| MATHEMATICS (TURKISH, PHD) | |||||
| PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES4061 | Food Processing Technologies | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Objectives: | Teaching up-to-date information about the various food processing technologies applied to different food groups and assessing the basic changes in food quality in terms of food quality and health. It integrates knowledge of food chemistry, food microbiology with food processing technology and develops innovative and new product development skills. |
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The students who have succeeded in this course; 1- Know the general principles of food processing technologies and innovative, new and frequently used techniques. 2- Learn production techniques applied to different food groups 3. Learn about the changes in the structure and quality of the technology. 4- Evaluates the health effects of the changes caused by the applied technology. |
| Basic applications in food processing technologies (pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.), new technologies in food processing and innovative applications (high pressure, radiofrequency, microwave, irradiation, ohmic heating, ultrasound etc. applications) chemical preservatives, grain processing technology, fruit and vegetable processing technology, milk processing technology, meat processing technology, alcoholic and non-alcoholic beverage technology, vegetable oil technology and so on. topics constitute the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Introduction - Basic Concepts in Food Conservation and Processing Technology | ||
| 2) | Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.) | ||
| 3) | Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.) | ||
| 4) | Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.) | ||
| 5) | Basic Applications in Food Processing Technologies (Pasteurization, sterilization, drying, freezing, cooling, fermentation, smoke etc.) | ||
| 6) | New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.) | ||
| 7) | New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.) | ||
| 8) | New Technologies in Food Processing and Innovative Applications (Applications of high pressure, microwave, irradiation, ohmic heating, ultrasound etc.) Article presentation | ||
| 9) | MIDTERM | ||
| 10) | Grain Processing Technology | ||
| 11) | Fruit and Vegetable Processing Technology | ||
| 12) | Milk Processing Technology, Meat Processing Technology | ||
| 13) | Vegetable Oil Processing Technology, Tea Processing Technology, Chocolate Processing Technology, Functional Foods, New Product Development etc. Examples from Other Food Groups | ||
| 14) | Course evaluation | ||
| Course Notes: | Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır. |
| References: | 1- Akbulut, N., Karagözlü, C. 2014. Gıda Bilimi ve Teknolojisi. Sidaş Medya, İzmir. 2- Bilişli, A. 2015. Gıda Teknolojisi. Sidaş Medya, Çanakkale. 3- Bulduk, S. 2010. Gıda Teknolojisi. Detay Yayıncılık, Ankara. 4- Fellows, P.J. 2000. Food Processing Technology: Principles and Practice. 2nd Ed. CRC Press, Boca Raton, FL. 5- Williams, A. 1994. New Technologies in Food Preservation and Processing: Part II, Nutrition & Food Science. 6- Murano, P.S. 2003. Understanding Food Science and Technology. Wadsworth, Cengage Learning, Belmont USA. 7- Campbell-Platt, G. 2009. Food Science and Technology. Blackwell Publishing Ltd, Iowa, USA. 8- James, G. B. 2006. Food Processing Handbook. John Wiley & Sons, Canada, Ltd. 9- Smith, J.S., Hui Y.H. 2004. Food Processing and Applications, Blackwell Publishing Ltd, Iowa, USA. 10- Acar, J., Gökmen, V., ve Us, F. 2006. Meyve ve Sebze İşleme Teknolojisi. Cilt 2, Hacettepe Üniversitesi Yayınları, Ankara. 11- Cemeroğlu, B. 2004. Meyve ve Sebze İşleme Teknolojisi (I. , II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara. 12- Ünal, S. 1992. Hububat Teknolojisi, Ege Ü. Müh. Fak. Yay. İzmir. 13- Pomeranz, Y. 1988. Wheat Chemistry and Technology. Vol I, II .Minnesota. vb. * Konu ile ilgili diğer uluslararası ve ulusal olarak yayınlanan makaleler, kitaplar |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 0 | % 0 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 1 | % 10 |
| Presentation | 0 | % 0 |
| Project | % 0 | |
| Seminar | 0 | % 0 |
| Midterms | 1 | % 30 |
| Preliminary Jury | 0 | % 0 |
| Final | 1 | % 60 |
| Paper Submission | 0 | % 0 |
| Jury | 0 | % 0 |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 8 | 112 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 12 | 12 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 156 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution |