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 | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The objective of the course is to help students to gain the fundamental concepts and ability about freezing preservation of foods which is an important branch of food industry | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can explain the basic principles of methods used in freezing foods |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-6 Has extensive knowledge about modern techniques and methods applied in food technology |
Examination |
| LO-2 | can explain the effects of freezing, storing and thawing on food quality |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-3 Integrates knowledge from different disciplines 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 | ||
| The history of refrigeration, ice manufacture and cold storage, principles of refrigeration, refrigeration systems used in cold and freezer storages, food freezing, thawing of animal and plant tissues, thermal properties of foods, measure of frozen food quality and quality changes. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The Rise of Frozen Foods | Lecture, discussion or Distance Learning |
| 2 | Refrigeration Technology | Lecture, discussion or Distance Learning |
| 3 | Freezing Vegetables and Fruits | Lecture, discussion or Distance Learning |
| 4 | Freezing Poultry | Lecture, discussion or Distance Learning |
| 5 | Freezing Meats | Lecture, discussion or Distance Learning |
| 6 | Freezing Fish | Lecture, discussion or Distance Learning |
| 7 | Freezing Shellfish | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Freezing of Dairy Foods | Lecture, discussion or Distance Learning |
| 10 | Freezing of Egg Products | Lecture, discussion or Distance Learning |
| 11 | Precooked Frozen Products | Lecture, discussion or Distance Learning |
| 12 | Packaging of Frozen Foods | Lecture, discussion or Distance Learning |
| 13 | Microbiology Frozen Foods | Lecture, discussion or Distance Learning |
| 14 | The Nutritive Value of Frozen Foods | Lecture, discussion or Distance Learning |
| 15 | Quality Compliance and Assurances | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Derosier, N.W., Tressler, D.K., 1997. Fundaqmentals of Food Freezing. Avi., Pub., Co., Westport, Connecticut. | |
| 2 | Cemeroğlu, B., 2009 (Ed). Meyve Sebze İşleme Teknolojisi Cilt 2 (Meyve ve Sebzelerin Dondurularak Muhafaza Edilmesi). Gıda Teknolojisi Derneği Yayınları No:39, Ankara Üniversitesi | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 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 | 2 | 8 | 16 |
| b) Search in internet/Library | 3 | 6 | 18 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 6 | 30 |
| e) Term paper/Project | 4 | 4 | 16 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 4 | 20 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 176 | ||