GMÜ748 - CONFECTIONERY TECHNOLOGIES
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| CONFECTIONERY TECHNOLOGIES | GMÜ748 | Any Semester/Year | 3 | 0 | 3 | 10 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Field Trip Team/Group Work Preparing and/or Presenting Reports Demonstration | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | Provide detailed knowledge on; sugar production stages, quality characteristics of raw materials used in confectioneries, production procedures and quality characteristics of some traditional confectioneries, soft and hard candies, chewing gums and chocolate, effects of raw material quality and processing conditions on confectioneries, honey, problems encountered during sugar and confectionery production, legislations, sectoral problems of sugar and confectionery industries, legislations and quality management in sugar and confectionery industries. Equip students with the techniques, skills and modern tools necessary for food processing. Educate students to identify and solve problems about processing and quality characteristics. Develop awareness on continuous improvement, professional and ethical responsibility. Develop skills in seeking information from various sources and preparing a group project and oral presentation. | |||||
| Learning outcomes |
| |||||
| Course Content | Sugar production stages, Sugar Law, detailed knowledge on quality characteristics of raw materials used in confectionery and its effects on quality, production procedures and quality characteristics of some traditional confectioneries and effects of raw material properties and processing conditions on quality characteristics of these products, soft and hard candies, honey, production of chewing gums and chocolate, effects of raw material quality and processing conditions on quality characteristics of chocolate, problems encountered during sugar and confectionery production, legislations, quality management in sugar and confectionery industries and sectoral problems. | |||||
| References | Şeker ve Şekerli Ürünler Teknolojisi Ders Notları, Prof. Dr. Hamit Köksel, Dr. Ferit Leblebici, 2004, Ankara (basılmamış). Özel Gıdalar Teknolojisi, A.Altan, 2003, Ç.Ü. Ziraat Fakültesi Genel Yayın No: 178 Ders Kitapları Yayın No: A-55, Adana. The Science of Chocolate, Beckett, S.T., 2008, 2nd Edition, RSC Publishing, UK. Chocolate, Cocoa and Confectionary Science and Technology, Minifie, B.W., 1989, Aspen Publication, USA. Şekerin Teknolojisi, Edited by Ferdinand Schneider, 1971, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara. 2. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 21-25 Ekim 1991, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara. 3. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 17-18 Eylül 2002, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara. Geleneksel Gıdalar Sempozyumu Bildiri Kitapları. Türk Gıda Kodeksi Tebliğleri. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Sugar production stages, Sugar Law |
| Week 2 | Problems encountered during sugar production, quality management in sugar producing industry and sectoral problems |
| Week 3 | Detailed knowledge on quality characteristics of raw materials used in confectionery |
| Week 4 | Detailed knowledge on quality characteristics of raw materials used in confectionery |
| Week 5 | Production procedures and quality criteria of some traditional confectioneries, legislations |
| Week 6 | Effects of raw material properties on quality characteristics of traditional confectioneries |
| Week 7 | Midterm |
| Week 8 | Effects of processing conditions on quality characteristics of traditional confectioneries |
| Week 9 | Soft and hard candies |
| Week 10 | Honey |
| Week 11 | Production of chewing gums |
| Week 12 | Chocolate production |
| Week 13 | Effects of raw material quality and processing conditions on quality characteristics of chocolate |
| Week 14 | Quality management in confectionery industry and sectoral problems |
| Week 15 | Study for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 2 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 5 |
| Presentation | 0 | 0 |
| Project | 0 | 0 |
| Seminar | 2 | 15 |
| Midterms | 1 | 30 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 2 | 6 | 12 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 12 | 9 | 108 |
| Presentation / Seminar Preparation | 2 | 20 | 40 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 10 | 20 |
| Midterms (Study duration) | 1 | 32 | 32 |
| Final Exam (Study duration) | 1 | 46 | 46 |
| Total Workload | 34 | 126 | 300 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Understands, determines and applies fundamental sciences, mathematics and engineerig sciences in an advanced level. | X | ||||
| 2. Has deeply and broadly knowledge about his/her field including latest developments. | X | ||||
| 3. Accesses the latest knowledge in an area and has advanced sufficiency about methods and skills required to search and comprehend it. | X | ||||
| 4. Percieves, designs, applies and concludes an original research process independently; manages this process. | X | ||||
| 5. Contributes to the science and technology literature by publishing his/her academic studies? outputs in notable academic platforms. | X | ||||
| 6. Performs a comprehensive study that brings innovation to science and technology, developes a new scientific method or technologic product/processor applies a known method to a newfield. | X | ||||
| 7. Evluates scientific, technological, social and cultural developments and transfers them to the public with scientific impartiality and ethical sense of responsibility. | X | ||||
| 8. Performs critical analysis, synthesis and evaluation about ideas and developments of his/her profession. | X | ||||
| 9. Effectively communicates written or orally with people working on his/her profession and broader scientific and social societies, communicates and discusses written, orally or visually in an advanced level by using a native language at least European Language Portfolio C1 general level. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest