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Week
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Topics
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Study Metarials
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1
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Basic thermodynamics
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R1 - Chapter 1
SB1 -Chapter 1 - Pages 1-17
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2
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Molecules
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R1 - Chapter 2
SB1- Chapter 2-Pages 19-40
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3
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Phase behaviour
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R1 - Chapter 3
SB1 - Chapter 4 - Pages 51-68
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4
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Crystals
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R1 - Chapter 4
SB1 - Chapter 6 - Pages 87-105
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5
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Polymers
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R1 - Chapter 5
SB1- Chapter 7 - Pages 107-130
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6
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Bioactive materials
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R1 - Chapter 6
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7
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Surfaces
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R1- Chapter 7
SB1 - Chapter 5 - Pages 69-86
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8
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Colloidal systems
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R1 - Chapter 8
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9
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Dispersions and foams
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R1 - Chapter 9
SB1- Chapter 8 - Pages 131-157
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10
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Emulsions
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R1 - Chapter 10
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11
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Food emulsions
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R1 - Chapter 11
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12
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Gels
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R1 - Chapter 12
SB1 - Chapter 9 - Pages 159-174
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13
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Self-assembled nanostructures in foods
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R1 - Chapter 13
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14
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Encapsulation of bioactive molecules
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R1 - Chapter 14
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Emin Burçin ÖZVURAL
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Instructors
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1-)Doçent Dr. Emin Burçin Özvural
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Assistants
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-
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Resources
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R1 Course notes
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Supplementary Book
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SB1 Coupland, J.N. 2014. An introduction to the physical chemistry of food. Springer, 182 p., New York.
SB2 Walstra, P. 2003. Physical chemistry of foods. Marcel Dekker, Inc., 832 p., New York.
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Goals
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It is aimed to teach the structures formed by the molecules in foods and the changes in food properties during processing, storage and consumption, and to examine the problems that may occur in foods from a physicochemical perspective.
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Content
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Basic thermodynamics, molecules, phase behavior, crystals, polymers, bioactive materials, surfaces, colloidal systems, dispersions and foams, emulsions, food emulsions, gels, spontaneous nanostructures in foods, encapsulation of bioactive molecules
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Program Learning Outcomes |
Level of Contribution |
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1
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Selecting and using the publications, books and methods necessary for scientific research.
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5
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2
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Effective a foreign language eto follow the international literature on field.
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5
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3
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Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
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-
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4
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Ability to identify, define and solve engineering problems
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3
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5
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Ability to contact research independently or as a member of a team.
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-
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6
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To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
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-
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7
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Using scientific methods in the field of Food Engineering,an ability to acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
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3
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8
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To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
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4
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9
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Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
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-
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10
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Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
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-
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11
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Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
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-
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