Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To give information about the textural and rheological properties of foods, basic rheological concepts, rheological behavior classifications and textural methods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students understand the importance of texture and rheology in 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-3 Integrates knowledge from different disciplines PO-11 Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
Examination Laboratory Exam |
| LO-2 | Students learn to use a texture analysis machine. |
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination Laboratory Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Methods used in textural analysis of foods, textural concepts, mechanical properties of foods, strength-resistance-chewing-refraction concepts, factors affecting textural properties of foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The relationship between sensory and instrumental measurements in the texture analysis of foods | Lecturing, Question and Answer, Distance Education |
| 2 | The relationship between sensory and instrumental measurements in the texture analysis of foods | Lecturing, Question and Answer Distance Education |
| 3 | Sensory techniques in texture measurements of foods | Lecturing, Question and Answer Distance Education |
| 4 | Rheological classification of foods | Lecturing, Question and Answer Distance Education |
| 5 | Instrumental techniques in textural analysis | Lecturing, Question and Answer Distance Education |
| 6 | Identification of mechanical properties of foods | Lecturing, Question and Answer Distance Education |
| 7 | Testing methods for the identification of mechanical properties of foods | Lecturing, Question and Answer Distance Education |
| 8 | mid-term exam | |
| 9 | practice | Lecturing, Question and Answer |
| 10 | practice | Lecturing, Question and Answer |
| 11 | practice | Lecturing, Question and Answer |
| 12 | practice | Lecturing, Question and Answer |
| 13 | practice | Lecturing, Question and Answer |
| 14 | practice | Lecturing, Question and Answer |
| 15 | practice | Lecturing, Question and Answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Andrew J. Rosenthal, 1999.Food Texture Measurement and Perception, Aspen Publishers, Inc. Gaithersburg, Maryland. | |
| 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 | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||