GM0022 Monopolical and Rheological Properties of Foods

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

Information

Code GM0022
Name Monopolical and Rheological Properties of Foods
Term 2023-2024 Academic Year
Semester . Semester
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 Goal / Objective

It is aimed to teach rheology instruments used in foods and information about rheometry applications.

Course Content

Texture, viscosity and rheology concepts, texture devices used for solid foods, problems encountered in texture measurements and solutions, rheology instruments used for liquid foods and information about rheometry applications

Course Precondition

None

Resources

Bourne, M. 2002. Food texture and viscosity concept and measurement. Elsevier. Applied Rheology with Joe Flow on Rheology Road

Notes

Lecture notes


Course Learning Outcomes

Order Course Learning Outcomes
LO01 The student knows the concepts of texture and rheology.
LO02 The student knows the texture analyzers used for solid foods.
LO03 Knows rheology instruments and rheometry applications used for liquid foods.
LO04 Knows the importance of sample preparation in texture and rheology measurements.
LO05 Can select the appropriate analysis method for food.


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. 5
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering. 2
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. 3
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship. 3
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 4
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. 4
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. 3
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. 4
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. 2
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.
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.


Week Plan

Week Topic Preparation Methods
1 Introduction Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
2 texture concept Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
3 Devices used in texture measurement and working principle Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
4 Analysis methods used in texture measurement Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
5 Considerations during sampling and probe selection Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
6 Texture profile analysis and applications Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
7 Application of measurement and software on the texture device Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım, Alıştırma ve Uygulama
8 Mid-Term Exam - Ölçme Yöntemleri:
Sözlü Sınav
9 Viscosity concept Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
10 Fluid types and viscosity measurement Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
11 Viscometers Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
12 rheology concept Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
13 Rheometers Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
14 Methods used in rheology measurement Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
15 Review of current publications on texture and rheology Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım, Tartışma
16 Student presentations Lecture Notes and Books, Power Point Presentation Öğretim Yöntemleri:
Anlatım
17 Term Exams - Ölçme Yöntemleri:
Ödev


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: 08.05.2023 02:22