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| Course Description |
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| Course Name |
: |
Introduction To Food Engineering |
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| Course Code |
: |
IG 103 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Prof.Dr. HÜSEYİN ERTEN
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| Learning Outcomes of the Course |
: |
To gain basic understanding and appreciation of food engineering, food science and technology.
To learn basic food chemistry and biochemistry.
To learn common unit operations in food processing and quality factors in foods.
To gain general understanding on quality factors in foods and food deterioration and its control.
Students will gain to present related subjects on food science and technology.
To gain general understanding of life long learning.
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
main objectives are;
- to introduce basics of food science and technology and
- to stimulate students’ interest in this field.
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| Course Contents |
: |
Scope of Food Science and Food Technology, Constituents of Foods, Common Unit Operations in Food Processing, Quality Factors in Foods, Food Deterioration and its Control, Microorganisms and Fermentation, Food Safety, Food Packaging and Contemporary Issiues and Regulations, Student presentations on selected issues. |
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| Language of Instruction |
: |
English |
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| Work Place |
: |
Classes of Food Engineering Department |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Introduction, Course objective, Course methods, Grading, Lecture rules, Course participation and attendance, Introduction of University, Faculty and department, Definitions of food engineering, food science and food technology
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Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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2 |
Constituents of Foods:
Food chemistry and biochemistry
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Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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3 |
CommonUnit Operations in Food Processing |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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4 |
Quality Factors in Foods |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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5 |
Food Deterioration and its Control |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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6 |
Heat Preservation and Processing |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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7 |
Microorganisms and Fermentation |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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8 |
Midterm exam |
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9 |
Milk and Milk Products, Meat, Eggs, Poultry, Seafoods |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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10 |
Fats, Oils, Cereals |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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11 |
Fruits, Vegetables |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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12 |
Beverages and Others |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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13 |
Food Safety, Food Packaging |
Reading handouts and related books and chapters of books |
Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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14 |
Student presentations |
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Lecturing, class discussion, audio-video and internet presentations, short student presentations |
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15 |
Student presentations |
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16/17 |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Handouts
Gaman, P.M., Sherrington, K.B., 1990,The Science of Food, Pergamon Press, Oxford.
Campbell-Platt, G., (Editor), 2009, Food Science and Technology, Wiley-Blacjwell, Uxford.
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
2 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
Gains the ability to use knowledge and skills in his/her field. |
2 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
1 |
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3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
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4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
3 |
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5 |
Researches and analyzes complex systems using scientific methods |
2 |
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6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
2 |
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7 |
Selects and uses modern technical systems in food engineering and technology applications |
1 |
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8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
2 |
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9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
2 |
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10 |
Complies with teamwork |
3 |
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11 |
Analytically and critically evaluates the learned information. |
1 |
|
12 |
Knows the necessity of lifelong learning. |
4 |
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13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
3 |
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14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
4 |
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15 |
is respectful of professional ethics |
4 |
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16 |
Has ability to plan, implement and develop a food process |
2 |
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17 |
Knows the legislation and management systems related to foods |
1 |
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18 |
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 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
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Homeworks, Projects, Others |
2 |
8 |
16 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
15 |
15 |
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Final Exam |
1 |
20 |
20 |
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Total Workload: | 93 |
| Total Workload / 25 (h): | 3.72 |
| ECTS Credit: | 4 |
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