Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Sevgi FERSİZ
Assistant Prof. Dr. Fevzi UÇKAN
Lecturer Gizem PAKSOY
Lecturer Dr. Meryem PİR
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Describe general preservation techniques and their principles.
2) List the characteristics of cold and frozen stores and cooling equipments.
3) Describe suitable storage conditions of foods.
4) Explain cold and frozen storage of foods of plant origin.
5) Explain cold and frozen storage of foods of animal origin.
6) Describe alterations occured during freezing, thawing and frozen storage of foods.
7) Explain the control of undesirable changes occured in foods by cold and frozen preservation techniques.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	Low	Low	Low	No relation	High	High	Middle
	2	Low	Low	Low	Low	High	High	Middle
	3	Middle	Low	Low	Low	High	High	Middle
	4	Low	Low	Middle	Low	High	High	Middle
	5	Low	Low	Middle	Low	High	High	High
	6	Low	Low	Low	Low	High	High	High
	7	Low	Low	Low	Low	High	High	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

None

Course Contents

THis course includes introduction to cooling techniques, cooling applications in food industry, cooling systems, cooling instruments and equipments, cooling methods, chilling of foods and stotage under cold conditions, freezing of foods, freezing phenomenon, freezing methods, storage and thawing of frozen foods, freservation of fruits and vegetables by refrigeration and freezing, preservation of meats and fishery products by refrigeration and freezing, preservation of dairy products by refrigeration and freezing, preservation of other foods by refrigeration and freezing.

Weekly Schedule

1) Introduction of cooling techniques, cooling applications in food industry. Fundamental principles of thermodynamics.
2) Cooling systems, cooling instruments and equipments. Cooling methods.
3) Constitute of cold storage and which have what it takes.
4) Practices of pretreatments before cooling of foods.
5) Chilling of vegetable-based food and storage under cold conditions.
6) Chilling of vegetable-based food and storage under cold conditions.
7) Chilling of animal origin food and stotage under cold conditions.
8) Midterm examination/Assessment
9) Fundamental principles of foods frozen storage. Methods and principles of food frozen.
10) Practices of pretreatments before freezing of foods.
11) Preservation of fruits and vegetables by freezing.
12) Preservation of fruits and vegetables by freezing
13) Preservation of meats and fishery products by freezing,
14) Preservation of other foods by cooling and freezing.
15) Equipments used in preservation by freezing
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade	40%
Contribution of Final Examination to Course Grade	60%
Total	100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Refrigerated and Frozen Food Technology	GTP110	Compulsory	Associate degree	1	Spring	3