Information Package / Course Catalogue
| Course Code | : GMP604 |
| Course Type | : Area Elective |
| Couse Group | : Third Cycle (Doctorate Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
This course introduces the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.
This course covers the emulsion science in food industry, understanding and manipulation of bulk properties of emulsion systems, physicochemical and sensory properties of food emulsions, emulsion ingredients, biopolymers, emulsion stability and characterization of emulsion properties.
| Prof. Aslı YORULMAZ |
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| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %15 |
| Final Examination | 1 | %60 |
| Assignment | 1 | %10 |
| Term Assignment | 1 | %15 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 4 | 3 | 98 |
| Assignment | 2 | 10 | 3 | 26 |
| Term Project | 1 | 20 | 3 | 23 |
| Midterm Examination | 1 | 27 | 3 | 30 |
| Final Examination | 1 | 20 | 3 | 23 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 2 | 3 | 3 | 4 |
OÇ-2 | 3 | 2 | 3 | 3 | 4 |
OÇ-3 | 3 | 2 | 3 | 3 | 4 |
OÇ-4 | 3 | 2 | 3 | 3 | 4 |
OÇ-5 | 3 | 2 | 3 | 4 | 4 |