Food Formulation Engineering

Course Code:

FDE 337

Course Period:

Autumn

Course Type:

Core

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Coordinator:

Özge Taştan

Courses given by:

Özge Taştan

Course Objectives:

To define sources, structures and physical/chemical properties of hydrocolloids; to explore the purposes of using hydrocolloids in food formulation design; to explain the basic concepts of rheology; to define the textural measurement methods of food products; to explain how to design rheological and textural properties for food formulations; to explore the food ingredients that are used in specific food formulations (low sugar, fat, energy, salt or vegan, gluten-free, no added sugar), to learn the nutrition and health claims, to calculate nutrition fact table for a specified food formulation.

Course Content:

The concept of formulation engineering. Definition and type of food polymers. Definition, types, chemistry, and properties of food grade hydrocolloids. Their utility in product and process development and design. The basic concepts of rheology and texture analysis. The design of rheological and textural properties for food formulations. Experimental work focuses on rheological and textural measurements of food products. Term project: Design of a specific food product, nutrition fact calculation and nutrition claim evaluation.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project, G: Presentation by student

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to define polymers. Ability to explain the types and applications of polymers used in different sectors.	1a	1,2	A
Ability to explain the structure, types, properties, application areas and interactions of food hydrocolloids. Ability to explain how hydrocolloid properties depend on structural differences and is capable of selecting the proper type of hydrocolloid for food design.	1a,5b,6a,7c	1,2,7	A, C,D
Ability to define the basic concepts of rheology and fluids according to flow properties. Ability to perform basic rheological tests and analyze the data for food structuring and design.	1a,5b, 6a,7c	1,2	A, B, C
Ability to define encapsulation, encapsulation types, and the elements of encapsulation technology for food design.	1a	1,2	A
Ability to explain the food ingredients that can be used to design low fat, low calorie, low-salt and sugar, high protein and dietary fiber containing food products, formulation, production methods and strategies.	1a, 5b, 6c, 8b	1,2	A
Ability to prepare a project related to a specific food formulation design, to work in a team and prepare scientific project reports. Ability to create a table of nutritional values, calculate the nutritional content according to the given formulation, and evaluate its compliance with nutritional claims.	1a, 6c,7b, 7d, 8a, 8b, 9b	1,2,3,5,6	A, E,F,G

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to food formulation engineering, trends in food formulations	Lecture notes
2-3	Hydrocolloids and their use in food formulations	Lecture notes
4-5	Lab experiment for hydrocolloid applications and report writing	-
6	Emulsions, emulsion types, encapsulation techniques and food applications	Lecture notes
7	Rheological properties and basics of texture analysis for food formulations, lab experiment	Lecture notes
8	Design, formulation, production methods and strategies of low fat and low calorie food products	Lecture notes
9	Design, formulation, production methods and strategies of food products containing low salt and sugar	Lecture notes
10-11	Design nutrition facts table and calculating the nutritional content of a given food formulation, evaluating the compliance with nutritional claims	Lecture notes
12	Protein sources, protein isolate production methods and use in food fortification	Lecture notes
13	Dietary fibers, production methods, production strategies of foods with high fiber content	Lecture notes
14	Food designs according to consumer demands (vegan, gluten-free)	Lecture notes

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources	Norton et al. 2013. Formulation Engineering of Foods. John Wiley and Sons Ltd, UK Steffe, J.F. 1996. Rheological Methods in Food Process Engineering, second edition, Freeman Press, East Lansing, MI, USA

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN, Google classroom
Exams	Written Exam, Lab reports, Final project

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm exam	2	40
Experiments and lab reports	2	20
Final project and presentation	1	40
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,	√
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.
2a	Ability to identify, formulate, and solve complex engineering problems,
2b	Ability to select and apply proper analysis and modeling methods for this purpose.
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result,
3b	Ability to apply modern design methods for this purpose.
4a	Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice.
4b	Ability to employ information technologies effectively.
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions,
5b	Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.	√
6a	Ability to work efficiently in intra-disciplinary teams,	√
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.	√
7a	Ability to communicate effectively in English, both orally and in writing,
7b	Knowledge of a minimum of one foreign language,	√
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports,	√
7d	Ability to make effective presentations,	√
7e	Ability to give and receive clear and intelligible instructions.
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology,	√
8b	Ability to continue to educate him/herself.	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility.
9b	Knowledge on standards used in engineering practice.	√
10a	Knowledge about business life practices such as project management, risk management, change management.
10b	Awareness in entrepreneurship and innovation.
10c	Knowledge about sustainable development.
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety,
11b	Knowledge about contemporary issues of the century reflected into the field of engineering.
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course hours (Including exams)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Laboratory	2	5	10
Lab report preparation	2	8	16
Midterm – Individual study Exam	2 2	10 2	20 4
Final – Individual study Project presentation	1 1	13 3	13 3
Total Work Load			136
Total Work Load / 25 (h)			5.44
ECTS Credit of the Course			5

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