Graduate Education Institute · Food Engineering · Master
ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
Principles and applications on different modern food preservation methods to be addressed.
Course Content
Preservation of fresh food products; chemical and microbial food preservation methods; food preservation through the control of moisture, texture and atmosphere; food preservation through heat and energy processes; latest trends and improvements on food packaging and usage in food preservation.
Required Resources
- Lecture Notes
- Handbook of Food Preservation, Rahman M. S. (Editör), CRC Press, 2007.
Recommended Resources
Tucker, GS, Food Biodeterioration and Preservation, Blackwell Publishing, 2008.
Course Learning Outcomes
- Preservation methods of fresh food products
- Chemical and microbial food preservation methods
- Food preservation through the control of moisture, texture and atmosphere
- Food preservation through heat and energy processes
- Food packaging and usage as preservation of foods.
- Literature search, project preparation and presentation about the topics
Core Area Distribution
(52) Engineering and Engineering Trades%60 (54) Manufacturing and Processing%35 (62) Agriculture, Forestry and Fishery%5
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeGroup StudyBrain StormingProject Based Learning (Including Field Work)
Assessment & Evaluation
Project / DesignTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 3 | 45 |
| Out of Class Study Period | 15 | 6 | 90 |
| Midterm | 1 | 3 | 3 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 25 | 50 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Food preservation: general aspects | Lecture Notes |
| 2 | Food preservation through heat application | Lecture Notes |
| 3 | Food preservation by cooling and freezing | Lecture Notes |
| 4 | Food preservation by drying | Lecture Notes |
| 5 | Food preservation by evaporation and extrusion technology | Lecture Notes |
| 6 | Food preservation through crystallization and fermentation | Lecture Notes |
| 7 | Food storage systems, controlled and modifed atmosphere storage | Lecture Notes |
| 8 | MIDTERM EXAM | MIDTERM EXAM |
| 9 | Preservation by controlling water, structure and atmosphere: edible coating application, encapsulation, stabilization and controlled release of food ingredients. | Lecture Notes |
| 10 | Food preservation using heat and energy: Microwave, ultrasound, ohmic heating applications | Lecture Notes |
| 11 | Food preservation using heat and energy: light energy, irradiation and pulsed electric field applications | Lecture Notes |
| 12 | Preservation using heat and energy: high pressure and magnetic field and combined applications. | Lecture Notes |
| 13 | Food preservation by indirect approach: Food packaging, materials and shelf life. | Lecture Notes |
| 14 | Project presentations | Lecture Notes |
| 15 | FINAL EXAM | FINAL EXAM |