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Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG308 |
| Name | Process Design I |
| Term | 2018-2019 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
This course aims to inform students about the basic concepts of Food Science, which are related to process design, i.e., chemical kinetics, food microbiology, food safety, and food quality and the principles of Process Design, with emphasis on food processes and the concepts of process cost and profitability are also introduced with examples of design of entire food processing plants In addition, various food processing including snack foods, carbonated drinks, processed meats, extrusion processes etc. are also taught.
Course Content
Introduces the basic concepts of Food Science, which are related to process design, i.e., chemical kinetics, food microbiology, food safety, and food quality. Reviews the principles of Process Design, with emphasis on food processes. The concepts of process cost and profitability are introduced with examples of design of entire food processing plants. Basic information on the establishment of food production facilities, snack foods, carbonated drinks, processed meats, extrusion processes etc.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows about basic food science and technology issues related to process design |
| LO02 | Evaluates the relationship between food processing and process design principles |
| LO03 | Learns about process cost and profitability concepts |
| LO04 | Examines examples of process design for food plants |
| LO05 | Obtains knowledge about some special production processes |
| LO06 | Learns how to develop ideas about the importance of processes and relationships between the processes |
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 | 4 |
| 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 | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 1 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 3 |
| 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 | 2 |
| PLO10 | - | Complies with teamwork | 1 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 1 |
| 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 | 4 |
| 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 | 1 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 4 |
| PLO18 | - | Knows the legislation and management systems related to foods | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading course materials | |
| 2 | Food Science and Technology in Process Design | Reading course materials | |
| 3 | Principles of Food Process Design | Reading course materials | |
| 4 | Design of Food Processes | Reading course materials | |
| 5 | Food Plant Design | Reading course materials | |
| 6 | Project Evaluation and Cost Estimation | Reading course materials | |
| 7 | Food Process Design - Applıcation to Tomato Paste Processing Plant | Reading course materials | |
| 8 | Mid-Term Exam | Reading course materials | |
| 9 | Grain, Cereal: Ready-to-Eat Breakfast Cereals | Reading course materials | |
| 10 | Grain, Cereal: Ready-to-Eat Breakfast Cereals | Reading course materials | |
| 11 | Extrusion | Reading course materials | |
| 12 | Nonalcoholic, Carbonated Beverages | Reading course materials | |
| 13 | Nonalcoholic, Carbonated Beverages | Reading course materials | |
| 14 | Meat: Hot Dogs and Bologna | Reading course materials | |
| 15 | Meat: Poultry Meat Processing | Reading course materials | |
| 16 | Term Exams | Reading course materials | |
| 17 | Term Exams | Reading course materials |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 50 | 20 |
| 1. Project / Design | 50 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |