| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Food Reology | GDR117 | Elective | Doctorate degree | 1 | Fall | 7 |
Name of Lecturer(s)
Prof. Dr. Selda UCA
Assistant Prof. Dr. Nadide SEYHUN
Learning Outcomes of the Course Unit
1) Defines basic rheology concepts.
2) Knows the importance of rheological properties of foods.
3) Evaluates the effect of force application on the behavior of liquid and solid foods.
4) Recognizes and analyzes the methods and tools used in determining the rheological properties of foods.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | ||
| Learning Outcomes | |||||||||
| 1 | Low | No relation | Low | Low | Low | Low | Low | High | |
| 2 | Low | Low | Low | Low | Low | Low | Low | High | |
| 3 | Low | No relation | Low | Low | Low | Low | Low | High | |
| 4 | Low | No relation | Low | Low | Low | Low | Low | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Definition of rheology, rheological properties of foods, texture analysis and texture parameters, rheological behavior models, Newtonian and non-Newtonian fluid foods.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required