GM0026 Food Emulsions

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0026
Name Food Emulsions
Term 2022-2023 Academic Year
Term Spring
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator
Course Instructor
1


Course Goal / Objective

To give basic knowledge about food emulsifiers and preparation, processing and functional properties food emulsions

Course Content

Food emulsifiers, preparation and processing of emulsions, interactions between protein and polar lipids, emulsion stability, milk and dairy type emulsions, dressing and sauces, bakery and beverage emulsions, antioxidants in emulsions and their functional properties

Course Precondition

NONE

Resources

Friberg, s. E. And Larsson, K., 1997. Food emulsions. Marcel dekker inc.,582s.

Notes

Course material prepared by the lecturer


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows emulsion formation
LO02 Understands the relationship between lipids and emulsifiers
LO03 Uses the knowledge about prepertaion and processing of food emulsions
LO04 To adapt the teamwork, gain to respect professional ethics and to learn general understanding of life long learning


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering.
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. 4
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship.
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 3
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. 3
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields.
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. 4
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. 3


Week Plan

Week Topic Preparation Methods
1 Introduction to food emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
2 Emulsion formation Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
3 Emulsion stability Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
4 Surface forces in emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
5 Molecular organization of lipids in food emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
6 Food emulsifiers, chemical and physical properties Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
7 Preperation and processing of food emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Exam Ölçme Yöntemleri:
Sözlü Sınav
9 Interactions between proteins and polar lipids Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
10 Antioxidants in food emulsions and their functional properties. Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
11 Oxidation in food emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
12 Milk and dairy type emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
13 Ice-cream Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
14 Dressing Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
15 Bakery and beverage emulsions Review literature Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Exam Ölçme Yöntemleri:
Ödev
17 Term Exams Exam Ölçme Yöntemleri:
Performans Değerlendirmesi


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 14.11.2022 10:33