GM0019 Shelf Life in Foods

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

Information

Code GM0019
Name Shelf Life in Foods
Term 2024-2025 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

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

Update Time: 14.05.2024 09:58