| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | OTİ-23-121 | ORGANİK GIDALARA UYGULANAN ISIL OLMAYAN TEKNOLOJİLER | Elective | 1 | 2 | 6 |
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| 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 |
| 1 | 1. Fundamentals of non-thermal processing methods used in the food industry will be learned | | 2 | 2. Applications and model studies for new and emerging non-thermal processing will be learned | | 3 | 3. 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 | | 4 | 4. 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 |
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| 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 |
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| 1 | Course description and introduction | | | | 2 | Food spoilage and preservation methods | | | | 3 | Criteria for selecting the methods to make more resistant-food. | | | | 4 | Reasons to prefer non-thermal technologies to make food safe. | | | | 5 | New and developing non-thermal technologies | | | | 6 | New and developing non-thermal technologies – Ultrasound technology | | | | 7 | New and developing non-thermal technologies – Ultrasound technology | | | | 8 | New and developing non-thermal technologies – High Pressure Processing | | | | 9 | New and developing non-thermal technologies – High Pressure Processing | | | | 10 | New and developing non-thermal technologies – PEF (Pulsed Electric Field) | | | | 11 | New and developing non-thermal technologies – PEF (Pulsed Electric Field) | | | | 12 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | | | 13 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | | | 14 | Processes for new and emerging non-thermal technologies to make organic foods more resistant | | |
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| Recommended or Required Reading |
| Instructor’s lecture notes |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | none |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Self Study | 1 | 25 | 25 |
| Individual Study for Mid term Examination | 1 | 50 | 50 |
| Individual Study for Final Examination | 1 | 50 | 50 |
| Homework | 1 | 50 | 50 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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