| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | UGT1112013272 | BASIC OPERATIONS IN FOODS - I | Compulsory | 1 | 1 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of the course is
• to introduce the students with engineering units and dimensions
• to give the students basic information about unit operations in food processing
• to provide the basic knowledge about industrial machines used in unit operations |
| Name of Lecturer(s) |
| Yrd.Doç.Dr. Bekir Gökçen MAZI |
| Learning Outcomes |
| 1 | Have fundamental knowledge about unit operations in food processin. | | 2 | Be able to do the calculations related with unit operations. | | 3 | Have basic knowledge about the industrial machines used in the unit operations. |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| • Units and dimensions
• Properties of raw food materials
• Classifications of food spoilage
• Storage and transportation of raw materials
• Cleaning, sorting and grading of raw materials
• Size reduction
• Screening, agitation, emulsification, filtration, settling and sedimentation, centrifugal separation processes
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| Weekly Detailed Course Contents |
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| 1 | Introduction to the unit operations in food processing. | | | | 2 | Units and dimensions. | | | | 3 | Categorization of raw material, contamination sources and food spoilage. | | | | 4 | Cleaning of raw material, dry and wet cleaning methods. | | | | 5 | Sorting and grading. | | | | 6 | Peeling of raw material and machines that are used in these operations. | | | | 7 | Size Reduction, size reduction equipments in food industry. | | | | 8 | Mid-term exam | | | | 9 | Screening. | | | | 10 | Agitation, agitation equipments in food industry. | | | | 11 | Emulsification. | | | | 12 | Filtration, types of filtration equipments used in food industry. | | | | 13 | Settling and sedimentation. | | | | 14 | Centrifugal separation. | | | | 15 | Centrifugal separation. | | | | 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 |
| Quiz | 3 | 1 | 3 |
| Attending Lectures | 14 | 2 | 28 |
| Discussion | 7 | 1 | 7 |
| Question-Answer | 7 | 1 | 7 |
| Team/Group Work | 2 | 4 | 8 |
| Brain Storming | 7 | 1 | 7 |
| 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 | | 4 | 5 | 5 | 4 | 4 | 1 | 5 | 5 | 5 | 5 | 1 | 1 | 1 | | LO2 | 1 | 5 | 1 | 1 | 1 | 1 | 3 | 1 | 1 | 1 | 3 | 1 | 1 | 1 | 1 | | LO3 | 1 | 1 | 5 | 5 | 5 | 4 | 5 | 1 | 5 | 5 | 5 | 5 | 4 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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