| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Know the composition and properties of foods.
- Knows the basic factors that cause food spoilage and new technologies to increase shelf life.
- Learns the techniques effective in food preservation.
- Understand the new packaging methods that will increase the durability of foods.
- Try to develop new preservation methods for foods.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | 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 |
Course Introduction |
|
2nd Week |
Causes of food spoilage, basics of food preservation. |
|
3rd Week |
Biochemical and rheological changes during processing and shelf life |
|
4th Week |
Microbial changes in foods |
|
5th Week |
Microbial changes in foods |
|
6th Week |
Traditional preservation techniques (fermentation) |
|
7th Week |
Traditional preservation techniques (fermentation) |
|
8th Week |
Midterm Exam |
|
9th Week |
Preservation methods based on heat treatment (evaporation, drying, pasteurization, sterilization, spray drier) |
|
10th Week |
Cold process preservation methods (freezing, lyophilization) |
|
11th Week |
Preservation techniques based on packaging methods (MOP, vacuum packaging, etc.) |
|
12th Week |
Preservation techniques based on the use of additives |
|
13th Week |
Food examples in preservation techniques |
|
14th Week |
Modern preservation techniques |
|
15th Week |
Final Exam |
|
| Recommended 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 Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| 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 Work Load | 93 |
| Total Work Load / 30 (h) | 3.1 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
