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Course Description Course Name : Process Design Course Code : IG 306 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 : Can establish a relation between the visible properties of a produced product and the reasons for designing Develops thoughts about improving the properties of a product Helps to design and produce new products with different properties. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : Non Aim(s) of Course : To give information about process design and develop approaches that will innovate the processes and products related to the food industry Course Contents : Definition of design and requirements for designing, specification of designing and guidelines for designing, designs for improving or modifying the properties of designed food products with examining them from different points of view 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 Definition of design and and requirements needed to designing Reading class materials Lecturing, discussion 2 Properties and strategy of design Reading class materials Lecturing, discussion 3 Identification of problems, ideas and decision-making stage, the main design issues concerning the food industry Reading class materials Lecturing, discussion 4 Components that make up the system, and their importance in the food production system. Reading class materials Lecturing, discussion 5 Components that make up the system, and their importance in the food production system. Reading class materials Lecturing, discussion 6 Designs to reduce the cost of production. Reading class materials Lecturing, discussion 7 Designs to protect / enhance the product quality Reading class materials Lecturing, discussion 8 MIDTERM EXAM 9 Designs related to the food packaging Reading class materials Lecturing, discussion 10 Designs related to the fruit - vegetable products Reading class materials Lecturing, discussion 11 Designs related to the meat products Reading class materials Lecturing, discussion 12 Designs related to the milk products Reading class materials Lecturing, discussion 13 Designs related to the bakery products Reading class materials Lecturing, discussion 14 Designs related to the snack foods Reading class materials Lecturing, discussion 15 Designs related to the snack foods Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Bayazıt, N., 1994. Introduction to methods of design in industrial products and architecture. Literatür Pub., İstanbul  Marouli, Z.B., Saravacos, G.D. 2003. Food Process Design. Marcel Dekker.  Valentas, K.J., Rotstein, E., Singh, R.P. (Ed), 1997. Handbook of Food Engineering Practice. CRC Pres, New York.  Saravacos, G.D., Kostaropoulos, A.E. (Ed), 2002. Handbook of Food Processing Equipment. Kluwer Academic/Plenum Publishers, New York. 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 4 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, 4 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 5 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