FDE589 MICROWAVE PROCESSING OF FOODS
| Course Code: | 5730589 |
| 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. SERVET GÜLÜM ŞÜMNÜ |
| Offered Semester: | Fall Semesters. |
Course Objectives
The objective of the course is to provide information about the theory of microwave heating, and its applications in food industry. This course is designed to give students the fundamentals of microwave heating which can be related to electrical and thermal properties of foods in order to increase the efficiency of microwave processing and to improve the organoleptic and nutritional quality and safety of microwave foods. The course also aims to promote students to develop new microwave products by considering the interactions of food components with microwave energy and packaging design
Course Content
Principles of microwave heating. Microwave processing: drying, baking, blanching, thawing, sterilization and cooking of foods. Modeling microwave heating characteristics. Development of microwavable foods.
Course Learning Outcomes
Integrate engineering and food science knowledge to understand microwave heating.
Gain experience in written and oral communication by term project and class activities.
Compare microwave food processing with conventional food processing in terms of food quality and safety.
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. | ✔ | |||