TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G402 |
| Name | Prcatical Applications for Food Engineering |
| Term | 2017-2018 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 4-0 (T-A) (17 Week) |
| ECTS | 30 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ASİYE AKYILDIZ |
| Course Instructor |
Prof. Dr. ASİYE AKYILDIZ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is theoretical and practical knowledge gained during the first 3 years of professional experience is to enable students to further increase using the actual working conditions.
Course Content
Applied vocational training institutions outside the domestic or will be made, and the company's food production activities of organizations of all kinds to be provided depends on their working conditions and laboratory studies.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will have the opportunity to practice what they learned in the private or state sector during the three years of training. |
| LO02 | The student tries to remove them during the last year of training for the proficiency and skill they have seen during the training. |
| LO03 | With the experience gained during the training students will have to face what with filk about the future and prepare for it after training in the final year of training. |
| LO04 | The student understands the needs or desires of the private or state sector before graduation and places it in the last year of his / her education. |
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 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 2 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 3 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 4 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 5 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 6 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 7 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 8 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 9 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 10 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 11 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 12 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 13 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 14 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 15 | Participation in production and laboratory activities in the private company or state institution where they have received practical training and conducting them in person. | Related books | |
| 16 | Final exam | final exam | |
| 17 | Final exam | final exam |
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 |