ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | GTE103 | ||||
| Course Name: | General Chemistry | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ECE GİRAY TUFAN | ||||
| Course Lecturer(s): | Öğr. Gör. Ece GİRAY TUFAN | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | To explain the basic concepts of chemistry. To give information about symbols, theories and calculations used in chemistry. To gain the skill of chemical calculation. To gain experimental skills. |
| Course Content: | Basic concepts and properties of matter, atomic structure and properties, periodic table and its properties, classification of chemical reactions, equilibration of reaction equations, mole and molecular concepts, mol calculations, stoichiometric calculations, chemical reactions in aqueous solutions, gases, chemical bonds, laboratory applications. |
Learning Outcomes
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The students who have succeeded in this course;
1) Be able to explain basic concepts in chemistry. 2) Write atomic and ion electron structures, write periodic properties. 3) Can make mass and mole calculations. 4) Chemical equations can write, equalize and stoichiometric calculations with symbols. 5) Describe chemical bonds. 6) Recognize the laboratory environment and prepare it for application. 7) Express the theoretical knowledge of general chemistry with experimental methods. 8) Interpret experimental results. 9) Acquire responsibility and gain team discipline discipline. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Matter and characteristics | |
| 2) | Atomic structure and properties | |
| 3) | Mole and molecular concepts, Mol calculations | |
| 4) | Periodic table and properties | |
| 5) | Chemical compounds | |
| 6) | Solutions | |
| 7) | Solutions | |
| 8) | MIDTERM EXAM | |
| 9) | Chemical reactions and calculations | |
| 10) | Chemical reactions and calculations | |
| 11) | Chemical Bonds | |
| 12) | Hydrocarbons, Functional groups | |
| 13) | Gases | |
| 14) | Overview |
Sources
| Course Notes / Textbooks: | Ralph H. Petrucci, William S. Harwood, F. Geoffrey Herring, (2013). Genel Kimya İlkeler ve Modern Uygulamalar 1, Sekizinci Basıdan Çeviri, Çeviri Editörleri: Tahsin Uyar, Serpil Aksoy, Palme Yayıncılık, Ankara, 2005. S. Alpaydın, A. Şimşek, ‘Genel Kimya’, Nobel Yayınevi. |
| References: | C.E. Mortimer, (1988).‘Modern Üniversite Kimyası I-II’, Çeviri Editörü: T. Altınata, Çağlayan Yayınevi, . E. Erdik, Y. Sarıkaya, ‘Temel Üniversite Kimyası’, Gazi Yayınları, 2016. A.O. Aydın, V. Sevinç, İ.A. Şengil, Temel Kimya, Aşiyan Yayınları, 2010 |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | |||||
| 2) Has knowledge about food legislation and professional ethics. | 2 | 2 | 2 | 3 | 2 | 2 | 2 | 2 | 3 | |||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | |||||
| 4) Can determine the risk factors in food production stages. | 2 | 2 | 3 | 3 | 3 | 3 | 2 | 2 | 2 | |||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | |||||
| 6) Have knowledge about occupational safety in food industry. | 3 | 2 | 2 | 2 | 2 | 2 | 3 | 3 | 3 | |||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | |||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | |||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | |||||
| 10) Use current techniques in the field of food technology. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | |||||
| 11) Identifies problems, generates and presents solutions. | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | |||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | |||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 | 3 | 3 | 3 | 2 | 3 | 3 | 3 | 3 | |||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 2 |
| 2) | Has knowledge about food legislation and professional ethics. | 2 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 2 |
| 4) | Can determine the risk factors in food production stages. | 2 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 2 |
| 6) | Have knowledge about occupational safety in food industry. | 2 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 |
| 10) | Use current techniques in the field of food technology. | 3 |
| 11) | Identifies problems, generates and presents solutions. | 3 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Laboratory | 7 | % 25 |
| Quizzes | 1 | % 5 |
| Midterms | 1 | % 25 |
| Final | 1 | % 35 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 65 | |
| PERCENTAGE OF FINAL WORK | % 35 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 2 | 28 | ||||
| Laboratory | 14 | 2 | 28 | ||||
| Study Hours Out of Class | 1 | 9 | 9 | ||||
| Quizzes | 1 | 15 | 15 | ||||
| Midterms | 1 | 20 | 20 | ||||
| Final | 1 | 25 | 25 | ||||
| Total Workload | 125 | ||||||