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Information
| Unit | |
| Code | SD0843 |
| Name | Food Preservation Techniques |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Eda ADAL KARAKAYA |
| Course Instructor |
Doç. Dr. Eda ADAL KARAKAYA
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about the physical, chemical, biological and microbiological deteriorations that occur during the processing and storage of foods and the methods used to prevent these deteriorations
Course Content
Food deterrioration, basic principles of food preservation, methods used in food preservation, novel methods and application areas used in food preservation, advantages and disadvantages of food preservation methods.
Course Precondition
Resources
Gıda Bilimi ve Teknolojisi, Prof. Dr. Necati Akbulut, Doç. Dr. Cem Karagözlü, 3. Baskı, İzmir, 2019, Lecturer’s notes
Notes
Rahman, M. S. (Ed.). (2007). Handbook of food preservation. CRC press.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student learns the types of deterioration that occur in foods. |
| LO02 | The student learns the basic preservation methods. |
| LO03 | The student knows the basic principles of food preservation. |
| LO04 | The student has knowledge about the application of novel preservation methods. |
| LO05 | The student learns the rules and methods that must be followed in order to prevent food deterioration |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Types of deterioration that occur in foods | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Principles of food preservation | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 3 | Heat treatments in food preservation 1, Pasteurization | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Heat treatments in food preservation 2, Sterilization | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Cold storage | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Food preservation by freezing | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Drying methods in food preservation | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Fermentation | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Modified atmosphere methods in food preservation | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Preservation of food by ultrasound method | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Preservation of food with pulsed electric field | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Preservation of food with pulsed light | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Preservation of food by applying high pressure | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Preservation of food with additives | To research and search about the subject, to read the relevant chapter in the book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 5 | 5 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 10 | 10 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 86 | ||
| Total Workload / 25 (h) | 3,44 | ||
| ECTS | 3 ECTS | ||