TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM618 |
| Name | Food Emulsions |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Review Basic Principles of Emulsion Science and Technology. Highlight Role of Functional Ingredients in Food Emulsions. Review Instruments and Methodology to Prepare and Characterize Food Emulsions.Highlight Important New Developments in Emulsion Science and Technology.
Course Content
Food Emulsions. Margarin and shortenings production technology. Special purposes industrial oils and fats. New advances in food emuslion procution technology.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes functional compounds present in foods |
| LO02 | Recognizes functional properties and kinetics of food emulsions formation |
| LO03 | Highlight Important New Developments in Emulsion Science and Technology. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Emulsion Science and Technology: Importance to Food Industry | Literature review and reading | |
| 2 | Development and Improvement of Emulsion-Based Food Products | Literature review and reading | |
| 3 | Texture, Appearance, Flavor, Shelf-life | Literature review and reading | |
| 4 | Cost, Healthfulness, Label-Friendliness | Literature review and reading | |
| 5 | Emulsion Science and Technology: Advantages for the Food Industry | Literature review and reading | |
| 6 | Problem Solving: More rapid solution of formulation and processing problems | Literature review and reading | |
| 7 | Innovation: More rapid development of innovative products and processes (Intellectual Property) | Literature review and reading | |
| 8 | Mid-Term Exam | Mid-therm exam | |
| 9 | Efficiency: More rapid conversion of product concepts into real food products | Literature review and reading | |
| 10 | Food Emulsions | Literature review and reading | |
| 11 | Butter and Spreads | Literature review and reading | |
| 12 | Mayonnaise, Sauces, Dips and Salad Dressings | Literature review and reading | |
| 13 | Emulsions, Microemulsions and Nanoemulsions | Literature review and reading | |
| 14 | Application of Emulsion Science: Understanding and Controlling Food Properties | Literature review and reading | |
| 15 | New Developments in Emulsion technology | Literature review and reading | |
| 16 | Term Exams | Exam | |
| 17 | Term Exams | Overall evaluation |