Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Learning the formation mechanisms of food emulsions by discussing the effect of each emulsion elements on the formation. Discussion of how to increase the stability of bioactive substances with emulsions by addressing the degradation. Addressing the difficulties in emulsion formation and learning the emulsion stability tests. Comparison of different surfactant and emulsifier types. Learning about the changes in emulsions in in vitro digestive systems. Having the ability to create food emulsions according to the needs of the food industry thanks to all this information. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Defines the emulsion, the elements that make up the emulsion and its formation mechanism. |
PO-5 Has the skills of developing and applying new and original ideas in system and process designs
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level |
Examination |
| LO-2 | Compares the advantages and disadvantages of different emulsifiers and surfactants |
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-4 Has the skills of developing methods in constructing and solving engineering problems |
Examination |
| LO-3 | Evaluates the degradation mechanisms of bioactive substances |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology
PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenomena; colloidal aggregates and dispersions; stability of foams; adsorption events; properties of food polymers in solution; interface charge load effects. Colloidal Distribution Systems; Control of Bioactivity with Structural Design; Particle Properties and Importance; Surfactant Based Systems; Emulsion Based Distribution Systems; Stability of Food Emulsions; Hydrogel Based Dispensing Systems: structure and formation of gels. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Colloidal Distribution Systems | lecture, question and answer |
| 2 | Colloidal Distribution Systems | lecture, question and answer |
| 3 | Control of Bioactivity with Structural Design | lecture, question and answer |
| 4 | Control of Bioactivity with Structural Design | lecture, question and answer |
| 5 | Particle Properties and Importance | lecture, question and answer |
| 6 | Literature presentations and discussions | lecture, question and answer |
| 7 | Surfactant Based Distribution Systems | lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Surfactant Based Distribution Systems | lecture, question and answer |
| 10 | Emulsion Based Distribution Systems | lecture, question and answer |
| 11 | Emulsion Based Distribution Systems | lecture, question and answer |
| 12 | Hydrogel Based Distribution Systems | lecture, question and answer |
| 13 | Natural Emulsifiers | lecture, question and answer |
| 14 | Lipid Oxidation in Food Emulsions | lecture, question and answer |
| 15 | Lipid Oxidation in Food Emulsions | lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | McClements, D.J., Food Emulsions: Principles, Practices, and Techniques, Third Edition. 2015: CRC Press. | |
| 2 | McClements, D.J., Nanoparticle- and microparticle-based delivery systems: Encapsulation, protection and release of active compounds. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 14 | 3 | 42 |
| Outside Class | |||
| a) Reading | 14 | 3 | 42 |
| b) Search in internet/Library | 14 | 3 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 2 | 5 | 10 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 7 | 2 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 14 | 2 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||