| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM269 | Physical Properties of Food | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Fundamental description of physical properties of foods
Understanding practical applications |
| Name of Lecturer(s) |
| Dr. Aybike KAMİLOĞLU |
| Learning Outcomes |
| 1 | Makes basic definitions of physical properties that are important for foods. | | 2 | Knowing the physical properties of foods; Makes calculations related to the processing, packaging and storage of food. | | 3 | Explains the textural and rheological properties of foods. | | 4 | Explains the phenomenon of color and color measurement systems for foods. | | 5 | Explains the thermal properties and measurement methods of foods. | | 6 | Defines surface properties of foods and measurement methods. | | 7 | Explains water activity and sorption properties and measurement methods in foods. | | 8 | Provides information about thermal, dielectric and textural properties of foods |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Fundamental basis of physical properties of foods
Gaining knowledge about dimensional, schematical, volumetric as well as density and specific weight of food materials
Surface properies of foods, surface activity, emulsion capabilities and properties foaming and gelling properties of foods
Thermal and conductance properties of foods
Dielectric properties of foods
Rheological properties and definition of texture, viscosity and consistency of food samples |
| Weekly Detailed Course Contents |
|
| 1 | Fundamentaldimensions and units | | | | 2 | Water activity | | | | 3 | mass and density | | | | 4 | mass and density | | | | 5 | Geometrical image : dimention and shape | | | | 6 | Rheological properties | | | | 7 | Rheological properties | | | | 8 | Midterm | | | | 9 | Surface tension | | | | 10 | Surface tension | | | | 11 | Permeability | | | | 12 | Thermal properties | | | | 13 | Electrical properties | | | | 14 | Magnetic properties | | | | 15 | Optical properties | | |
|
| Recommended or Required Reading |
| Figura, L., & Teixeira, A. A. (2007). Food physics: physical properties-measurement and applications. Springer Science & Business Media. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 4 | 3 | 3 | | LO2 | 5 | 4 | 4 | 4 | | LO3 | 4 | 3 | 4 | 4 | | LO4 | 4 | 4 | 4 | 3 | | LO5 | 5 | 4 | 4 | 4 | | LO6 | 4 | 4 | 4 | 4 | | LO7 | 5 | 4 | 4 | 4 | | LO8 | 5 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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