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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. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Food Technology
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS307 - Food Technology V. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) PROF. DR. RÜSTEM KEÇİLİ
Mode of Delivery The mode of delivery of this course is face-to-face.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended GMS102 Introduction to Nutrition
Recommended Resources Gıda Kimyası, Prof.Dr. İlbilge Saldamlı, Hacettepe Üniversitesi Yayınları, Et Bilimi ve Teknolojisi, Prof.Dr. Aydın Öztan, TMMOB Gıda Mühendisleri Odası Yayınları Meyve ve Sebze İşleme Teknolojisi (2 Cilt), Jale Acar ve Vural Gökmen, Dairy Processing Handbook, Tetra Pak Processing Systems ABS-221 86 Lund, Sweden
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Definition and development of food technology
Week - 2 Chemical composition of food
Week - 3 Methods off food preservation
Week - 4 Milk and dairy technology
Week - 5 Milk and dairy technology
Week - 6 Meat and meat products technology
Week - 7 Meat and meat products technology
Week - 8 Midterm
Week - 9 Fruits and vegetable processing technology
Week - 10 Fruits and vegetable processing technology
Week - 11 Cereals processing technology
Week - 12 Vegetable oil technology
Week - 13 Food additives
Week - 14 Final exam

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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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