TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS108 |
| Name | Technical English |
| Term | 2018-2019 Academic Year |
| Semester | 2. 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 | Prof. Dr. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Prof. Dr. TÜRKAN KEÇELİ MUTLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Realize the developments in food science and technology, pretreatment processes in food processing, heat treatments in foods, removing heat from foods in food processing, food addtivies. Recognizes the importance of writing an report, CV, making oral presentations for job and parctical training applications.
Course Content
General principles of Food Processing, Pretretamnets of foofds for processing, clenaing, grinding, shapes, Heat treatments of foods, Removing heat from foods to process by cooling or freezing, food addtives, , How to write an class report, on engineering, making a Oral presentation, formation of CV, leters fro asking practical work or jobs.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes princeipiles of food acidnce and techmology related with food enginering |
| LO02 | Classifies pre and basic processes for food processing |
| LO03 | Understands significance of the heat treatments for food processing |
| LO04 | understands the importnace of how to write class report, CV, e-mail for practical work and job application, oral presentation techniques |
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 | 3 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 2 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 4 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 1 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 1 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 1 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 2 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 4 |
| PLO10 | - | Complies with teamwork | 5 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 5 |
| PLO12 | - | Knows the necessity of lifelong learning. | 5 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 2 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 5 |
| 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 | 3 |
| PLO16 | - | is respectful of professional ethics | 3 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 1 |
| PLO18 | - | Knows the legislation and management systems related to foods | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Latest development in Food science and technology | Literature review and reading | |
| 2 | Latest development in Food science and technology | Literature review and reading | |
| 3 | Pretreatments in Food Processing | Literature review and reading | |
| 4 | Grinding, Craking, flaking | Literature review and reading | |
| 5 | Basic Processes in food processing | Literature review and reading | |
| 6 | Basic Processes in food processing | Literature review and reading | |
| 7 | Heat Treatment, pasteurization, sterilization | Literature review and reading | |
| 8 | Mid-Term Exam | Exam preperation | |
| 9 | Heat treatments, cooling, freezing | Literature review and reading | |
| 10 | Non-thermal tretaments of foods | Literature review and reading | |
| 11 | Case Studies: : Food Technology 1 | Literature review and reading | |
| 12 | Case Studies: : Food Technology 2 | Literature review and reading | |
| 13 | Preperation of report and CV and oral presentation | Literature review and reading | |
| 14 | Prpeparation of e-mail for practical training and job application | Literature review and reading | |
| 15 | Oral presentatioons of homework | Literature review and reading | |
| 16 | Term Exams | Exam preperation | |
| 17 | Term Exams | Exam preperation |
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 |