TÜRKÇE
ENGLISH
Information
| Code | GM037 |
| Name | Food Polymers |
| Term | 2023-2024 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 | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. SÜLEYMAN POLAT |
| Course Instructor |
1 |
Course Goal / Objective
The aim of the lesson is to recognize synthetic polymers, which are increasingly used in the food industry, migration that can occur from these polymers to food and migration analysis methods. To teach the production and applications of biopolymer-based materials, the use of which has begun to increase in the food industry.
Course Content
This lecture includes natural polymers in polysaccharide and protein structure that can be used in food packaging and encapsulation, examination of the properties of materials obtained from these polymers, approaches in production processes. The lecture also contains, synthetic polymers in contact with food, the problems experienced and the contribution of biopolymers to the solution of emerging environmental problems will be explained.
Course Precondition
None
Resources
BARNES, K.; SINCLAIR, Richard; WATSON, David (ed.). Chemical migration and food contact materials. Woodhead publishing, 2006. Polat, S., Fenercioğlu, H., & Güçlü, M. (2018). Effects of metal nanoparticles on the physical and migration properties of low density polyethylene films. Journal of Food Engineering, 229, 32-42. NIAOUNAKIS, Michael. Biopolymers: applications and trends. William Andrew, 2015.
Notes
Other articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains knowledge about the synthetic polymers which contact food |
| LO02 | Understands the chemical migration and the main factors that control. |
| LO03 | Gains knowledge about the structure, properties and usage areas of natural polymers. |
| LO04 | Understands the importance of production of new materials based on natural polymers. |
| LO05 | Gains knowledge about the advantages and disadvantages of biopolymer-based materials. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 1 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | 5 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | 1 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | 2 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | 4 |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | 5 |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | 1 |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | 1 |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. | 1 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Polymers | Textbooks and reference books | Öğretim Yöntemleri: Anlatım |
| 2 | Synthetic polymers used in the Food Industry | Textbooks and reference books | Öğretim Yöntemleri: Anlatım |
| 3 | Migration, factors affecting migration | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Migration analysis and legal regulations | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Agricultural Based Polymers (Polysaccharides) | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Starch and Its Derivatives | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Cellulose and Derivatives | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Textbooks and reference books | Ölçme Yöntemleri: Ödev |
| 9 | Protein Based Polymers | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Protein Based Polymers 2 | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Polymers derived from microorganisms | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Polymers produced from biotechnological technique | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Biopolymer based packaging films | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Biopolymer based materials | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Biopolymer-based materials and their properties | Textbooks and reference books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Textbooks and reference books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbooks and reference books | Ölçme Yöntemleri: Yazılı Sınav |
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 | 1 | 15 | 15 |
| Mid-term Exams (Written, Oral, etc.) | 0 | 0 | 0 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||