TÜRKÇE
ENGLISH
Information
| Code | GM003 |
| Name | Microwave Use in the Food Industry and the Relationship between Microwave and Microorganism |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
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 | ||