Course Name: Food Production Technologies

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2006

2/2 (Spring)

3

4

3

0

-

Department

Marine Cookery

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

10

90

Course Description

The dairy industry, The production of dairy products, Processing and storage of vegetables and fruits, Production of oils and fats, Production of cereal products, Legumes and production technologies, Processing and storage of seafood, Manufacture, processing and storage of meat and meat products, Poultry production, processing and storage, The production technology of canned, pickled, vinegar and jam products

Course Objectives

• The aim is to make students have knowledge about the various branches of the food industry in terms of production and technology.

Course Learning Outcomes

Students who successfully complete this course:

(I) Have knowledge of various food industry branches.

(II) Dominate the production processes of food products from farm to fork.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

1

10

Homework

Term Paper/Project

1

20

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

Week

Topics

Corse Outcomes

1

Introduction to Course, Content Information and Evaluation Criteria

2

Properties of Food and Principles of Processing, Ambient Temperature Processing

3

Processing by Application of Heat, Processing by Removal of Heat

4

Production Processes of Dairy Industry and Properties of Dairy Products

5

Production Processes of Raw Vegetables and Fruits and Properties of Vegetables and Frutis

6

Production Processes of Edible Oil Industry and Properties of Edible Oils and Fats

7

Production Processes of Cereal Industry and Properties of Cereal Products

8

Midterm Exam

9

Production Processes of Legume Industry and Properties of Legumes

10

Production Processes of Seafood Industry and Properties of Seafoods

11

Production Processes of Red Meat Industry and Properties of Red Meat

12

Production Processes of Poultry Industry and Properties of Poultry

13

Production Processes of Confectionery Industry and Properties of Confectioneries

14

Production Processes of Canned Products, Herbs/Spices, Pickles, Vinegar and Jam Production

15

Final Exam

a

b

c

d

e

f

g

h

i

j

k

l

m