TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM332 |
| Name | Cold Technique and Storage |
| Term | 2021-2022 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 | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
| Course Instructor |
Prof. Dr. MEHMET GÜVEN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to inform the students about nutrition (pregnancy and breastfeeding period), nutrition in childhood and adolescence, regular and balanced nutrition and disease prevention relationship, relationships between nutrition and health, the importance of medical nutrition therapy in various diseases and their applications.
Course Content
Introduction to Nutrition, Nutrition and Health, Fats and Oils, Carbohydrates, Proteins, Calculation of Energy Consumption and Energy Requirements of Individuals, Electrolyte Minerals, Vitamins, Nutrition in Pregnancy and Poultry, Infant, Feeding in Nutrition, Nutrition in Special Situations, Nutrition in Health, Organic Food Elements, Carbohydrates, Oils, Proteins
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know cooling technology |
| LO02 | Know the working principles of cooling devices |
| LO03 | Know the design of cold air stores |
| LO04 | Know how to store food products in cold |
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. | 0 |
| 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. | 0 |
| 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. | 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. | 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 to cold technique | Related books | |
| 2 | Physical, chemical and mechanical cooling systems | Related books | |
| 3 | Elements of the cooling system and working principles | Related books | |
| 4 | Elements of the cooling system and working principles | Related books | |
| 5 | Refrigerants | Related books | |
| 6 | Cooling speed | Related books | |
| 7 | Capacities of cooling systems | Related books | |
| 8 | Mid-Term Exam | Related books | |
| 9 | Cold storage design | Related books | |
| 10 | Cold storage of meat and meat products | Related books | |
| 11 | Cold storage of milk and dairy products | Related books | |
| 12 | Cold storage of aquaculture | Related books | |
| 13 | Cold storage of grain and grain products | Related books | |
| 14 | Cold storage of fruit vegetables | Related books | |
| 15 | Cold storage of fruit and vegetable products | Related books | |
| 16 | Term Exams | Related books | |
| 17 | Term Exams | Related books |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 50 | 20 |
| 1. Performance Task (Seminar) | 50 | 20 |
| 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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||