1	Course Title:	STERILISATION TECHNIQUES
2	Course Code:	GSD3219
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	5
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. Ö.UTKU ÇOPUR
16	Course Lecturers:	Doç. Dr. C. Ece TAMER
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941491 Fax: 0224 2941402 e-posta: ucopur@uludag.edu.tr
18	Website:
19	Objective of the Course:	Heat treatment have a common application area in multiple branches of food industry. For this reason the aim of this course is to teach fundamental principles of heat treatment and advanced sterilization techniques. Another aim is to educate the student as a qualified food engineer in this area.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 The students will be able to learn fundamental principles of heat treatment.; 2 The students will be able to have knowledge about the equipments used for sterilization.; 3 The students will be able to learn the factors affecting heat transfer.; 4 The students will be able to learn sterilization calculations and interpret the results.; 5 The students will be able to learn the advanced technologies used for food sterilization.;

22	Course Content:

Week	Theoretical	Practical
1	Terminology About Heat Transfer
2	Fundamentals of Heat Treatment
3	Principles of Convection, Conduction and Radiation
4	Factors Effecting the Resistance of Microorganisms to Heat
5	Factors Effecting the Resistance of Microorganisms to Heat
6	Heat Transfer to Product
7	Overall Evaluation of the Subjects
8	Calculation of Sterilization Parameters
9	Calculation of Sterilization Parameters
10	Irradiation Systems
11	Equipments Used for Food Sterilization
12	Ohmic Heating
13	Ultrasound and High Hydrostatic Pressure
14	Pulsed Electric Field

23	Textbooks, References and/or Other Materials:	Tamer, C.E. 2009. Sterilization Techniques, Unpublished lecture notes. Evranuz, Ö, G. Çataltaş. 1989. Gıda İşleme Mühendisliği. (Heldman, D.R.; R.P., Singh’ den çeviri) İnkılap Yayınları, Ankara , 388 s. Saldamlı, G., E. Saldamlı. 1990. Gıda Endüstrisi Makinaları. Hacettepe Üniv. Müh. Fak. Ders Kitabı. Ankara, 454 s. Acar. J., F. Şahbaz. 1995. Gıda Mühendisliğinde Sterilizasyon Değerlendirme Yöntemleri. Literatür Yayıncılık. Ankara. 206 s. Sun, D.W. 2005. Emerging Technologies for Food Processing, Food Science and Technology, International Series. 771 p. Cemeroğlu, B. 2010. Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği, Ankara. 586 s. Baysal, T., F. İçier, H. Baysal. 2011. Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya. 352 s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	0	0	0
Self Study and Preparation	14	1	14
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	25	25
Others	0	0	0
Final Exams	1	30	30
Total WorkLoad			122
Total workload/ 30 hr			3,23
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 5 4 2 4 4 2 2 5 3 4 3 LO2 5 3 2 4 4 2 2 5 2 4 3 LO3 5 4 2 4 4 2 2 5 3 4 3 LO4 5 4 2 4 4 2 2 5 3 3 3 LO5 5 4 2 4 4 2 2 5 3 5 3

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High