PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 531	APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSING	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	To learn applications of supercritical fluid technology in food processing.
Course Content	Definition and properties of supercritical fluids. Application of supercritical fluid technology in food processing. Extraction and fractionation of biomaterials.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	Knowledge of the basics of supercritical fluid technology.
2	Knowledge of application of supercritical fluid technology in food processing.
3	Ability to design a project about application of supercritical fluid technology in food processing.

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	5	5	5	4	4	4	4
LO 002	5	5	5	5	5	5	3
LO 003	5	5	5	5	5	5	2	5
Sub Total	15	15	15	14	14	14	9	5
Contribution	5	5	5	5	5	5	3	2	0	0	0	0

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 Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester	Mode of Delivery
GMU 531	APPLICATION OF SUPERCRITICAL FLUID TECHNOLOGY IN FOOD PROCESSING	3 + 0	1	Turkish	2014-2015 Fall	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SAMİ GÖKHAN ÖZKAL	sgozkal@pau.edu.tr		MUH A01131	%80

Goals		To learn applications of supercritical fluid technology in food processing.
Content		Definition and properties of supercritical fluids. Application of supercritical fluid technology in food processing. Extraction and fractionation of biomaterials.

Topics

Weeks	Topics
1	Introduction, supercritical fluid definition.
2	Solubility in supercritical fluids
3	süperkritik akışkan
4	Süpercritical fluid extraction of oil seeds
5	Solubility of vegetable oils in supercritical fluids
6	mastransfer modeling of extraction proceeses
7	Süpercritical fluid fractionation
8	Süpercritical fluid extraction of eg lipids
9	Süpercritical fluid extraction of meat products
10	Süpercritical fluid extraction of fish products
11	Süpercritical fluid extraction of volatile oils and flavours.
12	Süpercritical fluid chromatography.
13	Reaction in Süpercritical fluids.
14	Orther applications.

Materials

Materials are not specified.

Resources

Resources	Resources Language
Konu ile ilgili tüm bilimsel dergi ve kitaplar	Türkçe

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