Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GMS307FOOD PROCESSING AND STORAGE TECHNIQUES3+0+02520.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To ensure that students have sufficient knowledge about the basic processes applied to foods so that they can better understand the professional practice courses; to inform about food spoilage and food preservation methods.
Course Content Basic principles of food technology, workflow, purchasing and raw material acceptance, storage, pre-processing techniques, processing techniques, packaging, shipping, food spoilage, food preservation methods, new developments in food technology
Course Methods and Techniques -
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Fulya Harp Çelik
Name of Lecturers Asist Prof.Dr. Fulya Harp Çelik
Assistants Research Assist. Harun Yiğit Alkan
Work Placement(s) No

Recommended or Required Reading
Resources Food Technology. Arsan Bilişli. Sidas Publications
Food Technology. Sıdıka Bulduk. Detail Publishing
Food Science and Technology. Necati Akbulut, Cem Karagözlü. Sidas Publications
Lecture notes
Course Notes The course will be covered theoretically. The course, which was taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.

Course Category
Engineering %50
Science %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 12 3 36
Hours for off-the-c.r.stud 40 2 80
Assignments 12 2 24
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 5 144

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows and applies the pre-processes applied to foods.
2 Explain the causes of deterioration of foods and the precautions to be taken against spoilage.
3 Masters the classical methods of food preservation; have basic knowledge about new food processing and preservation techniques.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 BASIC PRINCIPLES OF FOOD TECHNOLOGY
2 WORKFLOW, PURCHASE AND RAW MATERIAL ACCEPTANCE, STORAGE
3 PRE-PROCESSING TECHNIQUES, PROCESSING TECHNIQUES
4 FOOD SPOILAGE
5 COLD STORAGE
6 FROZEN STORAGE
7 HEAT TREATMENTS
8 MIDTERM EXAM
9 PACKAGING (VACUUM, MAP, CONTROLLED); VACUUM COOKING (SOUS VIDE), ACTIVE PACKAGING, SMART PACKAGING
10 DRYING, SALTING, ACTIVATING
11 OZONATION, SMOKING, ADDITIVES
12 IRRADIATION; MICROWAVE, OHMIC HEATING
13 NANOTECHNOLOGY, ENCAPSULATION TECHNOLOGY, NEW PROCESSING AND CONSERVATION TECHNIQUES
14 FINAL EXAM

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1
C2
C3

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant