TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	2
SEMESTER	Fourth Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	6
NAME OF LECTURER(S)	Assistant Professor Nurten Beyter
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Knows the composition and properties of foods. 2) Knows the basic factors causing food deterioration and new technologies to increase shelf life. 3) Learns the techniques that are effective in food preservation. 4) Understands new packaging methods that will increase the durability of foods. Learn about new quality practices that will protect and increase the quality of foods. 5) It tries to develop new preservation methods for foods.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Basics of Food Preservation, Biochemical, Rheological and Microbial changes during Process and Shelf Life 2nd Week Introduction to Traditional Preservation Techniques 3rd Week Storage Methods Based on Heat Treatment (Evaporation, drying, pasteurization, Sterilization, Spray-Dried etc.) 4th Week Cold Process Storage Methods (Freezing, Lyophilization etc.) 5th Week Storage Techniques Based on Packaging Methods 6th Week Storage Techniques Based on Packaging Methods (MOP, Vacuum Packaging etc.) 7th Week New Packaging Technologies and Edible Film Coatings 8th Week Midterm 9th Week Introduction to Modern Enclosure Techniques 10th Week Stressed Electric Field (PEF) Applications in Foods 11th Week Ohmic System Applications 12th Week IR Applications, Nanotechnological Applications in Food Storage 13th Week Ultrasound and Ultraviolet Applications in Foods 14th Week High Pressure Applications in Foods 15th Week Final examination
RECOMENDED OR REQUIRED READING	Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Questions/Answers,Practice,Presentation,Case Study,Experiment
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No