Information Package / Course Catalogue
| Course Code | : FE221 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
To give information about the physical properties of foods and the methods and calculation techniques used to determine these properties.
The physical, rheological, thermal, geometrical, and optical properties of foods include water content, water activity, and sorption properties. Various instrumental and theoretical methods are employed to determine these properties.
| Lec. Edibe Seda ERTEN |
| 1. | To express the relationship between the physical properties of foods and their quality |
| 2. | To know methods used in determining the physical properties of foods and their theory |
| 3. | To explain the physical factors affecting the quality of foods |
| 4. | To explain the physical changes that may occur in product quality during processing of foods |
| 5. | To gain the ability of expressing relationships between physical properties of foods and factors affecting them by mathematical equations |
| 1. | Rahman M. S. Food properties handbook. CRC Press 2009 NewYork |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %35 |
| Final Examination | 1 | %55 |
| Assignment | 1 | %10 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Assignment | 2 | 10 | 1 | 22 |
| Midterm Examination | 1 | 8 | 2 | 10 |
| Final Examination | 1 | 10 | 2 | 12 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 2 | ||||||||||
OÇ-2 | 3 | 3 | |||||||||
OÇ-3 | 2 | ||||||||||
OÇ-4 | 4 | ||||||||||
OÇ-5 | 4 | 3 | 3 | ||||||||