Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Assoc. Prof. Filiz YILDIZ AKGÜL

Food Protection

Course Code	: ST317
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 3

Objectives of the Course

It is important to explain the importance of conservation techniques in maintaining quality of food, to inform students about effective and newly developed preservation techniques, and to determine the most appropriate containment practices for different foodstuffs.

Course Content

Conservation techniques in maintaining quality of food, effective and newly developed preservation techniques, and appropriate containment practices for different foodstuffs.

Name of Lecturer(s)

Learning Outcomes

1.	1. To know the composition and properties of food
2.	2. To know how to treat food
3.	3. To lear the techniques that are effective in food preservation
4.	4. To know the most appropriate preservation method for food varieties
5.	Learning of the Storage Techniques Based on Packaging Methods

Recommended or Required Reading

1.	1. Food Procesing Technology. P.J.Fellows, CRC Press, 2010., 2nd Edition
2.	2. Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012
3.	3. Barbosa-Canovas,G.V.,Tapia,M.S.,Cano,M.P. Novel Food Processing Technologies, CRC Press,2005

Weekly Detailed Course Contents

Week 1 - Theoretical

Basics and Processes of Food Processing

Week 2 - Theoretical

Basics and Processes of Food Processing

Week 3 - Theoretical

Food processing methods

Week 4 - Theoretical

Food processing methods

Week 5 - Theoretical

Basics of Food Conservation, Biochemical, Rheological and Microbial Changes during Process and Shelf Life

Week 6 - Theoretical

Basics of Food Conservation, Biochemical, Rheological and Microbial Changes during Process and Shelf Life

Week 7 - Theoretical

Traditional Storage Techniques

Week 8 - Theoretical

Storage Techniques Based on Packaging Methods (Active Packaging, Smart Packages, etc.

Week 9 - Theoretical

Traditional Storage Techniques

Week 10 - Theoretical

Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.).

Week 11 - Theoretical

Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.).

Week 12 - Theoretical

Cold Process Storage Methods (Freezing, Lyophilization etc.)

Week 13 - Theoretical

Modern Protection Techniques

Week 14 - Theoretical

Modern Protection Techniques

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	2	2	56
Assignment	2	3	1	8
Term Project	1	6	0	6
Quiz	2	0	1	2
Midterm Examination	1	3	1	4
Final Examination	1	3	1	4
TOTAL WORKLOAD (hours)				80

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10	PÇ-11
OÇ-1	4	4	4		4	4	4	4
OÇ-2	4	4	4		4	4	4	4
OÇ-3	4	4	4		4	4	4	4
OÇ-4	4	4	4		4	4	4	4
OÇ-5	4	4	4		4	4	4	4

Person Responsible for Information Package

Assoc. Prof. Filiz YILDIZ AKGÜL