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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Food Technology I GMÜ401 FALL 4+0 C 5
    Learning Outcomes
    1-Remembers physical, chemical and microbiological properties of meat
    2-Describes the unit operations applied in meat industry
    3-Explains the fabrication conditions of products in meat industry
    4-Remembers the composition and properties of milk
    5-Explains the collection and factory approval of milk and processing techniques
    6-Explains the processing methods of milk to the various milk products
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14456
    Classroom study (Pre-study, practice)14342
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4012020
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6012525
    0000
    Total Workload (hours)   143
    Total Workload (hours) / 30 (s)     4,77 ---- (5)
    ECTS Credit   5
  • Course Content
    • Week Topics Study Metarials
    1 Introduction to the science of meat and classification of meats R1.CHAPTER1
    2 Histological, physical and chemical properties of meat R1.CHAPTER2
    3 Intoxication, infection and zoonosis diseases in meat R1.CHAPTER3
    4 Changes in meat during post-slaughtering R1.CHAPTER4
    5 Unit operations in meat industry R1.CHAPTER5
    6 Food additives used in meat industry and formation of emulsion R1.CHAPTER6
    7 Blanched, cooked and fermented meat products R1.CHAPTER7
    8 Description, composition and physical and chemical properties of milk R2.CHAPTER1
    9 Characters of fat, proteins and sugars of milk R2.CHAPTER2
    10 Collection and reception of milk to the plant, processing techniques applied to milk R2.CHAPTER3
    11 Thermal treatments applied to milk R2.CHAPTER4
    12 Yoghurt technology R2.CHAPTER5
    13 Cheese technology R2.CHAPTER6
    14 Butter, cream and ice cream technology R2.CHAPTER7
    Prerequisites -
    Language of Instruction Turkish
    Responsible Assoc. Prof. Dr. Oğuz AYDEMİR, Assoc.Prof. Dr. Emin Burçin ÖZVURAL
    Instructors -
    Assistants -
    Resources R1. Course note 1 R2. Course note 2
    Supplementary Book SR1 Öztan, A. (2003). Et Bilimi ve Teknolojisi, TMMOB Gıda Mühendisleri Odası Yayınları, Genişletilmiş 4. Baskı, Ankara. SR2 Anar, Şahsene (2020). Et ve Et Ürünleri Teknolojisi, Dora Yayınları, 5. Baskı, Bursa. SR3 Üçüncü, M. (2005). Süt ve Mamülleri Teknolojisi, Meta basım, İzmir. SR4 Bylund G. (2003). Dairy Processing Handbook. Tetra Pak Processing Systems.
    Goals To provide information about the science and technologies of meat and milk products in food industry
    Content Meat Technology: Introduction to meat science and classifying meats, histological, physical ve chemical properties of meat , intoxication in meat, infection ve zoonoses diseases, alterations in meat after slaughter, fundamental process in the meat ındustry, additives used in the meat ındustry ve occurence of emulsion, blanched, cooked and fermented meat products (sausage, salami, sucuk etc.) Dairy Technology: The definition of milk and the composition of milk, , physical ve chemical properties of milk, the structure of milk fat, proteins and sugars, acceptance and reception of milk, technological processes applied on milk, thermal processes applied on milk, the yogurt technology ,the cheese technology, butter, ice-cream and cream technology
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 Ability to apply mathematics, science and engineering theories and principles into Food Engineering problems. 2
    2 Ability to plan and perform product development applications in Food Engineering 2
    3 Designing and conducting experiments, as well as to analyze and interpret data -
    4 Ability to design and analyze a process for a specific purpose within technical and economical limitations 3
    5 Ability to recognize the technologies developed in the field and to solve the problems encountered in the application process of these technologies. 4
    6 Obtaining information about the problems of the age by following the technological developments and choosing and using the appropriate tools in the applications. 2
    7 Ability to define, model, and solve problems related to Food Engineering. 2
    8 Recieving the board education necessary to understand the impact of engineering calculations on a global and societal level -
    9 Receive the broad education necessary to understand the impact of engineering solutions on a global and societal level 3
    10 Using databases and other information resources to the knowledge required in the field 3
    11 Following national and international legislation and other regulations in the field 2
    12 Knowing and applying the issues related to environment, occupational safety and human health in applications in the field -
    13 Ability to work in interdisciplinary teams and communicate effectively 2
    14 Ability to have the awareness of the necessity of lifelong learning 2
    15 Ability to comprehend, adopt and apply social, cultural and social responsibilities -
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