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Course Description Course Name : Process Applications Course Code : GM 456 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Obtains knowledge about some special production processes. Learns how to develop ideas about the importance of processes and relationships between the processes by monitoring the production activities during factory visits. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : This course aims to inform students about the various food processing and help them gain visual experience with factory visits . Course Contents : Basic information on the establishment of food production facilities, snack foods, carbonated drinks, extrusion processes and factory visits Language of Instruction : Turkish 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 Selection of the area of establishment for food plants Reading class materials Lecturing, discussion 2 Equipment of food establishments Reading class materials Lecturing, discussion 3 Visiting citrus packaging plant Reading class materials Monitoring the production activities 4 Potato chip manufacturing technology Reading class materials Lecturing, discussion 5 Formulated potato snack production technology Reading class materials Lecturing, discussion 6 Extrusion technology and the use of extruders in food industry Reading class materials Lecturing, discussion 7 Extrusion technology and the use of extruders in food industry Reading class materials Lecturing, discussion 8 MIDTERM EXAM Reading class materials Monitoring the production activities 9 Carbonated beverage production processes Reading class materials Lecturing, discussion 10 Carbonated beverage production processes Reading class materials Lecturing, discussion 11 Visiting carbonated beverages plant Reading class materials Monitoring the production activities 12 Popcorn production processes Reading class materials Lecturing, discussion 13 Fruit juice concentrate production techniques Reading class materials Lecturing, discussion 14 Visiting fruit juice concentrate plant Reading class materials Monitoring the production activities 15 Review Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Class notes and presentation prepared from different literature sources  Valentas, K.J., Rotstein, E., Singh, R.P. (Ed), 1997. Handbook of Food Engineering Practice. CRC Press, New York.  Lucas, E.W. Rooney, L.W. (Ed), 2001. Snack Foods Processing. CRC Press.  Riaz, M.N., 2002. Extruders in Food Applications. CRC Press.  Saravacos, G.D., Kostaropoulos, A.E. (Ed), 2002. Handbook of Food Processing Equipment. Kluwer Academic/Plenum Publishers, New York.  Marouli, Z.B., Saravacos, G.D., 2003. Food Process Design. Marcel Dekker. 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. 5 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 5 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