Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-120		Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

To have knowledge about rheology, food rheology, To learn the application areas of rheology in food

Name of Lecturer(s)

Dr.Menekşe Bulut

Learning Outcomes

1	At the end of the semester, the student who chooses this course; will have detailed information about rheology, food rheology and the use of rheology in foods.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Rheology general terms Food rheology Uses of rheology in foods

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Explaining rheology and terms related to rheology	None	None
2	2.Explaining the importance of rheology in the food industry	None	None
3	3.The Importance of Rheological Properties in the Food Industry	None	None
4	Introduction of laboratory devices used in food rheology measurement	None	None
5	Importance, measurement and evaluation of rheology in cereals and cereal products	None	None
6	Importance, measurement and evaluation of rheology in milk and dairy products	None	None
7	Importance, measurement and evaluation of rheology in honey	None	None
8	Importance, measurement and evaluation of rheology in beverages	None	None
9	The importance, measurement and evaluation of rheology in products such as Tahin, molasses , mesir paste, peanut butter.	None	None
10	Additives used to change the rheological properties of foods	None	None
11	Processes applied to foods that change the rheological properties of foods	None	None
12	Making rheological measurements in different foods in laboratory practice	Yes	Yes
13	Making rheological measurements in different foods in laboratory practice	Yes	Yes
14	Reinforcing rheological study examples in foods with article examples	Yes	Yes

Recommended or Required Reading

1.Zhong, Q., & Daubert, C. R. (2013). Food rheology. In Handbook of farm, dairy and food machinery engineering (pp. 403-426). Academic Press. 2.Ahmed, J., & Basu, S. (Eds.). (2016). Advances in food rheology and its applications. Woodhead Publishing. 3.Rao, M. A. (2014). Introduction: Food rheology and structure. In Rheology of Fluid, Semisolid, and Solid Foods (pp. 1-26). Springer, Boston, MA. 4.https://scholar.google.com/scholar?hl=tr&as_sdt=0%2C5&q=g%C4%B1da+reolojisi&btnG=

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Laboratory	2	4	8
Brain Storming	14	10	140
Criticising Paper	1	2	2
Individual Study for Mid term Examination	5	5	25
TOTAL WORKLOAD (hours)			178

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16
LO1	4	5	4	4	4	5	4	5	5	5	4	4	3	4	5	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High