TÜRKÇE
ENGLISH
Information
| Code | GM0019 |
| Name | Shelf Life in Foods |
| 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
To teach the factors that affect the deterioration of foods. To comprehend the importance of shelf life of foods and to teach the importance of appropriate conditions for extending shelf life.
Course Content
The lecture aims to explain the terms of shelf life. Shelf life determination methods and accelerated shelf life experiments. Also to teach the use of sensory tests to determine shelf life. Effects of packaging on product quality innovations in food packaging. Homework presentations about detailed examination of factors affecting shelf life of various foods.
Course Precondition
None
Resources
Man, C. D., and Jones, A. A. (Eds.). (1994). Shelf life evaluation of foods. Glasgow: Blackie Academic and Professional.
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student knows the definition of shelf life. |
| LO02 | The student knows the factors which are affecting shelf life. |
| LO03 | Knows the effect of the nature of the food on the shelf life. |
| LO04 | Knows the effect of processing degree on the food shelf life. |
| LO05 | Knows the effect of packaging method on the food shelf life. |
| LO06 | Knows the effect of environment factors on the food shelf life. |
| LO07 | Knows the effect of consumer handling on the food shelf life. |
| LO08 | Knows the methods for determination of shelf life. |
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. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 4 |
| 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. | 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. | 4 |
| 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. | |
| 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 | General characteristics of foods | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 3 | Chemical factors causing spoilage in foods | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 4 | Microbiological factors causing spoilage in foods | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 5 | Effect of food properties on shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Effect of process degre on shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 7 | Effect of packaging method on shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | - | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Effect of environmental factors on shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 10 | Methods used to determine shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 11 | Comparison of methods used to determine shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 12 | Accelerated shelf life tests | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 13 | Use of sensory tests to determine shelf life | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 14 | Shelf life term in food labeling | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Bireysel Çalışma |
| 15 | Student presentations | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Bireysel Çalışma |
| 16 | Student presentations 2 | 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 | ||