IG113 Introduction To Food Engineering

2 ECTS - 2-0 Duration (T+A)- 1. Semester- 2 National Credit

Information

Code IG113
Name Introduction To Food Engineering
Term 2024-2025 Academic Year
Semester 1. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 2 ECTS
National Credit 2 National Credit
Teaching Language İngilizce
Level Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Bilal AĞIRMAN
Course Instructor Bilal AĞIRMAN (A Group) (Ins. in Charge)


Course Goal / Objective

To introduce basics of food science and technology.

Course Content

Introduction. Basic chemistry. Constituents of Foods. Common Unit Operations in Food Processing. Quality Factors in Foods. Microorganisms and Fermentation. Student presentations.

Course Precondition

none

Resources

Introduction to Food Engineering, Academic PressGlasgow, 659p. Weaver, C. M., & Daniel, J. R. (2003). The food chemistry laboratory: a manual for experimental foods, dietetics, and food scientists. CRC press.

Notes

handouts and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Students will gain basic understanding and appreciation of food engineering, food science and technology.
LO02 Students will learn basic chemistry
LO03 Students will learn basic concepts of food nutrients of carbohydrates, lipids, proteins, vitamins, mineral elements and water.
LO04 Students will gain to present subject on food science and technology.
LO05 Students will gain general understanding of life long learning.


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. 4
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. 4
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. 4
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, Curse objective, Course methods, Grading, Lecture rules, Course participation and attendance. Introduction of University, Faculty and department . Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
2 Introduction to lecture: Definitions of food engineering, food science and food technology. Measurement. Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
3 Basic chemistry Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
4 Basic chemistry and mixtures Reading class meterials and related chapter in suggested text books, homework Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
5 Constituents of Foods: Carbohydrates Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Constituents of Foods: Proteins Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
7 Constituents of Foods: Lipids, water, other constituents Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
8 Mid-Term Exam Midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Common Unit Operations in Food Processing Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
10 Common Unit Operations in Food Processing heating Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
11 Common Unit Operations in Food Processing fermentation Reading class meterials and related chapter in suggested text books Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
12 Student presentations I Student presentations I Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma
13 Student presentations II Student presentations II Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma
14 Student presentations III Student presentations III Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma
15 Student presentations IV Student presentations IV Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Grup Çalışması, Bireysel Çalışma
16 Term Exams Final exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev, Performans Değerlendirmesi
17 Term Exams Final exam 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 1 14
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 4 4
Final Exam 1 8 8
Total Workload (Hour) 54
Total Workload / 25 (h) 2,16
ECTS 2 ECTS

Update Time: 09.05.2024 05:47