Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-402 - FOOD ENGINEERING

Code: GM-402 Course Title: DESIGN IN FOOD ENGINEERING II Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 4 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
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 aims of this course are to teach the basic procedure of the new product design and the steps of the designed new product until to the consumption by the consumers.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 to be able to recognize the problem 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
Presentation
LO-2 to be able to describe requirements of 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-10 Has knowledge and skills of Project preparation and evaluation.
Examination
Presentation
LO-3 To be able to design a new product 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
Presentation
LO-4 To be able to explain stages for market launch of designed product 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
Presentation
LO-5 To be able to notice the relationship between nutrition and health in developing new products PO-9 Has the awareness of Professional and ethical responsibilities.
PO-10 Has knowledge and skills of Project preparation and evaluation.
Examination
Presentation
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
How to define new product desing procedure, The procedure design criteria, the eveluation steps of higly popular newly developed products, how to maintain the high demand for these products, market survey, defining consumer demands, obtaining raw materials, processing raw materials, cost analysis of newly developed products, developing more qualit and cheaper products, faster development techniques, and modification of products. Evaluation of new product development projects of students. .
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Explanation of the course content Lecture, discussion
2 Engineering design and its stages Lecture, discussion
3 Improving the design, feasibility search, procedure development Lecture, discussion
4 Improving the design, feasibility search, procedure development Lecture, discussion
5 Improving the design, feasibility search, procedure development Lecture, discussion
6 Issues to be considered in product design Lecture, discussion
7 Changes in the optimum nutrition approach Lecture, discussion
8 mid-term exam
9 Food and Nutrition Policy, European application plan, the responsibility of food industry for production of more healthier and nutritious food. Lecture, discussion
10 Sensory analysis of new designed products. Lecture, discussion
11 Determination and importance of shelf-life Lecture, discussion
12 The importance of research and development Lecture, discussion
13 Presentation of students about new designed products. Presentation
14 Presentation of students about new designed products. Presentation
15 Repetition of lecture Lecture, discussion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 • Ozan GÜRBÜZ, “Process Design”, unpublished lecture notes.
2 Rakesh Kumar Singh, 1995. Process Design and Evaluation, Technomic Publishing Company, Inc. ISBN No.1-56676-230-8, pp 257.
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 10 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 8 16
       b) Search in internet/Library 2 8 16
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 3 2 6
       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; 123