Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-301 - FOOD ENGINEERING

Code: GM-301 Course Title: FOOD ENGINEERING UNIT OPERATIONS I Theoretical+Practice: 3+0 ECTS: 5
Year/Semester of Study 3 / Fall Semester
Level of Course 1st Cycle Degree Programme
Type of Course Compulsory
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer NESİMİ AKTAŞ (naktas@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of the course is to teach principles of unit operations of food processing which is applied to the branches of the food industry. Also the other aim is to educate the student as a qualified food engineer in this area.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 to be able to explain general principles of unit operations in food industry PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-5 Grasps the methods of access to knowledge.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
 		Examination
Presentation
LO-2 to be able to tell the scope and implementations of unit operations in food engineering PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
 		Examination
Presentation
LO-3 to be able to define the production process in the different areas of the food industry PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
 		Examination
Presentation
LO-4 to be able to provide information on food processing machines. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
 		Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Raw material and properties; cleaning of raw materials and cleaning methods; sorting and grading of raw materials, sorting and grading equipments; size reduction, general principles, size reduction equipments and screening; mixing and homogenization; filtration and membrane separation, principles, applications in food industry
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Density, specific gravity, viscosity, surface activity Lecture, discussion
2 Rheology and texture Lecture, discussion
3 Process control, sensors, computer based systems Lecture, discussion
4 Mixing, shaping Lecture, discussion
5 Cleaning, classification, size reduction Lecture, discussion
6 Separation, concentrating, centrifuging and pressing of food ingredients Lecture, discussion
7 Filtration and sedimantation Lecture, discussion
8 mid-term exam
9 Classification and milling Lecture, discussion
10 Electrical field, high hydrostatic pressure and ultrasound processes Lecture, discussion
11 Radiation Lecture, discussion
12 Extraction Lecture, discussion
13 Distillation and crystalization Lecture, discussion
14 Emülsification Lecture, discussion
15 Emülsification Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Kılıç,O. 1994. Gıda İşleme Mühendisliği – 1. U.Ü. Ziraat Fak. Ders Notları No: 5, Bursa.136 s.
2 Kılıç,O. 1994. Gıda İşleme Mühendisliği – 2. U.Ü. Ziraat Fak. Ders Notları No: 14, Bursa.156 s.
3 Beşergil, B.; R.Ö. Beşergil. 1996. Proje Çalışmaları. E.Ü. Ege Meslek Yüksek Okulu Yayınları No: 18. İzmir. 639 s.
4 Ibarz, A., Barbosa- Canovas, G.V., 2003. Unit operations in food engineering. Boca Raton: CRC Press, 889 s.
5 Saldamlı, İ.; E. Saldamlı. 2004. Gıda Endüstrisi Makinaları. Savaş Yayınevi. Ankara, 547 s.
6 Cemeroğlu B. 2010. Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği, Ankara. 586 s.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 3 14 42
Outside Class
       a) Reading 0
       b) Search in internet/Library 3 6 18
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 2 6 12
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 4 7 28
mid-term exam 2 1 2
Own study for final exam 4 8 32
final exam 2 1 2
0
0
Total work load; 136