COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Special Food Technology  GM 413
7/Fall 3+0 3 5
Prerequisites -
Language of Instruction Turkish
Course Level Undergraduate
Course Type Elective
Course Instructor
Assistants  
Goals Giving basic information about the production technologies of the food such as sugar, cacao, chocolate, confectionery and coffee and setting up the necessary substructure in order to settle the problems to be faced in future regarding this issue
Content Development of sugar industry in Turkey; sugar beet, sugar can and sugar production; cacao and chocolate technology; cacao, cacao powder and cacao fat, chocolate, chocolate varieties and production; confectionery technology; candy varieties and properties (marshmallow, nougat, starch and pectin jellies, hard candy, fudge, caramel, cream, coated candies); tea technology (black tea and instant tea); coffee technology (coffee bean and instant coffee)
 
COURSE CONTENT
Week Topics Study Materials
1 Sugar technology; structure and chemical constituents of sugar beet  
2 Sugar technology; pre-treatments and preparation of sugar beet for sugar production, raw sherbet production from sugar beet, raw sherbet (syrup) cleaning, concentration, crystallization, raw sugar production and refining; sugar can and sugar production  
3 Cacao and chocolate technology; cacao bean, cacao powder and cacao fat production; chocolate, the varieties and constituents of chocolate, chocolate production, chocolate properties, chocolate coating and coating technique  
4 Confectionery technology; candy varieties, crystal habits, confectionery constituents, natural sweeteners, artificial sweeteners, other components  
5 Cooking and packaging of confectioneries; general rules in candy cooking, cooking methods and systems, aerated and whipped confectioneries, foam formation, stabilization of foams, aerated candies  
6 Some confectionery varieties and their properties; main components and production methods of marshmallow, nougat, starch and pectin jellies; confectionery formulas; gel formation, starch and pectin jellies, lokum (Turkish delight)- cezerye production  
7 Some confectionery varieties and their properties; constituents and properties of hard candy (akide candy), hard candy production and forming, main rules in hard candy production, hard candy formulas, fudge, caramel, cream and coated candies  
8 Some confectionary varieties and their properties; main constituents and production methods of fudge, caramel, cream and coated sugars  
9 Some confectionary varieties and their properties  
10 Tea technology; chemical constituents of tea; black tea production; classification and production of tea; black tea varieties, biochemical changes which occur during tea processing  
11 Tea technology; quality characteristics of black tea and well-steeped control, instant tea, extraction, aroma recovery, cream precipitation, filtration and concentration, drying, agglomeration, aromatize  
12 Coffee technology; coffee bean production and processing, roasting and milling, coffee making, instant coffee production, extraction, dehydration, aromatize  
13 Technical tour  
14    
           
       
RECOMMENDED SOURCES
Textbook 1. Altan A. 1997. Özel Gıdalar (Şeker, Kakao ve Çikolata, Şekerleme, Çay, Kahve) Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi, Genel Yayın No: 178, Ders Kitapları Yayın No: 55, 251 sayfa, Adana.
 
Additional Resources  
 
 
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 2 40
Assignment 1 -
Project 1 -
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100