SDU Education Information System
   Home   |  Login Türkçe  | English   
 
   
 
 


 
Course Information
Course Unit Title : Process selection and planning in food industry
Course Unit Code : 01GIM5154
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Knowing conventional and recent process technologies
Knowing the demands of today's consumers
Knowing the strategic importance of national and international food trade
Able to measure the effectiveness of alternative additives and alternative processes in meeting the microbiological criteria.
Knowing Food-cancer perception and importance of alternative methods in food processing for future
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Historical development of food processing and industrialization, comparison of conventional and novel process methods, the effects of today?s customer demands on selection of food processes, increasing worldwide demand for processed foods and the potential problems. International food trade and technical difficulties encountered in the handling of food. Specialized food production, energy saving processes. Selected food models for the analysis of process flows.
Languages of Instruction : Turkish-English
Course Goals : Fortification of research and development departments in food industry
Providing information to relevant students studying in the field of food engineering about process process selection
Course Aims : Providing information to food engineers working for R&D departments and graduate students focused on relevant subjects about the future effects of changing product demand, increasing international food trade on food process technologies. Additional information will be given on advantages and disadvantages of evolving process techniques to meet the demands of today's consumers, and food quality criteria, and to give information about problems that may be encountered in the future decades.
WorkPlacement  
Recommended or Required Reading
Textbook : Case studies in novel food processing Technologies
Edited by C. J. Doona, K. Kustin and F. E. Feeherry ISBN 9781845695514 Woodhead Publishing Limited, 2010.

Environmentally-friendly food processing.
Edited by Berit Mattsson and Ulf Sonesson. ISBN 0849317649. CRC Press, 2003.

Food Processing Recent Developments,
Edited by A. G. Gaonkar. ISBN 044481500 7 Elsevier, 1995.
Additional Resources : Internet sources to be provided
Material Sharing
Documents : In class notes
Assignments : 2 oral presentations
Exams : One written midterm exam
One written final exam
Additional Material : 2 quizz exams
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 :
3 5 15  
Presentation :
1 8 8  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
0 0 0  
Workload Hour (30) :
30  
Total Work Charge / Hour :
0  
Course's ECTS Credit :
0      
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: historical development of food processing and industrialization.
 
2 Classification of food processes
 
3 The world food trade and changing eating habits
 
4 Changing consumer demands and the possible effects of these demands in food processing I
 
5 Changing consumer demands and the possible effects of these demands in food processing II
 
6 Dissection of developing alternative processes
 
7 Personalized food production planning. Functionality, health, age.
 
8 Food-cancer relationship and the social perception, of the importance of alternative methods of food processing
 
9 The effectiveness of alternative processes in meeting microbiological criteria and method selection
 
10 The effectiveness of alternative additives and alternative processes in meeting toxicological criteria and method selection
 
11 Analysis of food process models I
 
12 Analysis of food process models II
 
13 Analysis of food process models III
 
14 Energy saving in food processing and low-energy processes.
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0
 
0