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Course Information

Course Title	Code	Semester	Laboratory+Practice (Hour)	Pool	Type	ECTS
Science of Chocolate	OSD145	FALL-SPRING	2+0	University	E	3

Learning Outcomes	1-Explains cocoa production. 2-Tells the chocolate production technology. 3-Reports the effects of chocolate on health. 4-Declares the quality criteria of chocolate.

ECTS / WORKLOAD

Activity	Percentage (100)	Number	Time (Hours)	Total Workload (hours)
Course Duration (Weeks x Course Hours)		14	2	28
Classroom study (Pre-study, practice)		14	2	28
Assignments	0	0	0	0
Short-Term Exams (exam + preparation)	0	0	0	0
Midterm exams (exam + preparation)	40	1	16	16
Project	0	0	0	0
Laboratory	0	0	0	0
Final exam (exam + preparation)	60	1	20	20
	0	0	0	0
Total Workload (hours)				92
Total Workload (hours) / 30 (s)				3,07 ---- (3)
ECTS Credit				3

Course Content

Week	Topics	Study Metarials
1	The history of cocoa and chocolate	R1. Chapter 1
2	Cocoa production technology	R1. Chapter 2
3	Raw materials used in chocolate production	R1. Chapter 3
4	Chocolate production technology 1	R1. Chapter 3
5	Chocolate production technology 2	R1. Chapter 3
6	Chocolate types	R1. Chapter 3
7	Chocolate quality criteria 1	R1. Chapter 6
8	Chocolate quality criteria 2	R1. Chapter 6
9	Bioactive components in cocoa and chocolate	R1. Chapter 4
10	Chocolate and health	R1. Chapter 5
11	Sensory properties of chocolate	R1. Chapter 6
12	Storage conditions and shelf life of chocolate	R1. Chapter 6
13	Production of cocoa hazelnut cream	R2. Chapter 1
14	New product development and current research	R1. Chapter 6

Prerequisites	-
Language of Instruction	Turkish
Responsible	Assoc. Prof. Dr. Oğuz AYDEMİR
Instructors	-
Assistants	-
Resources	R1. Tokuşoğlu, Ö. (2015). Kakao, Çikolata ve Çikolatalı Ürünler Bilimi ve Teknolojisi. Sidas Medya, İzmir, 214s. R2. Course notes
Supplementary Book	-
Goals	To introduce the principles of cocoa and chocolate production technologies to the students and to introduce the chocolate quality criteria and their relationship with health.
Content	Cocoa, chocolate and their production technologies, quality criteria in chocolate, the importance of chocolate for health.

Program Learning Outcomes

	Program Learning Outcomes	Level of Contribution
1	Develops effective and empathic communication skills	-
2	Promotes the universality of social and cultural rights	-
3	Evaluates issues with analytical and critical thinking	-
4	Establishes effective oral and written communication	-
5	Uses information technologies effectively and in accordance with ethical rules	-
6	Develops a positive attitude towards lifelong learning	-

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