PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 541	NOVEL FOOD PROCESSING TECHNIQUES	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	To learn new technologies in food processing applications.
Course Content	Principles of food preservation, food irradiation (UV, gamma, X-rays), pulsed electric field, high pressure processing, ultrasound, microwave processing, ohmic heating, modified atmosphere packaging, active packaging technologies. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	Knowledge of novel techniques applied in food processing.
2	Ability to design a project about novel food processing techniques.

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	5	5	4	2
LO 002	5	5	5	5	5	5
Sub Total	10	10	10	10	10	9	2
Contribution	5	5	5	5	5	5	1	0	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 541	NOVEL FOOD PROCESSING TECHNIQUES	3 + 0	1	Turkish	2025-2026 Spring	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SAMİ GÖKHAN ÖZKAL	sgozkal@pau.edu.tr		Course location is not specified.	%80

Goals		To learn new technologies in food processing applications.
Content		Principles of food preservation, food irradiation (UV, gamma, X-rays), pulsed electric field, high pressure processing, ultrasound, microwave processing, ohmic heating, modified atmosphere packaging, active packaging technologies. .

Topics

Weeks	Topics
1	Principles of food preservation
2	food irradiation (UV, gamma, X-rays)
3	food irradiation (UV, gamma, X-rays)
4	food irradiation (UV, gamma, X-rays)
5	high pressure processing
6	high pressure processing
7	ultrasound
8	microwave processing
9	microwave processing
10	ohmic heating
11	ohmic heating
12	modified atmosphere packaging
13	active packaging technologies
14	active packaging technologies

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