FACULTY OF ENGINEERING

Department of Genetics and Bioengineering

FE 430 | Course Introduction and Application Information

Course Name
Shelf-life of Food Products
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
FE 430
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course -
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives The purpose of this course is to provide students with the necessary fundamental knowledge related to storage stability and shelf life of food products and skills of solving engineering problems.
Learning Outcomes The students who succeeded in this course;
  • To define the fundamental principles of shelf life and factors affecting the shelf life and spoilage.
  • To identify packaging characteristics and systems to improve shelf life of various foods
  • To compare computer simulation models predicting the shelf life of various food products.
  • To solve engineering problems related to shelf life individually or by working in a team
  • To improve the ability to access different information sources and state ideas clearly
Course Description This course will cover; The definition of shelf life; Factors affecting shelf-life and spoilage; Determination of shelf life; Simulation models to predict the shelf life of foods; Predicting packaging characteristics to improve shelf life of various foods; Accelerated shelf life analysis;Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 The shelf life definition Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 1.
2 Factors affecting shelf-life and spoilage Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 01.
3 The water activity concept. Moisture management Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 2.
4 Microbiological, physical, chemical, and biochemical decomposition types and mechanisms in foods Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 3-4.
5 Sensory evaluation methods for shelf life assessment Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing. Chapter 5.
6 Phase transition, crystallization, staling, lipid oxidation, maillard reactions, Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing. Chapter 6-7.
7 Enzymatic reactions, protein stability, color stability, crispness stability Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 8.
8 Midterm exam
9 Determination of shelf life Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 9.
10 The shelf life estimation based on time-temperature relation in manufacturing Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 9.
11 Simulation models to predict the shelf life of foods Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 10, 14-15.
12 Predicting packaging characteristics to improve shelf life of various foods Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing Chapter 14-15.
13 Accelerated shelf life analysis Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 14-15.
14 Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 16.
15 Project presentation
16 Overall review Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing, Chapter 1-16.

 

Course Notes/Textbooks

Understanding and measuring the shelf-life of food. Steele R. 2004, Woodhead Publishing

Suggested Readings/Materials

Food Science. 5th Edition. Edited by Norman N. Potter, Joseph H. Hotchkiss. Chapman & Hall. 1995

Food shelf life stability: chemical, biochemical, and microbiological changes. Eskin M., Robinson D.S. 2000. CRC Press, Taylor & Francis, Boca Raton, Florida,USA.

The Stability and Shelf-life of Food. Kilcast D., Subramamiam P. 2000.  Woodhead Publishing.

Shelf life evaluation of foods. Man D.,Jones A. 2000. Aspen Publishers

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
1
20
Seminar / Workshop
Oral Exams
Midterm
1
30
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
3
70
Weighting of End-of-Semester Activities on the Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
16
3
48
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
12
12
Project
1
12
12
Seminar / Workshop
0
Oral Exam
0
Midterms
1
10
10
Final Exam
1
20
20
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To have adequate knowledge in Mathematics, Science and Genetics and Bioengineering; to be able to use theoretical and applied information in these areas on complex engineering problems.

2

To be able to identify, define, formulate, and solve complex Genetics and Bioengineering problems; to be able to select and apply proper analysis and modeling methods for this purpose.

3

To be able to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the requirements; to be able to apply modern design methods for this purpose.

4

To be able to devise, select, and use modern techniques and tools needed for analysis and solution of complex problems in Genetics and Bioengineering applications; to be able to use information technologies effectively.

5

To be able to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or Genetics and Bioengineering research topics.

6

To be able to work efficiently in Genetics and Bioengineering disciplinary and multi-disciplinary teams; to be able to work individually.

7

To be able to communicate effectively in Turkish, both orally and in writing; to be able to author and comprehend written reports, to be able to prepare design and implementation reports, to present effectively, to be able to give and receive clear and comprehensible instructions.

8

To have knowledge about global and social impact of Genetics and Bioengineering practices on health, environment, and safety; to have knowledge about contemporary issues as they pertain to engineering; to be aware of the legal ramifications of Genetics and Bioengineering solutions.

9

To be aware of ethical behavior, professional and ethical responsibility; to have knowledge about standards utilized in Genetics and Bioengineering applications.

10

To have knowledge about industrial practices such as project management, risk management, and change management; to have awareness of entrepreneurship and innovation; to have knowledge about sustainable development.

11

To be able to collect data in the area of Genetics and Bioengineering, and to be able to communicate with colleagues in a foreign language.

12

To be able to speak a second foreign language at a medium level of fluency efficiently.

13

To recognize the need for lifelong learning; to be able to access information, to be able to stay current with developments in science and technology; to be able to relate the knowledge accumulated throughout the human history to Genetics and Bioengineering.

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 


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