Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GT110B | Basic Operations in Food 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. |
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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 |
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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
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Recommended or Required Reading |
Cemeroğlu, B. 2013. Gıda Mühendisliğinde Temel İşlemler. AÜ, Müh. Fak. Ankara. |
Planned Learning Activities and Teaching Methods |
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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 |
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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 |
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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 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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