Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to develop rapidly in parallel with the scientific research methods used in food industry to secure food products. The aim of this course is to give information about non-thermal (high pressure, high-intensity electric field, accent light, electrolyzed water, electroplasmolysis, ultrasound) technologies and food industry applications in food processing. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To have knowledge about new and developing technologies in food industry. |
PO-3 Integrates knowledge from different disciplines
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Oral Examination Term Paper |
| LO-2 | To learn the basic process steps in the application of new and emerging technologies. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines |
Examination Oral Examination Term Paper |
| LO-3 | Understand the advantages and disadvantages of new and emerging processes. |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area
PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Quiz Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Fundamentals of non-thermal technologies in food industry, Application and model studies for new and developing non-thermal processes, Processes for making new and developing non-thermal foods resistant and recent studies on this subject, the basic calculation methods for processes to make new and developing non-thermostable foods durable. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Why are foods broken? Current basing methods for foods. Criteria for determining methods to make foods resistant. Reasons for using non-thermal technologies for food safety. | Discussion Method Method of Narration |
| 2 | Why do foods spoil? Current basing methods for foods. Criteria for determining the methods to be chosen for the preservation of foods. The reasons for using non-thermal technologies in making food safe. | Discussion Method Method of Narration |
| 3 | High Hydrostatic Pressure Basics. | Discussion Method Method of Narration |
| 4 | Research on High Hydrostatic Pressure and its applications in food industry | Discussion Method Method of Narration |
| 5 | Applications and researches on ultrasound, applications in the food industry. | Discussion Method Method of Narration |
| 6 | Applications and researches on ultrasound, applications in the food industry. | Discussion Method Method of Narration |
| 7 | Uv and accent light basics. | Discussion Method Method of Narration |
| 8 | mid-term exam | |
| 9 | UV and accent light researches and applications in the food industry | Discussion Method Method of Narration |
| 10 | PEF (Highlight Electric Field) light foundations and applications in the food industry | Discussion Method Method of Narration |
| 11 | PEF (Highlight Electric Field) light foundations and applications in the food industry | Discussion Method Method of Narration |
| 12 | Basics of irradiation technology and applications in food industry | Discussion Method Method of Narration |
| 13 | Basics of irradiation technology and applications in food industry | Discussion Method Method of Narration |
| 14 | Non-thermal technologies that are not widely used in the food industry | Discussion Method Method of Narration |
| 15 | Non-thermal technologies that are not widely used in the food industry | Discussion Method Method of Narration |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | 14 | 4 | 20 |
| 9.Project | |||
| final exam | 14 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 2 | 14 | 28 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 0 | ||
| mid-term exam | 4 | 7 | 28 |
| Own study for final exam | 0 | ||
| final exam | 4 | 14 | 56 |
| 0 | |||
| 0 | |||
| Total work load; | 168 | ||