1	Course Title:	TECHNICAL ENGLISH I
2	Course Code:	GSD3252-S
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	6
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:	English
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. ARZU AKPINAR BAYİZİT
16	Course Lecturers:	Res. Ass. Dr. Gulsah OZCAN-SINIR
17	Contactinformation of the Course Coordinator:	Bursa Uludag University Faculty of Agriculture Department of Food Engineering 16059 Görükle/Bursa Phone: 0 224 2941496 Fax: 0224 2941402 e-mail: abayizit@uludag.edu.tr
18	Website:
19	Objective of the Course:	The aim of this course is to introduce English terminology of different food technologies and scientific areas, and translate technical papers from English to Turkish or vice versa.
20	Contribution of the Course to Professional Development	The students will be able to follow academic documents on food science and technology by improving their technical vocabulary.

21

Learning Outcomes:

1 To be able to establish effective communication; 2 To gain the ability to understand and reading comprehension skill and interpretation of academic and non-academic texts;

22	Course Content:

Week	Theoretical	Practical
1	Terminology of Food Matrix
2	Terminology of Food Chemistry
3	Terminology of Food Ingredients and Additives
4	Terminology of Food Processing and Engineering I
5	Terminology of Food Processing and Engineering II
6	Terminology of General and Food Microbiology
7	Terminology of Food Safety
8	Translation of Articles about Nutrition and Food Chemistry
9	Translation of Articles about Food Additives
10	Translation of Articles about Fermentation Technology and Fermented Products
11	Translation of Articles about Edible Oils and Oil Processing
12	Translation of Articles about Fruits and Vegetables Processing
13	Translation of Articles about Milk and Milk Products
14	Translation of Articles about Meat and Meat Products

23	Textbooks, References and/or Other Materials:	English Turkish Dictionary Encylopedia of Food Science Introduction to Food Engineering (Paul Singh and Dennis Heldman, 2003) Food Biotechnology, 2nd Edition (Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin; 2003) Food Science and Biotechnology (Bong S. Noh; Journal) Principles of Food Chemistry (John DeMann; 1999) Çeviri Tekniği. E. Sabri Yarmalı, Nobel Yayıncılık 4. Baskı
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	20
Quiz	0	0
Homeworks, Performances	1	20
Final Exam	1	60
Total	3	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	The students performance is evaluated through midterm and final exams aside with a term project presentation.
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	0	0	0
Homeworks, Performances	1	25	25
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	30	30
Others	0	0	0
Final Exams	1	35	35
Total WorkLoad			118
Total workload/ 30 hr			3,93
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 4 0 0 0 0 4 5 0 0 0 0 LO2 4 0 0 0 0 4 5 0 0 0 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High