TÜRKÇE
ENGLISH
Information
| Code | ZFS210 |
| Name | Technical English For Food Engineering II |
| Term | 2022-2023 Academic Year |
| Semester | 4. 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. TÜRKAN KEÇELİ MUTLU |
| Course Instructor |
Doç. Dr. TÜRKAN KEÇELİ MUTLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Realize the developments in food science and technology, pretreatment processes in food processing, heat treatments in foods, removing heat from foods in food processing, food addtivies. Recognizes the importance of writing an report, CV, making oral presentations for job and parctical training applications.
Course Content
General principles of Food Processing, Pretretamnets of foofds for processing, clenaing, grinding, shapes, Heat treatments of foods, Removing heat from foods to process by cooling or freezing, food addtives, , How to write an class report, on engineering, making a Oral presentation, formation of CV, leters fro asking practical work or jobs.
Course Precondition
NONE
Resources
The Institute of Food Technologists articles. ift.org/articles
Notes
Clasroom notes prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recognizes princeipiles of food acidnce and techmology related with food enginering |
| LO02 | Classifies pre and basic processes for food processing |
| LO03 | Understands significance of the heat treatments for food processing |
| LO04 | understands the importnace of how to write class report, CV, e-mail for practical work and job application, oral presentation techniques |
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. | 2 |
| 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 | Latest development in Food science and technology | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Latest development in Food technology | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Pretreatments in Food Processing | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Grinding, Craking, flaking | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Basic Processes in food processing | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Basic Processes in food processing II | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Heat Treatment, pasteurization, sterilization | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
| 9 | Heat treatments, cooling, freezing | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Non-thermal tretaments of foods | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Case Studies: : Food Technology 1 | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Case Studies: : Food Technology 2 | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Preperation of report and CV and oral presentation | Literature review and reading | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Prpeparation of e-mail for practical training and job application | Literature review and reading | Ölçme Yöntemleri: Ödev, Performans Değerlendirmesi |
| 15 | Oral presentatioons of homework | Presentation | Ölçme Yöntemleri: Ödev |
| 16 | Final Exams preparation | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
| 17 | Term Exams | Exam Preperation | Ölçme Yöntemleri: Yazılı Sınav, Ödev, Performans Değerlendirmesi |
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 | ||