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Course Information
Course Unit Title : Colour and Color Substances in Foods
Course Unit Code : GDM-427
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 7.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1.) to familiarize the importance of sorting according to colour in foods
2.) to learn technological approaches for sorting of foods according to colour
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Perceiving and measuring colour, colour measurement of food: principles and practice, models of colour perception, colour control in food, colour stability in fruit, vegetable and meat products, food colorings (natural and synthetic), developments in natural colourings
Languages of Instruction :
Course Goals : to learn importance of colour differences in foods
Course Aims : Importance of colour in foods, factors in perception of colour, effects of processing condition on foods, classifications of foods according to colour, introduction to food sorting equipments according to colour differences.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : -
Additional Resources : Colour in food (Improving quality), Edited by Douglas B. MacDougall ©2002
Material Sharing
Documents : -
Assignments : -
Exams : -
Additional Material : -
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 1 14  
Time Of Studying Out Of Class :
14 1 14  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 25 25  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
78  
Course's ECTS Credit :
0      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 90
Quiz :
0 0
Homework :
1 10
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Perceiving and measuring colour
  Study Materials: -
2 The perception and sensory assessment of colour
  Study Materials: -
3 Colour measurement of food: principles and practice
  Study Materials: -
4 Models of colour perception and colour appearance
  Study Materials: -
5 Colour measurement of foods by colour reflectance
  Study Materials: -
6 Colour sorting for the bulk food industry
  Study Materials: -
7 Colour control in food
  Study Materials: -
8 The chemistry of food colour
  Study Materials: -
9 Colour stability in vegetables
  Study Materials: -
10 Modelling colour stability in meat
  Study Materials: -
11 Analysing changes in fruit pigments
  Study Materials: -
12 Improving natural pigments by genetic modification of crop plants
  Study Materials: -
13 Food colorings
  Study Materials: -
14 Developments in natural colourings
  Study Materials: -