TÜRKÇE
ENGLISH
Information
| Code | IG312 |
| Name | Process Design I |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Tasarım |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
Course Goal
This course aims to inform students about the basic concepts of Food Science, which are related to process design, i.e., chemical kinetics, food microbiology, food safety, and food quality and the principles of Process Design, with emphasis on food processes and the concepts of process cost and profitability are also introduced with examples of design of entire food processing plants
Course Content
Introduces the basic concepts of Food Science, which are related to process design, i.e., chemical kinetics, food microbiology, food safety, and food quality. Reviews the principles of Process Design, with emphasis on food processes. The concepts of process cost and profitability are introduced with examples of design of entire food processing plants
Course Precondition
None
Resources
Maroulis and Saravacos 2003. Food process design. Marcel Dekker, Inc.
Notes
Lecture notes, slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows about basic food science and technology issues related to process design |
| LO02 | Evaluates the relationship between food processing and process design principles |
| LO03 | Learns about process cost and profitability concepts |
| LO04 | Examines examples of process design for food plants |
| LO05 | Learns how to develop ideas about the importance of processes and relationships between the processes |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 5 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 4 |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Principles of Food Process Design | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Food Science and Technology in Process Design I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Food Science and Technology in Process Design II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Food Science and Technology in Process Design III | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Design of Food Processes I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Design of Food Processes II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Reading course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Food Plant Design I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Food Plant Design II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Project Evaluation and Cost Estimation I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Project Evaluation and Cost Estimation II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Food Process Design - Applıcation to Tomato Paste Processing Plant I | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Food Process Design - Applıcation to Tomato Paste Processing Plant II | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Food Process Design - Applıcation to Tomato Paste Processing Plant III | Reading course materials | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Reading course materials | Ölçme Yöntemleri: Yazılı Sınav, Proje / Tasarım |
| 17 | Term Exams | Reading course materials | Ölçme Yöntemleri: Yazılı Sınav, Proje / Tasarım |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||