Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGM1092016959	INTRODUCTION TO FOOD ENGINEERING	Compulsory	1	1	3

Level of Course Unit

First Cycle

Objectives of the Course

To explain the importance of food engineering profession and the professional ethics, provide general information about the basic topics covered during undergraduate education, to increase students’ interest in the field by providing information about current issues related with food.

Name of Lecturer(s)

Yrd. Doç. Dr. Işıl BARUTÇU MAZI, Yrd. Doç. Dr. Bekir Gökçen MAZI

Learning Outcomes

1	Understand the importance of food engineering profession and professional ethics
2	Have general information about the topics covered in food engineering
3	Understand the importance of basic science in food engineering
4	Understand the importance of food safety
5	Have knowledge about the current issues related with food

Mode of Delivery

Formal Education

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Food Engineering profession, education plan and future of food engineering, professional ethics, dimensions and units, food safety, food hygiene, food components, food deterioration and food spoilage, unit operations in food engineering, food preservation techniques, packaging and storage

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Food Engineering profession, education plan and future of food engineering, professional ethics
2	Dimensions and units
3	Food safety
4	Food hygiene
5	Food components: water, carbohydrates, proteins, enzymes
6	Food components: lipids, vitamins, minerals
7	Food deterioration and food spoilage
8	Midterm Exam
9	Unit operations in food engineering: cleaning, size reduction, screening, agitation, emülsification
10	Unit operations in food engineering: filtration, settling and sedimentation, centrifugal separation processes
11	Unit operations in food engineering: absorption, distillation, extraction, leaching, crystallization, adsorption, evaporation, extrusion
12	Basic principles of food preservation, food preservation by heat treatments, pasteurisation, sterilization, freezing, refrigeration
13	Food preservation techniques: smoking, drying, pickling, fermenting, irradiation
14	New technologies for preserving foods
15	Packaging and storage
16	Final Exam

Recommended or Required Reading

Textbook Lecture notes Other References Gıda Muhafaza, Editör: Susuz Alanyalı,2009. Anadolu Üniversitesi Yayını No:1948, Eskişehir Saldamlı İ., 2005. Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara Geankoplis C. J., 1993. Transport Processes and Unit Operations, , 3rd ed., Prentice- Hall. Inc., New Jersey Saldamlı, İ.; E. Saldamlı. 2004. Gıda Endüstrisi Makinaları. Savaş Yayınevi. Ankara Singh R.P., Heldman, D.R., 1993. Introduction to Food Engineering, Academic Press, Inc., USA

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	2	28
Self Study	14	3	42
Individual Study for Mid term Examination	1	5	5
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			89

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1	1				5	5	2	2	2	1			3	2	2
LO2	1				2	4	3	2	2				2	2	2
LO3	2
LO4					5	5	1	2	2	1					2
LO5					2	5		2	2

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High