PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 320	FOOD PRESERVATION TECHNIQUES	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to gain information about possible food deteriorations and causes, food preservation methods and basic principles.
Course Content	Thermal processes, freezing, cooling, irradiation, chemical savers, salted, sugar addition, acid addition, drying, fumigation, packaging, alcohol addition, fermentation, High Pressure Applications, osmosis and ultra filtration, modern methods in food storage
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Know the deteriorations in foods and causes of these deteriorations
2	To be able to define a preservation method to prevent food spoilage
3	Apply the preservation method
4	Understand the principles of preservation methods and have information about the use combined

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Mid-terms	1	8	8
Final examination	1	14	14
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 320	FOOD PRESERVATION TECHNIQUES	3 + 0	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. AYSUN YURDUNUSEVEN YILDIZ	ayurdunuseven@pau.edu.tr		EGT BB102	%70

Goals		The aim of this course is to gain information about possible food deteriorations and causes, food preservation methods and basic principles.
Content		Thermal processes, freezing, cooling, irradiation, chemical savers, salted, sugar addition, acid addition, drying, fumigation, packaging, alcohol addition, fermentation, High Pressure Applications, osmosis and ultra filtration, modern methods in food storage

Topics

Weeks	Topics
1	The importance, necessity and historical development of food preservation
2	The principles of traditional food preservation methods
3	Canned technology
4	Cold and freeze in food storage
5	Controlled and modified atmosphere in food storage
6	Ozone applications
7	High pressure applications
8	Ohmic heating, stressed electrical field and ultrasonic applications
9	Microwave applications
10	Minimal processing technology
11	Edible film coatings
12	Hurdle technology
13	Homework presentations
14	Modern packaging methods

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student