GM0039

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

Information

Code GM0039
Name
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

The aim of the course is to contribute to the training of manpower mathematically modelling the changes in food systems along with designing and optimizing food systems using these models.

Course Content

This course covers the mathematical approaches to the design and optimization of food systems. Within the scope of the course, the mathematical approaches related to food systems like mass/energy transfers and balances, chemical changes etc. will be revealed.

Course Precondition

None

Resources

Power point lecture notes Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel

Notes

Power point lecture notes Introduction to Food Engineering, Singh RP and Heldman DR, Academic Press Mathematical Molling of Food Processing, Farid MM, CRC Press Kimyasal Kinetik, Saçak, M, Gazi Kitapevi Isı ve Kütle Transferi: Pratik Bir Yaklaşım, Çengel YA, Güven Bilimsel Mühendislik ve Temel Bilimler için Diferansiyel Denklemler, Çengel YA ve Palm III WJ, Güven Bilimsel


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Know the importance of mathematical approaches in the design and optimization of food systems
LO02 Make mathematical analysis of a selected food systems
LO03 Explain the experimental data obtained from a food system with mathematical models
LO04 Use mathematical approaches in the design and optimization of a process associated with food systems


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. 3
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering. 4
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. 5
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship. 5
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering. 3
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. 2
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields. 2
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. 1
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. 4
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field. 1
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. 2
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 Introduction to mathematical modelling Textbookss, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
2 Theoretical and experimental approaches to the determination of heat transfer parameters of food systems-I Textbookss, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Theoretical and experimental approaches to the determination of heat transfer parameters of food systems-II Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Heat transfer analysis of a selected food system Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
5 Theoretical and experimental approaches to the determination of mass transfer parameters of food systems-I Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Theoretical and experimental approaches to the determination of mass transfer parameters of food systems-II Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Mass transfer analysis of a selected food system Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Proje / Tasarım
9 Mathematical analysis of reaction kinetics in food systems-I Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Mathematical analysis of reaction kinetics in food systems-II Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
11 Mathematical analysis of consecutive reaction mechanisms in food systems-I Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Mathematical analysis of consecutive reaction mechanisms in food systems-II Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
13 Analysis of reaction kinetics of a selected food system Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
14 Analytical and numerical approaches in thermal processing calculations (F, D and z values)-I Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
15 Analytical and numerical approaches in thermal processing calculations (F, D and z values)-II Textbooks, Presentations, Article reviews Öğretim Yöntemleri:
Anlatım, Soru-Cevap
16 Term Exams Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Proje / Tasarım
17 Term Exams Textbooks, Presentations, Article reviews Ölçme Yöntemleri:
Proje / Tasarım


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 15 3 45
Out of Class Study (Preliminary Work, Practice) 15 4 60
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 150
Total Workload / 25 (h) 6,00
ECTS 6 ECTS

Update Time: 22.05.2024 11:28