Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| It is purposed that demonstration of production methods of some foods being included in the scope of Special Food Technology and presenting of traditional sugar candies especially belonging to our region. Besides, problems of the traditional production is purposed to mention. Hence, the main purpose is increasing the technological approaches as well as preventing omission of some special products belonging to Turkey. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | to be able to practice production of tea, sugar, chocolate and candy substantially. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-2 | to be able to solve production problems. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-3 | to be able to explain the basic principles of candy production. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-4 | To be able to explain processing techniques of traditional foods |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-5 | to be able to compare production of various candy products |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-6 | to be able to explain the production of cacao bean, cacao powder and cacao oil |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-7 | to be able to tell the production of coffee |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| LO-8 | to be able to explain the quality properties of teas |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Sugar technology, tea technology, coffee technology, cocoa and chocolate technology, types of candies and production technology, candied chestnut, pumpkin dessert, production of halva and pismaniye. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction and definition of the course | Lecture, discussion or Distance Learning |
| 2 | Obtainment sugar from sugar beet, the properties of the sugar, diffusion method with batary system. | Lecture, discussion or Distance Learning |
| 3 | Other diffusion methods, purification of sugar and raffination | Lecture, discussion or Distance Learning |
| 4 | Quality criterions of sucrose, introduction of chocolate technology and cacao varieties. | Lecture, discussion or Distance Learning |
| 5 | Chocolate production technologies | Lecture, discussion or Distance Learning |
| 6 | Covering chocolate and varieties of chocolate | Lecture, discussion or Distance Learning |
| 7 | Tea Production Technologies and its production criterions | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Raw materials of sugar candy | Lecture, discussion or Distance Learning |
| 10 | Cooking methods of candy - Mashmellow, hard candy formulations and differences between each other | Lecture, discussion or Distance Learning |
| 11 | Turkish delight and chewable candy | Lecture, discussion or Distance Learning |
| 12 | The production of candied chestnut | Lecture, discussion or Distance Learning |
| 13 | Pumpkin dessert and production of waffle | Lecture, discussion or Distance Learning |
| 14 | Varieties of halva and pismaniye | Lecture, discussion or Distance Learning |
| 15 | Repeating course | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Altan A. 1997. Özel Gıdalar (Şeker, Kakao ve Çikolata, Şekerleme, Çay, Kave) Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi, Genel Yayın No: 178, Ders Kitapları Yayın No: 55, 251 sayfa, Adana. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 6 | 18 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 67 | ||