Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd 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 aims to teach the sweeteners used in the food industry. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | learn about sweeteners with and without energy and have information about their uses. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-2 | have knowledge about artificial and natural sweeteners. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| What are the sweeteners used in the food industry, energy-containing sweeteners, energy-free sweeteners, and what characteristics an ideal sweetener should convey. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction | Lecture, discussion or Distance Learning |
| 2 | Sweeteners used in food industry | Lecture, discussion or Distance Learning |
| 3 | Sweeteners containing energy | Lecture, discussion or Distance Learning |
| 4 | Energy-free sweeteners | Lecture, discussion or Distance Learning |
| 5 | The properties of ideal sweeteners | Lecture, discussion or Distance Learning |
| 6 | Bulking agents | Lecture, discussion or Distance Learning |
| 7 | Chemistry of sweeteners based on carbohydrates | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Sweetness value of sweeteners | Lecture, discussion or Distance Learning |
| 10 | Glycemic index | Lecture, discussion or Distance Learning |
| 11 | Sugar alcohols | Lecture, discussion or Distance Learning |
| 12 | Taste as a sensory | Lecture, discussion or Distance Learning |
| 13 | Starch based sweeteners | Lecture, discussion or Distance Learning |
| 14 | Alternative natural sweetener: Stevia | Lecture, discussion or Distance Learning |
| 15 | Repeat of subjects | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | O'Donnell, K., Kearsley, M., 2012. Sweeteners and sugar alternatives in food technology, Wiley-Blackwell, New Delhi, 504 pp. | |
| 2 | O'Brien-Nabors, L., 2011. Alternative Sweeteners, CRC Press, 587 pp. | |
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 8 | 16 |
| b) Search in internet/Library | 4 | 5 | 20 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 4 | 5 | 20 |
| e) Term paper/Project | 4 | 4 | 16 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 5 | 25 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 168 | ||