| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT107B2 | Basic Processes in Foods I | Compulsory | 1 | 1 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is to introduce the basic principles of all the processes in the food industry to the students. |
| Name of Lecturer(s) |
| Doç. Dr. Naciye KUTLU KANTAR |
| Learning Outcomes |
| 1 | Knows basic information and concepts about cleaning of raw material. | | 2 | Knows basic information and concepts about mechanical separation processes and used systems. | | 3 | Knows basic information and concepts about distillation and extraction. | | 4 | Knows basic information and concepts about homogenization process. | | 5 | Knows basic information and concepts about emulsions. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Dry and wet cleaning, filtration, sedimentation, centrifugation, screening, distillation, extraction, grinding, crushing, homogenization, mixing, emulsion |
| Weekly Detailed Course Contents |
|
| 1 | Introduction, food safety
| | | | 2 | Foreign elements in the raw material, the benefits of the cleaning process
| | | | 3 | Cleaning methods, wet and dry cleaning, classification of food
| | | | 4 | Filtration process, filtration methods and precipitation process
| | | | 5 | Fundamentals of centrifugation and centrifugation
| | | | 6 | Principles of screening and screening
| | | | 7 | Distillation and distillation methods
| | | | 8 | Midterm Exam
| | | | 9 | Extraction process and extraction methods
| | | | 10 | Grinding systems and sieves
| | | | 11 | The principles of shredding and shredding
| | | | 12 | Homogenization process and principles of homogenization process
| | | | 13 | Properties of mixers and mixing tanks
| | | | 14 | Emulsion formation, factors affecting emulsion
| | | | 15 | Emulsion formation, factors affecting emulsion
| | |
|
| Recommended or Required Reading |
| Cemeroğlu, B. 2013. Gıda Mühendisliğinde Temel İşlemler. AÜ, Müh. Fak. Ankara. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 4 | 4 | 16 |
| Individual Study for Final Examination | 6 | 5 | 30 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 2 | 2 | 1 | 5 | 4 | | LO2 | 3 | 2 | 1 | 5 | 4 | | LO3 | 4 | 4 | 5 | 5 | 5 | | LO4 | 4 | 4 | 2 | 5 | 5 | | LO5 | 4 | 4 | 1 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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