GM0048

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

Information

Code GM0048
Name
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

The aim of the course is to introduce the non-thermal food processing technologies, which will be widespread in the food processing industry in the near future, to train the necessary qualified manpower during the integration of these technologies into the food industry and to lay the foundations of the engineering infrastructure.

Course Content

This lecture includes the emerging and non-thermal food technologies developed by recent studies in food science and technologies. After a general introduction to the non-thermal food processing technologies, action mechanisms, the possible application in the food industry and their effects on food quality will be revealed.

Course Precondition

None

Resources

Power point lecture notes Novel Food Processing Technologies, Barbosa-Canovas GV, Tapia MS, Cano MP, CRC Press Novel Food Processing: Effects on Rheological and Functional Properties, Ahmad J, Ramaswamy HS, Kasapis S, Boye JI, CRC Press Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ, Tiwari BK, Valdramidis VP, Academic Press

Notes

Power point lecture notes Novel Food Processing Technologies, Barbosa-Canovas GV, Tapia MS, Cano MP, CRC Press Novel Food Processing: Effects on Rheological and Functional Properties, Ahmad J, Ramaswamy HS, Kasapis S, Boye JI, CRC Press Novel Thermal and Non-Thermal Technologies for Fluid Foods, Cullen PJ, Tiwari BK, Valdramidis VP, Academic Press


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Define and know non-thermal food processing technologies
LO02 Gain knowledge about the action mechanisms of non-thermal food processing technologies
LO03 Gain knowledge about the applications of non-thermal food processing technologies
LO04 Gain the ability to analyze engineering approaches for non-thermal food processing technologies
LO05 Gain knowledge about the effects of these technologies on food quality


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. 5
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. 5
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 3
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. 1
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. 2
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. 2
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. 3
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. 2
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 Basic introduction to non-thermal food processing technologies Textbookss, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Pulsed Electric Fields technology in food processing Textbookss, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Applications of Pulsed Electric Fields technology in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Soru-Cevap, Anlatım
4 High Pressure technology in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Applications of High Pressure technology in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Ultrasound technology in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Applications of Ultrasound technology in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Sözlü Sınav
9 UV and Pulsed Light technologies in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Applications of UV and Pulsed Light technologies in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Irradiation technology in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Applications of Irradiation technology in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Cold Plasma technology in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Applications of Cold Plasma technology in the food industry Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Soru-Cevap, Anlatım
15 Ozone Treatment technology in food processing Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 15 3 45
Out of Class Study (Preliminary Work, Practice) 15 4 60
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) 150
Total Workload / 25 (h) 6,00
ECTS 6 ECTS

Update Time: 22.05.2024 11:30