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| Course Description |
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| Course Name |
: |
Basic Processes İn Food Engineering And Deontology |
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| Course Code |
: |
IG 104 |
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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 |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Prof.Dr. HASAN FENERCİOĞLU
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| Learning Outcomes of the Course |
: |
Gains confidence in speaking English.
Learns basic termoinology in the field of Food Science and Technology.
Has knowledge about processing of foods consumed daily.
Becomes knowledgeable about healthy life style and balanced and sufficient nutrition.
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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 |
: |
To enable students to gain knowledge and experiences in the field of Food Science and Technology. |
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| Course Contents |
: |
Evaluation of several processes relating to plant and animal origin food products, primarily, canning, dehydration, concentration, freezing, nutrition and quality control of foods and beverages. |
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| Language of Instruction |
: |
English |
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| Work Place |
: |
Classrooms in the 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 |
Reading class materials |
Lecturing, discussion |
|
2 |
Importance of foods and beverages in the human life |
Reading class materials |
Lecturing, discussion |
|
3 |
Basic nutrients and their functions |
Reading class materials |
Lecturing, discussion |
|
4 |
Canning of fruits and vegetables |
Reading class materials |
Lecturing, discussion |
|
5 |
Dehydration of foods |
Reading class materials |
Lecturing, discussion |
|
6 |
Freezing preservation of foods |
Reading class materials |
Lecturing, discussion |
|
7 |
Fermentation technology |
Reading class materials |
Lecturing, discussion |
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8 |
Midterm Exam |
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|
|
9 |
Evaporation technology |
Reading class materials |
Lecturing, discussion |
|
10 |
Fats and oils technology |
Reading class materials |
Lecturing, discussion |
|
11 |
Dairy technology |
Reading class materials |
Lecturing, discussion |
|
12 |
Importance of quality control and related methods |
Reading class materials |
Lecturing, discussion |
|
13 |
Importance of quality control and related methods |
Reading class materials |
Lecturing, discussion |
|
14 |
Chocolate and tea production technology |
Reading class materials |
Lecturing, discussion |
|
15 |
Professional ethics |
Reading class materials |
Lecturing, discussion |
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16/17 |
Final exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Course material consisted of various references.
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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 |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
90 |
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Homeworks/Projects/Others |
2 |
10 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| 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. |
3 |
|
2 |
Improve a process-based system using the methods of measurement and evaluation |
2 |
|
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 |
3 |
|
5 |
Researches and analyzes complex systems using scientific methods |
3 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
3 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
2 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
1 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
2 |
|
10 |
Complies with teamwork |
1 |
|
11 |
Analytically and critically evaluates the learned information. |
2 |
|
12 |
Knows the necessity of lifelong learning. |
5 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
2 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
4 |
|
15 |
is respectful of professional ethics |
4 |
|
16 |
Has ability to plan, implement and develop a food process |
2 |
|
17 |
Knows the legislation and management systems related to foods |
2 |
|
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). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
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 |
10 |
20 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 90 |
| Total Workload / 25 (h): | 3.6 |
| ECTS Credit: | 4 |
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