Food Technologies

Course Level

Associate's Degree

Course Delivery Format

Face to face

Coordinator

Prof. Dr. Asuman Kan

Coordinator E-mail

akan ktun.edu.tr

Instructor

Prof. Dr. Asuman Kan

Course Assistant

Course Objective

To enable students to have knowledge about basic food components.

Eng Temel Meslek Dersi	Eng Uzmanlaşma Dersi
50	50

Instructional Methods
Lecture, Discussion, Question and Answer, Experimentation

Week	Course Content	Resource
1	Introduction to Food Chemistry
2	Amino Acids
3	Simple proteins
4	Simple proteins
5	Compound Proteins
6	Carbohydrates
7	Carbohydrates
8	Lipids
9	Lipids
10	Midterm exam
11	Fat-soluble vitamins
12	Water soluble vitamins
13	Water soluble vitamins
14	Enzymes
15	Water and Enzymes
16	Food Degradation
17	Final exam

No	Course Outcomes (CO)	Percent
1	To have knowledge about the importance of food chemistry and related disciplines	20
2	Understanding the factors that affect the formation of foods, the preservation of their physical and chemical structures and the determination of shelf life	20
3	Understanding the structures of basic food components and their functions in foods	40
4	Functions of basic food components in metabolism	20

ECTS Workload	Number	Duration,Min	Total Workload
Weekly Lecture Hour (Theoretical)	14	80	1120
Weekly Practice/Lab Hour	14	40	560
Homework	0	0	0
Quiz	0	0	0
Material Design, Preparation	0	0	0
Field Studies	0	0	0
Report Preparation	0	0	0
Presentation	0	0	0
Project Making	0	0	0
Other Studies	14	200	2800
Mid-Term exam and pre-study	1	500	500
Final Exam and pre-study	1	1000	1000

ECTS Workload	% of Mid-term Grading	% of Final Grading
Weekly Lecture Hour (Theoretical)	0	0
Weekly Practice/Lab Hour	0	0
Homework	0	0
Quiz	0	0
Material Design, Preparation	0	0
Field Studies	0	0
Report Preparation	0	0
Presentation	0	0
Project Making	0	0
Other Studies	0	0
Mid-Term exam and pre-study	40	0
Final Exam and pre-study	0	60