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Course Description Course Name : Food Engineering Operations 1 Course Code : IG 301 Course Type : Compulsory Level of Course : First Cycle Year of Study : 3 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. HASAN FENERCİOĞLU Learning Outcomes of the Course : Can understand the relationship between processed foods and raw materials in ensuring the quality and safety in foods. Learns the required conditions during the implementation of each of the unit operations Learns the properties and the use of the equipment to be required for operations. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : Non Aim(s) of Course : To provide information about processes that include unit operations for conversion of plant and animal origin foods to a variety of processed foods. Course Contents : Issues related to the supply of raw materials of foods from plant and animal origin, cleaning, grading, size reduction, pressing, extraction, filtration, mixing, centrifugation and crystallization principles and introducing the equipment, examples of pre-treatments to foods from plant and animal origin. Language of Instruction : English Work Place : Classrooms in the Deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction to food engineering and Issues related to the supply of raw materials Reading class materials Lecturing, discussion 2 Washing and cleaning operations Reading class materials Lecturing, discussion 3 Selecting, sorting and grading operations Reading class materials Lecturing, discussion 4 Size reduction processes Reading class materials Lecturing, discussion 5 Size reduction processes Reading class materials Lecturing, discussion 6 Pressing processes Reading class materials Lecturing, discussion 7 Pressing processes Reading class materials Lecturing, discussion 8 MIDTERM EXAM 9 Filtration processes Reading class materials Lecturing, discussion 10 Mixing processes Reading class materials Lecturing, discussion 11 Emulsion Reading class materials Lecturing, discussion 12 centrifugation Reading class materials Lecturing, discussion 13 Crystallization Reading class materials Lecturing, discussion 14 Crystallization Reading class materials Lecturing, discussion 15 Material handling systems Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Cemeroğlu, B., 2004.Fruit - Vegetable Processing Technology. Gıda Teknolojisi Derneği Pub. No: 36 , Ankara.  Cemeroğlu, B., 2005. Basic Operations in Food Engineering. Gıda Teknolojisi Derneği Pub. No. 29. Ankara.  Brennan, J.G., Butters, J.R., Cowell, N.D., 1986. Food Engineering Operations. Applied Science Pub  Valentas, K.J., Rotstein, E., Singh, R.P. (Ed), 1997. Handbook of Food Engineering Practice. CRC Pres. New York.  Singh, R.P., Heldman, D.R., 2001. Introduction to Food Engineering. Academic Pres.  Saravacos, G.D., Kostaropoulos, A.E. (Ed), 2002. Handbook of Food Processing Equipment. Kluwer Academic/Plenum Publishers, New York  Ibarz, A., Barbosa-Canovas, G.V., 2003. Unit Operations in Food Engineering. CRC Pres. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 0 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 4 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 5 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 3 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 5 10 Complies with teamwork 4 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 4 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 3 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 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total 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 16 16     Final Exam 1 16 16 Total Workload: 88 Total Workload / 25 (h): 3.52 ECTS Credit: 4