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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel, Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Technology of Food
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 02/03/2026

Code - Course Title Compulsory/Elective Laboratory + Practice ECTS
AŞÇ112 - Technology of Food III. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) ÖĞR. GÖR. DR. GÖKHAN ŞALLI
Mode of Delivery This course mode of deliveryis face to face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended No recommended course.
Recommended Resources Food Technology (Prof.Dr.Sıdıka Bulduk)
Work Placement Not suitable for this course.
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LEGAL REGULATIONS ON THE PRODUCTION, CONSUMPTION AND AUDITING OF FOODS
Week - 2 QUALITY CONTROL IN FOOD PRODUCTION
Week - 3 CHEMICAL STRUCTURE OF FOODS, WATER
Week - 4 MILK AND DAIRY PRODUCTS TECHNOLOGY
Week - 5 MEAT AND MEAT PRODUCTS TECHNOLOGY
Week - 6 CEREAL TECHNOLOGY
Week - 7 FRUIT AND VEGETABLE TECHNOLOGY
Week - 8 OIL TECHNOLOGY
Week - 9 FERMENTATION TECHNOLOGY
Week - 10 SUGAR AND SUGAR PRODUCTS TECHNOLOGY
Week - 11 FOOD ADDITIVES
Week - 12 FUNCTIONAL FOODS
Week - 13 FOOD STORAGE CONDITIONS
Week - 14 FOOD WELDED PATHOGENIC MICROORGANISMS AND FOOD POISONING PRECAUTIONS AND MEASURES

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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