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Course Description Course Name : Food Emulsions Course Code : GM-618 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. TÜRKAN KEÇELİ MUTLU Learning Outcomes of the Course : Knows emulsion formation Understands the relationship between lipids and emulsifiers Uses the knowledge about prepertaion and processing of food emulsions To adapt the teamwork, gain to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give graduates basic knowledge about food emulsifiers and preparation, processing and functional properties of food emulsions. Course Contents : Food Emulsifiers. Preperation and processing of emulsions. Interactions between protein and polar lipids. Emulsion stability. Milk and Dairy Type emulsions. Dressing and sauces. Bakery and Beverage emulsions. Antoxidants in emulsions and their functional properties. Language of Instruction : English Work Place : Classes of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 2 Emulsion formation Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 3 Emulsion stability Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 4 Surface forces in emulsions Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 5 Molecular organization of lipids in food emulsions Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 6 Food emulsifiers, chemical and physical properties Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 7 Preperation and processing of food emulsions Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 8 Mıd therm exam Studying for the Exam Exam 9 Interactions between proteins and polar lipids Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 10 Antioxidants in Food emulsions and their functional properties. Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 11 Oxidation in food emulsions Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 12 Milk and Dairy Type emulsions, Ice cream Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 13 Dressing and sauces, bakery and beverage emulsions Reading hand outs and related chapters of books Lecturing, class discussion, audio-video and internet presentations 14 Presentation of home works Prepertaion for presentation Presentation and discussions 15 Presentation of home works Preperation for project Presentation and discussions 16/17 Final Exam Studying for the Exam Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Friberg, s. E. And Larsson, K., 1997. Food emulsions. Marcel dekker inc.,582s. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 3 10 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 3 2 Examine and improve the social relationships and the norms; act to change them if necessary 2 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 5 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 5 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 4 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 5 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 3 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 5 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 13 3 39     Out of Class Study (Preliminary Work, Practice) 13 4 52 Assesment Related Works     Homeworks, Projects, Others 3 10 30     Mid-term Exams (Written, Oral, etc.) 1 12 12     Final Exam 1 12 12 Total Workload: 145 Total Workload / 25 (h): 5.8 ECTS Credit: 6