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Course Code: 
FDE 337
Course Period: 
Course Type: 
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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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