| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT110B2 | Basic Processes in Foods II | Compulsory | 1 | 2 | 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 drying of food, drying systems and drying process. | | 2 | Knows basic information and concepts about freezing of food, cooling, freezing and cooling systems. | | 3 | Knows basic information and concepts about thermosetting, pasteurization and sterilization. | | 4 | Knows basic information and concepts about acid and alcohol fermentation. | | 5 | Knows basic information and concepts about storage and storage of food. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Drying, evaporation, freezing, cooling, crystallization, extrusion, boiling, cooking, thermization, pasteurization, sterilization, acid and alcohol fermentation and storage |
| Weekly Detailed Course Contents |
|
| 1 | Drying system and drying system
| | | | 2 | Evaporation systems and evaporation systems
| | | | 3 | Freezing and freezing systems
| | | | 4 | Principles of cooling and crystallization processes, coolers
| | | | 5 | Fundamentals of extrusion and scouring
| | | | 6 | Fundamentals of cooking and heating
| | | | 7 | Pasteurization process and pasteurization systems
| | | | 8 | Midterm Exam
| | | | 9 | The essence of sterilization process and sterilization systems
| | | | 10 | Acid fermentation and application areas
| | | | 11 | Alcohol fermentation and application areas
| | | | 12 | Storage conditions, techniques and warehouse control
| | | | 13 | Cold storage and application areas
| | | | 14 | Freeze storage and application areas
| | | | 15 | Irradiation
| | |
|
| 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 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 4 | 5 | 5 | | LO3 | 5 | 5 | 4 | 5 | 5 | | LO4 | 1 | 5 | 1 | 5 | 4 | | LO5 | 1 | 5 | 2 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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