Graduate Education Institute · Food Nutrition · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Dr. Öğr. Üyesi İsmail Hakkı TEKİNER
Course Objective
The aim of this course is to introduce the halal and runner foods to the students who are interested, to examine halal and runner food applications in the world, to examine halal and runner food developments in the world and in the world and scientific methods used in halal foods.
Course Content
This course contains halal food applications.
Required Resources
Yetim, H., Türker, S. (2020). Helal ve Sağlıklı Gıda. İZÜ Yayınları.
Recommended Resources
Yetim, H., Türker, S. (2020). Helal ve Sağlıklı Gıda. İZÜ Yayınları.
Course Learning Outcomes
- Learns halal food detection methods by scientific methods.
- Learns the halal food standards in the world and the differences between practices of sects.
- Learning to evaluate halal and kosher food in terms of Genetically Modified Foods.
- The halal aspect of additives used in the food industry.
- Learns Halal Food and Kosher food certification system.
- Understands the status of Halal Food in Economic and Global Market.
- Understand the definitions of halal and kosher food.
Core Area Distribution
(22) Humanities%80 (52) Engineering and Engineering Trades%20
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeSimulationBrain StormingSelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | General Introduction | Lecture Notes |
| 2 | Religions and Ethnic Differences | Lecture notes |
| 3 | Halal Food Regulations (Meat, Chicken, Fish) | Lecture notes |
| 4 | Halal and Food Regulations (Dairy Products, Gelatin, Alcohol, Enzymes) | Lecture notes |
| 5 | Halal and Food Regulations (additives, labeling, packaging) | Lecture notes |
| 6 | Halal certification | Lecture notes |
| 7 | Halal certification | Lecture notes |
| 8 | Mid-term exam | - |
| 9 | Kosher Food Philosophy | Lecture notes |
| 10 | Cosher certification | Lecture notes |
| 11 | Marketing of Halal and Kosar Food | Lecture notes |
| 12 | Vegetarian and Vegan Nutrition Concepts | Lecture notes |
| 13 | Scientific Methods in Halal Food Analysis | Lecture notes |
| 14 | Student presentations | Student presentations |
| 15 | Student presentations | Student presentations |
| 16 | Final exam | - |