Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Understanding phase and state transitions and the relationship between molecular mobility and stability to proper control of food processing and storage conditions. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students can explain basic concept and expressions related to phase and state transitions. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-2 | Students can explain the relationship between the physical state and molecular mobility and their effects on mechanical and physicochemical properties |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-3 | Students can explain transitions such as protein denaturation, starch gelatinization and lipids |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-4 | Students can explain glass transition temperature |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course covers phase and state transitions of food and biological materials and discusses their dependence on temperature, time and water content. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to phase transitions, basic terminology | Lecture, question and answer |
| 2 | Characterization of phase transitions | Lecture, question and answer |
| 3 | Physical state and molecular mobility | Lecture, question and answer |
| 4 | Determination of physical state, physical properties and transition temperatures | Lecture, question and answer |
| 5 | Properties of water | Lecture, question and answer |
| 6 | Water in foods | Lecture, question and answer |
| 7 | Carbohydrates | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Proteins | Lecture, question and answer |
| 10 | Lipids | Lecture, question and answer |
| 11 | Prediction of water pşastization | Lecture, question and answer |
| 12 | Mechanical properties and flow | Lecture, question and answer |
| 13 | Time-dependent properties of the physical state | Lecture, question and answer |
| 14 | Collapse phenomena | Lecture, question and answer |
| 15 | Crystallization and recrystallization | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Roos, Y. H. 1995. Phase Transitions in foods. Academic Press, New York, USA. | |
| 2 | Rao, M. A. and Hartel, R. W. 1998. Phase/State transitions in foods. Marcel Dekker Inc., New York, USA. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 4 | 8 | 32 |
| b) Search in internet/Library | 4 | 8 | 32 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 8 | 40 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 8 | 40 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 189 | ||