Information Of Programmes

INSTITUTE OF SCIENCE / GM-723 - FOOD ENGINEERING (DOCTORATE DEGREE)

Code: GM-723

Course Title: EMERGING FOOD TECHNOLOGIES

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Fall Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING (DOCTORATE DEGREE)

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

Learning the basic process steps in the application of new and developing technologies

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Learning the basic process steps in the application of new and developing technologies	PO-6 Has extensive knowledge about modern techniques and methods applied in food technology	Examination
LO-2	Having knowledge about considering engineering design principles for new processing methods	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
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Among the new techniques in food processing, ohmic, microwave, infrared, radio frequency, striking electrical field, high hydrostatic pressure, ultraviolet and sunlight applications, ultrasound and vacuum processing applications
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Thermal food processing technologies	Method of Narration Source Scan
2	Thermal food processing technologies	Method of Narration Source Scan
3	Current non-thermal food processing technologies	Method of Narration Source Scan
4	Current non-thermal food processing technologies	Method of Narration Source Scan
5	Current non-thermal food processing technologies	Method of Narration Source Scan
6	Microbial products vitamins amino acids flavourants polysaccharides bacteriocins	Method of Narration Source Scan
7	Microbial products vitamins amino acids flavourants polysaccharides bacteriocins	Method of Narration Source Scan
8	mid-term exam
9	Enzymes (YG, SCMB) basics applications sources (GM & non-GM) immobilisation factors affecting activity	Method of Narration Source Scan
10	Enzymes (YG, SCMB) basics applications sources (GM & non-GM) immobilisation factors affecting activity	Method of Narration Source Scan
11	New non-thermal preservation technologies (NB) - bactofugation & microfiltration - chemical/biochemical methods	Method of Narration Source Scan
12	New non-thermal preservation technologies (NB) - bactofugation & microfiltration - chemical/biochemical methods	Method of Narration Source Scan
13	New non-thermal preservation technologies (NB) - bactofugation & microfiltration - chemical/biochemical methods	Method of Narration Source Scan
14	applications in food processing and waste treatment/value adding	Method of Narration Source Scan
15	applications in food processing and waste treatment/value adding	Method of Narration Source Scan
16	final exam
Recommend Course Book / Supplementary Book/Reading
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	7	1	20
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper	14	4	20
9.Project
final exam	14	1	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	4	14	56
Outside Class
a) Reading			0
b) Search in internet/Library			0
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project	2	14	28
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam			0
mid-term exam	4	7	28
Own study for final exam			0
final exam	4	14	56
			0
			0
Total work load;			168