Catalog Data :	GID 421E Food Technology (3-0) 3
	Integrating principles of food chemistry, food microbiology, food engineering unit operations, nutritional aspects and sensory evaluation through discussions of food processing operations, processing of cereals, fruit and vegetables, dairy, and fats and oils, chemical and biochemical properties of raw materials and their relationship to current processing methods to obtain food products with desired quality.
Prerequisites:	None
Language:	English
Textbook:	Lecture materials
Reference Books:	Potter, N.N.  1986.  Food Science.  4th ed.  Van Nostrand Reinhold Company, NY. Fellows, P.J.  2000.  Food Processing Technology: Principles and Practice.  2nd Ed.  CRC Press, Boca Raton, FL.
Course Objectives :	Develop an awareness of current processing methods in the food industry; Understand the concepts and principles of food processing; Develop an ability to integrate knowledge of food chemistry, food microbiology, food engineering unit operations, nutrition and sensory evaluation into food technology.
Topics :
		week
Cereals        Overview of cereal crops; Wheat quality        Flour milling and breadbaking        Pasta products and soft wheat products		2
Fruits and Vegetables       Harvesting and processing of vegetables and fruits       Fruit juices		1
Milk and Milk Products       Dairy product technology (Clarification, separation, homogenization,       deaeration, pasteurization, sterilization)       Yogurt, cheese, butter & ice cream		2
Meat & Poultry      Meat processing, sausages and poultry products		2
Fats and Oils:  Sources of fats and oils, production and processing		2
Wine, beer, and non-alcoholic beverage technology		1
Candy and chocolate confectionary		1
Coffee and tea technology		1
Starch syrups manufacturing technology		1
Field trip		1
Class Schedule :
Classes are held in one session per week; 3 class hours in one session.
Contribution of course to meeting the professional component: This course contributes to the requirement of departmental topics.
Relation of course to program objectives: The credit hours of this course were increased in order to include other food technology topics as well. Strategies and Actions Student Learning Outcomes ABET Criterion 3 (a-k) & FdE (l) Program Objectives Assessment Methods / Metrics Lectures are based on syllabus. Lecture materials are provided.   Demonstrate a basic knowledge on food processing methods applied in the industry. Demonstrate an ability to integrate their basic food science and engineering knowledge to the food industry applications. a, e, h, j, l 1, 3 Instruments G, J Give examples from the industry. Demonstrate an understanding as to how events interrelate with each other. e, h, j, l 1, 3 Instruments G Provide field trip. Students will demonstrate an awareness what is learned in the classroom applies to industry. h, j 3 Instruments  G Individual performance is evaluated by written examinations.  Students will learn how to learn individually. Students will demonstrate an ability to read and write in English. a, i, l 2, 4 G, J
Typical Evaluation: Midterm examinations: 60% Final examination: 40%
Prepared By : Prof. Dr. M. Hikmet Boyacıoğlu
Date : March 15, 2002