COURSE SYLLABUS

PRESERVATION AND PROCESSING METHODS FOR FOODS

1	Course Title:	PRESERVATION AND PROCESSING METHODS FOR FOODS
2	Course Code:	VBH6004
3	Type of Course:	Compulsory
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. FİGEN ÇETİNKAYA
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Mail: anar@uludag.edu.tr Tel: 02242941332 Adres: Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:	http://saglikbilimleri.uludag.edu.tr
19	Objective of the Course:	To teach food spoilage, spoilage types, factors effecting spoilage, intrinsic and extrinsic factors effecting spoilage, basic preservation principles fro foods, chemical inhibitors used for microbial growth inhibition, cold applicaitons and freezing for food preservation, drying, concentration, antagonistic relations in microorganisms, heat applications, preservation by fermentation, radiation and high pressure applications, controlled and MAP packaging
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Able to list risks in foods. ;
2	Able to define spoilage types in foods.;
3	Able to comment on factors effecting microbial growth in foods such as water activity, nutritional content, pH, redox potential, inhibitors.;
4	Able to comment on factors effecting microbial growth in foods such as heat, relative humidity, gasses of environment and their concentrations.;
5	Able to list chemical preservatives used for food protection, cold storage and freezing.;
6	Able to define heat application processes in food preservations.;
7	Learns preservation by fermentation.;
8	Learns radiation and high pressure applications in foood preservations.;
9	Learns drying and concentration in foood preservations.;
10	Learns controlled and MAP packaging. ;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course and course material, general introduction
2	Risk factors in foods
3	Factors for spoilage in foods and types of spoilage
4	Factors effecting microbial growth in foods such as water activity, nutritional content, pH, redox potential, inhibitors
5	Factors effecting microbial growth in foods such as heat, relative humidity, gasses of environment and their concentrations.
6	Main principles in food preservation, prevention of contamination, elimination of microorganisms
7	Chemical preservation to prevent microbial growth, cold storage and freezing
8	Lowering water activity (drying and concentration)
9	Use of antagonistic relations in microorganisms for food preservation
10	Pasteurization, sterilization and canning for food preservation ,
11	Preservation by fermentation Radyasyon uygulamaları (iyonize radyasyon, mikrodalga ve UV ışınları)
12	Radiation applications (ionize radiation, microwave and UV light)
13	High pressure applications and combined processes
14	Controlled and MAP packaging

23	Textbooks, References and/or Other Materials:	1. Ünlütürk, A., Turantaş, F. Gıda Mikrobiyolojisi. MengiTan Basımevi, İzmir, 1999. 2. Potter, N.N., Hotchkiss, J.H. Food Science. An aspen Publication, Maryland, 1998. 3. Jay, J.M. Modern Food Microbiology. An aspen Publication, Maryland, 2000. 4. Murcino, P.S. Understanding Food Science and Technology, Thomson, Wadsworth, USA, 2003.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High