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COURSE SYLLABUS
BASIC PRINCIPLES AND INDUSTRIAL APPLICATIONS OF FOOD PROCESSING ENGINEERING
1 Course Title: BASIC PRINCIPLES AND INDUSTRIAL APPLICATIONS OF FOOD PROCESSING ENGINEERING
2 Course Code: GMB5311
3 Type of Course: Optional
4 Level of Course: Second Cycle
5 Year of Study: 1
6 Semester: 1
7 ECTS Credits Allocated: 6
8 Theoretical (hour/week): 3
9 Practice (hour/week) : 0
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: Prof. Dr. Ö.UTKU ÇOPUR
16 Course Lecturers: -
17 Contactinformation of the Course Coordinator: Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
16059 Görükle/Bursa
Tel: 0224 2941491
Fax: 0224 2941402
e-posta: ucopur@uludag.edu.tr
18 Website:
19 Objective of the Course: The aim of the course is to teach basic principles and the systems used in unit operations in food engineering
20 Contribution of the Course to Professional Development To train qualified students who are equipped with basic process knowledge, manage the production process in the field they work, know the working principles and features of the machines they use.
21 Learning Outcomes:
1 The students will be able to learn the use of electrical heating processes in food engineering ;
2 The students will be able to learn the main principles heat transfer operations of food processing ;
3 The students will be able to learn the use of irradiation, UV application;
4 The students will be able to learn the use of ultrasound in food engineering;
5 The students will be able to know the machineries used in food industry;
6 The students will be able to know the unit operations applications in food industry ;
22 Course Content:
Week Theoretical Practical
1 Heat transfer for food engineering
2 Electrical heating processes
3 Irradiation, UV application, Infrared heating
4 Use of ultrasound in food engineering
5 High Hydrostatic Pressure application
6 Vacum impregnation applicatin in food processing
7 Extraction
8 Distillation
9 Filtration, ultrafiltration, reverse osmosis
10 Pressing and press types used in food processimg
11 Crystallization
12 Basic principles of mechanisms of equipments used in food industry
13 Student assignment presentation
14 Student assignment presentation
23 Textbooks, References and/or Other Materials: Saldamlı, İ. ve Saldamlı, E. 1990. Gıda Endüstrisi Makinaları. Hacettepe Üniv. Müh. Fak. Ders Kitabı. Ankara, 454 p.
Sun, D.W. 2005. Emerging Technologies for Food Processing, Food Science and Technology, International Series.
Jongen, W., 2005. Improving the safety of fresh fruit and vegetables. Cambridge : Woodhead Pulishing Limited , 639 p.
Ramaswamy, H., Marcotte, M., 2006.
Food processing : principles and applications. Boca Raton, FL : Taylor and Francis Group, 420 p.
Cemeroğlu B. 2010. Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği, Ankara. 586 p.
Baysal, T. İçier, F., Baysal, H. 2011. Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya.
24 Assesment
TERM LEARNING ACTIVITIES NUMBER PERCENT
Midterm Exam 0 0
Quiz 0 0
Homeworks, Performances 1 50
Final Exam 1 50
Total 2 100
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 For evaluation, a final exam is held together with homework and relative evaluation is applied.
Information
25 ECTS / WORK LOAD TABLE
Activites NUMBER TIME [Hour] Total WorkLoad [Hour]
Theoretical 14 3 42
Practicals/Labs 0 0 0
Self Study and Preparation 14 2 28
Homeworks, Performances 1 40 40
Projects 0 0 0
Field Studies 0 0 0
Midtermexams 0 0 0
Others 1 30 30
Final Exams 1 40 40
Total WorkLoad 180
Total workload/ 30 hr 6
ECTS Credit of the Course 6
26 CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10
LO1 5 4 5 4 4 4 4 3 4 5
LO2 5 5 4 4 4 4 4 3 4 5
LO3 5 5 4 4 4 4 4 3 4 5
LO4 5 5 4 4 4 4 4 3 4 5
LO5 5 5 4 4 4 4 4 3 4 5
LO6 5 5 4 4 4 4 4 3 4 5
LO: Learning Objectives PQ: Program Qualifications
Contribution Level: 1 Very Low 2 Low 3 Medium 4 High 5 Very High
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