Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-401 - FOOD ENGINEERING

Code: GM-401 Course Title: DESIGN IN FOOD ENGINEERING I Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 4 / 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
In this course, it is aimed that students will able to use their previous knowledge in order to improve their design skills and prepare for profession applications. Within this scope, students will improve their knowledge and skills within group works and they will be supported with projects from the food industry.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To be able to define the requirements of the industry PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-6 Effectively works and takes team responsibilities in different working groups.
PO-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
LO-2 To be able to generate alternative solutions to the problems PO-5 Grasps the methods of access to knowledge.
PO-6 Effectively works and takes team responsibilities in different working groups.
PO-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
LO-3 To be able to improve communication skills PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-5 Grasps the methods of access to knowledge.
PO-6 Effectively works and takes team responsibilities in different working groups.
PO-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
LO-4 To be able to realize what has been learned in the classroom can be applied to industry PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-5 Grasps the methods of access to knowledge.
PO-6 Effectively works and takes team responsibilities in different working groups.
PO-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
LO-5 To be able to act proper for engineering ethics 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-6 Effectively works and takes team responsibilities in different working groups.
PO-7 Speaks at least one foreign language and effectively communicates orally and in writing.
PO-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
LO-6 To be able to explain the competence and responsibilities of food engineers 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-10 Has knowledge and skills of Project preparation and evaluation.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Product selection and market survey from food industry where food engineers are occupied. Selection of location, preparation of plant lay-out and design of waste treatment systems. Basic knowledge about material and energy balances, heat transfer, mass transfer, determination of capacity, capital investment, expenses and product cost. Subjects related with time value of money, interest, profitability, and depreciation.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Engineering design, stages of engineering design, hierarchical system diagrams Lecture, discussion
2 Process design development, feasibility survey, process development Lecture, discussion
3 Preliminary design, detailed estimate design, firm process design, comparison of different processes Lecture, discussion
4 General design consideration, selection of plant location , Lecture, discussion
5 Plant layout, Plant operation and control, utilities, structural design, storage, materials handling systems Lecture, discussion
6 Waste disposal methods, safety considerations, patents Lecture, discussion
7 Engineering Economics, Problem solving in engineering economics Lecture, discussion
8 mid-term exam
9 Principles of engineering economics Lecture, discussion
10 Cash flow diagram and cumulative cash position for industrial enterprises Lecture, discussion
11 Estimation of capital investment, fixed capital investment, working capital, cost indexes Lecture, discussion
12 Estimation of total product cost, manufacturing costs, general expenses, research and development costs, contingencies Lecture, discussion
13 Interest, simple and compound interest, calculations for nominal interest rate, continuous interest, annuities, inflation, related problems First Educational Seminar on Responsibilities of Food Engineers Lecture, discussion
14 Depreciation, straight line, declining balance, sum of years digits and sinking fund methods of depreciation Second Educational Seminar on Responsibilities of Food Engineers Lecture, discussion
15 Profitability analysis, Engineering Ethics Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Balçık, B., 2003. Yatırım Projelerinin Hazırlanması ve Değerlendirilmesi. Nobel yayın No:481, Ankara, 171 s.
2 Okka, O., 2006. Mühendislik Ekonomisi. Nobel Yayın No: 145, 1078 s.
3 Çetin, B., 2008. Gıda Sanayi İşletme Ekonomisi. Nobel Yayın No: 1296, Ankara, 172 s.
4 Geankoplis, C.J., 2011. Taşınma Süreçleri ve Ayırma Süreci İlkeleri. 4. Baskı, Çev. Sinan Yapıcı, İzmir Güven Kitabevi, 1037 s.
5 Sağocak, M., 2003. Tasarım Tarihi. Vipaş Yayınevi, Ankara, 192 s.
6 Karagözlü, C., 2002. Süt Tesisi Kuruluşu ve Organizasyonu. Ege Üniversitesi Ziraat Fakültesi Yayınları, Ders Notları: 66/1, İzmir, 98 s.
7 Yüksel, H., 2009. Üretim/İşlemler Yönetimi. Nobel Yayın No: 1368, Ankara, 354 s.
8 Uğur, N., 1993. Pompalar ve Kompresörler. Ege M.Y.O. Yayınları No: 16, Bornova, 230 s.
9 Çengel, Y.A., Cımbala, J.M., 2008. Akışkanlar Mekaniği Temelleri ve Uygulamaları. Çeviri Editörü: Engin T., İzmir Güven Kitabevi, İzmir, 940 s.
10 Altınışık, K., 2003. Uygulamalarla Isı Transferi. Nobel Yayın No: 587, Ankara, 788 s.
11 Kestioğlu, K., 2001. Endüstriyel Atıksu Arıtma Tesisi Boyutlandırma Kriterleri. Uludağ Üniversitesi Güçlendirme Vakfı yayın No:174, Vipaş A.Ş., 355 s.
12 Maroulis, Z.B., Saravacos, G.B., 2003. Food Process Design. Marcell Dekker, USA.
13 Saravacos, G.D. and Kostaropoulos, A.E., 2002, Handbook of Food Processing Equipment, Kluwer Academic Plenum Pub., New York.
14 Çengel, Turner, 2005. Fundamentals of Thermal Fluid Sciences. McGraw-Hill, Singapore.
15 Peters, M.S. and Timmerhaus, K.D. 1991, Plant Design and Economics for Chemical Engineers, McGraw-Hill Inc. New York.
16 Biegler, L.T., Grossman, I.E., Westerberg, A.W., 1997. Systematic Methods of Chemical Process Design. Prentice Hall PTR, U.S.A., 796 pp.
17 Hyman B., 1998. Fundamentals of Engineering Design. Prentice-Hall, U.S.A., 499 s.
18 Earle, M., Earle, R., Anderson, A., 2001. Food Product Development. Woodhead Publishing, England.
19 Newnan, D.G., 1996, Engineering Economic Analysis, Engineering Press, Texas. 720 pp.
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) 2 14 28
Outside Class
       a) Reading 2 7 14
       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 3 7 21
mid-term exam 2 1 2
Own study for final exam 4 8 32
final exam 2 1 2
0
0
Total work load; 115