Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
Understanding the preservation methods and principles that can be used to keep foodstuffs intact and undegraded during the raw material preparation, production, transportation, storage and sales processes.
Course Content
Traditional preservation methods, current developments in traditional methods, newly developed alternative preservation methods
Required Resources
Rahman, M. S. (Ed.). (2007). Handbook of food preservation. CRC press.
Recommended Resources
Zeuthen, P., & Bøgh-Sørensen, L. (Eds.). (2003). Food preservation techniques. Elsevier.
Core Area Distribution
(52) Engineering and Engineering Trades%50 (54) Manufacturing and Processing%50
Teaching Methods
ExpressionQuestion-AnswerSelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 20 | 20 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Food Preservation Techniques. The principles of traditional food preservation methods. | Course materials must be read. |
| 2 | Physical, chemical and microbiological spoilage in food | Course materials must be read. |
| 3 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | Course materials must be read. |
| 4 | Heat treatment based preservation methods (Evaporation, drying, pasteurization, sterilization, spray-dried etc.) | Course materials must be read. |
| 5 | Cold Process Storage Methods (Freezing, Lyophilization etc.) | Course materials must be read. |
| 6 | Preservation of foods with chemical preservatives | Course materials must be read. |
| 7 | Storage Techniques Based on Packaging Methods (Active Packaging, Smart Packages, etc.) | Course materials must be read. |
| 8 | Mid-term exam | Mid-term exam |
| 9 | Ultrahigh pressure applications | Course materials must be read. |
| 10 | Ultrasound technology applications | Course materials must be read. |
| 11 | Cold Plasma technology | Course materials must be read. |
| 12 | Pulsed Electric Field and Irradiation | Course materials must be read. |
| 13 | Ohmic heating and Infrared applications | Course materials must be read. |
| 14 | Hurdle preservation of different foods: (Examples of hurdle preserved foods) | Course materials must be read. |
| 15 | Final exam | Final exam |
| 16 | Final Exam | Final Exam |