1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 322PHYSICAL PROPERTIES OF FOODS3 + 06th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To give information about physical properties of foods and methods used to determine these properties.
Course Content Physical, rheological and thermal properties of foods. Electromagnetic properties, water activity and sorption properties of foods. Instrumental and theoretical methods used for determination of these properties. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To express the relationship between the physical properties of foods and their quality
2To know methods used in determining the physical properties of foods and their theory
3To explain the physical factors affecting the quality of foods
4To explain the physical changes that may occur in product quality during processing of foods
5The ability of expressing relationships between physical properties of foods and factors affecting them by mathematical equations

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0014            
LO 002  5544       
LO 003  54         
LO 004   544       
LO 005535544       
Sub Total9315191212       
Contribution2134220000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)818
Assignments224
Mid-terms11111
Final examination11313
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SAMİ GÖKHAN ÖZKAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 322 PHYSICAL PROPERTIES OF FOODS 3 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. SAMİ GÖKHAN ÖZKAL sgozkal@pau.edu.tr MUH A0211 %75
Goals To give information about physical properties of foods and methods used to determine these properties.
Content Physical, rheological and thermal properties of foods. Electromagnetic properties, water activity and sorption properties of foods. Instrumental and theoretical methods used for determination of these properties. .
Topics
WeeksTopics
1 Size, shape, volume and related properties
2 Density and porosity
3 Rheological properties
4 Viscosity measurement
5 Deformation of materials
6 Viscoelastic behavior
7 Texture of foods
8 Dough testing instruments
9 Midterm examination week
10 Thermal conductivity
11 Specific heat
12 Thermal diffusivity
13 Electromagnetic properties
14 Water activity
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam25Midterm Exam
Homework25Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes