Course Language:
İngilizce
Course Objectives:
Learning of various food product processing technologies and related unit operations applied in food processing.
Course Content:
Food production technologies such as cereals, meat, dairy processing, fruit and vegetable, oil and fat processing, fermentation technologies, chocolate and confectionery production technologies, and the related unit operations.
Course Methodology:
1: Lecture by instructor, 2: Lecture by instructor with class discussion, 6: Reading assignment, 8: Term research paper, 9: Presentation by guest speaker,
Course Evaluation Methods:
C: Take-home quiz, E: Homework, F: Project,
Vertical Tabs
Course Learning Outcomes
| Course Learning Outcomes | Detailed Program Outcomes |
Teaching Methods | Assessment Methods |
| Ability to define major food production technologies. | 1a, 6c, 7b, | 1, 2 | A, B |
| Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. | 1a, 6c, 7b, 11b | 1, 2 | A, B |
| Describe the unit operations required to produce a given food product. | 1a, 6c, 7b | 1, 2 | A, B |
| Apply knowledge gained in food chemistry, microbiology, engineering, and sensory evaluation to the development, processing, and preservation of safe, nutritious, and high-quality food products. | 1a, 6c, 7b, 8a, 11b | 1, 2, 6 | A, B |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 | Introduction to food production technologies | Lecture notes and recommended books |
| 2-3 | Production technologies for cereal and bakery products | Lecture notes and recommended books |
| 4-5-6 | Production technologies for fruits and vegetables. Quiz-I | Lecture notes and recommended books |
| 7-8 | Production technologies for meat products. Midterm-I Invited speaker |
Lecture notes and recommended books |
| 9-10 | Production technologies for dairy products | Lecture notes and recommended books |
| 11 | Production technologies for edible fats and oils. Quiz-II | Lecture notes and recommended books |
| 12-13 | Fermentation Technologies. Midterm-II Invited speaker |
Lecture notes and recommended books |
| 14 | Production technologies for chocolate and confectionery products. Final exam |
Lecture notes and recommended books |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | Lecture Notes |
| Additional Resources | Rahman, M.S. (2020). Handbook of Food Preservation. CRC Press, 1103 pp. ISBN: 978-1-4987-4048-7. |
Material Sharing
| MATERIAL SHARING | |
| Documents | YULEARN |
| Assignments | Google classroom |
| Exams | Midterm I-II, Quiz I-II, Final exam |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Midterm | 2 | 40 |
| Term Project | 1 | 20 |
| Total | 60 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 | |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES | ||
| No | Program Learning Outcomes | check √ |
| 1a | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline, | √ |
| 1b | Ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| 2a | Ability to identify, formulate, and solve complex engineering problems, | |
| 2b | Ability to select and apply proper analysis and modeling methods for this purpose. | |
| 3a | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result, | |
| 3b | Ability to apply modern design methods for this purpose. | |
| 4a | Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice. | |
| 4b | Ability to employ information technologies effectively. | |
| 5a | Ability to design experiments for investigating complex engineering problems or discipline specific research questions, | |
| 5b | Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | |
| 6a | Ability to work efficiently in intra-disciplinary teams, | |
| 6b | Ability to work efficiently in multi-disciplinary teams, | |
| 6c | Ability to work individually. | √ |
| 7a | Ability to communicate effectively, both orally and in writing, | |
| 7b | Knowledge of a minimum of one foreign language, | √ |
| 7c | Ability to write effective reports and comprehend written reports, prepare design and production reports, |
|
| 7d | Ability to make effective presentations, | |
| 7e | Ability to give and receive clear and intelligible instructions. | |
| 8a | Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology, | √ |
| 8b | Ability to continue to educate him/herself. | |
| 9a | Consciousness to behave according to ethical principles and professional and ethical responsibility. | |
| 9b | Knowledge on standards used in engineering practice. | |
| 10a | Knowledge about business life practices such as project management, risk management, change management. | |
| 10b | Awareness in entrepreneurship and innovation. | |
| 10c | Knowledge about sustainable development. | |
| 11a | Knowledge about the global and social effects of engineering practices on health, environment, and safety, | |
| 11b | Knowledge about contemporary issues of the century reflected into the field of engineering. | √ |
| 11c | Awareness of the legal consequences of engineering solutions. | |
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity | Duration (Hour) |
Total Workload (Hour) |
| Course Duration | 14 | 3 | 42 |
| Hours for off-the-classroom study (pre-study, practice) | 14 | 2 | 28 |
| Midterm - Pre-study Exam |
2 | 10 | 20 |
| 2 | 2 | 4 | |
| Quiz - Pre-study Exam |
2 | 6 | 12 |
| Final- Pre-study Exam |
1 | 20 | 20 |
| 1 | 2 | 2 | |
| Total Work Load | 128 | ||
| Total Work Load / 25 (h) | 5.1 | ||
| ECTS Credit of the Course | 5 | ||
None