TÜRKÇE
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Information
| Code | GM0022 |
| Name | Monopolical and Rheological Properties of Foods |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
Course Goal / Objective
It is aimed to teach rheology instruments used in foods and information about rheometry applications.
Course Content
Texture, viscosity and rheology concepts, texture devices used for solid foods, problems encountered in texture measurements and solutions, rheology instruments used for liquid foods and information about rheometry applications
Course Precondition
None
Resources
Bourne, M. 2002. Food texture and viscosity concept and measurement. Elsevier. Applied Rheology with Joe Flow on Rheology Road
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student knows the concepts of texture and rheology. |
| LO02 | The student knows the texture analyzers used for solid foods. |
| LO03 | Knows rheology instruments and rheometry applications used for liquid foods. |
| LO04 | Knows the importance of sample preparation in texture and rheology measurements. |
| LO05 | Can select the appropriate analysis method for food. |
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. | 2 |
| 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. | 3 |
| 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. | 4 |
| 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. | 3 |
| 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. | 2 |
| 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 | texture concept | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 3 | Devices used in texture measurement and working principle | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 4 | Analysis methods used in texture measurement | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 5 | Considerations during sampling and probe selection | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 6 | Texture profile analysis and applications | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 7 | Application of measurement and software on the texture device | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Alıştırma ve Uygulama |
| 8 | Mid-Term Exam | - | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Viscosity concept | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 10 | Fluid types and viscosity measurement | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 11 | Viscometers | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 12 | rheology concept | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 13 | Rheometers | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 14 | Methods used in rheology measurement | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım |
| 15 | Review of current publications on texture and rheology | Lecture Notes and Books, Power Point Presentation | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Student presentations | 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 | ||