COURSE UNIT TITLE

: UNIT OPERATIONS IN FOOD II

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
MSH 0158 UNIT OPERATIONS IN FOOD II ELECTIVE 3 0 0 5

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Cultural Heritage and Tourism
Tourism and Hotel Management
Civil Aviation Transportation Management
Food Technology

Course Objective

This lecture aims to gain the students the qualifications to do basic operations in accordance to its techniques on food.

Learning Outcomes of the Course Unit

1   To be able to apply processes such as drying, freezing, heat treatment, which are the basic processes of food processing engineering.
2   To have knowledge about food production systems used in mathematical calculations.
3   To be able to comprehend different production models and apply mathematical models for different food types.
4   Solving problems in food production systems.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction
2 Drying process
3 Evaporation process
4 Freezing process
5 Refrigeration and crystallization
6 Extrusion process.
7 Blancing
8 Mid-term Exam
9 Thermal processing
10 Pasteurization
11 Sterilization
12 Acid Fermentation Alcohol Fermentation
13 Acid Fermentation Alcohol Fermentation
14 Cold Storage
15 General Evaluation and Presentations
16 Final

Recomended or Required Reading

1.Fellows, P. J. (2000). Food Processing Technology: Principles and Practice. Second edition, Woodhead Publishing in Food Science and Technology, Boca Raton, FL, USA.
2.Brennan, J.G., Butters, J.R., and Cowell, N.D. , 1990. Food Engineering Operations, Elsevier Applied Science, London, 700 pp.
3. Gıda Mühendisliğinde Temel Işlemler. Prof.Dr. Bekir Cemeroğlu, Editör, Gıda Teknolojisi Derneği Yayınları No: 29, Ankara-2005
AUXILIARY BOOKS:1. Geankoplis, C.J.,2003. Transport Processes and Separation Process Principles 4th Edition, Prentice Hall NJ, 1026 pp. 2.Mc Cabe,W.L., and Smith,J.C. 1976. Unit Operations of Chemical Engineering 3th Edition, McGraw-Hill, Inc, New York, 1027 pp.

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

4 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 2 28
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 8 8
Preparation for final exam 1 10 10
Preparation for quiz etc. 2 5 10
Preparing assignments 1 5 5
Midterm 1 2 2
Final 1 2 2
Quiz etc. 2 1 2
TOTAL WORKLOAD (hours) 137

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.11
LO.21
LO.31
LO.41

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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