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SDÜ Education Information System Course Content
Programme
Graduate School of Natural and Applied Sciences Fishing and Fish Processing Technology
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
01SAI5161
Non-thermal processing methods for the food industry
3.00
0.00
0.00
3.00
6.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Ali GÜNLÜ
Course Instructors
 
Course Assistants
 
Course Aims
High hydrostatic pressure, Pulsed Electric Fields, irradiation, ultrasound, and summarized in the form of combinations of these new protection techniques based on heat instead of the traditional protection techniques are investigated for some time to get new techniques. The main purpose here is to use heat instead of alternatives. Traditional thermal processing usually extend the shelf life is sacrificed for the sake of product quality and freshness. In addition, acceptance and nutritional quality of these products directly affect the structure, color, smell and taste like, can be modified. The new conservation techniques, alone or low-temperature high-quality and safe products to consumers all over the world presented business, generally accepted or is continuing studies. This is of course more recently started to use new technologies in food preservation and teach students with an overview of knowledge about the applicability of products to form water.
Course Goals
This course begins with a non-thermal food preservation used recently told the students an overview of new technologies and knowledge about the applicability of products to form water. Fishing and seafood processing technology of these techniques in a comprehensive manner to transfer part of the graduate students, and enforcing the industry will close an important deficiency.
Learning Outcomes of The Course Unit
1- To learn the principles of non-thermal processes in foods
2- Understanding the applicability of high hydrostatic pressure in food preservation process
3- Understanding the applicability of irradiation in food preservation process
4- Food preservation Pulsed Electric Fields (PEF) process to learn the applicability
5- Understanding the applicability of ultrasound in food preservation process
Course Contents
High hydrostatic pressure, Pulsed Electric Fields, irradiation, ultrasound
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
70
Course Duration (Excluding Exam Week)
14
4
56
Quiz
0
0
Time Of Studying Out Of Class
14
4
56
Homework
1
30
Homeworks
1
18
18
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
20
20
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
170
The ratio of the term to success
50
Course's ECTS Credit
6
The ratio of final to success
50
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Doona., C.J., Feeherry, F.E., 2007. High Pressure Processing of Foods. ISBN: 978-0-8138-0944-1,Wiley-Blackwell, 272 pages.
Zeuthen, P., Bogh-Sorensen, L., 2003. Food Preservation Techniques, Woodhead Publishing, Limited., ISBN: 9781855735309 9781855737143 600 p

Additional Resources
.
Material Sharing
Documents
Powerpoint presentations
Assignments
Investigate the use of high hydrostatic pressure of fisheries products
Exams
Midterm and Final examination
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
To understand and to use basic information in the fishing and seafood processing technologies, able to assessment, interpretation and write a comment, and to solve the problems related to issues
5