IG312 Process Design I

Information

Course Goal / Objective

The aim of this course is to prepare projects that include process design, where students of the Food Engineering undergraduate program will gain the ability to communicate effectively in writing and orally, to know at least one foreign language, to write effective reports and understand written reports, to prepare designs, to make effective presentations, to work effectively in interdisciplinary teams, and to design a complex system, process, device or product under realistic constraints and conditions to meet specific requirements, using the knowledge they have gained during their education.

Course Content

Within the scope of the course, training is provided on process design and students are also asked to prepare a process design and feasibility report for food production. As part of the course, working groups are formed in order to develop ideas for the creation of the project work topic and to learn the requirements of teamwork from the first week. Students are provided with equal loads in the distribution of tasks and to make a plan that will fulfill their tasks on time. In the next stage, the evaluation of data obtained from different sources and especially the importance of data obtained from reliable sources (such as official and academic data) are emphasized. Using the basic information learned during the food engineering education, students are expected to create process information for the product they choose and determine the relevant flow charts, production technologies and capacity, as well as heat and mass balance calculations. A general evaluation is made regarding the factory location selection and students are provided with the opportunity to choose the region and location where the factory they will produce will be established. In the next stage, an economic analysis is performed to determine whether the project is suitable for investment and whether the project is suitable for investment is evaluated. In addition, within the scope of the project, the points that are important in terms of food quality and safety are determined and quality plans are created, and layout plans showing all sections of the factory are prepared. Finally, students present their project reports with equal presentation times. The prepared project reports and presentations are delivered electronically to the course instructor.

Course Precondition

None

Resources

Maroulis and Saravacos 2003. Food process design. Marcel Dekker, Inc.

Notes

Lecture notes, slides

Course Learning Outcomes

Relation with Program Learning Outcome

Week Plan

Student Workload - ECTS