COURSE SYLLABUS

RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS

1	Course Title:	RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS
2	Course Code:	GMB5051
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
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. TÜLAY ÖZCAN
16	Course Lecturers:	Prof. Dr. Lütfiye YILMAZ ERSAN
17	Contactinformation of the Course Coordinator:	Prof. Dr. Tülay ÖZCAN Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0 224 2941498
18	Website:
19	Objective of the Course:	The aim of the course is giving detailed information about rheology and textural properties of dairy products.
20	Contribution of the Course to Professional Development	The course provides students with knowledge about rheology and texture in dairy products.

Learning Outcomes:

1	To have an information about rheology, texture and fluid behavior of dairy products.;
2	To have an idea about effects of factors on rheological and textural properties of dairy products. ;
3	To have an information about instrumental measurements with rheometer, texture analyzer and microscopy.;
4	To be able to explain how to get the paper about their field of study.;

22	Course Content:

Week	Theoretical	Practical
1	Definition of texture and rheology
2	Rheological classification of fluid foods
3	Determination of rheological techniques
4	Measurement of rheological techniques and Rheometer
5	Determination of textural techniques and Texture Profile Analyzers (TPA)
6	Microstructure of dairy products and microscopy
7	Gel properties of dairy products
8	Effect of milk processing on dairy food rheology and texture
9	Effect of additives on dairy food rheology and texture
10	Innovative techniques to improve dairy food quality
11	Rheology of dairy products (Yoghurt, Cheese, Butter)
12	Student presentations
13	Student presentations
14	Student presentations

23	Textbooks, References and/or Other Materials:	Blanshard, J.M.V., Lillford, P. (1987) Food Structure and Behaviour. Academic Press, London, Eng. Bourne, M.C. (2002) Food texture and viscosity - concept and measurement. New York: Academic Press Combustion. Mc Graw-Hill. 2nd Ed. Gunasekaren, S., Ak, M.M. (2003) Cheese Rheology and Texture (CRC Press ed.). London: CRC Press. Huilgol, R. Phan-Thien, N. (1997) Fluid mechanics of viscoelasticity. Elsevier. Lawless, H.T., Heymann, H. (1998) Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York. Lewis, M.J. (1987) Physical Properties of Foods and Food Processing Systems. VCH, Chichester, Eng. Moskowitz, H.R. (1987) Food Texture: Instrumental and Sensory Measurement. Dekker, New York. Prentice, J. (1992) Dairy rheology - a concise guide. VCH Publishers Turns Rao, M.A. (1999) Rheology of fluid and semisolid foods: Principles and Applications. Aspen Publishers, Gaithersburg, MD. Steffe, J.F. (1996) Rheological Methods in Food Process Engineering. Second Edition, Freeman Press. 418 p. Tamime, A.Y. (2008) Structure of Dairy Products. John Wiley & Sons, 304 p.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	20
Final Exam	1	80
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		20
Contribution of Final Exam to Success Grade		80
Total		100
Measurement and Evaluation Techniques Used in the Course	Homework is given and a final exam is made.
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