1	Course Title:	TRADITIONAL FOODS
2	Course Code:	GSD4258-SS
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	8
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
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:	Doç.Dr. CANAN ECE TAMER
16	Course Lecturers:	Yrd. Doç. Dr. C. Ece TAMER
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:	The aim of the course is to give information about Turkish nutrition culture and traditional foods.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 The students will be able to learn the principles of a well-balanced diet. ; 2 The students will be able to learn Turkish nutrition culture. ; 3 The students will be able to have knowledge about the production techniques of Turkish traditional foods. ; 4 The students will be able to have knowledge about improvements of industrial scale production of traditional foods. ; 5 The students will be able to learn quality assurance system implementations for traditional food production. ;

22	Course Content:

Week	Theoretical	Practical
1	Well balanced diet. Nutrition sociology
2	Turkish nutrition culture
3	Traditional cereal products
4	Traditional dairy products
5	Traditional fruit and vegetable products
6	Traditional drinks
7	Traditional meat products
8	Class discussion and midterm exam
9	Traditional confectionary products
10	Traditional fermented products
11	Nutritional value of traditional foods
12	Physical, chemical and biological risks for traditional foods
13	Use of hurdle technology for traditional foods
14	Applications of ISO 9001, ISO 22000 and HACCP for traditional foods

23	Textbooks, References and/or Other Materials:	Geleneksel Gıdalar Ders Notları (basılmamış) AKTAN, N., U. YÜCEL, H. KALKAN. 1998. Turşu Teknolojisi. Ege Üniversitesi. Ege Meslek Yüksekokulu Yayınları No: 23 . İzmir. 138 p. AKTAN, N., H. KALKAN. 1999. Sofralık Zeytin Teknolojisi. Ege Üniversitesi. İzmir. 122 p. CEMEROĞLU, B., KARADENİZ, F., ÖZKAN, M. 2003. Meyve ve Sebze İşleme Teknolojisi. Ankara. 690 p. Geleneksel Gıdalar Sempozyumu I. 23-24 Eylül 2004. Van. Bildiri Kitabı. 451 p. ALTAN, A. 2005. Özel Gıdalar Teknolojisi. Çukurova Üniversitesi, Ziraat Fak. Yayınları. Adana. 323 p. Geleneksel Gıdalar Sempozyumu II. 27-29 Mayıs 2009. Van. Bildiri Kitabı. 928 p. 1. Uluslar Arası "Adriyatik'ten Kafkaslar'a Geleneksel Gıdalar" Sempozyumu. 15-17 Nisan 2010. Tekirdağ. Bildiri Kitabı. 1092 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
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	1	14
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	14	14
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			104
Total workload/ 30 hr			3
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 1 0 0 1 1 0 0 1 0 1 0 LO2 0 0 0 1 1 0 0 1 0 2 0 LO3 3 1 0 1 2 0 0 1 0 1 0 LO4 2 1 0 1 1 0 0 1 0 1 0 LO5 0 0 0 0 1 1 1 0 0 2 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High