TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | IG113 |
| Name | Introduction To Food Engineering |
| Term | 2020-2021 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 2 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi Bilal AĞIRMAN |
| 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 be able to gain a basic understanding of food engineering, food science and technology. |
| LO02 | Students remember basic chemistry |
| LO03 | Students list nutrients such as carbohydrates, lipids, proteins, vitamins, mineral elements, and water. |
| LO04 | Students produce original solutions to current issues in food science and technology. |
| LO05 | Students gain a general understanding of lifelong learning |
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. | 4 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 0 |
| 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. | 3 |
| 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. | 0 |
| 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. | 0 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 4 |
| 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. | 4 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| 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. | 0 |
| 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. | 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 | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 54 | ||
| Total Workload / 25 (h) | 2,16 | ||
| ECTS | 2 ECTS | ||