Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GMG-115Novel TechnologIes In Food EngIneerIngElective116
Level of Course Unit
Second Cycle
Objectives of the Course
In general, the course aims to reach the following end terms:‎ Knowledge: Providing detailed scientific knowledge in novel technologies with ‎emphasis on basics, types of products and quality of each technology.‎ Skills: Teaching students to analyse and solve problems in the field of new food ‎technology. More specific, the course discusses the advantages and limits of each ‎novel technology.‎
Name of Lecturer(s)
Prof. Dr. Dureyt Veziroğlu
Learning Outcomes
1On ending the course the student will be capable to:‎ ‎-‎ Obtain the knowledge about the novel technologies in food industry.‎ ‎-‎ Evaluate the possibilities, advantages and limits of each novel technology in ‎food processing.‎ ‎-‎ Determine the foods that could be treated by each novel technology.‎
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
no
Recommended Optional Programme Components
no
Course Contents
Novel technologies: definition and types Traditional technologies properties Advantages of novel technologies High pressures Irradiation Ultraviolet Microwaves Modified atmosphere packaging Reducing atmosphere packaging Active and intelligent packaging systems Nanotechnolgy in food processing High voltage electric technology Ultrasconic technology Promising novel technologies in food processing
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Novel technologies: definition and types
2Traditional technologies properties
3Advantages of novel technologies
4High pressures
5Irradiation
6Ultraviolet
7Microwaves
8Modified atmosphere packaging
9Reducing atmosphere packaging
10Active and intelligent packaging systems
11Nanotechnolgy in food processing
12High voltage electric technology
13Ultrasonik teknoloji
14Promising novel technologies in food processing
Recommended or Required Reading
Novel Technologies in Food Industry
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination150
Makeup Examination150
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
no
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Report Preparation51890
Seminar51890
TOTAL WORKLOAD (hours)180
Contribution of Learning Outcomes to Programme Outcomes
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16
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr