TÜRKÇE
ENGLISH
Information
| Code | IG113 |
| Name | Introduction To Food Engineering |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Bilal AĞIRMAN |
| Course Instructor |
Prof. Dr. HÜSEYİN ERTEN
(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
none
Resources
Introduction to Food Engineering, Academic PressGlasgow, 659p. Weaver, C. M., & Daniel, J. R. (2003). The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists. CRC press.
Notes
handouts and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students will gain basic understanding and appreciation of food engineering, food science and technology. |
| LO02 | Students will learn basic chemistry |
| LO03 | Students will learn basic concepts of food nutrients of carbohydrates, lipids, proteins, vitamins, mineral elements and water. |
| LO04 | Students will gain to present subject on food science and technology. |
| LO05 | Students will gain general understanding of life long learning. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 4 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | 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. |
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 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Introduction to lecture: Definitions of food engineering, food science and food technology. Measurement. | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Basic chemistry | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Basic chemistry and mixtures | Reading class meterials and related chapter in suggested text books, homework | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Constituents of Foods: Carbohydrates | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Constituents of Foods: Proteins | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Constituents of Foods: Lipids, water, other constituents | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Common Unit Operations in Food Processing | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Common Unit Operations in Food Processing heating | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Common Unit Operations in Food Processing fermentation | Reading class meterials and related chapter in suggested text books | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Student presentations I | Student presentations I | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma |
| 13 | Student presentations II | Student presentations II | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma |
| 14 | Student presentations III | Student presentations III | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma |
| 15 | Student presentations IV | Student presentations IV | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma |
| 16 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
| 17 | Term Exams | Final exam | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
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 | ||