Trends in Food Science and Technology

Course Code:

FDE 462

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Courses given by:

Didem Mahsunlar

Course Objectives:

To develop the ability to follow the new developments in food science and technology and their current and potential applications in the food industry, and to assess the impact of these applications on food system outcomes such as health, sustainability, food safety and quality.

Course Content:

Developments, trends and current topics in food processing, food chemistry, food safety, food biotechnology, food packaging and product development.

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

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

Vertical Tabs

Ders Tanimlari

Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to follow developments in food science and technology and their innovative applications	1a, 8a, 8b	1, 2, 6, 9, 10	A, B, E, G
Ability to assess the impacts of developments in food science and technology and their applications on food system outcomes such as health, sustainability, food safety and quality.	10b, 11a, 11b	1, 2, 6, 9, 10	A, B, E, G

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction: Developments in food science and technology
2-5	Protein transition: industrial applications, developments in science and technology
6-9	Sustainable packaging: industrial applications, developments in science and technology
10-13	Food reformulation: industrial applications, developments in science and technology
14	Student presentations

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes by the instructor
Additional Resources	Academic and gray literature

Material Sharing

MATERIAL SHARING
Documents	Coadsysexam
Assignments	Coadsysexam
Exams	Coadsysexam

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	57
Homework/presentation/project/in-class activity		43
Total
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		30
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		70
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 Turkish, 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 Duration	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Project/Assignments	1	20	20
Midterm	1	15	15
Final	1	30	30
Total Work Load			121
Total Work Load / 25 (h)			4.84
ECTS Credit of the Course			5

Search form

Trends in Food Science and Technology

Vertical Tabs

Ders Tanimlari