TÜRKÇE
ENGLISH
Information
| Code | GM0048 |
| Name | |
| Term | 2024-2025 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
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 | ||