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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
NEW FOOD PRESERVATION METHODS GDM 526 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. AHMET AYAR
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı
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.
Dersin İçeriği
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.
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - The composition and properties of foods learns 1 - 2 - 5 - A - C -
2 - New technologies that increase the shelf life of food will be aware of 1 - 2 - 5 - A - C -
3 - The new additives Increasing the shelf life of foods learns 1 - 2 - 5 - A - C -
4 - Have information about new packaging methods that improve the durability of food. 1 - 2 - 5 - A - C -
5 - The new applications learn about protect of the food quality 1 - 2 - 3 - 5 - 8 - 14 - 16 - A - C -
6 - The Develop new methods for food preservation works 1 - 2 - 3 - 5 - 8 - 14 - 16 - A - C -
7 - 1 - 2 - 3 - 5 - 8 - 14 - 16 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 5:Demonstration 3:Discussion 8:Group Study 14:Self Study 16:Project Based Learning
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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

Kaynaklar

Ders Notu
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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.
2 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
3 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.
4 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.
5 To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually.
6 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
7 To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2).
8 To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities.
9 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
10 The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities,
11 To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn X
12 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 40
KisaSinav 1 20
ProjeTasarim 1 20
PerformanGoreviLabaratuvar 1 20
Toplam 100
Yıliçinin Başarıya Oranı 70
Finalin Başarıya Oranı 30
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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 4 64
Mid-terms 1 2 2
Quiz 1 2 2
Project / Design 0 0 0
Performance Task (Application) 2 20 40
Performance Task (Laboratory) 0 0 0
Final examination 1 2 2
Toplam İş Yükü 158
Toplam İş Yükü /25(s) 6.32
Dersin AKTS Kredisi 6.32
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