PhD in Nutrition and Dietetics with a master's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY605 | ||||||||
Course Name: | Food Processing Techniques and Their Health Effects | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER |
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Course Assistants: |
Course Objectives: | To have knowledge about food processing techniques and new technologies. To have knowledge about tools, equipment, and machines in the food processing sector. To be able to learn about the codex and national and international standards related to foods and to be able to comprehend the important properties of food processing, packaging, storage and sales. |
Course Content: | To have information about food processing methods and the effect of these processes on nutrients |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | An overview of nutrition principles | Following the Current Course Schedule |
2) | Food processing methods | Following the Current Course Schedule |
3) | Food storage conditions | Following the Current Course Schedule |
4) | Determination of term paper topics | Following the Current Course Schedule |
5) | Food processing and storage conditions on the effect of carbohydrates | Following the Current Course Schedule |
6) | Food processing and storage conditions on the effect of the proteins | Following the Current Course Schedule |
7) | Food processing and storage conditions on the effect of the fats | Following the Current Course Schedule |
8) | Food processing and storage conditions on the effect of vitamins | Following the Current Course Schedule |
9) | Food processing and storage conditions on the effect of the minerals | Following the Current Course Schedule |
10) | The relationship between food matrix components | Following the Current Course Schedule |
11) | Lipid oxidation, protein stability and modification of factors that affect the cell wall polisaccarits | Following the Current Course Schedule |
12) | The factors affecting the formation of aroma components | Following the Current Course Schedule |
13) | Presentation of term paper | none |
14) | Presentation of term paper | none |
Course Notes / Textbooks: | Gıda Teknolojisi, Sıdıka Bulduk, Detay Yayıncılık, 2016 |
References: | Gıda Teknolojisi, Sıdıka Bulduk, Detay Yayıncılık, 2016 |
Learning Outcomes | 1 |
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4 |
5 |
6 |
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Program Outcomes | ||||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | ||||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | ||||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | ||||||
3) Be able to evaluate and use new information in the field with a systematic approach. | ||||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | ||||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Individual study and homework | |
Reading | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Presentations / Seminar | 1 | 1 | 1 |
Homework Assignments | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 87 |