|
| Course Description |
|
| Course Name |
: |
Food Engineering Operations 2 |
|
| Course Code |
: |
IG 302 |
|
| Course Type |
: |
Compulsory |
|
| Level of Course |
: |
First Cycle |
|
| Year of Study |
: |
3 |
|
| Course Semester |
: |
Spring (16 Weeks) |
|
| ECTS |
: |
3 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. HASAN FENERCİOĞLU
|
|
| Learning Outcomes of the Course |
: |
Learns the effects of the processes that will be applied on the products that was subjected to Unit operations on the product attributes
Determines the measures to be considered to preserve the quality of the product.
Learns the structural properties and the use of the equipment.
Gets prepared to participate in food production facilities to do internship equipped with enough experience.
|
|
| Mode of Delivery |
: |
Face-to-Face |
|
| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
Non |
|
| Aim(s) of Course |
: |
To provide information to students about processes that include unit operations for conversion of plant and animal origin foods to a variety of processed foods. |
|
| Course Contents |
: |
Learns the effects of the processes to be applied on the products subjected to Unit operations on the product attributes
Knows the measures to be considered in order to conserve the product quality.
Learns the structural features and the use of the equipment.
Participates in the food production facilities to serve internship gaining enough experience.
|
|
| Language of Instruction |
: |
English |
|
| Work Place |
: |
Classrooms in the Department |
|
|
Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Introduction to Heating Processes |
Reading class materials |
Lecturing, discussion |
|
2 |
Effects of heating processes on characteristics of foods |
Reading class materials |
Lecturing, discussion |
|
3 |
Pre-heat treatments - boiling, exhausting |
Reading class materials |
Lecturing, discussion |
|
4 |
Application of pasteurization and sterilization |
Reading class materials |
Lecturing, discussion |
|
5 |
Calculation of the relationship between temperature and time that belongs to processes |
Reading class materials |
Lecturing, discussion |
|
6 |
Evaporation process and the evaporators |
Reading class materials |
Lecturing, discussion |
|
7 |
Evaporation process and the evaporators |
Reading class materials |
Lecturing, discussion |
|
8 |
MIDTERM EXAM |
|
|
|
9 |
Dehydration process |
Reading class materials |
Lecturing, discussion |
|
10 |
Dehydrators |
Reading class materials |
Lecturing, discussion |
|
11 |
Freezing preservation |
Reading class materials |
Lecturing, discussion |
|
12 |
Freezing equipments |
Reading class materials |
Lecturing, discussion |
|
13 |
Packaging of heat treated foods |
Reading class materials |
Lecturing, discussion |
|
14 |
Spoilage and storage application on heat treated foods |
Reading class materials |
Lecturing, discussion |
|
15 |
Spoilage and storage application on heat treated foods |
Reading class materials |
Lecturing, discussion |
|
16/17 |
FINAL EXAM |
|
|
|
|
|
Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 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.
Fellows, P., 2000. Food Processing Technology. Principles and Practice. CRC Pres. New York
Singh, R.P., Heldman, D.R., 2001. Introduction to Food Engineering. Academic Pres.
Ibarz, A., Barbosa-Canovas, G.V., 2003. Unit Operations in Food Engineering. CRC Pres.
Saravacos, G.D., Kostaropoulos, A.E. (Ed), 2002. Handbook of Food Processing Equipment. Kluwer Academic/Plenum Publishers, New York
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.
|
| |
| 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 |
4 |
|
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 |
1 |
14 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
0 |
0 |
0 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
|
Final Exam |
1 |
14 |
14 |
|
Total Workload: | 70 |
| Total Workload / 25 (h): | 2.8 |
| ECTS Credit: | 3 |
|
|
|