| 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) | Assistant Professor Nurten Beyter
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Gain knowledge of new techniques used in food processing.
2) Gains knowledge about the different applications of new techniques developed in food processing.
3) Gains knowledge of new food processing techniques, food components and quality.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | In this course students have knowledge about, general principles of food processing techniques, food process applications (basic principles of cooling, freezing, heat treatment, drying), minimal processing in food technology, barrier technology, new packaging technologies (active and smart packaging), edible films and coatings, non-thermal technologies and firing technology |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | 1 New techniques in food processing | | 2nd Week | 2 Ohmic heating systems | | 3rd Week | 3 Applications of ohmic heating in food processing | | 4th Week | 4 Ultrasound systems | | 5th Week | 5 Ultrasound applications | | 6th Week | 6 Hover electric field systems | | 7th Week | 7 Applications of the hover electrical field in food processing | | 8th Week | 8 Midterm | | 9th Week | 9 Applications of microwave heating in food processing | | 10th Week | 10 High hydrostatic pressure systems | | 11th Week | 11 Applications of high hydrostatic pressure in food processing | | 12th Week | 12 Radio frequency heating system and its features and applications in food processing | | 13th Week | 13 Other methods of food processing I | | 14th Week | 14 Other methods of food processing II | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | ? Food Processing Technology: Principles and Practice, P.J. Fellows, 3rd Edition, 2009, Woodhead Publishing Series in Food Science, Technology and Nutrition. |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Yüz yüze |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Assignment | 1 | 5 | | Quiz | 1 | 10 | | Total(%) | | 45 | | Contribution of In-term Studies to Overall Grade(%) | | 45 | | Contribution of Final Examination to Overall Grade(%) | | 55 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 2 | 2 | | Preparation for Quiz | | | | | Individual or group work | | | | | Preparation for Final exam | 1 | 90 | 90 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 1 | 71 | 71 | | 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 |
| | |
