IG312 Process Design I

3 ECTS - 2-0 Duration (T+A)- 6. Semester- 2 National Credit

Information

Code IG312
Name Process Design I
Term 2024-2025 Academic Year
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 Instructor
1 2
Doç. Dr. HAKAN BENLİ (A Group) (Ins. in Charge)


Course Goal / Objective

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

Update Time: 09.05.2024 05:50