COURSE UNIT TITLE

: UNIT OPERATIONS IN FOOD

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 2014 UNIT OPERATIONS IN FOOD COMPULSORY 3 0 0 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

To teach mathematical calculations and various food processing methods that are required in food engineering principles

Learning Outcomes of the Course Unit

1   To have the basic knowledge used in food science
2   To be familiar with principles and definitions in food processing.
3   To learn about the mixers, filter systems, homogenizers, membrane separation systems and centrifuges used in food industry and to know the working principles of these machines.
4   To be able to determine all process steps and equipment to be used starting from raw material in processed food production.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction
2 Basic Information (Dimensions, Units)
3 History of food processing, the importance of raw materials in food processing, raw material harvesting, transportation and considerations.
4 Wet cleaning, dry cleaning
5 Sieving, filtration, precipitation
6 Grinding, shredding
7 Heat Treatments
8 Mid-term Exam
9 Centrifuge, Filtration
10 Distillation
11 Extraction
12 Homogenization, Emulsion
13 Mass and energy balances
14 Mass and energy balances
15 General Evaluation
16 Final Exam

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


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 8 8
Preparation for quiz etc. 2 3 6
Preparing assignments 1 4 4
Midterm 1 2 2
Final 1 2 2
Quiz etc. 2 1 2
TOTAL WORKLOAD (hours) 130

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.12555355
LO.245555555
LO.35555455
LO.45555555

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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