| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Bachelor's Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 3 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Know the composition and properties of foods.
2) Knows the basic factors that cause food spoilage and new technologies to increase shelf life.
3) Learns the techniques effective in food preservation.
4) Understand the new packaging methods that will increase the durability of foods.
5) Try to develop new preservation methods for foods.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
| COURSE DEFINITION | The course aims to provide the students with a general knowledge on the shelf life of foodstuffs and the main factors that cause food spoilage. It is also taught how to apply food preservation techniques and storage conditions and various food preservation methods. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Fundamentals of food preservation, biochemical, rheological and microbial changes during process and shelf life | | 2nd Week | İntroduction to traditional conservation techniques | | 3rd Week | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried, etc.) | | 4th Week | Cold process preservation methods (Freezing, lyophilization etc.) | | 5th Week | Preservation techniques based on packaging methods | | 6th Week | Preservation techniques based on packaging methods (MOP, vacuum packaging etc.) | | 7th Week | New packaging technologies and edible film coatings | | 8th Week | Midterm | | 9th Week | İntroduction to modern conservation techniques | | 10th Week | Emphasized electric field (PEF) applications in foods | | 11th Week | Ohmic system applications | | 12th Week | IR applications, nanotechnological applications in food preservation | | 13th Week | Ultrasound and ultraviolet applications in foods | | 14th Week | High pressure applications in foods | | 15th Week | Final Exam |
|
| RECOMENDED OR REQUIRED READING | 1. Baysal, T. & İçier, F. (2012). Gıda Mühendisliğinde Isıl Olmayan Teknolojiler. Nobel Akademik Yayıncılık. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 35 | | Assignment | 1 | 20 | | Total(%) | | 55 | | Contribution of In-term Studies to Overall Grade(%) | | 55 | | Contribution of Final Examination to Overall Grade(%) | | 45 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 1 | 20 | 20 | | Preparation for Final exam | 1 | 10 | 10 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 5 | 5 | | Laboratory (including preparation) | 2 | 3 | 6 | | Final exam | 1 | 1 | 1 | | Homework | 2 | 4 | 8 | | Total Workload | | | 93 |
|---|
| Total Workload / 30 | | | 3,1 |
|---|
| ECTS Credits of the Course | | | 3 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
