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Course Description Course Name : Design of Food Processing Machinery Course Code : MES403 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. İBRAHİM DENİZ AKÇALI Learning Outcomes of the Course : Learns the basic design concepts and design morphology Has an understanding of approaches to the design processes Has the knowledge of physical properties of food material Creates the designs of cleaning and sorting machinery Has an understanding of the vibrating and non-vibrating systems Has the knowledge of criteria for successin designing Can define shelling and separating machinery Determines the physico-mechanical properties in design Applies design processes to the peanut processing machinery. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : AI 101 Ataturks Principles and History of Turkish Revolut Recommended Optional Programme Components : None Aim(s) of Course : To help students acquire the fundamental knowledge of approaches concerning the design of food processing machinery involving cleaning,classification shelling and separating processes Course Contents : Fundamental concepts; Design Morphology; Approaches to the Design Process; Determination of Physical Properties of Food Materials; Design of Cleanin,Sorting and Grading Machinery; Vibrating and Non-Vibrating Systems; Criteria for Design; Shelling and Separating Machinery; Physico-Mechanical Properties in Design; Applications on Peanut Processing Machinery. Language of Instruction : English Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Fundamental Concepts Relevant references Systematic Planning 2 Design Approaches Relevant references Process Explanations 3 Geometrical Properties of Foodstuff Relevant references Theoretical and Experimental Methods 4 Determination of Other Physical Properties Relevant references Explanations on Methods 5 Cleaning and Sorting Machinery Relevant references Development of Designs 6 Applications Relevant references Illustrations on Designs 7 Vibrating Systems Relevant references Theoretical Analysis 8 Mid-Term 9 Non-Vibrating Systems Relevant references Theoretical Approach 10 Formulation of Design Criteria Relevant references Explanations on Design Process 11 Applications Relevant references Problem Solving 12 Physico-Mechanical Properties in Design Relevant references Experimental Methods 13 Shelling Machinery Relevant references Theoretical Approach 14 Separating Machinery Relevant references Development of Techniques 15 Applications on Peanut Processing Relevant references Examples 16/17 Final Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Food Processing Technology, Fellows, P., 2nd Ed., Cambridge, England, 200.  Tarım Makinaları Tasarımı, İ.D. Akçalı, Ç.Ü. Müh.-Mim. Fak. Yayın No:30, Adana, 1995.  Post-harvest Handling and Preparation of Foods for Processing, Grandison, A.S., Brennan, J.G. (Ed.) Food Processing Handbook (p.21), Weinheim, Germany, 2006. 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 Students gain a command of basic concepts, theories and principles in mechanical engineering 5 2 Student become equipped with the basic knowledge of math, science and engineering 5 3 Students are able to design and carry out experiments in the basic fields of mechanical engineering, and interpret the results and the data obtained from the experiments 5 4 Students become equipped with a variety of skills and knowledge regarding engineering techniques 5 5 Students are able to design a system, component or process in order to meet the needs of various engineering problems within technical, economic, environmental, manufacturability, and sustainability limits. 5 6 Students independently review and learn the applications in an enterprise, make a critical assessment of the problems faced with, formulate problems and propose solutions by selecting the proper technique 5 7 Students take initiative in identification, design, development and use of a product or production process. 5 8 Students become aware of the necessity of lifelong learning and continuously self-renew 5 9 Students use English effectively for technical or non-technical topics orally or in wirtten form. 4 10 Students become effective in using computer, computer-aided drafting, design, analysis, and presentation 5 11 Students have good communicatino skills with a tendency to work in teams, and are able to work effectively as a member of an interdisciplinary team 5 12 Students become aware of the technical and ethical responsibilities, as well as being inquisitive and innovative 5 * 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 3 3 Total Workload: 104 Total Workload / 25 (h): 4.16 ECTS Credit: 4