FDE587 RHEOLOGICAL METH.IN FOOD ENG.
| Course Code: | 5730587 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 8.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Graduate |
| Course Coordinator: | Prof.Dr. MERYEM ESRA YENER |
| Offered Semester: | Fall Semesters. |
Course Objectives
The objective of the course is to introduce the rheological methods appropriate for common food industry applications emphasizing the role of food rheology in process and product development.
Course Content
The theory of rheological testing and determination of rheological properties of foods from experimental data. Stress and strain. Solid and fluid behaviours. Tube and rotational viscometry. Extensional flow. Transient and oscillatory testing for viscoelasticity.
Course Learning Outcomes
be able to choose choose and use the appropriate method/test mode to measure rheological properties of a specific food product
decide what properties should be measured, what type and degree of deformation should be induced in the measurement of a rheological property
be able to analyse the experimental data to obtain the reqired property
be able to critaically discuss/evaluate the experimental data to discribe the rheological behavior
.
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to actively and skillfully conceptualize, apply, analyze, synthesize, and evaluate information gathered from different sources. | ✔ | |||
| 2 | An ability to design methods to detect, define and trouble shoot of a problem, as well as to analyze and interpret data. | ✔ | |||
| 3 | An ability to develop new ideas and products. | ✔ | |||
| 4 | An ability for effective oral and written communication by using both Turkish and English languages. | ✔ | |||
| 5 | An ability to find solutions for worldwide, environmental and social problems. | ✔ | |||
| 6 | An ability to have understanding of professional and ethical responsibility. | ✔ | |||
| 7 | An ability to work collaboratively together with a group of people to reach an identified goal of the team and provide useful feedback to the team. | ✔ | |||
| 8 | An ability to have knowledge and practices on safety in work places; Exhibit increased knowledge, awareness, besides behaviors about vocational health and safety concerning her/his job; show competence when dealing with high-risk occupational situations. | ✔ | |||
| 9 | A recognition of the life-long learning. | ✔ | |||