Information Package / Course Catalogue
| Course Code | : GMP624 |
| 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 |
Improve the engineering outlook by learning basic princibles of novel food processing techniques and the effects of these techniques to meat quality
Meat quality, the usage of novel technologies; ultrasound, irradiation, microwave, high pressure processing, vacuum cooling, pulsed electric fiedls, pulsed light, vacuum cooling, ohmic system, infrared heating in meat technology
| 1. | To learn about the principles of novel techniques in meat technology |
| 2. | To learn the effects of novel techniques on meat quality |
| 3. | To learn about the disadvantages of novel techniques and parts to be improved |
| 4. | Gain the ability of doing literature search, review, and reporting by using computer about a given subject |
| 5. | Yaşamda öğrenme ve uygulama bilinci ve bunu gerçekleştirebilme becerisi kazanma |
| 1. | Baysal, T., İçier, F. “Gıda Mühendisliğinde Isıl Olmayan Teknolojiler” Nobel Yayıncılık, 2012. |
| 2. | Sun, D.W. (Ed), Emerging Technologies for Food Processing, Second Edition, Elsevier Academic Press, Oxford, 2014 |
| 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 | 6 | 3 | 126 |
| Assignment | 1 | 20 | 1 | 21 |
| Project | 1 | 25 | 1 | 26 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | ||||
OÇ-2 | 4 | 5 | |||
OÇ-3 | 4 | 4 | |||
OÇ-4 | 4 | 4 | 4 | ||
OÇ-5 | 4 | 4 | 5 | ||