PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 514	LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	Knowledge of the importance of low-temperature applications in food preservation. Knowledge of the low-temperature applications in food preservation and the equipment used in low temperature applications.
Course Content	Basic principles and thermodynamics of cooling and freezing of foods. Changes in physical and chemical properties during food freezing and food cooling. Determination of the changes of food properties with experimentally and theoretically. Freezing time, freezing rate, prediction of freezing and thawing time of foods. Effects of cooling, freezing and freezing storage on the food quality, freeze drying technique, heat pumps and usage.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	Knowledge of the refrigeration methods, equipment and devices used in low temperature applications.
2	Knowledge of the diagrams used in the refrigeration technique
3	Knowledge of the cooling load calculation
4	Knowledge of used in the low-temperature applications in food preservation
5	Knowledge of the effects of food quality of the low-temperature applications

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12
LO 001	3	3	3	2	3	2	4				2	3
LO 002	3	3	4	3	5	4	3	3			4	4
LO 003	5	5	5	5	4	4	4	4			3	5
LO 004	5	4	5	4	4	5	5	4			5	5
LO 005	4	3	3	5	3	5	5	5			5	4
Sub Total	20	18	20	19	19	20	21	16			19	21
Contribution	4	4	4	4	4	4	4	3	0	0	4	4

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	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2025-2026 Spring	1	ENGİN DEMİRAY
Details	2023-2024 Fall	1	ENGİN DEMİRAY

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester	Mode of Delivery
GMU 514	LOW TEMPERATURE APPLICATIONS IN FOOD INDUSTRY	3 + 0	1	Turkish	2025-2026 Spring	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		Course location is not specified.	%

Goals		Knowledge of the importance of low-temperature applications in food preservation. Knowledge of the low-temperature applications in food preservation and the equipment used in low temperature applications.
Content		Basic principles and thermodynamics of cooling and freezing of foods. Changes in physical and chemical properties during food freezing and food cooling. Determination of the changes of food properties with experimentally and theoretically. Freezing time, freezing rate, prediction of freezing and thawing time of foods. Effects of cooling, freezing and freezing storage on the food quality, freeze drying technique, heat pumps and usage.

Topics

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student