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Programme |
Faculty of Engineering Food Engineering |
Course Information |
Course Unit Code | Course Unit Title | | Credit Pratic | Credit Lab/A | Credit Total | Credit Ects | Semester |
GDM301 | Food Engineering Operations I | 2.00 | 0.00 | 1.00 | 2.50 | 5.00 | 1 |
Course Information |
Language of Instruction | Turkish |
Type of Course Unit | Required |
Course Coordinator | Associate Professor Dr. Hakan KULEAŞAN |
Course Instructors | |
Course Assistants | |
Course Aims | Understanding the basic calculations used in food processing, using the measurement unit in Engimeering, doing the calculations for the novel processes |
Course Goals | |
Learning Outcomes of The Course Unit | 1) Learning the fundamentals of food processing
2) knowing the basic engineering terms and units
3) Doing the calculations of various processes |
Course Contents | The course deals with application of calculations in order to achieve successfully produced food products. Working conditions of equipments in food plants. Heat transfer, heat bahaviour of matter, cooling cycle and its calculations. Cold storage, food dehydration. |
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 | 2 | 28 |
Quiz | 0 | 0 | Time Of Studying Out Of Class | 14 | 3 | 42 |
Homework | 0 | 0 | Homeworks | 5 | 5 | 25 |
Attendance | 0 | 0 | Presentation | 0 | 0 | 0 |
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 | 15 | 15 |
Seminary | 0 | 0 | Finals | 1 | 25 | 25 |
Field study | 0 | 0 | Workload Hour (30) | 30 |
TOTAL | 100 | Total Work Charge / Hour | 135 |
The ratio of the term to success | 40 | Course's ECTS Credit | 5 |
The ratio of final to success | 60 | |
TOTAL | 100 | |
Recommended or Required Reading |
Textbook | |
Additional Resources | Gıda Mühendisliği Temel İşlemler, Bekir Cemeroğlu, Mehmet Özkan, Ayla Soyer, Gıda Teknolojisi Derneği Yayınları No :29. Ankara
Fundamentals of Food Process Engineering, Romeo Toledo, Chapman and Hall, 1994. New York
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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 |