1	Course Title:	FOOD TECHNOLOGY
2	Course Code:	GMD2211
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	none
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. BİGE İNCEDAYI
16	Course Lecturers:	Doç. Dr. Senem SUNA, Doç. Dr. Bige İNCEDAYI
17	Contactinformation of the Course Coordinator:	Doç. Dr. Senem SUNA Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941492 Fax: 0224 2941402 e-posta: syonak@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim this course is to give basic information about chemical composition of foods, the processing and preservation methods of foods, lowering the nutritional loss and preparation for consumption.
20	Contribution of the Course to Professional Development	By getting detailed information about the ingredient groups in the content of foods, the production methods of various foods are learned.

21

Learning Outcomes:

1 To understand and explain the basic food components and their nutritional impacts ; 2 To be aware of daily allowance limits and apprehend the digestion of each food components ; 3 To comprehend the food compositions and the influential factors on composition; 4 To understand the processing and preservation technology of foods ; 5 To understand the safety and quality of foods ;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to Food Technology
2	Food Components: Macromolecules (nitrogenous compounds, lipids, carbohydrates)
3	Food Components: Micromolecules (minerals, vitamins, enzymes, organic acids, colour pigments)
4	Food Microbiology
5	Table Olive Production Technology
6	Edible Fat Production
7	Refining of vegetable oil
8	Milk and Dairy Products Technology
9	Brewery Technology
10	Cereal Products Production Technology
11	Bread Production Technology
12	Meat and Meat Products Technology
13	Fruit and Vegetable Processing Technology: Canning and Tomato Paste Production
14	Fruit and Vegetable Processing Technology: Jam, Marmalade and Fruit Juice Production

23	Textbooks, References and/or Other Materials:	Food Technology (Assist. Prof. Dr. Arzu AKPINAR BAYİZİT, unpublished lecture notes) M. KESİM (editör), 1995. Gıda Teknolojisi. Anadolu Üniversitesi Açık Öğretim Fakültesi Yayınları No: 490, Anadolu Üniversitesi Web – Ofset, Eskişehir, 527 s. 2. AKBULUT, N., KARAGÖZLÜ, C. 2001. Gıda Bilimi ve Teknolojisi. Ege Üniversitesi Ziraat Fakültesi Yayınları Ders Notları: 65/1, Ege Üniversitesi Ziraat Fakültesi Ofset Basımevi, İzmir, 75 s. 3. BULDUK, S. 2007. Gıda Teknolojisi. Detay Yayıncılık, 426 s. 4. BULDUK, S. 2007. Gıda ve Personel Hijyeni. Detay Yayıncılık, 206 s. 5. ERKMEN, O. 2010. Gıda Mikrobiyolojisi. Eflatun Yayınevi, 370 s. 6. ŞAHİN, İ. 1990. Mikrobiyolojiye Giriş. Eser Matbaası, Samsun, 237 s. 7. YÜCEL, A., İŞGÖZ, B.B., ÇETİN, K. 1994. Hayvansal Ürünler Teknolojisi. Uludağ Üniversitesi Ziraat Fakültesi Ders Notları No: 59, Bursa, 144 s. 8. BAŞOĞLU, F., 2002. Yemeklik Yağ Teknolojisi. Uludağ Üniversitesi Ziraat Fakültesi Ders Notları No: 91, Bursa, 252 s. 9. KILIÇ, O., 1990. Alkollü İçkiler Teknolojisi. Uludağ Üniversitesi Yayınları No: 7-023-0199, Bursa, 236 s. 10. TULL, A. 2002. Food Technology: An Introduction. Oxford University Press, 128 p. 11. GRAHAM, I. 2008. Food Technology. Evans Brothers, 48 p. 12. CAMPBELL, B., CLAPTON, B., TIPTON, C. 2002. Food Technology.Heinemann, 140 p.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
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	Midterm exam, 40% of the midterm course grade; the final exam will be 60% of the final course grade. Midterm and Final exams will be held in one hour.
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	30	30
Others	0	0	0
Final Exams	1	40	40
Total WorkLoad			126
Total workload/ 30 hr			4,2
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 2 4 3 1 3 1 3 1 1 1 2 LO2 1 3 2 1 4 1 1 1 2 1 2 LO3 4 5 3 2 4 2 2 1 1 1 2 LO4 5 5 4 3 5 2 2 2 2 1 2 LO5 5 5 3 3 3 2 1 3 3 3 2

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High