Information Package / Course Catalogue
| Course Code | : GMP530 |
| 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 aim of this course is to give food powder properties in terms of bulk and single particle and unit operations, as related to production, handling, and processing of food powders. This course also covers particle encapsulation in many different ways
The importance of powdered food and encapsulation technology, powdered food production technology, structural properties of powdered foods, encapsulation techniques, physical and chemical encapsulation techniques in food applications
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| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 5 | 3 | 112 |
| Assignment | 1 | 5 | 1 | 6 |
| Project | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 151 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 5 | 1 | 1 | |
OÇ-2 | 2 | ||||
OÇ-3 | 4 | ||||
OÇ-4 | 5 | 5 | |||
OÇ-5 | 2 | ||||
OÇ-6 | 5 | 5 | 5 | ||
OÇ-7 | 5 | 5 | |||