PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 334	NON-THERMAL TECHNOLOGIES IN FOOD ENGINEERING	3 + 0	5th Semester	3

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The methods used in making safe food products in the food industry is developing rapidly in parallel to the applied scientific research. This course focuses on developing non-thermal food processing (high pressure, pulsed electrical field , accent lighting, electrolyzed oxidizing water , electroplasmolysis, ultrasound etc . ) Technologies and aims to provide information about the food industry applications.
Course Content	Fundamentals of non-thermal technology in the food industry , new and emerging non-thermal applications and model studies for processes , processes for making new and emerging non-thermal food of resistant (high pressure, pulsed electrical field , accent lighting, electrolyzed oxidizing water , ultrasound and etc.) and recent studies on this subject , for the basic calculation methods for streamlining processes and developing new non-heat resistant foods.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To understand the requirements of safe food production in the food industry
2	To be informed about new and emerging technologies in the food industry
3	Learn the basic process steps in the implementation of new and emerging technologies
4	Advantages and disadvantages of developing new processes and understand their needs
5	To understand the concept of minimum transaction in the food industry

COURSE'S CONTRIBUTION TO PROGRAM

Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Mid-terms	1	16	16
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 334	NON-THERMAL TECHNOLOGIES IN FOOD ENGINEERING	3 + 0	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		MUH A0212	%70

Goals		The methods used in making safe food products in the food industry is developing rapidly in parallel to the applied scientific research. This course focuses on developing non-thermal food processing (high pressure, pulsed electrical field , accent lighting, electrolyzed oxidizing water , electroplasmolysis, ultrasound etc . ) Technologies and aims to provide information about the food industry applications.
Content		Fundamentals of non-thermal technology in the food industry , new and emerging non-thermal applications and model studies for processes , processes for making new and emerging non-thermal food of resistant (high pressure, pulsed electrical field , accent lighting, electrolyzed oxidizing water , ultrasound and etc.) and recent studies on this subject , for the basic calculation methods for streamlining processes and developing new non-heat resistant foods.

Topics

Weeks	Topics
1	What are the basic principles of the subject? The process of the subject, Examination style, Absence status, Sources to be used in the explanation of the lesson, The importance of non-thermal technologies in terms of food engineering.
2	Why do food corruption? Available basing methods for food.
3	Criteria for selecting the methods to be used to make food resistant. Reasons why non-thermal technologies are used to make food safe.
4	New and developing non-thermal technologies - High Hydrostatic Pressure bases.
5	New and developing non-thermal technologies - Research on High Hydrostatic Pressure and applications in food industry.
6	New and developing non-thermal technologies - Ultrases bases.
7	New and developing non-thermal technologies - research on ultrasounds and applications in the food industry.
8	Midterm Exam
9	New and developing non-thermal technologies - UV and accent lighting.
10	New and developing non-thermal technologies-Uv and emphasized light research and applications in the food industry
11	New and developing non-thermal technologies - PEF (Accent Field) light bases
12	New and developing non-thermal technologies - PEF (Accelerated Electric Field) research and applications in the food industry
13	New and developing non-thermal technologies - Fundamentals of radiation technology
14	New and developing non-thermal technologies - Researches on irradiation technology and applications in the food industry

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student