| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | UGT1122013272 | BASIC OPERATIONS IN FOODS - II | Compulsory | 1 | 2 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of the course is
• to give the students basic information about food processing
• to provide the basic knowledge about pasteurization and sterilization
• to introduce the students with evaporation, drying and extrusion
• to give students basic information about cooling and freezing |
| Name of Lecturer(s) |
| Yrd.Doç.Dr.Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | To have fundamental knowledge about thermal food processing | | 2 | To compare pasteurization and sterilization | | 3 | To have knowledge about new trends in food processing | | 4 | To gain awareness of the importance of food processing |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| • Methods of Heat Transfer
• Heat exchangers
• Pasteurization and sterilization processes
• Freezing and Cooling
• Canning
• Evaporation
• Drying
• New trends in food processing
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| Weekly Detailed Course Contents |
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| 1 | Introduction to the unit operations in food processing | | | | 2 | Methods of Heat Transfer, Conduction, Convection and Radiation | | | | 3 | Heat exchangers | | | | 4 | Pasteurization and pasteurization equipments | | | | 5 | Sterilization and sterilization equipments | | | | 6 | Thermal death time, D and Z values | | | | 7 | Pasteurization and sterilization applications in food industries | | | | 8 | Mid-term Exam | | | | 9 | Blanching and boiling | | | | 10 | Caning | | | | 11 | Evaporation and evaporators | | | | 12 | Drying | | | | 13 | Cooling and freezing | | | | 14 | Extrusion | | | | 15 | New trends in food processing | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| 1. Gıda Mühendisliğinde Temel İşlemler. Cemeroğlu B., Editör, Gıda Teknolojisi Derneği Yayınları No: 29, Ankara-2005
2. Ürün İşleme Tekniği. Yağcioğlu A., Ziraat Fak. Ofset Atölyesi, İzmir-1996
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Problem Solving | 5 | 1 | 5 |
| Discussion | 7 | 1 | 7 |
| Question-Answer | 8 | 1 | 8 |
| Brain Storming | 7 | 1 | 7 |
| Report Preparation | 2 | 4 | 8 |
| Report Presentation | 2 | 1 | 2 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
| Reading | 14 | 1 | 14 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 2 | 2 | 2 | 2 | 3 | 3 | 2 | 5 | 5 | 3 | 5 | 3 | 5 | 4 | | LO2 | 1 | 2 | 3 | 5 | 5 | 2 | 5 | 3 | 3 | 2 | 3 | 3 | 3 | 3 | 3 | | LO3 | 1 | 2 | 2 | 2 | 3 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 5 | | LO4 | 1 | 2 | 3 | 3 | 2 | 3 | 2 | 3 | 5 | 5 | 3 | 5 | 5 | 5 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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