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 (DOCTORATE DEGREE) | ||||
| 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 aim of this course is to gain information about possible food deteriorations and causes, food preservation methods and basic principles. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to define a preservation method to prevent food spoilage |
PO-2 Has the skills of designing, applying and evaluating scientific research
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-13 Plays an active role in the solution of the problems of food industry |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Thermal processes, freezing, cooling, irradiation, chemical savers, salted, sugar addition, acid addition, drying, fumigation, packaging, alcohol addition, fermentation, High Pressure Applications, osmosis and ultra filtration, modern methods in food storage | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The importance, necessity and historical development of food preservation | Lecture, discussion or Distance Learning |
| 2 | The principles of traditional food preservation methods | Lecture, discussion or Distance Learning |
| 3 | Canned technology | Lecture, discussion or Distance Learning |
| 4 | Cold and freeze in food storage | Lecture, discussion or Distance Learning |
| 5 | Controlled and modified atmosphere in food storage | Lecture, discussion or Distance Learning |
| 6 | Ozone applications | Lecture, discussion or Distance Learning |
| 7 | High pressure applications | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Ohmic heating, stressed electrical field and ultrasonic applications | Lecture, discussion or Distance Learning |
| 10 | Microwave applications | Lecture, discussion or Distance Learning |
| 11 | Minimal processing technology | Lecture, discussion or Distance Learning |
| 12 | Edible film coatings | Lecture, discussion or Distance Learning |
| 13 | Hurdle technology | Lecture, discussion or Distance Learning |
| 14 | Hurdle technology | Lecture, discussion or Distance Learning |
| 15 | Modern packaging methods | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Erol, İ., 2007. Gıda Hijyeni ve Mikrobiyolojisi. ISBN 978-975-00131-0-9, Pozitif Matbaacılık Ltd. Şti., Ankara | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 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 | 14 | 3 | 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 | 1 | 14 | 14 |
| b) Search in internet/Library | 1 | 14 | 14 |
| c) Performance Project | 3 | 2 | 6 |
| 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 | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 183 | ||