TÜRKÇE
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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG310 |
| Name | Food Engineering Operations II |
| Term | 2017-2018 Academic Year |
| Semester | 6. 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 | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. ERDAL AĞÇAM |
| Course Instructor |
Doç. Dr. ERDAL AĞÇAM
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To provide information to students about processes that include unit operations for conversion of plant and animal origin foods to a variety of processed foods.
Course Content
Learns the effects of the processes to be applied on the products subjected to Unit operations on the product attributes Knows the measures to be considered in order to conserve the product quality. Learns the structural features and the use of the equipment. Participates in the food production facilities to serve internship gaining enough experience.
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 to Heating Processes | Reading class materials | |
| 2 | Effects of heating processes on characteristics of foods | Reading class materials | |
| 3 | Pre-heat treatments - boiling, exhausting | Reading class materials | |
| 4 | Application of pasteurization and sterilization | Reading class materials | |
| 5 | Calculation of the relationship between temperature and time that belongs to processes | Reading class materials | |
| 6 | Evaporation process and the evaporators | Reading class materials | |
| 7 | Evaporation process and the evaporators | Reading class materials | |
| 8 | Midterm exam | Reading class materials | |
| 9 | Dehydration process | Reading class materials | |
| 10 | Dehydrators | Reading class materials | |
| 11 | Freezing preservation | Reading class materials | |
| 12 | Freezing equipments | Reading class materials | |
| 13 | Packaging of heat treated foods | Reading class materials | |
| 14 | Spoilage and storage application on heat treated foods | Reading class materials | |
| 15 | Spoilage and storage application on heat treated foods | Reading class materials | |
| 16 | Final exam | Reading class materials | |
| 17 | Final exam | Reading class materials |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 60 | 24 |
| 1. Homework | 40 | 16 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |