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
|
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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;
|
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. |
|
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. |
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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. |
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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. |
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9 | To be aware of ethical behavior, professional and ethical responsibility; to have knowledge about standards utilized in Genetics and Bioengineering applications. |
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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. |
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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. |
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12 | To be able to speak a second foreign language at a medium level of fluency efficiently. |
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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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