ZFS210 Technical English For Food Engineering II

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit

Information

Code ZFS210
Name Technical English For Food Engineering II
Term 2024-2025 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
1 2
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

Update Time: 09.05.2024 05:49