| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM4052016959 | PROCESS DESİGN | Compulsory | 4 | 7 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To be able to design food processing systems using the knowledge and skills learned in the previous courses. To give an understanding of the methods to be followed in the process design, planning, economic analysis of different food enterprises, and feasibility studies and solutions. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Sümeyye ŞAHİN |
| Learning Outcomes |
| 1 | Poses tasarımında izlenecek yöntemleri öğrenir | | 2 | Gıda işletmelerine üretim için gerekli basamakları, düzeni ve sırasını, özelliklerini belirleyebilir ve gerekli makina ve ekipmanları ait hesaplamaları yapabilir. | | 3 | Gıda işletmelerinin planlanması, projelendirmesi ve maliyet analizini yapabilir. | | 4 | The methods to be followed in process design. | | 5 | Identify the necessary steps, flow diagram and properties of each process and make calculations, evaluations and decisions on the machinery and equipment. | | 6 | Planning, design and cost analysis of food enterprises. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Selection of machines and equipment suitable for production in different food processing systems and their placement within the enterprise, planning and design of the enterprise, establishment of flow and production diagrams, determination of production capacity with mass balances, economic analysis of operating income and expenses. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to Process Design | | | | 2 | Applied Methods in Process Design | | | | 3 | Design variables and general issues to be considered in process design. | | | | 4 | Design of heat exchanger systems | | | | 5 | Design of fluid processes | | | | 6 | Process Design for drying systems | | | | 7 | Waste treatment systems | | | | 8 | Midterm and evaluation | | | | 9 | Feasibility studies and solutions for planning, design and economic analysis of food enterprises | | | | 10 | Feasibility studies and solutions for planning, design and economic analysis of food enterprises | | | | 11 | Feasibility studies and solutions for planning, design and economic analysis of food enterprises | | | | 12 | Feasibility studies and solutions for planning, design and economic analysis of food enterprises | | | | 13 | Student Presentations | | | | 14 | Student Presentations | | | | 15 | Student Presentations | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
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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 | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 10 | 50 |
| Project Preparation | 1 | 40 | 40 |
| Project Presentation | 2 | 3 | 6 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 10 | 10 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 5 | 3 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | | LO2 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | | LO3 | 5 | 5 | 4 | 5 | 4 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | | LO4 | | | | | | | | | | | | | | | | | LO5 | | | | | | | | | | | | | | | | | LO6 | | | | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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