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Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | IG320 |
| Name | Environmental, Water and Waste Management in Food Processing |
| Term | 2026-2027 Academic Year |
| Semester | 6. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi MERVE DARICI |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The aim of this course is to analyze environmental issues arising in food processing operations, to recognize modern technologies in water and waste management, to apply energy efficiency practices, to recover by-products and develop sustainability strategies, and to produce engineering-based solutions in compliance with relevant regulations and standards.
Course Content
It covers environmental sustainability and resource management in the food processing sector, including the efficient use of water resources, classification and management of waste, energy efficiency practices, and strategies for recycling and reuse.
Course Precondition
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Resources
Lecture slides and relevant articles
Notes
Lecture slides and relevant articles
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Analyze environmental issues in the food processing sector. |
| LO02 | Recognize and evaluate modern technologies in water and waste management. |
| LO03 | Develop solutions in compliance with national and international regulations and standards. |
| LO04 | Apply energy efficiency practices and sustainability strategies in food industry operations. |
| LO05 | Design and present an environmental, water, and waste management plan for a selected food enterprise. |
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 |
| PLO01 | - | ||
| 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. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 2 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | 2 |
| 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. | 2 |
| 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 | Sustainability in food engineering, sources of waste generation | course notes | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 2 | Types of waste, utilization of co-products, biological waste characteristics | course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Waste hierarchy, environmental regulations, legal obligations in food plants | course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Consumer expectations, sustainable production policies, social implications | course note | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Minimizing raw material losses, good manufacturing practices, process control | course notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Energy Use and Optimization | course notes, articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Renewable energy sources and examples in the food industry | course notes, articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | course notes, articles | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Water-saving strategies, process water recovery, physical-chemical-biological treatment | course notes, articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Waste Reduction in Food Processing Plants | course notes, articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Recycling and Co-product Recovery | course notes, articles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Sectoral Applications I | course notes, articles | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası |
| 13 | Sectoral Applications II | course notes, articles | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası |
| 14 | Preparation of an environmental, water, and waste management plan for a selected food enterprise | course notes, articles | Öğretim Yöntemleri: Grup Çalışması, Beyin Fırtınası |
| 15 | Project presentations, overall evaluation, and discussion | course notes, articles | Öğretim Yöntemleri: Grup Çalışması, Gösteri |
| 16 | Term Exams | Ölçme Yöntemleri: Proje / Tasarım |
|
| 17 | Term Exams | Ölçme Yöntemleri: 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 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||