Course Name Code Semester T+U Hours Credit ECTS
Shelf Life and Stability Of Foods GDM 601 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Prof.Dr. SERAP COŞANSU AKDEMİR
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective


This course, in which spoilage of foods, preservation methods, shelf life determination of foods etc. will be discussed, will  be useful for students to conduct their thesis.

Course Content


Definition of shelf life, factors affecting shelf life, spoilage of foods and spoilage types, methods for determination of shelf life.

# Course Learning Outcomes Teaching Methods Assessment Methods
1 He/She defines shelf-life and factors affecting shelf-life. Question-Answer, Testing,
2 He/She can guess microbiological, physical and chemical spoilage of foods. Lecture, Question-Answer, Testing, Oral Exam, Homework,
3 He/She can know which sensory analysis should be chosen considering aim. Lecture, Question-Answer, Discussion, Testing, Homework,
4 He/She designs storage experiments. Lecture, Project Based Learning, Homework,
Week Course Topics Preliminary Preparation
1 Definition of shelf life, factors affecting shelf life
2 Effect of storage, distribution, sales conditions and consumer applications on shelf life of foods
3 Microbiological spoilage of foods
4 Chemical spoilage of foods
5 Physical spoilage of foods
6 Methods used to predict microbial stability
7 Planning of food storage experiments
8 Shelf life determination methods: microbiological analyzes
9 Shelf life determination methods: chemical analysis
10 Methods of determining shelf life: instrumental analyzes
11 Shelf life determination methods: sensory analysis
12 Modeling in shelf life studies
13 Seminar presentation
14 Seminar presentation
Course Notes <p>Shelf life and Stability of Foods course notes&nbsp;</p>
Course Resources

[1] Stability and Shelf Life of Foods
David Kilcast and Persis Subramaniam, Woodhead publishing, 331 pp., 2000.

[2] Food and Beverage Stability and Shelf Life
David Kilcast and Persis Subramaniam, Woodhead publishing, 814 pp., 2011.

Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. X
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them. X
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them X
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively 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. Ödev 100
Total 100
1. Yıl İçinin Başarıya 40
1. Final 60
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 3 48
Mid-terms 1 10 10
Assignment 2 20 40
Final examination 1 15 15
Total Workload 161
Total Workload / 25 (Hours) 6.44
dersAKTSKredisi 6