TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS312 |
| Name | Food Processing Machines |
| 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 | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERDAR ÖZTEKİN |
| Course Instructor |
Prof. Dr. MEHMET SERDAR ÖZTEKİN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To introduce basic food processing equipments
Course Content
Raw crop preparation, transport, peeling, cutting, grinding, mixing, seperation, radiation-electri- pressure application systems, pasteurization, sterilization, extrusion, drying and cooling systems
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns basic food processing methods |
| LO02 | Recognizes parameters that influence food processing system |
| LO03 | Selects food processing equipment that is proper to different conditions |
| LO04 | Solves the problems related to design and operational parameters on food processing equipment |
| LO05 | Learns the importance of hygiene in food processing |
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 | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 2 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 3 |
| 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 | 5 |
| 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 | 5 |
| 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 | 4 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| 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 | 2 |
| 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 | Raw crop processing | Preparation by using course notes | |
| 2 | Transport | Preparation by using course notes | |
| 3 | Peeling | Preparation by using course notes | |
| 4 | Cutting, grinding | Preparation by using course notes | |
| 5 | Mixing | Preparation by using course notes | |
| 6 | Seperation | Preparation by using course notes | |
| 7 | Drying | Preparation by using course notes | |
| 8 | Mid-Term Exam | Preparation by using course notes | |
| 9 | Cooling | Preparation by using course notes | |
| 10 | Extraction | Preparation by using course notes | |
| 11 | Pastörization | Preparation by using course notes | |
| 12 | Second mid-term exam | Preparation by using course notes | |
| 13 | Decision making on selection of proper equipment | Preparation by using course notes | |
| 14 | Excursion | Preparation by using course notes | |
| 15 | Sample problems | Preparation by using course notes | |
| 16 | Term Exams | Preparation by using course notes | |
| 17 | Term Exams | Preparation by using course notes |
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 |