Akademik Dersler - Tanıtım

Course Title	Code	Compulsory/Elective	Laboratory + Practice	ECTS
Experimental Food Preparation	GMS477	VII. SEMESTER	2+2	6.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	DOÇ. DR. MERVE ÖZGÜR GÖDE
Mode of Delivery	This course is taught through face-to-face teaching and practice.
Prerequisites	Students taking / taking this course must have knowledge of Basic Nutrition, Food Safety and Hygiene, Food Technology.
Courses Recomended	It is suggested for students to take Basic Nutrition, Food Safety and Hygiene, Food Technology courses.
Recommended Reading List	Saime Küçükkömürler. (2018). Gıdaların Özelliği ve Yiyecek Hazırlama I. Pegem.Bahtiyar Ünver (1987). Deneysel Yiyecek Hazırlama. Ankara.
Assessment methods and criteria	1 Midterm Exam (30), 1 Homework (30), 1 Final (40)Midterm Exam is conducted with multiple choice, gap-filling and matching questions.Within the scope of the homework, an evaluation is made in line with the report prepared by the student for the application of the subject that the student deals with experimentally.In the final, a semester course evaluation about culinary studies is made.
Work Placement	Within the scope of this course, students will acquire basic information in line with the physical and chemical changes of foods and make experimental applications.
Catalog Content	Scientific Principles in Experimental Food Preparation; Colloid Systems; Colloid, Sol, Gel, Syneresis, Staling, Retrogradation, Adsorption, Absorption, Hydrophilic, Hydrophobic, Lyophilic, Protective Colloid, Gelatinization, Surface tension, Interfacial tension, Rheology, Emulsion, Fom, Suspension, Denatured, Coagulated, Lyophilic, Sensory evaluation of food , Physical and chemical changes in Food; Problems Encountered in Food Preparation, Structure and properties of eggs; Nutritional Value of Eggs, Cooking Eggs, Use of Eggs in the Kitchen, Milk and Dairy Products; Characteristics of Milk, Yoghurt, Kurut, Cheese, Butter, Milk Powder, Preparation of Doughs