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Course Code: 
FDE 354
Course Type: 
Area Elective
Theoric: 
3
Practice: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Courses given by: 
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, electrolyzed oxidizing water, electroplasmolysis, ultrasound, etc.) and thermal technologies (microwave, Ohmic, radiofrequency heating, etc.) 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, and visits to industry will be performed.

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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