Descriptive statistics. Probability theory and probability distributions. Estimation theory. Hypothesis test. t distribution. Chi-square distribution. Analysis of variance: One way, two way, factorial. Regression (simple, multiple, logistic), correlation.
Introduction to food safety and quality management; HACCP and food safety management systems (principles, definitions and terms used in standards, implementation stages); prerequisite programs; hazards and hazard analysis; linking food safety management systems with quality management systems; national and international standards; application samples from the food industry.
Introduction to fermentation technology, microorganisms used in fermentation- characteristics, isolation, identification, improvement and maintenance methods, microbial metabolism and energy production, growth and product formation in biological reactions, reaction rate and mechanism in biological reaction, fermentation techniques and calculation of kinetic parameters, fermenters, fermented foods (dairy, meat, cereal, fruit and vegetable products), fermented alcoholic beverages, functional and probiotic fermented products, production of microbial enzymes, organic acids, biomass and food additives, food safety aspects of fermented foods, related legislation.
Basic principle of modelling; Numerical differentiation and integral; Numerical solutions of differential equations; Solutions of linear equations; Polynomial interpolation; Curve fitting and regression analysis; Nonlinear systems and numerical optimization; Reaction kinetics; Microbial kinetic models and solutions; Steady state solutions in heat transfer; Unsteady state solutions in heat transfer; Steady state solutions in processes with phase change; Unsteady state solutions in processes with phase change.
Food stability and quality; food deteriorations; factors affecting food deteriorations; modelling of kinetics of food degradations; processing and preservation methods to delay food deteriorations; evaluation of stability of various fresh and processed food products.
New food product development strategies; Creating ideas and assesment, Developing concepts; Assessment and documentation of concept studies, determination of prototype product and its design, assessment of specifications, formulation, process optimization; production, packaging, shelf-life, product performance tests; assessment of product; sensory analysis, specifications, regulations; Tests for end product, marketing strategy, shelf life and safety, package choice,designing of label, launching and distribution.
Food components and nutrients in foods; general discussion on stability of nutrients; food composition tables; Labelling and fortification of foods; nutritional quality changes during processing of foods (pre-harvest conditions & post-harvest processes of furits and vegetables; Nutritional changes during processing of cereals; nutritional changes during processing of legumes and oil seeds; confectionary products; Meat and poultry products, sea products; Fat and oil processing and changes in nutrient: extraction, refining, margarine manufacturing; milk and dairy products); healthy cooking methods; effects of novel food processing technologies on nutritional value of foods; carcinogenic changes and food, nutrification of foods and nutrigenomics.
Definition of toxicology and history; terms related with toxicology; criteria used for toxicological evaluation of foods, methods and tests; chemical toxic compounds found in foods and their toxicological evaluation ( environmental contaminants; pesticide and veterinary drug residues; safety assessment of packaging materials; toxic compounds found naturally in foods; microbial toxins; toxicological evaluation of compounds formed during food processing; toxic compounds found in foods with chemical reactions); food allergies and intolerances, toxicological evaluation of novel foods, genetically modified foods and nanotechnology, national and international regulations for toxicological evaluation.
Food and microorganisms; Harmful effects of microorganisms; Microbial metabolism of protein, carbohydrate, fat/oil rich foods and specific food groups; Foods and enzymes produced by microorganisms; Antimicrobial compounds produced by microorganisms; Bacteriocins; Probiotics; Starter cultures of bacterial origin and their functions; Starter cultures of yeast origin and their functions; Starter cultures of mould origin and their functions; Inhibition of microbial growth.
New food processing techniques and general principles; Gamma and UV irradiation, pulsed light, pulsed electric field, ultrasound, magnetic field, high pressure, dense phase CO2, ohmic heating, microwave, natural antimicrobials, modified atmosphere packaging, active and intelligent packaging, cold plasma.
Components of milk and their technological functions, colloidal structure of milk and influencing factors, new technologies in processing of various dairy products, recombined dairy products, membrane separations in dairy technology, isolation of milk components and their use in production of other food products as functional ingredients, valorization of dairy byproducts.
Principles of sensory evaluation techniques, evaluation of sensorial properties, consumer preferences, related statistical analysis, application of new techniques in sensory analysis and consumer tests, practice.
Sources of food loss and food waste, sustainable processing methods in fundamental agricultural and livestock production, valorization of food waste to produce food or non-food ingredients and product applications, national and global regulations.
Definition of encapsulation, reasons for encapsulation, application areas; encapsulation techniques; process selection; wall materials used in encapsulation; testing and quality control; process scale-up; encapsulation applications: flavors and essential oils, probiotics, omega-3 and -6 oils, antioxidants, vitamins and minerals, enzymes; controlled release technologies.
Significance of a good experiment design to enable researcher maximum amount of information with valid inferences on the expense of minimum time and resources; Illustration of the principles of different types of experiment design and data analysis as applied to food research.
Fresh fruits and vegetables have living tissues in which complex biochemical and physiological reactions take place. These reactions determine the storage life and quality of harvested fruits and vegetables. This course teaches the postharvest changes in fresh fruits and vegetables, factors affecting them, and technologies applied to control them for extension of storage life and retention of premium quality.
Oil industry in world and Turkey, lipid chemistry, major an minor lipid components, instrumental analyses of lipids, quality specifications, chemical reactions, bioavailability, physical properties, emultion properties, processing techniques (rafination, interesterification, hydrogenation, fractionation), biotechnology, nanotechnological applications, functional properties, toxicity and safety, flavor and sensory analysis, antioxidants, nutrional properties, deep-fat frying processing, aroma compounds, olive oil and future trends for lipid research.
Classification of pathogenic microorganisms and parasites; Factors affecting their growth; Foodborne pathogenic bacteria, virulence factors and mechanisms of pathogenicity; Foodborne moulds, mechanism of mycotoxin formation, their health effects. Foodborne viruses; Foodborne parasites; Seafood toxins, their adverse health effects; Evaluation of novel food processing techniques on pathogenic microorganisms; Advanced techniques in detection of pathogenic microorganisms, Hazard Analysis Critical Control Points.
Clasiffication of functional foods, consumer demands; Ingredients; Functional foods related to health;Functional foods related to life style; genetically modified functional foods; bioavailability, food safety and toxicology; Legal regulations; Special production methods, Determination of package type; Importance of functional foods in food market, effects on human health; Future of functional foods; new product development and expected developments of legal regulations.
Ubiquitous molds in foods; mycotoxins and mycotoxigenic moulds; control and prevention of mycotoxin and mycotoxigenic moulds, mycotoxin analysis.
Biomolecules and their recombination properties, cells/tissues/organisms used in recombinant technologies, mutations and other modification methods, protein engineering, recombinant enzyme properties, safety evaluation of products, identification and analysis methods, commercialization process, post-marketing evaluation, international laws/regulations and related organizations.
Classification of bioactive components in foods and their sources, carotenoids, phenolic compounds, vitamins and minerals, dietary fiber, bioactive peptides, omega-3 and omega-6 fatty acids, probiotics and prebiotics, use of bioactive components in food applications, improvement of bioactive stability, bioavailability and bioaccessibility of food bioactives.