| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM111 | Gıda Sanayiinde Isıl Olmayan Prosesler | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The aim of this course is that basic mechanisms and fundamentals of non thermal processes are introduced to students. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | The students are able to improve themselves in their field of study | | 2 | to be able to internalize academical thinking skills | | 3 | to be able to explain scientific research procedure | | 4 | to be able to follow scientific and academic studies related to study field | | 5 | to be able to prepare a term paper based related to a problem that is identified in their field of study. | | 6 | to be able to explain how to get the paper about their field of study. | | 7 | Laboratuvar güvenliği hakkında bilgi edinir | | 8 | Laboratuvar deneyimi kazanır | | 9 | Temel gıda analizlerini uygular | | 10 | Temel gıda analiz tekniklerini öğrenir | | 11 | Elde ettiği sonuçları yorumlayabilir | | 12 | | | 13 | Learning the importance of texture in foods |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| This course covers nonthermal processes such as pulsed electrical field, pulsed light, ultraviolet, high hydrostatic pressure, ultrasound, irradiation, electrical field with radio frequency and cold plasma.
|
| Weekly Detailed Course Contents |
|
| 1 | 1- Importance of non thermal processes in food technology and their applications. | | | | 2 | 2- Pulsed electric field and their applications | | | | 3 | 3- Pulsed electric field and their applications. | | | | 4 | 4- Pulsed light and their applications. | | | | 5 | 5- Ultraviolet and their applications. | | | | 6 | 6- Ultraviolet and their applications. | | | | 7 | 7- High hydrostatic pressure and their applications. | | | | 8 | 8- Ultrasound and their applications. | | | | 9 | 9- Ultrasound and their applications. | | | | 10 | 10- Irradiation and their applications. | | | | 11 | 11- Irradiation and their applications. | | | | 12 | 12- Radio frequency electric field and their applications. | | | | 13 | 13- Cold plasma and their applications. | | | | 14 | 14- General evaluation of nonthermal processes. | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| Textbook Nonthermal Processes textbook
Additional references Nonthermal Processing Technologies for Food, Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan |
| Planned Learning Activities and Teaching Methods |
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| 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 | | English | | Work Placement(s) | | None |
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| Workload Calculation |
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| 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 | 3 | | | | | LO2 | 3 | 5 | | | | LO3 | 3 | | 5 | | | LO4 | 3 | | | 5 | | LO5 | 3 | | | | | LO6 | 3 | | | | | LO7 | 3 | | | | | LO8 | 3 | | | | | LO9 | 3 | | | | | LO10 | 3 | | | | | LO11 | 3 | | | | | LO12 | 5 | | | | | LO13 | 5 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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