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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGMS3132016959 | FOOD MACHİNE AND EQUİPMENTS | Elective | 3 | 5 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To inform the student about the features, selection and usage purposes of the machinery and equipment used in raw material processing in the food industry. | | Name of Lecturer(s) | | Öğr. Gör. Serap ÖRÜNDÜ | | Learning Outcomes | | 1 | The main unit processes used in the food industry are learned. | | 2 | Understand the basic properties of machinery and equipment used in the food industry. | | 3 | Planning and feasibility study can be done in determining and designing the machinery and equipment to be used. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | Not | | Recommended Optional Programme Components | | Not | | Course Contents | | This lesson; In addition to the basic processes used in food processing in the food industry, the methods used for cleaning and classification of raw materials, grinding and shredding, mixing, pumping, applied heat treatments, thickening, freezing, drying, shaping, coating and packaging and technical features of the machines used to perform these processes and intended uses and selection. | | Weekly Detailed Course Contents | |
| 1 | Basic processes used in the food industry | | | | 2 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 3 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 4 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 5 | Methods of classification and cleaning of products or raw materials, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 6 | Filtration and separation methods of liquid foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 7 | Methods of homogenization and emulsification of liquid foods, machinery and equipment used, technical specifications of these equipment, principles of operation. | | | | 8 | Midterm exam and evaluation | | | | 9 | Mixing and kneading methods of products or raw materials, used machinery and equipment, technical specifications of these equipment, working principles. | | | | 10 | Heat treatments applied to foods, methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 11 | Liquid food thickening methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 12 | Drying methods of food, used machinery and equipment and technical properties of these equipment, working principles. | | | | 13 | Methods of cooling and freezing of foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 14 | Methods of extrusion, shaping and coating of foods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 15 | Food packaging methods, machinery and equipment used, technical specifications of these equipment, working principles. | | | | 16 | Final examination | | |
| | Recommended or Required Reading | | Food Industry Machines, Prof. d. İlbilge SALDAMLI, 2004. | | Planned Learning Activities and Teaching Methods | | | 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) | | Not |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Quiz | 1 | 1 | 1 | | Attending Lectures | 14 | 2 | 28 | | Discussion | 14 | 1 | 14 | | Field Trip | 7 | 3 | 21 | | Project Design/Management | 1 | 15 | 15 | | Individual Study for Mid term Examination | 1 | 14 | 14 | | Individual Study for Final Examination | 1 | 10 | 10 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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