of0
SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM101
Introduction to Food Engineering
2.00
0.00
1.00
2.50
4.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Associate Professor Dr. Atıf Can SEYDİM
Course Instructors
2-ATIF CAN SEYDİM
2-Yasin TUNCER
Course Assistants
7-Bilge ERTEKİN
Course Aims
Provide introductory knowledge about the Food Science and Engineering
Course Goals
A Brief look at Food Engineering concepts
Learning Outcomes of The Course Unit
Gaining general knowledge about the profession and professional point of view
Course Contents
Introduction, important definitions in food science, pasteurization, sterilization, microorganisms, enzymes etc.
Food chemistry; carbohydrates, lipids, proteins, vitamins, minerals and their functions and importance.
Meat Science and Technology; structure of muscle, meat spoilage, meat emulsions, processing, a visit to meat processing plant.
Dairy Technology; Fluid milk technology, fermented dairy products (yoghurt and cheese), preparation of culture, dairy equipment, sanitizer, homogenizer, pasteurizer, a visit to a dairy plant.
Fruits and vegetables technology; storage conditions of raw materials, food canning, fruit juice technology, tomato paste production. Plant Oil Technology; raw materials and their fatty acid compositions, olive oil processing, extraction, refining and equipment.
Cereal Technology; general definitions, wheat quality, Saccoromyces cereviseae, bread technology, pasta making, dough texture properties.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
100
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
14
2
28
Homework
0
0
Homeworks
1
10
10
Attendance
0
0
Presentation
1
1
1
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
10
10
Seminary
0
0
Finals
1
15
15
Field study
0
0
Workload Hour (30)
30
TOTAL
100
Total Work Charge / Hour
106
The ratio of the term to success
40
Course's ECTS Credit
4
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
 
Additional Resources
Norman N. Potter, and Joseph H. Hotchkiss, 1999. Food Science. 608p.
Peter Murano 2002. Understanding Food Science and Technology, 504p.
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5