FDE314 PHYSICAL PROPERTIES OF FOOD MATERIALS
| Course Code: | 5730314 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. SERVET GÜLÜM ŞÜMNÜ |
| Offered Semester: | Fall and Spring Semesters. |
Course Objectives
Encourage students to understand the relationship between physical and functional properties of raw, semi-finished and processed foods to obtain products with desired shelf-life and quality. Develop skills in integrating basic science, food science and engineering knowledge to assess food processing and quality.
Course Content
Characterization of food materials with regard to their functionality, rheological, thermal and electrical properties. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents. Measurement of physical attributers of food materials such as size, shape, volume, area, density, porosity and shrinkage. Importance of water activity and sorption properties of food materials.
Course Learning Outcomes
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Students will integrate and apply basic knowledge of fundamental engineering principles, thermodynamics and food science to evaluate physical properties of food materials.
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Students will apply principles and generalizations already learned to new problems and issues
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Students will demonstrate the ability to apply theoretical concepts to practical problem solving
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Students will incorporate principles of mathematics into the solution of technical problems
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||