TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM0026 |
| Name | Food Emulsions |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to gain basic knowledge about the preparation of food emulsions as well as the ability to identify techniques for improving the functional properties of emulsions with the addition of antioxidants. In line with this general objective, the following learning outcomes are expected to be gained.
Course Content
This course consists of basic concepts of food emulsions, antioxidants in emulsions, and evaluation of their functional properties.
Course Precondition
NONE
Resources
McClements, D.J. 2015. Food Emulsions: Principles, Practices, and Techniques, 3rd edition, CRC Press. https://doi.org/10.1201/b18868
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Distinguish the production processes of food emulsions |
| LO02 | Explain the relationship between lipids and emulsifiers |
| LO03 | Understands the relationship between the use of antioxidants and the improvement of functional properties of food emulsions |
| LO04 | Develop ideas about solutions to possible problems related to the technological properties of food emulsions |
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. | 3 |
| 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| 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. | |
| 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, Beyin Fırtınası |
| 2 | Emulsion formation | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 3 | Emulsion stability | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 4 | Surface forces in emulsions | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 5 | Molecular organization of lipids in food emulsions | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | Food emulsifiers, chemical and physical properties | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Alıştırma ve Uygulama |
| 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, Örnek Olay |
| 10 | Antioxidants in food emulsions and their functional properties. | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Altı Şapka |
| 11 | Oxidation in food emulsions | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 12 | Milk and dairy type emulsions | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 13 | Ice-cream | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 14 | Dressing | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 15 | Bakery and beverage emulsions | Review literature | Öğretim Yöntemleri: Anlatım, Tartışma, Örnek Olay |
| 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 | ||