information on the semi-finished product (fruit concentrate and puree) and packaging of finished products.; 8 The students will be able to produce yogurt, know the quality criteria and make quality analysis.; 9 The students will be able to obtain information on the retail frozen food sector. They will have information about the freezing methods of various food items (pizza, seafood, puff pastry dough, fruit and vegetables). They will have information on process design and project planning of frozen food processing factories.; 10 The students will be able to obtain information on the application of analysis of food additive- residue.;

22	Course Content:

Week	Theoretical	Practical
1		Introduction of pilot plant of Food Engineering Department
2		Introduction of Instrumental Analysis Laboratory of Food Engineering Department
3		Tarhana production
4		Microbiological analysis
5		Boza production
6		Wine production
7		Technical visit
8		Technical visit
9		Yoghurt production
10		Fruited and probiotic yoghurt production
11		Technical visit
12		Technical visit
13		Technical visit
14		Technical visit

23	Textbooks, References and/or Other Materials:	Gıda biyoteknolojisi / editör: Necla Aran. Ankara: Nobel Yayın Dağıtım, 2010, 493 p. Food biotechnology / edited by Kalidas Shetty...[et al.] 2nd ed., Boca Raton,FL: CRC Taylor &Francis, 2006 1982 p. Functional dairy products / edited by Tiina Mattila-Sandholm and Maria Saarela Cambridge : Woodhead Publishing, 2005, 395 p. Microbiology / Lansing M. Prescott, John P. Harley, Donald A. Klein 6th ed. New York: McGraw-Hill Higher Education, 2005, 992 p.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	40
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	0	0	0
Practicals/Labs	14	4	56
Self Study and Preparation	0	0	0
Homeworks, Performances	1	2	2
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	8	8
Total WorkLoad			66
Total workload/ 30 hr			2,2
ECTS Credit of the Course			2

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 5 5 5 5 3 2 2 3 2 4 2 LO2 5 5 5 5 3 2 2 4 2 3 4 LO3 3 3 4 4 4 4 3 3 3 4 3 LO4 3 3 4 4 4 4 3 3 3 4 3 LO5 3 3 4 4 4 4 3 3 3 4 3 LO6 3 3 4 4 4 4 3 3 3 4 3 LO7 5 3 3 3 4 2 2 4 4 4 4 LO8 3 3 4 4 4 4 3 3 3 4 3 LO9 5 3 3 3 4 2 2 4 4 4 2 LO10 3 4 3 4 4 2 2 2 2 3 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High