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 | FEYZA KIROĞLU ZORLUGENÇ (fkzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To make students aware of the changes in the composition of foods in various food processes and new substances that are formed. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can tell what the food ingredients are. |
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 |
Examination |
| LO-2 | Can explain the changes in food components during their processing. |
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 |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Examination of food ingredients and their stability and changes in food components during preparation, processing and storage in processing of fruit and vegetable, dairy products, meat products, cereals, fat products, confectionery and bakery products. Also, the existence of new compounds formed during the production of these foods. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Food components and stability | Lecture method, discussion or distance learning |
| 2 | Food components and stability | Lecture method, discussion or distance learning |
| 3 | Food components and stability | Lecture method, discussion or distance learning |
| 4 | Factors that cause changes in food components. | Lecture method, discussion or distance learning |
| 5 | Changes in food icopmponents during preparation, processing and storage. | Lecture method, discussion or distance learning |
| 6 | Changes in food icopmponents during preparation, processing and storage. | Lecture method, discussion or distance learning |
| 7 | Composition changes during storage and processing of fruit and vegetables | Lecture method, discussion or distance learning |
| 8 | mid-term exam | |
| 9 | Composition changes during storage and processing of dairy products | Lecture method, discussion or distance learning |
| 10 | Composition changes during storage and processing of meat products | Lecture method, discussion or distance learning |
| 11 | Composition changes during storage and processing of cereals. | Lecture method, discussion or distance learning |
| 12 | Composition changes during processing and storage of oils and fats. | Lecture method, discussion or distance learning |
| 13 | Composition changes during processing and storage of confectionery products | Lecture method, discussion or distance learning |
| 14 | Composition changes during processing and storage of bakery products | Lecture method, discussion or distance learning |
| 15 | New compounds formed during food production | Lecture method, discussion or distance learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Henry, C. J. K., Heppell, N. J. , 1998. Nutritional Aspects of Food Processing and Ingredients. Aspen Publishers, 186 p. | |
| 2 | Hedley, C.L., 2001. Carbohydrates in Grain Legume Seeds: Improving Nutritional Quality and Agronomic Characteristics. Wallingford, Oxon, UK ; New York, NY, USA : CABI Pub., 338 p. | |
| 3 | Henry, C.J.K., Chapman, C., 2002. The Nutrition Handbook for Food Processors [electronic resource] Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 504 p. | |
| 4 | Awad, A. B., Bradford, P.G., 2006. Nutrition and Cancer Prevention. CRC Press, 640 p. | |
| 5 | Mine, Y., Miyashita, K ., Shahidi, F., 2009. Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions. Wiley-Blackwell, 399 p. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 2 | 8 | 16 |
| b) Search in internet/Library | 3 | 6 | 18 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 6 | 30 |
| e) Term paper/Project | 4 | 4 | 16 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 6 | 30 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 5 | 6 | 30 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 186 | ||