Physical Properties of Food Biomaterials

Course Code:

FDE 313

Course Type:

Area Elective

Credits:

3

Theoric:

2

Practice:

2

Laboratory Hour:

0

ECTS:

5

Prerequisite Courses:

Food Chemistry

Course Language:

English

Course Coordinator:

Özge Taştan

Courses given by:

Özge Taştan

Course Objectives:

The aim of this course is to teach students how to develop food formulations and to understand the various physical properties of foods that are crucial during their preparation, processing, preservation, packaging, and storage, as well as the methods for measuring these properties.

Course Content:

Characterization of the functionality of materials used in food formulation in terms of their rheological, thermal, and electrical properties. Analysis of the textural properties of foods. Colloidal food systems and the techno-functional properties of food components (such as emulsifiers, stabilizers, and gelling agents). Measurement of physical properties of food materials, including size, shape, volume, surface area, density, porosity, and absorption. The importance of water activity and sorption properties of food materials.

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

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
1) Ability to define and classify the physical properties of foods.	1a	1,2	A
2) Ability to explain the definition, types, properties, applications, and interactions of food hydrocolloids.	1a	1,2	A
3) Ability to define the basic concepts of rheology and classify fluids based on their flow properties. Competence in conducting fundamental tests used for rheological measurements and interpreting the resulting data.	1a, 5b, 7c	1,2,7	A,D
4) Ability to perform texture profile analysis (TPA) used for evaluating the textural properties of foods and to interpret the resulting data.	1a, 5b, 7c	1,2,7	A,D
5) Ability to explain the surface properties of foods and the methods used for their measurement.	1a	1,2	A
6) Ability to explain the thermal properties of foods and the methods used for their measurement.	1a	1,2	A
7) Ability to explain the water activity and sorption properties of foods.	1a, 5b, 7c	1,2,7	A,D
8) Ability to explain the role of the physical properties of foods in determining food safety and quality.	1a, 1b, 6c, 8b	1,2,8	F

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-2	Introduction: Physical properties and classification of foods. Properties including volume, density, specific gravity, and porosity of foods.	Lecture notes and recommended books
3-5	Hydrocolloids and colloidal food systems	Lecture notes and recommended books
6-7	Rheological properties of foods and measurement methods	Lecture notes and recommended books
8-9	Texture properties of foods and measurement methods	Lecture notes and recommended books
10-11	Surface properties of foods (emulsion, foam formation, gelation, wettability, solubility, etc.) and measurement methods	Lecture notes and recommended books
12	Thermal properties of foods and their thermal conductivities	Lecture notes and recommended books
13-14	Water activity and sorption properties of foods	Lecture notes and recommended books

Recommended Sources

RECOMMENDED SOURCES

Textbook

Lecture Notes

Additional Resources

Şahin, S., Şumnu, S.G. 2006. Physical Properties of Foods. Springer Science, 257 p., Business Media, LLC., USA.

Rao, M.A., Rizvi, S.S.H., Datta, A.K. 2005. Engineering Properties of Foods. 3rd Ed., CRC Press, Taylor & Francis Group, FL, USA.

Lewis, M.J. 1996. Physical Properties of Foods and Food Processing Systems. Wood Head Publishing Ltd., pp. 1-358.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN
Exams	Midterm exam, assignments/in-class activities, final exam/project

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-Term exam	1	30
Assignments/In-class activities	3	30
Final exam/project	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 PROGRAMME
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,					X
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.					X
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.			X
6a	Ability to work efficiently in intra-disciplinary teams,
6b	Ability to work efficiently in multi-disciplinary teams,
6c	Ability to work individually.			X
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,			X
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.			X
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, review/week)	14	1	14
Midterm exam	1	2	2
Assignment/Quizzes/Reports/In-class activities	3	12	36
Final exam/project	1	20	20
Total Work Load			114
Total Work Load / 25 (h)			4.6
ECTS Credit of the Course			5

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Physical Properties of Food Biomaterials

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