Course Information

Course Name	Turkish	Gıda Mühendisliğinde Özel Konular
	English	Special Topics in Food Engin.
Course Code	GID 524E	Credit	Lecture (hour/week)	Recitation (hour/week)	Laboratory (hour/week)
Semester	1	3	3	-	-
Course Language		English
Course Coordinator		Neşe Şahin Yeşilçubuk
Course Objectives		1. To introduce basic knowledge on microencapsulation and why it is used, 2. To demonstrate a basic knowledge on microencapsulation techniques and wall materials used, 3. To introduce knowledge on different application areas of microencapsulation in the food industry.
Course Description		Definition of microencapsulation, reasons for microencapsulation, application areas; microencapsulation techniques; process selection; wall materials used in microencapsulation; testing and quality control; process scale-up; microencapsulation applications: flavors and essential oils, probiotics, omega-3 and -6 oils, antioxidants, vitamins and minerals, enzymes; controlled release technologies
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 microencapsulation. 2. Ability to demonstrate knowledge on spray drying, extrusion, fluid bed coating, granulation, vibrating nozzle, coacervation, application of liposomes, nanoencapsulation. 3. Ability to demonstrate a basic knowledge on starch-based materials, gums, cellulosic polymers, lipids, proteins, yeast cells and pollen shells used in microencapsulation. 4. Ability to define the testing and quality control parameters of encapsulated products. 5. Ability to demonstrate knowledge on process scale-up. 6. Ability to demonstrate a basic knowledge on microencapsulation of flavors and essential oils, probiotics, omega-3 and -6 oils, antioxidants, vitamins and minerals, enzymes 7. Ability to critically review research papers on microencapsulation.
Pre-requisite(s)		-
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