BAYBURT University Information Package / Course Catalogue

Home Information on the Institution Information on Degree Programmes General Information for Students
Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
G217.2B2Shelf Life of FoodElective232
Level of Course Unit
First Cycle
Objectives of the Course
The purpose of this course is to provide students with the necessary fundamental knowledge related to storage stability and shelf life of food products and skills of solving engineering problems.
Name of Lecturer(s)
Doç. Dr. Aybike KAMİLOĞLU
Learning Outcomes
1To define the fundamental principles of shelf life and factors affecting the shelf life and spoilage.
2To identify packaging characteristics and systems to improve shelf life of various foods
3o compare computer simulation models predicting the shelf life of various food products.
4To solve engineering problems related to shelf life individually or by working in a team
5To improve the ability to access different information sources and state ideas clearly
Mode of Delivery
Normal Education
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
This course will cover; The definition of shelf life; Factors affecting shelf-life and spoilage; Determination of shelf life; Simulation models to predict the shelf life of foods; Predicting packaging characteristics to improve shelf life of various foods; Accelerated shelf life analysis;Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The shelf life definition
2Factors affecting shelf-life and spoilageSubject expression
3The water activity concept. Moisture management
4Microbiological, physical, chemical, and biochemical decomposition types and mechanisms in foods
5Sensory evaluation methods for shelf life assessment
6Phase transition, crystallization, staling, lipid oxidation, maillard reactions,
7Enzymatic reactions, protein stability, color stability, crispness stability
8Midterm exam
9Determination of shelf life
10The shelf life estimation based on time-temperature relation in manufacturing
11Simulation models to predict the shelf life of foods
12Predicting packaging characteristics to improve shelf life of various foods
13Accelerated shelf life analysis
14Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products
15Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products
Recommended or Required Reading
Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing. Food Science. 5th Edition. Edited by Norman N. Potter, Joseph H. Hotchkiss. Chapman & Hall. 1995 Food shelf life stability: chemical, biochemical, and microbiological changes. Eskin M., Robinson D.S. 2000. CRC Press, Taylor & Francis, Boca Raton, Florida,USA. The Stability and Shelf-life of Food. Kilcast D., Subramamiam P. 2000. Woodhead Publishing. Shelf life evaluation of foods. Man D.,Jones A. 2000. Aspen Publishers
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination122
Attending Lectures14228
Practice212
Individual Study for Mid term Examination11010
Individual Study for Final Examination11414
Reading313
TOTAL WORKLOAD (hours)60
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6
LO1422222
LO2232222
LO3322223
LO4212222
LO5221212
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High