Ders Bilgileri

PRINCIPLES OF FOOD PRESERVATION
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 218	Spring	3	0	3	3

Ön Koşulu Olan Ders( ler )	NONE
Dili	en
Türü	Elective
Seviyesi	Associate
Öğretim Elemanı( ları )
Öğretim Sistemi	Face to Face
Önerilen Hususlar	NONE
Staj Durumu	None
Amacı	To teach physical, chemical and biological preservation techniques used to prevent food spoilage and to provide the inactivation/inhibition of pathogenic microorganisms which are cause of food-borne diseases
İçeriği	Food preservation methods and techniques

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	Be able to explain classification of food preservation methods
2	Be able to explain preservation by heating processes of foods
3	Be able to explain canned food technology
4	Be able to explain cooling and freezing techniques of foods
5	Be able to explain drying and irradiation technologies
6	Be able to explain chemical preservation of foods
7	Be able to explain methods of food packaging

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
15	Vacuum packaging technology	Lecture and discussion
16	Final Exam
1	Content of course-aim of course-general introduction	Lecture
2	Definition and classification of food preservation methods	Lecture and discussion
3	Preservation of foods by heat processes	Lecture and discussion
4	Pasteurization and sterilization	Lecture and discussion
5	Canned food production technology	Lecture and discussion
6	Cooling and cold storage of foods	Lecture and discussion
7	Freezing and frozen storage of foods	Lecture and discussion
8	MİDTER EXAM
9	Food drying technology	Lecture and discussion
10	Food irradiation technology	Lecture and discussion
11	Chemical methods of food preservation	Lecture and discussion
12	Chemical methods of food preservation	Lecture and discussion
13	Modified atmospheric packaging (MAP) technology	Lecture and discussion
14	Controlled atmospheric packaging (CAP) technology	Lecture and discussion

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	Be able to explain classification of food preservation methods	3	1͵2
2	Be able to explain preservation by heating processes of foods	3͵20	1͵2
3	Be able to explain canned food technology	3	1͵2
4	Be able to explain cooling and freezing techniques of foods	3	1͵2
5	Be able to explain drying and irradiation technologies	3	1͵2
6	Be able to explain chemical preservation of foods	3	1͵2
7	Be able to explain methods of food packaging	3	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	3	42
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	0	0	0
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	1	1
7	Midterm Exam	1	1	1
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	2	2
15	Final Exam	1	1	1
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