Lesson plan / BASIC FOOD SCIENCE

Lesson Information

Course Credit 3.0
Course ECTS Credit 6.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s) Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course To ensure that students of Gastronomy and Culinary Arts department know the general properties of raw and auxiliary products while preparing food and beverage and in this way contribute to their cooking skills.
Course Content Basic principles of food science, categorizing food and beverages, general properties of foods, chemical composition of foods, pyhsical properties of foods, microbiological properties of foods, processes of finished foodstuff, auxiliary products that are used while preparing food, additives

Weekly Course Subjects

1Classification of food and beverages and general properties
2Definition and properties of meat and meat products
3Definition and properties of milk and milk products
4Definition and properties of poultry meat, egg and products
5Defitinion and properties of water products
6Definition and properties of vegetable and vegetable products General properties of fruit and fruit products
7General properties of cereal products, legumes
8Fizzy and unfizzy beverages, alcoholic drinks, tea, coffee
9MIDTERM
10Vegetable oils
11Cacao and sugared products
12Salt, spice and flavorers, Additives
13Functional food and food components, prebiotics, herbs, dietetic food
14Food legislation

Resources

Gıda Kimyası. Arsan Bilişli. Sidas Yayınları
Gıda Bilimi ve Teknolojisi. Cem Karagözlü, Necati Akbulut. Sidas Yayınları