Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-302 - FOOD ENGINEERING

Code: GM-302 Course Title: FOOD ENGINEERING UNIT OPERATIONS II Theoretical+Practice: 3+0 ECTS: 5
Year/Semester of Study 3 / Spring 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-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-2 to be able to explain the 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-5 Grasps the methods of access to knowledge.
PO-12 Grasps the universal and social affects of engineering solutions and applications.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-3 to be able to identfy the different areas of the 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-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-4 to be able to identify food processing equipments 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-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-5 to be able to recognize the advanced food processing technology 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-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.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Equipments used in food industry for preliminary preparative operations: cleaning, sorting, grading, size reduction, mixing, membrane separations. Filtration techniques. Heat processing (blanching, pasteurization, sterilization, aseptic process). Microwave, cold pasteurization techniques (irradiation, pulsed electric field processing, high-pressure processing, ozone).
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Blanching Lecture, discussion
2 Pasteurization Lecture, discussion
3 Sterilization Lecture, discussion
4 Evaporation Lecture, discussion
5 Distillation Lecture, discussion
6 Extrusion Lecture, discussion
7 Drying Lecture, discussion
8 mid-term exam
9 Dielectric, ohmic and infrared heating Lecture, discussion
10 Cooling Lecture, discussion
11 Freezing Lecture, discussion
12 Freeze-drying Lecture, discussion
13 Absorption, Adsorption Lecture, discussion
14 Absorption, Adsorption Lecture, discussion
15 Separation technologies with membranes 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 p.
2 Kılıç,O. 1994. Gıda İşleme Mühendisliği – 2. U.Ü. Ziraat Fak. Ders Notları No: 14, Bursa.156 p.
3 Beşergil, B.; R.Ö. Beşergil. 1996. Proje Çalışmaları. E.Ü. Ege Meslek Yüksek Okulu Yayınları No: 18. İzmir. 639 p.
4 Ibarz, A., Barbosa- Canovas, G.V., 2003. Unit operations in food engineering. Boca Raton: CRC Press, 889 p.
5 Saldamlı, İ.; E. Saldamlı. 2004. Gıda Endüstrisi Makinaları. Savaş Yayınevi. Ankara, 547 p.
6 Cemeroğlu B. 2010. Gıda Mühendisliğinde Temel İşlemler. Gıda Teknolojisi Derneği, Ankara. 586 p.
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 2 8 16
       b) Search in internet/Library 2 8 16
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       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; 138