Course Name Code Semester T+U Hours Credit ECTS
New Food Preservation Methods GDM 526 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Prof.Dr. AHMET AYAR
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective As is known, food preservation techniques play very important roles in sustaining the quality. give information to students about effectively and newly developed preservation techniques, determining of the most suitable food preservation applications for different foods, develop students´ ideas about the development of applications.
Course Content Basic properties of foods, such as fruits, vegetables, meat, milk and other foods. New preservation and process technologies. Hurdle technology and their application to various food groups. This new technology applications in quality.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 The composition and properties of foods learns Lecture, Question-Answer, Demonstration, Testing, Homework,
2 New technologies that increase the shelf life of food will be aware of Lecture, Question-Answer, Demonstration, Testing, Homework,
3 The new additives Increasing the shelf life of foods learns Lecture, Question-Answer, Demonstration, Testing, Homework,
4 Have information about new packaging methods that improve the durability of food. Lecture, Question-Answer, Demonstration, Testing, Homework,
5 The new applications learn about protect of the food quality Lecture, Question-Answer, Discussion, Demonstration, Group Study, Self Study, Project Based Learning, Testing, Homework,
6 The Develop new methods for food preservation works Lecture, Question-Answer, Discussion, Demonstration, Group Study, Self Study, Project Based Learning, Testing, Homework,
7 Lecture, Question-Answer, Discussion, Demonstration, Group Study, Self Study, Project Based Learning, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Food composition and the effect on food preservation
2 The basic causes of deterioration in foods
3 Principles of food processing and preservation
4 Food preservation by heat application
5 Packaging technics
6 Preservation with pressure application
7 Filtration applications
8 Preservation with chemicals
9 Preservation with natural additives
10 Hurdle technology and the implementation of food
11 Radio frequency and microwave heating
12 The application of sonication
13 Electrical applications
14 Other new quality practices and preservation techniques
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice.
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
3 To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area.
4 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually.
5 To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. X
6 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2).
7 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
8 To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. X
9 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities,
10 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Performans Görevi (Laboratuvar) 20
1. Proje / Tasarım 20
1. Kısa Sınav 20
1. Ara Sınav 40
Total 100
1. Final 30
1. Yıl İçinin Başarıya 70
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 4 64
Mid-terms 1 2 2
Quiz 1 2 2
Final examination 1 2 2
Performance Task (Application) 2 20 40
Total Workload 158
Total Workload / 25 (Hours) 6.32
dersAKTSKredisi 6