TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS111 |
| Name | Technical English |
| Term | 2017-2018 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching basic terminology and terms in the field of food engineering. Teaching the terms of fruit and vegetable processing. Teaching the terms of meat and meat technology. Teaching the terms olive and olive oil. Teaching the terms milk and dairy products. Teaching of terms in the field of fermentation. To teach the terms of flour and flour production. Chocolate production and teaching the terms in the field of cocoa. Teaching of terms in the field of sugar, salt and tea. Teaching of food additives and processing terms.
Course Content
Basic terminology and terms in the field of food engineering. Terms in the field of fruit and vegetable processing. Terms in the field of meat and meat technology. Terms in the field of olive and olive oil. Terms in the field of milk and dairy products. Terms in the field of fermentation. Terms in flour and flour production. Terms in the field of chocolate production and cocoa. Terms in Sugar, Salt and Tea. Terms in the field of food additives and processing.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Ders materyalindeki konuları okuma | |
| 2 | Teaching the terms of fruit and vegetable processing. | Ders materyalindeki konuları okuma | |
| 3 | Teaching the terms of fruit and vegetable processing. | Ders materyalindeki konuları okuma | |
| 4 | Teaching the terms of meat and meat technology. | Ders materyalindeki konuları okuma | |
| 5 | Teaching the terms olive and olive oil processing | Ders materyalindeki konuları okuma | |
| 6 | Teaching the terms milk and dairy products. | Ders materyalindeki konuları okuma | |
| 7 | Teaching the terms milk and dairy products. | Ders materyalindeki konuları okuma | |
| 8 | Midterm exam | Ders materyalindeki konuları okuma | |
| 9 | Teaching of terms in the field of fermentation | Ders materyalindeki konuları okuma | |
| 10 | Teaching of terms in the field of fermentation | Ders materyalindeki konuları okuma | |
| 11 | Teaching the terms of flour and flour production | Ders materyalindeki konuları okuma | |
| 12 | Teaching of terms in the field of Chocolate production and cocoa. | Ders materyalindeki konuları okuma | |
| 13 | Teaching of terms in the field of sugar, salt and tea | Ders materyalindeki konuları okuma | |
| 14 | Teaching of food additives and processing terms. | Ders materyalindeki konuları okuma | |
| 15 | Teaching of food additives and processing terms. | Ders materyalindeki konuları okuma | |
| 16 | Final Exam | Ders materyalindeki konuları okuma | |
| 17 | Final Exam | Ders materyalindeki konuları okuma |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |