Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / INTRODUCTION TO FOOD ENGINEERING

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Introduction to phylosophy of science and introduce of the new students to the related section areas of Food Engineering, basic concepts of Food Engineering, Technical conscious
Course Content	Science and Engineering. Education, future needs, and career in food engineering. Importance of biological science in food engineering. Importance of chemistry in food engineering. Importance of quality control systems in food engineering. Food processing and Technologies. Turkish Food Industry. Seminars in food industry.

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Engineering concept, Importance of Food Engineering, Responsibilities of Fodd Engineers, working fields
2	Food Engineering and Ethics
3	Units and dimensions, conversions
4	Systems (open and closed systems), properties, area, surface area, density, concentration, humudity etc.
5	Fluid flow in Food Processing, viscosity, flow characteristics, flow measurements
6	Energy for Food Processing, steam generators, fuel utilization
7	Midterm exam
8	Heat transfer in Food Processing, Systems for heating and cooling food products, thermal properties of foods, modes of heat transfer
9	Thermal processing
10	Aseptic processing and packaging
11	Refrigeration
12	Evaporation
13	Food dehydration
14	Food quality control in food processing facility.

Resources

Singh R.P., Heldman D.R., "Introduction to Food Egineering", 1993, 2nd. Ed., Academic Press, California.

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