| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Master's Degree With Thesis |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 10 |
| NAME OF LECTURER(S) | -
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Gains knowledge of food technologies.
2) To have knowledge about new production and packaging technologies in the food industry
3) Have knowledge about the concept and principles of food processing.
4) Gains knowledge about innovative approaches used in food technology.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | In this course students will be able to understand process definition and measurements, upstream, downstream concepts, stoichiometry in bioreactors and they are expected to understand energy and matter conversion concepts, basic principles of solving matter and energy balance problems, ideal /real gases, one-component two-phase systems, gas-liquid systems and discuss basic process approaches in food technologies |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | 1 Introduction of food technologies | | 2nd Week | 2 Intelligent packaging and traceability in food industry | | 3rd Week | 3 Probiotics | | 4th Week | 4 Prebiotics-symbiotics | | 5th Week | 5 Enzyme use in food industry I | | 6th Week | 6 Enzyme use in food industry II | | 7th Week | 7 Evaluation of waste foods | | 8th Week | 8 Midterm | | 9th Week | 9 Use of microorganisms in food industry I | | 10th Week | 10 Use of microorganisms in food industry II | | 11th Week | 11 Functional Foods | | 12th Week | 12 Food industry obstacle technology | | 13th Week | 13 Nanotechnology applications in food technology I | | 14th Week | 14 Nanotechnology applications in food technology II | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | Separation Process Principles, 3rd Edition. J. D. Seader, Ernest J. Henley, D. Keith Roper, 2013 |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Yüz Yüze |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 5 | | Quiz | 1 | 10 | | Project | 1 | 5 | | Total(%) | | 50 | | Contribution of In-term Studies to Overall Grade(%) | | 50 | | Contribution of Final Examination to Overall Grade(%) | | 50 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | 1 | 8 | 8 | | Individual or group work | 1 | 10 | 10 | | Preparation for Final exam | 1 | 85 | 85 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 58 | 58 | | Laboratory (including preparation) | | | | | Final exam | 1 | 3 | 3 | | Homework | 2 | 46 | 92 | | Total Workload | | | 300 |
|---|
| Total Workload / 30 | | | 10 |
|---|
| ECTS Credits of the Course | | | 10 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
