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: |
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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 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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LO: Learning Objectives | PQ: Program Qualifications |
Contribution Level: | 1 Very Low | 2 Low | 3 Medium | 4 High | 5 Very High |