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| MGKT1024 | FOOD PRESERVATION AND STORAGE METHODS | 2+0+0 | ECTS:4 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Elective | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures per week | | Lecturer | Öğr. Gör. Dr Meryem Nur KANTEKİN ERDOĞAN | | Co-Lecturer | Lecturer Dr. Meryem NuR Kantekin Erdoğan | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | The aim of the course is to provide an understanding of the causes of physical, chemical, microbiological, enzymatic, and biological spoilage in foods and the preservation methods applied to prevent such spoilage. It aims to educate students on traditional preservation techniques such as refrigeration, freezing, drying, canning, vacuum packaging, modified atmosphere packaging, fermentation, salting, and sugaring, as well as innovative methods including high-pressure processing (HPP), cold plasma technology, nanotechnology, and oleogel applications, focusing on food processing, quality preservation, and shelf-life extension. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Explain food preservation methods and their effects on food quality. | 3 - 7 | 1, | | LO - 2 : | Explain food preservation methods and their effects on food quality. | 3 - 7 | 1, | | LO - 3 : | Recognize the causes of food spoilage and apply various techniques to prevent it. | 3 - 7 | 1, | | LO - 4 : | Understand the differences between traditional and innovative food preservation methods. | 3 - 7 | 1, | | LO - 5 : | Assess environmental sustainability and legal regulations in food preservation processes. | 3 - 7 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| This course covers the causes of physical, chemical, microbiological, enzymatic, and biological spoilage in foods and the prevention methods using traditional preservation techniques (refrigeration, freezing, drying, canning, etc.) and innovative methods (high-pressure processing, cold plasma, nanotechnology, oleogel applications). It also addresses the selection of suitable preservation methods for different food products, the impact of preservation techniques on food quality and shelf life, legal regulations, and sustainable preservation approaches. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Definition and importance of food preservation. Basic principles of food spoilage.
| | | Week 2 | Mechanical damage, moisture loss, and physical changes. Examples of physical spoilage in different foods. | | | Week 3 | Prevention of chemical spoilage. Oxidation of fats, browning reactions, and rancidity.
| | | Week 4 | Pathogens and spoilage microorganisms. Bacterial, fungal, and viral spoilage.
| | | Week 5 | Role of enzymes in food spoilage. Methods to control enzymatic spoilage. | | | Week 6 | Refrigeration, freezing, drying, and salting methods. | | | Week 7 | Canning, pickling, and fermentation. Modified atmosphere packaging (MAP).
| | | Week 8 | High-pressure processing (HPP). | | | Week 9 | MIDTERM
| | | Week 10 | Nanotechnology in food preservation. Oleogel and encapsulation applications in food. | | | Week 11 | Effects of preservation on taste, texture, and aroma.
| | | Week 12 | Packaging and its role in food preservation. | | | Week 13 | National and international food safety standards. Legal regulations regarding preservatives and additives.
| | | Week 14 | Student presentation
| | | Week 15 | Student presentation
| | | Week 16 | FINAL EXAM | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | | 50 | | End-of-term exam | 16 | | | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 8 | 16 | | Arasınav | 1 | 1 | 1 | | Ödev | 2 | 6 | 12 | | Dönem sonu sınavı için hazırlık | 2 | 8 | 16 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 102 |
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