TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG107 |
| Name | Introduction To Food Engineering |
| Term | 2018-2019 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 | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. HÜSEYİN ERTEN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To introduce basics of food science and technology.
Course Content
Introduction. Basic chemistry. Constituents of Foods. Common Unit Operations in Food Processing. Quality Factors in Foods. Microorganisms and Fermentation. Student presentations.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will gain basic understanding and appreciation of food engineering, food science and technology. |
| LO02 | Students will learn basic chemistry |
| LO03 | Students will learn basic concepts of food nutrients of carbohydrates, lipids, proteins, vitamins, mineral elements and water. |
| LO04 | Students will gain to present subject on food science and technology. |
| LO05 | Students will gain general understanding of life long learning. |
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 | 4 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 1 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 2 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 0 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 0 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 2 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 3 |
| PLO10 | - | Complies with teamwork | 3 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 0 |
| PLO12 | - | Knows the necessity of lifelong learning. | 3 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 3 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 3 |
| 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 | 4 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 0 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction, Curse objective, Course methods, Grading, Lecture rules, Course participation and attendance. Introduction of University, Faculty and department . | Reading class meterials and related chapter in suggested text books | |
| 2 | Introduction to lecture: Definitions of food engineering, food science and food technology. Measurement. | Reading class meterials and related chapter in suggested text books | |
| 3 | Basic chemistry | Reading class meterials and related chapter in suggested text books | |
| 4 | Basic chemistry | Reading class meterials and related chapter in suggested text books, homework | |
| 5 | Constituents of Foods: Carbohydrates | Reading class meterials and related chapter in suggested text books | |
| 6 | Constituents of Foods: Proteins | Reading class meterials and related chapter in suggested text books | |
| 7 | Constituents of Foods: Lipids, water, other constituents | Reading class meterials and related chapter in suggested text books | |
| 8 | Mid-Term Exam | Midterm exam | |
| 9 | Common Unit Operations in Food Processing | Reading class meterials and related chapter in suggested text books | |
| 10 | Common Unit Operations in Food Processing | Reading class meterials and related chapter in suggested text books | |
| 11 | Common Unit Operations in Food Processing | Reading class meterials and related chapter in suggested text books | |
| 12 | Student presentations I | Student presentations I | |
| 13 | Student presentations II | Student presentations II | |
| 14 | Student presentations III | Student presentations III | |
| 15 | Student presentations IV | Student presentations IV | |
| 16 | Term Exams | Final exam | |
| 17 | Term Exams | Final exam |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 75 | 30 |
| 1. Homework | 25 | 10 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |