Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
OTİB-117ORGANİK GIDALARA UYGULANAN ISIL OLMAYAN TEKNOLOJİLERElective126
Level of Course Unit
Second Cycle
Objectives of the Course
This course aims to provide information related to emerging non-thermal food processing methods (i.e. ultrasound, high pressure processing, and pulsed electrical field) and their uses in the food industry.
Name of Lecturer(s)
Doç. Dr. Gülçin Yıldız
Learning Outcomes
11. Fundamentals of non-thermal processing methods used in the food industry will be learned
22. Applications and model studies for new and emerging non-thermal processing will be learned
33. To be informed about processes (i.e. ultrasound, high pressure processing, and pulsed electrical field) and recent studies on developing new and emerging non-thermal techniques to make more stable food
44. To learn the basic process steps in the implementation of new and emerging technologies and to understand the concept of minimum transaction in the food industry
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
none
Recommended Optional Programme Components
none
Course Contents
Fundamentals of non-thermal processes used in the food industry, applications and model studies for new and emerging non-thermal processing, processes (i.e. ultrasound, high pressure processing, and pulsed electrical field) and recent studies on developing new and emerging non-thermal techniques to make more stable food.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Course description and introduction
2Food spoilage and preservation methods
3Criteria for selecting the methods to make more resistant-food.
4Reasons to prefer non-thermal technologies to make food safe.
5New and developing non-thermal technologies
6New and developing non-thermal technologies – Ultrasound technology
7New and developing non-thermal technologies – Ultrasound technology
8New and developing non-thermal technologies – High Pressure Processing
9New and developing non-thermal technologies – High Pressure Processing
10New and developing non-thermal technologies – PEF (Pulsed Electric Field)
11New and developing non-thermal technologies – PEF (Pulsed Electric Field)
12Processes for new and emerging non-thermal technologies to make organic foods more resistant
13Processes for new and emerging non-thermal technologies to make organic foods more resistant
14Processes for new and emerging non-thermal technologies to make organic foods more resistant
Recommended or Required Reading
Instructor’s lecture notes
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities50
End Of Term (or Year) Learning Activities50
SUM100
Language of Instruction
Work Placement(s)
none
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Self Study12525
Individual Study for Mid term Examination15050
Individual Study for Final Examination15050
Homework15050
TOTAL WORKLOAD (hours)177
Contribution of Learning Outcomes to Programme Outcomes
LO1
LO2
LO3
LO4
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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