GM003 Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism

6 ECTS - 2-0 Duration (T+A)- . Semester- 2 National Credit

Information

Code GM003
Name Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. IŞIL VAR ÖNGEL


Course Goal / Objective

The use of microwave in food industry, its prevalence and the effect of microwave on microorganisms and the recent developments with the studies.

Course Content

Definition of microwave, introduction of microwave ovens, history, microwave use in food industry, prevalence and effects of microwaves on microorganisms, the latest developments with studies.

Course Precondition

none

Resources

Regier, M., Knoerzer, K., Schubert, H. (Eds.). (2016). The microwave processing of foods. Woodhead publishing.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Have information about microwave definition and microwave ovens, microwave equipment and usage instructions.
LO02 Have information about dielectric properties of foods
LO03 Learns the usage areas and functions of microwave and microwave ovens in food industry
LO04 Learn The use of microwaves for pasteurization and sterilization and their effects on microorganisms
LO05 Have knowledge about the latest developments in microwave use in food industry
LO06 Have knowledge about the use of microwave in food industry and studies investigating the effect of microwave on microorganisms


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.
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. 4
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. 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. 4


Week Plan

Week Topic Preparation Methods
1 Microwave definition and usage areas and history of microwave lecture notes,physics books Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
2 Types and Working principles of microwave ovens lecture notes Öğretim Yöntemleri:
Anlatım
3 Equipment used in microwave ovens and their properties lecture notes, various microwave user manuals,images Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
4 Dielectric properties of foods lecture notes,food process books Öğretim Yöntemleri:
Anlatım, Grup Çalışması, Problem Çözme
5 The Microorganisms in foods and their properties lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
6 The use of microwave for drying(1) lecture notes,fruit-vegetable technology books Öğretim Yöntemleri:
Anlatım, Grup Çalışması
7 The use of microwave for freeze drying(2) lecture notes Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
8 Mid-Term Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
9 Use of microwave for pasteurization purposes, lecture notes,food microbiology books, milk technology books Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
10 Use of microwave for sterilisation purposes, lecture notes,food microbiology books, milk technology books Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
11 The use of microwave for heating and dissolution lecture notes,food microbiology books, meat technology books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması
12 The effect of microwave on spoilage microorganisms lecture notes Öğretim Yöntemleri:
Anlatım, Grup Çalışması
13 Effect of microwaves on pathogenic microorganisms and toxins, lecture notes,various articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Grup Çalışması
14 Use of microwave in food industry and new developments lecture notes,various publications Öğretim Yöntemleri:
Anlatım, Grup Çalışması
15 The use of microwave in terms of food safety and public health lecture notes,food microbiology books, various articles Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Beyin Fırtınası
16 Term Exams Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 6 84
Assesment Related Works
Homeworks, Projects, Others 2 6 12
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 12 12
Total Workload (Hour) 142
Total Workload / 25 (h) 5,68
ECTS 6 ECTS

Update Time: 14.05.2024 09:58