| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM117B | Introduction to Food Engineering | Compulsory | 1 | 1 | 3 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To introduce students to the subjects within the scope of Food Engineering, the food industry and their duties and responsibilities as food engineers, and to give basic information about the basic processes applied in Food Businesses. |
| Name of Lecturer(s) |
| Doç. Dr. Ayla ARSLANER |
| Learning Outcomes |
| 1 | Being able to define Engineering and Food Engineer, explaining the basic principles of engineering ethics. | | 2 | To be able to define the duties and responsibilities of the food engineer, | | 3 | Recognizing the food raw material, being able to express the properties that the food raw material should have, taking into account the pre-treatments and processes to be applied, | | 4 | Ability to determine the processing method according to the type of food raw materials, | | 5 | Ability to explain the points that need to be taken into consideration when processing food raw materials, | | 6 | Getting to know the tools and equipment suitable for the raw material and the selected process, and gaining basic knowledge about their working principles, | | 7 | Library research and internet browsing,
Ability to express in writing his/her knowledge and experiences regarding the subject he/she is researching. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| - |
| Course Contents |
| Definition and introduction of engineering and food engineering, basic principles of Engineering Ethics, duties and responsibilities of Food Engineers, society's expectations from food engineers, and general information about the basic processes applied in food businesses. |
| Weekly Detailed Course Contents |
|
| 1 | Course introduction: Scope, importance and rules | | | | 2 | Definition of Engineer, Engineering, Food Engineer; duties and responsibilities, basic principles of engineering ethics, working areas of Food Engineering | | | | 3 | Basic characteristics of Food Raw Materials, points to consider when choosing raw materials | | | | 4 | Basic processes applied to Food Raw Materials (Cleaning, Classification, grading) | | | | 5 | Transportation of Food | | | | 6 | Mechanical Separation Methods and basic equipment (Strainer, Filtration) | | | | 7 | Mechanical Separation Methods and basic equipment (Sedimentation, Sieving) | | | | 8 | Distillation, Extraction and Basic Equipment, Midterm Exam | | | | 9 | Shredding, Mixing and Basic equipment | | | | 10 | Emulsion Technology and Basic equipment | | | | 11 | Heat Treatments, Drying and Basic Equipment | | | | 12 | Evaporation, Crystallization and Basic equipment | | | | 13 | Extrusion Technology and Basic Equipment | | | | 14 | Features of packaging and Food packaging | | | | 15 | Term Repeat and Evaluation | | |
|
| Recommended or Required Reading |
| Introduction to Food Engineering Lecture Notes |
| 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) | | - |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 15 | 2 | 30 |
| Self Study | 9 | 2 | 18 |
| Individual Study for Mid term Examination | 13 | 3 | 39 |
| Individual Study for Final Examination | 14 | 1 | 14 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 2 | 4 | 5 | 5 | 5 | | LO2 | 4 | 3 | 4 | 5 | 4 | 4 | | LO3 | 5 | 4 | 1 | 2 | 2 | 5 | | LO4 | 5 | 4 | 1 | 3 | 2 | 5 | | LO5 | 5 | 4 | 1 | 3 | 2 | 5 | | LO6 | 5 | 4 | 1 | 3 | 2 | 5 | | LO7 | 5 | 4 | 1 | 3 | 2 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |