TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | ZFS312 |
| Name | Food Processing Machines |
| Term | 2019-2020 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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 5 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 2 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 0 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 0 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 0 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 0 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 3 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 5 |
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
Current term shares have not yet been determined. Shares of the previous term are shown.
| 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 |