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: |
3 |
| 8 |
Theoretical (hour/week): |
2 |
| 9 |
Practice (hour/week) : |
2 |
| 10 |
Laboratory (hour/week) : |
0 |
| 11 |
Prerequisites: |
- |
| 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: |
- |
| 17 |
Contactinformation of the Course Coordinator: |
ssaltanev@gmail.com |
| 18 |
Website: |
|
| 19 |
Objective of the Course: |
Introduction to Teaching Methods and Principles of Food Processing. |
| 20 |
Contribution of the Course to Professional Development |
|
| 21 |
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;
|
|
| Week |
Theoretical |
Practical |
| 1 |
Course presentation and indicated resources |
|
| 2 |
Preservation of foods, which cause deterioration of |
|
| 3 |
The drying process to make the evaporation process |
|
| 4 |
Drying methods |
|
| 5 |
Applying heat treatment |
|
| 6 |
Heat transfer by conduction, convection, radiation
Indirect heating methods
Direct heating methods
Heat-processing applications
|
|
| 7 |
Preserved by pasteurization |
|
| 8 |
Repeating courses, MIDTERM EXAM |
|
| 9 |
Maintained by the sterilization |
|
| 10 |
Sterilization of canned |
|
| 11 |
Maintained by the cooling process |
|
| 12 |
Repeating courses and quiz |
|
| 13 |
Cold storage |
|
| 14 |
Storage conditions ensure that
|
|
| 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 |
40 |
| Quiz |
1 |
10 |
| Homeworks, Performances |
0 |
0 |
| Final Exam |
1 |
50 |
| Total |
3 |
100 |
| Contribution of Term (Year) Learning Activities to Success Grade |
50 |
| Contribution of Final Exam to Success Grade |
50 |
| Total |
100 |
| Measurement and Evaluation Techniques Used in the Course |
|
| Information |
|
| 25 |
|
ECTS / WORK LOAD TABLE |
| Activites |
NUMBER |
TIME [Hour] |
Total WorkLoad [Hour] |
| Theoretical |
14 |
2 |
28 |
| Practicals/Labs |
0 |
0 |
0 |
| Self Study and Preparation |
14 |
3 |
42 |
| Homeworks, Performances |
0 |
0 |
0 |
| Projects |
0 |
0 |
0 |
| Field Studies |
0 |
0 |
0 |
| Midtermexams |
1 |
15 |
15 |
| Others |
2 |
10 |
20 |
| Final Exams |
1 |
15 |
15 |
| Total WorkLoad |
|
|
120 |
| Total workload/ 30 hr |
|
|
4 |
| ECTS Credit of the Course |
|
|
4 |
| 26 |
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS |
|
PQ1
|
PQ2
|
PQ3
|
PQ4
|
PQ5
|
PQ6
|
PQ7
|
PQ8
|
PQ9
|
PQ10
|
PQ11
|
PQ12
|
|
LO1
|
1
|
2
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
|
LO2
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
|
LO3
|
3
|
2
|
3
|
3
|
3
|
3
|
3
|
2
|
2
|
2
|
2
|
2
|
|
LO4
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
|
LO5
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
|
LO6
|
3
|
2
|
3
|
3
|
3
|
3
|
4
|
2
|
2
|
2
|
2
|
2
|
|
LO7
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
1
|
|
| LO: Learning Objectives |
PQ: Program Qualifications |
| Contribution Level: |
1 Very Low |
2 Low |
3 Medium |
4 High |
5 Very High |
