| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Principles and Applications Of Map Of Foods | GDM 653 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Doktora |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. ZEHRA AYHAN |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | To provide information on the principles and applications of modified atsmosphere packaging as a packaging technology to increase the shelf life of foods, to determine the effect of MAP on food quality and shelf life, to investigeta the applications of MAP for different food products |
| Dersin İçeriği | Modified atmosphere packaging (MAP) Active and passive modified atmosphere, Gases used in MAP and their mechanisms Packaging material selection in MAP Storage parameters of modified atmosphere packaged products (temperature and relative humidity) Modified atmosphere packaging of different food products Advantages, disadvantages and difficulties of MAP |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Compare the principles of MAP technology on the basis of respiring and nonrespiring food products | Lecture, Question-Answer, Discussion, Self Study, | Homework, Performance Task, |
| 2 | Examine the effects of MAP technology on food quality, safety and shelf life | Lecture, Question-Answer, Discussion, Drilland Practice, Self Study, | Homework, Performance Task, |
| 3 | Compare the advantages and disadvantages of MAP technology over current packaging techologies | Lecture, Question-Answer, Discussion, Self Study, | Homework, Performance Task, |
| 4 | Investigate MAP applications on different foods | Lecture, Question-Answer, Discussion, Self Study, | Homework, Performance Task, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Controlled and modified atmosphere packaging | |
| 2 | Active and passive modified atmosphere packaging | |
| 3 | The MAP gases and mechanisms | |
| 4 | Material selection in MAP | |
| 5 | Storage conditions of modified atmosphere packaged products | |
| 6 | Advantages and disadvantages of MAP | |
| 7 | MAP factors for respiring products | |
| 8 | MAP factors for non-respiring products | |
| 9 | Equipments used in MAP | |
| 10 | MAP applications in fruits and vegetables | |
| 11 | MAP applications of meat and meat products | |
| 12 | MAP applications in milk and dairy products | |
| 13 | MAP applications in grain and grain products | |
| 14 | MAP applications in ready to eat products |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | Principles and application of modified atmosphere packaging of foods. B.A. Blakistone. 1999. Aspen Publication. |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| 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. | X | |||||
| 5 | To be able to get detailed information about current and technical methods in engineering. | X | |||||
| 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. | X | |||||
| 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 | ||||||
| 10 | To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively | ||||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ödev | 20 |
| 1. Performans Görevi (Laboratuvar) | 30 |
| 1. Performans Görevi (Seminer) | 30 |
| 2. Ödev | 20 |
| Toplam | 100 |
| 1. Final | 50 |
| 1. Yıl İçinin Başarıya | 50 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Assignment | 2 | 5 | 10 |
| Performance Task (Laboratory) | 1 | 15 | 15 |
| Performance Task (Seminar) | 1 | 10 | 10 |
| Final examination | 1 | 15 | 15 |
| Toplam İş Yükü | 146 | ||
| Toplam İş Yükü / 25 (Saat) | 5,84 | ||
| Dersin AKTS Kredisi | 6 | ||