Course Information

Course Name	Turkish	Gıda Endüstrisinde Kullanılan Ekstraksiyon Yöntemleri
	English	Special Topics in Food Engin.
Course Code	GID 524E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	1	-	3	-	-
Course Language		English
Course Coordinator		Ayşe Aslı Barla Demirkoz
Course Objectives		1. To introduce basic knowledge on extraction and why it is used, 2. Extraction techniques and methods used in the food industry, analyzes made 3. To introduce general information about the place and use of extracts and food supplements in the food industry.
Course Description		Definition of extraction, application purposes and fields; extraction techniques; Factors affecting extraction, selection of optimum conditions, analysis applied to products obtained after extractions, equipment used in large-scale production transitions, characteristics of extracts and their use in food industry; flavours and essential oils, probiotics, oils rich in omega-3 and -6 fatty acids, their use as antioxidants.
Course Outcomes		M.Sc./Ph.D. students who successfully pass this course gain knowledge, skill and competency in the following subjects: 1. Ability to demonstrate knowledge on extraction and know what purpose it is used for 2. Ability to have knowledge about traditional and advanced extraction techniques 3. Ability to know how the extraction will affect the parameters and design the experiment accordingly. 4. Ability to demonstrate knowledge on process scale-up 5. Ability to have general knowledge about the kinds of extracts (absolute, infusion, decoction etc.). 6. Ability to know what analyzes should be applied to the obtained extracts. 7. Ability to demonstrate a basic knowledge of where and how the extracts are used. 8. Ability to critically review research papers on extraction techniques.
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