Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan / FOOD ENGINEERING DESIGN

Lesson Information

Course Credit	3.0
Course ECTS Credit	6.0
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	To develop a design for special product with case study and to teach the selection criteria for proper equipments, fittings, piping systems, conveyor bands etc. specific to assigned food factories with capacity, yield and cost calculations considering the efficacy of the design.
Course Content	Design of assigned food factories, calculations on individual equipments (pasteurizer, evaporator, drier, cooler, concentrator etc.), complete system analysis, economy of the system, case study presentation and technical report writing.

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	Materials and fabrication selection
2	Examples of designed food factories
3	The design and cost estimation for equipment items and systems
4	Equipment for transferring heat used in food process industries
5	Equipment design for fluid flow in pipes and cost estimation
6	Evaporator design for food processing
7	Midterm exam
8	Designing of the pasteurizer and cost estimation
9	Designing of tanks and adjusting proper solution mixtures
10	Feasibility of designed assigned food factory
11	Economy of the processes and depreciation
12	Students projects' presentations
13	Students projects' presentations
14	Students projects' presentations

Resources

1- Timmerhaus K.D., Peters M.S., Plant Design and Economics for Chemical Engineering, 4th Edition.

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu