| 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 |
| Resources | |
|---|---|
| Course Notes | <p>Shelf life and Stability of Foods course notes </p> |
| Course Resources | [1] Stability and Shelf Life of Foods |
| 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 | 25 |
| Total | 25 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| 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 | ||