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Course Information
Course Unit Title : Introduction to Food Engineering
Course Unit Code : GDM101
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 1
Semester : 1.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants : ---
Learning Outcomes of The Course Unit : Gaining general knowledge about the profession and professional point of view
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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.
Languages of Instruction : Turkish-English
Course Goals : A Brief look at Food Engineering concepts
Course Aims : Provide introductory knowledge about the Food Science and Engineering
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 2 28  
Homeworks :
1 10 10  
Presentation :
1 1 1  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
106  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 100
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction and Background; Overview of Food Science
  Study Materials: Various pictures and visual documents from the food industry
2 Review of Chemistry, Chemistry of Foods,
  Study Materials: Power Point materials from the books
3 Food Composition, Quality Factors in Foods,
  Study Materials: Power Point materials from the books
4 Nutrition and Digestion,
  Study Materials: Power Point materials from the books
5 Food Deterioration, Food Microbiology
  Study Materials: Power Point materials from the books
6 Unit Operations in Food Processing: Food Preservation-I
  Study Materials: Power Point materials from the books
7 Unit Operations in Food Processing: Food Preservation-II
  Study Materials: Power Point materials from the books
8 Dairy Technology
  Study Materials: Power Point materials from the books
9 Meat Science and Technology
  Study Materials: Power Point materials from the books
10 Cereal Science and Technology
  Study Materials: Power Point materials from the books
11 Fruits and Vegetables Processing Technology
  Study Materials: Power Point materials from the books
12 Edible Oil Processing Technology
  Study Materials: Power Point materials from the books
13 Food Safety and Quality System
  Study Materials: Power Point materials from the books
14 Environmental Concerns and Food Processing
  Study Materials: Power Point materials from the books