COURSE SYLLABUS

UNIT OPERATIONS IN FOOD PROCESSING I

1	Course Title:	UNIT OPERATIONS IN FOOD PROCESSING I
2	Course Code:	GIDZ101
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	Yok
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Dr. Ögr. Üyesi SÜREYYA SALTAN EVRENSEL
16	Course Lecturers:	Meslek Yüksek okulları yönetim kurullarının görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Üyesi Dr. Süreyya Saltan EVRENSEL ssaltanev@gmail.com 0224 294 23 42
18	Website:
19	Objective of the Course:	Introduction to Teaching Methods and Principles of Food Processing.
20	Contribution of the Course to Professional Development	Basic principles of food processing, pre-treatments and preservation of foods.

Learning Outcomes:

1	The necessity of prevention and treatment of food;
2	Food drying techniques;
3	Drying of food problems and solutions;
4	Pasteurization and sterilization techniques;
5	Food cooling technologies;
6	Cooling storage techniques;
7	Storage problems and solutions;

22	Course Content:

Week	Theoretical	Practical
1	Course presentation and indicated resources
2	Basic operations raw material control and preparation cleaning raw material
3	cleaning methods 1.dry cleaning methods 2.water cleaning methods
4	separation and classification elimination separation processes sedimentation centrifugation process (centrifugation)
5	size reduction processes size reduction in fruits and vegetables grinding solid foods mills
6	emulsion and emulsification emulsion stability tools used in emulsion preparation emulsification and homogenization applications mixing mixing liquids
7	food preservation concept
8	ph, water activity, oxidation-reduction potential (eh), barrier factor concepts
9	MIDTERM EXAM
10	the concept of food spoilage 1.microbiological spoilage 2. spoilage in foodstuffs factors limiting microbial growth in foods
11	drying definition of drying drying methods technological drying systems
12	changes in drying fruit and vegetable drying vegetable drying
13	heat treatments heat transfer (heat transfer) conduction (spread of heat by conduction) convection (propagation of heat by transport) radiation (radiating heat) heating methods heating food with water vapor pasteurization
14	canned food production

23	Textbooks, References and/or Other Materials:	Gıdalarda temel işlemler ders notları-Süreyya Saltan Evrensel Gıda Mühendisliğinde Temel İşlemler-Bekir Cemeroğlu Gıda Teknolojisi-Sıdıka Bulduk
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evaluation is carried out according to the principle of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High