TÜRKÇE
ENGLISH
Information
| Code | ZFS113 |
| Name | Technical English for Food Engineering I |
| Term | 2022-2023 Academic Year |
| Semester | 1. 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 | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Teaching basic terminology and terms in the field of food engineering. Teaching the terms of fruit and vegetable processing. Teaching the terms of meat and meat technology. Teaching the terms olive and olive oil. Teaching the terms milk and dairy products. Teaching of terms in the field of fermentation. To teach the terms of flour and flour production. Chocolate production and teaching the terms in the field of cocoa. Teaching of terms in the field of sugar, salt and tea. Teaching of food additives and processing terms.
Course Content
Basic terminology and terms in the field of food engineering. Terms in the field of fruit and vegetable processing. Terms in the field of meat and meat technology. Terms in the field of olive and olive oil. Terms in the field of milk and dairy products. Terms in the field of fermentation. Terms in flour and flour production. Terms in the field of chocolate production and cocoa. Terms in Sugar, Salt and Tea. Terms in the field of food additives and processing.
Course Precondition
None
Resources
Smith and Hui 2004. Food Processing Principles and Applications. Blackwell Publishing
Notes
Lecture notes, slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the terms of fruit and vegetable processing. |
| LO02 | Knows the terms of meat and meat technology. |
| LO03 | Knows the terms olive and olive oil processing |
| LO04 | Knows the terms milk and dairy products. |
| LO05 | Knows the terms in the field of fermentation |
| LO06 | Knows the terms of flour and flour production |
| LO07 | Knows the terms in the field of Chocolate production and cocoa. |
| LO08 | Knows the terms in the field of sugar, salt and tea |
| LO09 | Knows food additives and processing terms. |
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. | |
| 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. | |
| 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. | 3 |
| 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. | |
| 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 | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Teaching the terms of fruit and vegetable processing I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Teaching the terms of fruit and vegetable processing II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Teaching the terms of meat and meat technology. | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Teaching the terms olive and olive oil processing | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Teaching the terms milk and dairy products I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Teaching the terms milk and dairy products II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Teaching of terms in the field of fermentation I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Teaching of terms in the field of fermentation II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Teaching the terms of flour and flour production | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Teaching of terms in the field of Chocolate production and cocoa. | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Teaching of terms in the field of sugar, salt and tea | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Teaching of food additives and processing terms I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Teaching of food additives and processing terms II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||