FOOD PRESERVATION TECHNIQUES

AŞP202

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Fourth Term (Spring)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knows the compositions and properties of foods.
Knows the main factors that cause food spoilage and new technologies to increase shelf life.
Learns effective techniques in food preservation.
Understands new packaging methods that will increase the durability of foods. Gains knowledge about new quality practices that will protect and increase the quality of foods.
It tries to develop new preservation methods for foods.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Basics of Food Preservation, Biochemical, Rheological and Microbial changes during Process and Shelf Life
2^nd Week	Introduction to Traditional Preservation Techniques
3^rd Week	Storage Methods Based on Heat Treatment (Evaporation, drying, pasteurization, Sterilization, Spray-Dried etc.)
4^th Week	Cold Process Storage Methods (Freezing, Lyophilization etc.)
5^th Week	Storage Techniques Based on Packaging Methods
6^th Week	Storage Techniques Based on Packaging Methods (MOP, Vacuum Packaging etc.)
7^th Week	New Packaging Technologies and Edible Film Coatings
8^th Week	Midterm
9^th Week	Introduction to Modern Enclosure Techniques
10^th Week	Stressed Electric Field (PEF) Applications in Foods
11^th Week	Ohmic System Applications
12^th Week	IR Applications, Nanotechnological Applications in Food Storage
13^th Week	Ultrasound and Ultraviolet Applications in Foods
14^th Week	High Pressure Applications in Foods
15^th Week	General Repetition

Recommended or Required Reading

Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012.

Planned Learning Activities and Teaching Methods

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

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	0	0	0
Individual or group work	10	5	50
Preparation for Final exam	1	35	35
Course hours	15	3	45
Preparation for Midterm exam	1	30	30
Laboratory (including preparation)	0	0	0
Final exam	1	1	1
Homework	1	20	20
Total Work Load			182
Total Work Load / 30 (h)			6.06
ECTS Credit of the Course			6

Language of Instruction

Turkish

Work Placement(s)