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 | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The purpose of this course is to provide students with the necessary fundamental knowledge related to storage stability and shelf life of food products and skills of solving engineering problems. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To define the fundamental principles of shelf life and factors affecting the shelf life and spoilage. |
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 PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| This course will cover; The definition of shelf life; Factors affecting shelf-life and spoilage; Determination of shelf life; Simulation models to predict the shelf life of foods; Predicting packaging characteristics to improve shelf life of various foods; Accelerated shelf life analysis;Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The shelf life definition | Lecture, discussion or Distance Learning |
| 2 | Factors affecting shelf-life and spoilage | Lecture, discussion or Distance Learning |
| 3 | The water activity concept. Moisture management | Lecture, discussion or Distance Learning |
| 4 | Microbiological, physical, chemical, and biochemical decomposition types and mechanisms in foods | Lecture, discussion or Distance Learning |
| 5 | Sensory evaluation methods for shelf life assessment | Lecture, discussion or Distance Learning |
| 6 | Phase transition, crystallization, staling, lipid oxidation, maillard reactions, | Lecture, discussion or Distance Learning |
| 7 | Enzymatic reactions, protein stability, color stability, crispness stability | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | Determination of shelf life | Lecture, discussion or Distance Learning |
| 10 | The shelf life estimation based on time-temperature relation in manufacturing | Lecture, discussion or Distance Learning |
| 11 | Simulation models to predict the shelf life of foods | Lecture, discussion or Distance Learning |
| 12 | Predicting packaging characteristics to improve shelf life of various foods | Lecture, discussion or Distance Learning |
| 13 | Accelerated shelf life analysis | Lecture, discussion or Distance Learning |
| 14 | Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products | Lecture, discussion or Distance Learning |
| 15 | Overall review | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing. | |
| 2 | Food Science. 5th Edition. Edited by Norman N. Potter, Joseph H. Hotchkiss. Chapman & Hall. 1995 | |
| 3 | Food shelf life stability: chemical, biochemical, and microbiological changes. Eskin M., Robinson D.S. 2000. CRC Press, Taylor & Francis, Boca Raton, Florida,USA. | |
| 4 | The Stability and Shelf-life of Food. Kilcast D., Subramamiam P. 2000. Woodhead Publishing. | |
| 5 | Shelf life evaluation of foods. Man D.,Jones A. 2000. Aspen Publishers | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 3 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 14 | 3 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 2 | 6 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 5 | 20 |
| mid-term exam | 10 | 5 | 50 |
| Own study for final exam | 5 | 5 | 25 |
| final exam | 10 | 5 | 50 |
| 0 | |||
| 0 | |||
| Total work load; | 193 | ||