SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Physical Properties of Food Materials
Course Unit Code : 01GIM6117
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : To be able to define the physical properties of food materials in fluid and solid phases
Knowledge of instrumental methods for measuring of physical properties
Knowledge of biological interactions and enviromental factors like temperature and physical effects which cause changes in physical properties
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Deformation, flow and textural properties of food materials, properties of powders and flow of particulate solids. Instrumental methods for measuring physical properties of foods and food quality, functionality and physical stability.
Languages of Instruction : Turkish-English
Course Goals : Determination of physical properties of food materials
Knowledge transfer of instrumental methods used in measuring of physical properties
Determination of changes in physical properties under different effects
Course Aims : It is aimed to define and deterimine the physical properties of biological substances like food materials
WorkPlacement  
Recommended or Required Reading
Textbook :
Additional Resources :
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 3 42  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
3 6 18  
Presentation :
2 20 40  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 30 30  
Workload Hour (30) :
30  
Total Work Charge / Hour :
178  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 80
Quiz :
0 0
Homework :
2 20
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 :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Size, Shape, Volume and Related Physical Attributes
  Study Materials: Related Topics in Textbook
2 Rheological Properties of Foods
  Study Materials: Related Topics in Textbook
3 Thermal Properties of Foods
  Study Materials: Related Topics in Textbook
4 Thermal Properties of Foods
  Study Materials: Related Topics in Textbook
5 Thermal Properties of Foods
  Study Materials: Related Topics in Textbook
6 Electrical Properties of Foods
  Study Materials: Related Topics in Textbook
7 Electrical Properties of Foods
  Study Materials: Related Topics in Textbook
8 Electrical Properties of Foods
  Study Materials: Related Topics in Textbook
9 Water activity of foods and sorption properties
  Study Materials: Related Topics in Textbook
10 Water activity of foods and sorption properties
  Study Materials: Related Topics in Textbook
11 Water activity of foods and sorption properties
  Study Materials: Related Topics in Textbook
12 Surface properties of Foods
  Study Materials: Related Topics in Textbook
13 Surface properties of Foods
  Study Materials: Related Topics in Textbook
14 Surface properties of Foods
  Study Materials: Related Topics in Textbook
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0