PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 540	RHEOLOGICAL METHODS IN FOOD ENGINEERING	3 + 0	1st Semester	6

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	To have a knowledge about rheological properties of foods, methods used in determination of these properties, principles of these methods, rheological models and to gain an ability of conducting a project about rheological properties of foods.
Course Content	Rheological properties of foods, methods used in determination of these properties, principles of these methods, rheological models, tube viscometry, rotational viscometers, extensional flow, viscoelasticity.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To have a knowledge about rheological properties of foods, methods used in determination of these properties, principles of these methods, rheological models.
2	To be able to conduct a project about rheological properties of foods.

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	5	5	5		4
LO 002	5	5	5	5	5	5	5	5		5
Sub Total	10	10	10	10	10	10	10	10		9
Contribution	5	5	5	5	5	5	5	5	0	5	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	2	28
Final examination	1	40	40
Presentation / Seminar Preparation	1	25	25
Midterm	1	21	21
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

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

Prospective Student