Back>>Appendix I _ Departmental Course Syllabi  
GID416E Shelf Life of Foods
 

Catalog Data :

GID 416E Shelf Life of Foods (3-0) 3

 

Food quality and shelf life; basic food deterioration reactions; food preservation methods; scientific evaluation of shelf-life; shelf-life evaluation of various fresh and processed food commodities.

Prerequisites:

None

Language:

English

Textbook:

Man, C.M.D. and A.A. Jones. 1994. Shelf life Evaluation of Foods. Blackie Academic and Professional, London, England.

Lecture material.

Reference Books:

Labuza, T.P. 1982. Shelf-life Dating of Foods. Food & Nutrition Press Inc., Connecticut

IFT, 1993. Shelf Life of Foods: Guidelines for its Determination and Prediction. Institute of Food Science and Technology, London. England.

Charalambous, G. 1993. Shelf Life Studies of Foods and Beverages: Chemical, Biological, Physical, and Nutritional Aspects. Elsevier Science, Amsterdam.

Irwin A. T. and R.P. Singh. 1998. Food Storage Stability. CRC Press, Boca Raton , FL.

Course Objectives :

To educate students to conceptualize and evaluate shelf life of food products by integrating gained knowledge of food components, deterioration mechanisms, processing-packaging-storage systems.

Topics :

 

 

week

Food quality and shelf life

1

Modes of food deterioration
Food processing and preservation methods
Kinetics of food degradation reactions

1
1
2

Evaluation of food quality and shelf life

2

Shelf life determination and prediction
Shelf life evaluation of food products
Term-paper presentations and discussions

2
2
2

Class Schedule :

Classes are held in one session per week; 3 class hours in one session.

Contribution of course to meeting the professional component: This course contributes to the technical elective requirement of the curriculum.

Relation of course to program objectives:

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A course syllabus is prepared and followed throughout the semester.

A textbook and reference books are assigned to the students at the beginning of the semester.

Lecture notes are provided.

Demonstrate a basic knowledge of shelf life concept and the factors affecting it.

 

 

a, e, k, l

1, 3

Instruments

G, J

Example cases and problems are discussed in lecture hours, problems are solved using computer.

Demonstrate the ability to evaluate stability and shelf life of food products by integrating gained knowledge from various courses.

Take new information and effectively integrate with previous new knowledge.

Demonstrate an ability to synthesize and integrate information and ideas.

a, e, j, k, l

1, 2, 3

Instruments

G

Several homework assignments related to the topics of the course are given to groups of students.

A term paper-homework is given to groups of students and evaluated in both oral and written format.

Learn current trends in shelf life evaluation and determination of food products.

Demonstrate openness to new ideas.

Share information with others.

b, d, f, g, i, j, l

2, 3, 4

Instruments

G, K, N, O, P

Individual performance is evaluated by written examinations.

Demonstrate the ability to conceptualize stability and shelf life of food products by integrating gained knowledge about food systems.

Learn individually.

a, e, f, i, l

1, 4

Instruments

G, J

Typical Evaluation:

Homework: 20%

Midterm examination: 30%

Final examination: 50%

Prepared By: Ass. Prof. Dr. Meral Kılıç

Date : February 5, 2002