FOOD PRESERVATION METHODS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP212	FOOD PRESERVATION METHODS	3	3	3	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	In this course, students; It is aimed to gain basic processing competencies of different traditional and modern technologies in order to increase shelf life depending on the physical and chemical properties of foods.
Contents of the Course Unit:	The content of this course; In the food industry, the basic technological processes in the field of drying, evaporation, freezing, cooling, crystallization, extrusion, boiling, cooking, thermization, pasteurization, sterilization, fermentation, cold and freezing, fruit and vegetable processing technology, preservation methods, additives used in this field. The aim of this course is to acquire the basic knowledge on the subject and to gain the basic laboratory knowledge applied in fruit and vegetable processing technology.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Learns to increase the shelf life of foods by using appropriate heat treatment, cooling and freezing technologies depending on food types.
Learns the modified and controlled atmosphere methods which are one of the packaging techniques.
Learns the basic application areas of fermentation, canning and drying technologies in order to increase the shelf life of foods such as meat, fish, milk, fruit and vegetables.
In addition to traditional heat treatment, basic knowledge of modern heat treatment applications such as high hydrostatic pressure, ultrasound, dielectric heating applications.
Milk, juice, etc. Gains knowledge of the use of ultrafiltration technology in the industry.
Learn about the extrusion processes used in grain technology.
Gains basic knowledge about the preservation of bioactive compounds in foods and the emulsion technology used in the production of sauce products.
Learns the preservation and shelf life of foods with chemical substance applications.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, individual research.	Some physical properties of foods (density, specific heat, specific heat above freezing point, specific heat below freezing point, thermal conductivity coefficient), food ingredients and their relationship with preservation	Lecture, Discussion
2	Literature search, individual research.	Cold application in food preservation (cold preservation of fruits and vegetables, cold preservation of red meats, poultry meats and seafood)	Lecture, Discussion
3	Literature search, individual research.	Cold application in the preservation of foods (keeping fruits and vegetables cold, keeping red meats, poultry meats and seafood cold) and freezing into the preservation (freezing of water, freezing graphics, freezing graphics of food)	Lecture, Discussion
4	Literature search, individual research.	Preservation of foods by freezing (freezing point, freezing methods freezing time and freezing speed, storage of frozen products)	Lecture, Discussion
5	Literature search, individual research.	Preservation of food by freezing (thawing of frozen products, freezing of fruits and vegetables and their changes, freezing of red meat, poultry and fishery products	Lecture, Discussion
6	Literature search, individual research.	Drying technology (Basic drying processes, drying systems)	Lecture, Discussion
7	Literature search, individual research.	Chemical containment and emulsion technology	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Literature search, individual research.	Processing systems (Pasteurization and scalding systems, commercial sterilization systems, ultra-high pressure systems, microbial survival curves, effect of external factors, thermal death time, probability of deterioration)	Lecture, Discussion
10	Literature search, individual research.	Canned food production technology, tomato paste, jam and marmalade production technology	Lecture, Discussion
11	Literature search, individual research.	Preservation in modified atmosphere and controlled atmosphere	Lecture, Discussion
12	Literature search, individual research.	Fermentation technology	Lecture, Discussion
13	Literature search, individual research.	Membrane separation technology	Lecture, Discussion
14	Literature search, individual research.	High hydrostatic pressure, ultrasound, dielectric heating applications	Lecture, Discussion
15	Literature search, individual research.	Extrusion processes of foods	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cemeroğlu, B. (2018). Meyve ve sebze işleme teknolojisi. Bizim Grup Basımevi Ajans Tanıtım Org.
Cemeroğlu, B. (2005). Gıda mühendisliğinde temel işlemler. Gıda teknolojisi dergisi yayınları.
Saldamlı, İ. (2004). Gıda endüstrisi makineleri. BRC Ofset.
Paul Singh, R., Helman, D.R., Baysal, T., ve İçier, F. (2015). Gıda Mühendisliğine Giriş. Nobel Akademik Yayıncılık Eğitim Danışmanlık.
Baysal, T., İçier, F., ve Baysal A.H. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya
McClements, D.J. (2015). Food emulsions: principles, practices, and techniques. CRC press s.
Varzakas, T.ve Tzia, C.(2014). Food engineering handbook: food process engineering. CRC Press s.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.		1
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.					4
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.					4
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.		1
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.					4
2	They take responsibility in the fields of production and/or R&D in the food industry.					4
3	They use information resources related to food safety and production technologies.		1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.			2
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.		1
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.			2
2	Uses visual, written and verbal communication effectively.					4
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.		1
5	She/He can take part in team work related to her field.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.					4
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.				3
4	They can take part in the follow-up and implementation of food legislation.		1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	2	26
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	3	3
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	13	2	26
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	1	1
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	100