Information Package / Course Catalogue
| Course Code | : ZST521 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 6 |
The general operation of the extraction and its intended use will be explained; Then, various extraction methods used in the dairy industry and the analyzes required in these processes will be discussed. Finally, information will be given about the role and use of extracts in the food industry, as well as food supplements in general.
The definition, application purposes and scope of extraction will be examined. Various extraction techniques used in this process will be discussed. Factors affecting the course of extraction and the selection of optimum conditions will be discussed. Analysis methods for the products obtained and equipment required for large-scale production will be evaluated. The properties of the extracts and their uses in the food industry depending on these properties will be discussed in detail. Among these areas of use, aromas, essential oils, omega-3 and omega-6 fatty acids enriched with probiotics and their use as antioxidants will be discussed.
| 1. | Define extraction and know for what purpose it is used. |
| 2. | Have general knowledge about traditional and advanced extraction methods. |
| 3. | Have general information about extract types |
| 4. | Knows what kind of analysis should be applied to the obtained extracts. |
| 5. | Have general information about where and for what purposes extracts are used in the dairy industry. |
| 1. | Tzia C., Liadakis G. (2003). Extraction Optimization in Food Engineering. Marcel Dekker, INC, Newyork. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 3 | 84 |
| Assignment | 4 | 10 | 2 | 48 |
| Term Project | 1 | 6 | 2 | 8 |
| Final Examination | 1 | 14 | 2 | 16 |
| TOTAL WORKLOAD (hours) | 156 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 5 | 5 | 5 | 5 |
OÇ-2 | 4 | 3 | 3 | 4 | 4 |
OÇ-3 | 4 | 4 | 4 | 5 | 4 |
OÇ-4 | 5 | 5 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 5 | 5 |