Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
CANNING TECHNOLOGY 10104077 4 + 0 4.0 8.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals To have knowledge about canning technology as a preservation method.
Course Content Importance of preservation methods, canning technology, application to foods
Learning Outcomes 1) To understand the importance of canning technology as a food preservation method
2) Learning food canning technology
3) To know canning technology in terms of food hygiene

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Food preservation Lecture; Question Answer

 Presentation (Including Preparation Time)
2. Week Definition of canning Lecture; Question Answer

 Presentation (Including Preparation Time)
3. Week Canned food types Lecture; Question Answer; Discussion

 Homework Presentation (Including Preparation Time)
4. Week Advantages of food canning Lecture; Question Answer; Case Study

 Presentation (Including Preparation Time)
5. Week History of food canning Lecture; Question Answer

 Presentation (Including Preparation Time)
6. Week Features of the raw material to be canned Lecture; Question Answer

 Presentation (Including Preparation Time)
7. Week Package materials used in canning Lecture; Question Answer

 Presentation (Including Preparation Time)
8. Week Canning technology-1 Lecture; Question Answer

 Presentation (Including Preparation Time)
9. Week Canning technology-2 Lecture; Question Answer

 Presentation (Including Preparation Time)
10. Week Canning technology-3 Lecture; Question Answer

 Presentation (Including Preparation Time)
11. Week Can production defects Lecture; Question Answer; Problem Solving; Discussion; Case Study

 Homework Presentation (Including Preparation Time)
12. Week Microbiological spoilage in canned food Lecture; Question Answer; Problem Solving; Case Study

 Presentation (Including Preparation Time)
13. Week Chemical spoilage in canned foods Lecture; Question Answer; Discussion; Case Study

 Presentation (Including Preparation Time)
14. Week Physical spoilage in canned foods Lecture; Question Answer; Discussion; Case Study

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Brody, A. L., & Ryan, D. E. (1971). Food canning in rigid and flexible packages. Critical Reviews in Food Science & Nutrition, 2(2), 187-243.
Food, C. (2002). Food preservation.
Lee, D. S., Yam, K. L., & Piergiovanni, L. (2008). Food packaging science and technology. CRC press.
Ramesh, M. N. (2007). Canning and sterilization of foods. In Handbook of Food Preservation (pp. 603-642). CRC Press.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25555
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 4
Homework 2 8
Presentation (Including Preparation Time) 2 4
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 8
1 2
Dönem Sonu Sınavı (DSS) 1 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload