Novel Food Processing Technologies

Course Code:

FDE 354

Course Type:

Area Elective

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Courses given by:

Özge Taştan

Course Objectives:

The methods used to make the products safe in the food industry have been developed rapidly in parallel with the scientific researches. Within the scope of this course, it is aimed to give information about innovative non-thermal (high hydrostatic pressure, pulsed electric field, ultraviolet (UV-C) light, high intensity pulsed light, electrolyzed oxidizing water, electroplasmolysis, ultrasound, etc.) and thermal (microwave, Ohmic, radiofrequency heating, etc.) technologies used in the processing of food products and their applications in the food industry.

Course Content:

In this course, the main deterioration mechanisms in food products, new and developing non-thermal technologies (high hydrostatic pressure, pulsed electric field, ultraviolet (UV-C) light, high intensity pulsed light, electroplasmolysis, ultrasound, cold plasma) and thermal technologies (microwave, Ohmic, radiofrequency heating, infrared heating) and their applications in food industry, the effects of innovative non-thermal and thermal technologies on microbial inactivation, quality properties and shelf life of food products, basic calculation methods for new and developing non-thermal and thermal technologies, industrial-scale applications of these technologies will be investigated.

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
Students will gain general knowledge on the industrial processing of food products.	1a	1,2	A,B
The student will have knowledge about understanding the requirements of safe food production in the food industry.	1a	1,2	A,B
The student will have information about new and developing technologies in the food industry.	1a, 6c, 7b	1,2,14	A,B
The student can integrate the knowledge gained through examples with the information obtained in previous lectures.	1a, 5b, 6a, 7c	1, 2,3,7,14	A,B,D
To learn the basic process steps in the application of new and developing technologies.	1a, 7b	1,2,3,14	A,B
To gain knowledge of advantages, disadvantages and requirements of new and developing processes.	1a, 7b	1,2	A,B
To find a solution by understanding the important points in each process for quality production.	1a, 6c, 7b, 8a, 8b, 11b	1,2,14	A,B
To design a new technology to solve a given problem.	1a, 6c, 7b, 8a, 8b, 11b	1,2,14	E,F
To understand the importance of the minimum process concept in the food industry.	1a	1,2	A,B

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to the course: Scope, importance, traditional preservation methods applied to food products	Lecture notes and recommended books
2	Minimal processing, hurdle technology and applications	Lecture notes and recommended books
3	Electroplasmolysis (EP) and Pulsed electric field (PEF) technology	Lecture notes and recommended books
4	Ultrasound (US) technology and its applications, lab experiment (US-assisted extraction)	Lecture notes and recommended books
5	Ultraviolet (UV-C) light and its applications	Lecture notes and recommended books
6	High intensity pulsed light (HIPL) and its applications	Lecture notes and recommended books
7	High hydrostatic pressure (HHP) technology and its applications	Lecture notes and recommended books
8	Midterm exam
9	Cold plasma (CP) technology and its applications	Lecture notes and recommended books
10	Microwave (MW) heating technology and its applications	Lecture notes and recommended books
11	Ohmic (OH) heating technology and its applications	Lecture notes and recommended books
12	Radio-frequency (RF) technology and its applications	Lecture notes and recommended books
13	Infrared (IR) heating technology and its applications	Lecture notes and recommended books
14	Final exam, Project presentations	Lecture notes and recommended books

Recommended Sources

RECOMMENDED SOURCES
Textbook		Lecture notes
Additional Resources

Material Sharing

MATERIAL SHARING
Documents	YULEARN, Google classroom
Exams	Midterm and final exams, lab report, project report

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm exam	1	30
Assignment (Lab report)	1	10
Final exam	1	40
Project report & presentation	1	20
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, 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	14	3	42
Midterm	1	2	2
Lab experiment & report writing	1	10	10
Final exam	1	2	2
Midterm – Individual study	1	14	14
Final – Individual study	1	20	20
Preparation of project	1	20	20
Project presentation	1	10	20
Total Work Load			130
Total Work Load / 25 (h)			5.2
ECTS Credit of the Course			5

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