Course Information

Course Name	Turkish	Phase & State Transitions in Foods
	English	Phase & State Transitions in Foods
Course Code	GID 613E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	-	3	-	-	-
Course Language		English
Course Coordinator		Filiz Altay
Course Objectives		This course will help students to 1. Develop extensive knowledge on the variety of phase/state transitions of importance in the food industry. 2. Develop knowledge about phase/state transitions, solid, liquid, amorphous and crystalline materials 3. Develop knowledge about glass transition, related theories and modeling of glass transition 4. Develop knowledge about detection methods of phase/state transitions, phase/state transitions of food components during processing and their relations to the prediction of stability .
Course Description		Relationship of phase and state transitions, food stability and food quality; crystallization, amorphous materials, glass transitions theories, glass formation, relaxation phenomena; modeling of transitions; detection methods of phase and state transitions; water and phase transitions, prediction of water plasticization; phase/state transitions in carbohydrates, proteins, fats; phase/state transitions in food processing and storage; Case studies: freeze drying of foods, processing and storage of margarines, manufacture and storage of spray-dried whey powder, phase transitions in honey.
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