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| Course Description |
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| Course Name |
: |
Application of Radiation in Food Industry and Realtion between Radiation and Microorganizms |
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| Course Code |
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GM-659 |
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| Course Type |
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Optional |
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| Level of Course |
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Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
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Asst.Prof.Dr. IŞIL VAR
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| Learning Outcomes of the Course |
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Has knowledge about the definition of microwave and the history of microwave ovens, microwave equipment and its usage guidelines.
Has information about the dielectric properties of foods.
Learns about the uses and functions of microwave ovens and microwave in the food industry
Knows the usage of microwaves for pasteurization and sterilization and the effects on microorganisms.
Knows recent developments in the food industry about microwave usage and the studies on microorganism.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
GM-659 Application of Radiation in Food Industry and Realtion between Radiation and Microorganizms
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
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To give information about microewave food industy and its extent and to teach the effects of microwave on microoganism with the help of resent studies. |
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| Course Contents |
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The use of the correlation between the intensity of the microorganism and using microwave |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
The definition of microwave and microwave uses aeras and the history of microwave |
Related courses and books |
Lecture |
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2 |
Principles of operation and types of microwave ovens |
Related courses and books |
Lecture |
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3 |
Principles of operation and types of microwave ovens |
Related courses and books |
Lecture, brochures examination of the various companies |
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4 |
The dielectric properties of foods |
Related courses and books |
Lecture |
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5 |
Microorganisms in foods and properties |
Related courses and books |
Lecture |
|
6 |
The use of microwaves for drying |
Related courses and books |
Lecture |
|
7 |
The use of microwaves for the freeze-drying |
Related courses and books |
Lecture |
|
8 |
The use of microwave for pasteurization |
Related courses and books |
Lecture |
|
9 |
Midterm exam |
Related courses and books |
Midterm exam |
|
10 |
The use of microwaves for sterilization |
Related courses and books |
Lecture |
|
11 |
The use of microwaves for heating and thawing |
Related courses and books |
Lecture, brochures examination of the various companies |
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12 |
The effect of microwaves on microorganisms causing deterioration |
Related courses and books |
Lecture |
|
13 |
The effects of microwave on pathogenic microorganisms and toxins, |
Related courses and books |
Lecture |
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14 |
The use of a microwave and new developments in the food industry, location of the use of microwave in terms food safety |
The research on these issues and articles covering the latest developments, publications |
Lecture , discussion |
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15 |
Final exam |
Related courses and books |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 1.Buffler,R.C. 1993. Microwave cooking and processing. Engineering fundamentals for the food scientist, An Avi Book Published by Van Nostrand Reinhold, New York. 168p.
2.Decareau, R.V., Mudgett, R.E. 1985 Microwaves in the Food Processing Industry. Academic Press,Inc.orlando, Florida, 230p.
3.Jay, M.J.1992, Modern Food Microbiology, Chapman and Hall,London. 701p
4. Banwart,G.J. 1989 Basic Food Microbiology, Chapman and Hall, London. 773p.
5. Adams, M.R., Moss, M.O. 1997. Food Microbiology, The Royal Society of Chemistry, Cambridge, 398p
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
80 |
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Homeworks/Projects/Others |
1 |
20 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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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. |
4 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
|
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 |
2 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
0 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
3 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
2 |
|
9 |
Carry out work reqiring expertise in the food engineering field independently |
2 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
3 |
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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 |
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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 |
2 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
2 |
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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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
10 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 150 |
| Total Workload / 25 (h): | 6 |
| ECTS Credit: | 6 |
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