Kinetics of Food Reactions and Shelf Life

Course Code:

FDE 350

Course Period:

Spring

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 be able to calculate the reaction rates of enzymes that play an important role in food production and spoilage and to transfer the necessary information to characterize the parameters affecting enzyme properties; to be able to transfer the necessary information to make the necessary kinetic calculations for the operation, yield and feasibility of cell or product production through fermentation; to be able to transfer the necessary information to calculate the enzyme inactivation during heat treatment, decreases in microbiological load and nutritional value; to be able to transfer the necessary information for the calculations required for shelf life and accelerated shelf-life studies.

Course Content:

Reaction rate. Kinetics of food reactions. Applications in food systems. The kinetics of enzymatic reactions. Kinetics of biomass formation, substrate consumption and product formation in cell cultures. Fermenter design and analysis. Effects of heat treatment on biological and chemical reactions in foods. Shelf life and accelerated shelf life calculations.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion

Course Evaluation Methods:

A: Written exam, E: Assignment, F: Project

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Be able to perform chemical and biological reaction rate calculations.	1a, 1b, 2a, 6c	1,2	A
Be able to perform calculations related to enzyme and microbial kinetics.	1a, 1b, 2a, 6c	1,2	A,E
Be able to calculate the kinetics of biomass formation, substrate consumption and product formation in cell cultures.	1a, 1b, 2a, 6c	1,2	A
Be able to calculate the loss of nutrients in foods as a result of heat treatment or during shelf life.	1a, 1b, 2a, 6c	1,2	A
Be able to calculate shelf life and accelerated life.	1a, 1b, 2a, 5a, 6c, 7b	1,2	A, E,F

Course Flow

COURSE PLAN
Week	Topics	Study Materials
1-2	Introduction: Reactions affecting the quality of foods during processing Reaction rate calculations	Lecture notes
3	Enzyme kinetics	Lecture notes
4	Enzyme kinetics calculations	Lecture notes
5	Enzyme inhibition kinetics calculations	Lecture notes
6	Quiz-1 Microbial kinetics	-- Lecture notes
7	Microbial kinetic calculations	Lecture notes
8-9	Midterm exam Heat treatment calculations in food	-- Lecture notes
10-11	Shelf life calculations	Lecture notes
12-13	Accelerated shelf life calculations Quiz-2	Lecture notes
14	Fermenter types and kinetics calculations	Lecture notes

Recommended Sources

RECOMMENDED SOURCES

Textbook

YULEARN

Additional Resources

R. W. Missen, C. A. Mims, and B. A. Saville, Introduction to Chemical Reaction Engineering and Kinetics, Wiley, 1999.

C. M. Galakanis, Food Quality and Shelf Life, Elsevier, 2019

P. J. Taormina, M. D. Hardin, Food Safety and Quality-Based Shelf Life of Perishable Foods, Springer, 2021

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	--
Exams	Midterm exam, Quizzes/Project/Assignments, Final exam

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Quizzes/Assignments/Project	3	30
Midterm exam	1	30
Final exam	1	40
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)	15	3	45
Study hours out of class	14	2	28
Quiz	2	2	4
Project	1	8	8
Midterm – Individual study Exam	1	12	12
Midterm – Individual study Exam	1	2	2
Final – Individual study Exam	1	24	24
Final – Individual study Exam	1	2	2
Total Work Load			125
Total Work Load / 25 (h)			5
ECTS Credit of the Course			5

Search form

Kinetics of Food Reactions and Shelf Life

Vertical Tabs

Ders Tanimlari