| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM113A | Gıdalarda Tekstür | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The objectives of the course are as follows: -Demonstrate a basic knowledge on the principles of food texture, Understanding the place of texture in food quality, Learning the textural changes that occur in foods during processing and storage, Learning of food texture measurement methods Learning of Texture profile analysis in foods and its evaluation of outcomes |
| 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. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Describes textural structure in foods, influential factors, changes in texture and Measurement methods. |
| Weekly Detailed Course Contents |
|
| 1 | 1- Fundamental concepts of food texture | | | | 2 | 2- The importance of texture in foods | | | | 3 | 3- Textural changes that occur in foods during processing and storage | | | | 4 | 4- Texture and food processing, Factors affecting the textural properties of foods | | | | 5 | 5- Texture and rheology | | | | 6 | 6- Texture and physic | | | | 7 | 7- Texture measurement methods in food | | | | 8 | 8- Compression tests | | | | 9 | 9- Puncture tests | | | | 10 | 10- Shear tests | | | | 11 | 11- Extrusion tests | | | | 12 | 12- Tension tests | | | | 13 | 13- Stress-relaxation tests | | | | 14 | 14- Texture profile analysis | | | | 15 | | | | | 16 | | | |
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| Recommended or Required Reading |
| Textbook Karaoğlu, M. Murat (2010) Texture in foods- Text Book
Additional references Pieter Walstra. 2003. Physical Chemistry of Foods. Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 |
| 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 |
|
| 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 | | | | | LO2 | 5 | 5 | | | | LO3 | 5 | | 5 | | | LO4 | 5 | | | 5 | | LO5 | 5 | | | | | LO6 | 5 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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