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

The aim of this course is to introduce students to the fundamental physical processes applied in food processing, as well as the equipment and systems used in these operations. It covers the scientific principles of processes such as cleaning, separation, size reduction, heating, cooling, freezing, extraction, distillation, and homogenization, from raw material preparation to the final product. Additionally, the course aims to equip students with the ability to evaluate these processes in terms of quality, hygiene, and energy efficiency, to select appropriate equipment, and to perform practical analyses.

Learning Outcomes of the Course Unit

1   Defines the fundamental concepts, units, and principles used in food science.
2   Explains the working principles of basic equipment and systems used in food processing.
3   Describes the processes used in food production (e.g., cleaning, separation, size reduction, heat transfer, freezing) and relates them to practical examples.
4   Evaluates the equipment used in food production processes in the context of operations from raw material to final product.
5   Identifies the critical aspects of hygiene, quality, and safety in processing steps.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction: Course objectives, scope, and evaluation criteria
2 Basic Concepts: Dimensions, units, matter and energy principles
3 History of food processing, importance of raw materials, harvesting and transportation
4 Wet and dry cleaning techniques
5 Separation processes: Sieving, filtration, sedimentation
6 Centrifugation and filtration processes
7 Distillation techniques and applications, extraction methods
8 Mid-term Exam
9 Homogenization and emulsion systems
10 Size reduction processes: Grinding, crushing, breaking
11 Thermal processes: Pasteurization
12 Thermal processes: Sterilization
13 Cooling processes: Cooling systems, cold chain applications, types of coolers
14 Freezing processes: Freezing techniques and their effects on quality
15 Mass and energy balances
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

5 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.11PO.12PO.13
LO.1523121111332
LO.2524231221553
LO.3423131222453
LO.4434141222554
LO.5353141222555

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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