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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM201B | Food Technology | Compulsory | 2 | 3 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To provide the students with the knowledge of classical & alternative methods of food processing & preservation. To promote the student to work independently on an alternative food processing & preservation method & to analyze the process with respect to its fields of application. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Emin MERCAN | | Learning Outcomes | | 1 | Comprehension the importance of food engineering | | 2 | Comprehension some basic theoretical and applied information about food engineering. | | 3 | Comprehension the working area of food engineering. | | 4 | Comprehension the basic components of foods. | | 5 | Ability to choosing the best process acoording to food | | 6 | To have information about prevent the undesired situation on foods | | 7 | To have general information about modern technic and equipment for engineering applications. | | 8 | Ability to reach the knowledge and make reseach to reach using databases and other sourches. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Food processing & preservation methods. Canning, freezing, irradiation, drying, chilled & frozen controlled & modified atmosphere storage, presevation techniques, food additives & alternative technologies | | Weekly Detailed Course Contents | |
| 1 | Introduction to food processing & preservation | | | | 2 | Canning technology: preprocessing operations, cans, hermetic sealing techniques, autoclaves | | | | 3 | Canning technology: chemical, physical & microbiological spoilage | | | | 4 | Chilled preservation: principles, pre-storage operations, refrigeration, controlled & modified atmosphere storage | | | | 5 | Frozen storage: principles, physical & chemical changes, freezing methods, packaging of frozen foods | | | | 6 | Preservation of foods by drying: sorption isotherms, calculation of drying time, changes in drying, drying systems | | | | 7 | Preservation of foods by drying: sorption isotherms, calculation of drying time, changes in drying, drying systems | | | | 8 | MIDTERM | | | | 9 | Preservation by chemicals, mechanisms of preservation by chemicals, selection of preservation agents, food additives | | | | 10 | Irradiation of food materials: sources of irradiation, systems of food irradiation, packaging of irradiated foods, effect of irradiation on food components, effect of food irradiation on m/o, diagnostics of irradiated foods | | | | 11 | Alternative food processing techniques: minimally processed foods, bio-canning, osmotic drying | | | | 12 | Alternative food processing techniques: pulsed electric field (PEF), high hydrostatic pressure (HHP), mebrane technologies | | | | 13 | Supercritical CO2 uygulamaları, pulsed light | | | | 14 | Ohmic heating, infrared technology | | | | 15 | Ultrasound techniques, nanotechnology in food processing | | |
| | Recommended or Required Reading | | Acar, J., Gokmen, V., 2005, Meyve ve Sebze İşleme Teknolojisi Cilt 2-Meyve ve Sebze Suları Üretimi, Hacettepe Üniversitesi Yayınları, Ankara. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 2 | 28 | | Self Study | 9 | 2 | 18 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 17 | 17 | | Reading | 13 | 3 | 39 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 4 | 2 | 2 | 4 | 3 | | LO2 | 2 | 3 | 5 | 2 | 3 | 4 | | LO3 | 4 | 5 | 3 | 4 | 5 | 4 | | LO4 | 4 | 3 | 3 | 4 | 4 | 4 | | LO5 | 4 | 5 | 4 | 4 | 3 | 3 | | LO6 | 4 | 5 | 3 | 4 | 2 | 5 | | LO7 | 4 | 4 | 2 | 5 | 4 | 5 | | LO8 | 4 | 4 | 2 | 5 | 5 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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