Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 1

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
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
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Assist. Prof. Dr. MERAL YILDIRIM YALÇIN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To provide students with information about basic food science, chemistry, food processing and preservation methods, to provide information about food quality and factors affecting quality in production, to ensure that they understand the technologies used in food production technologies and to implement interdisciplinary project development.
Course Content	Composition of Foods and Their Importance in Terms of Nutritional Physiology / Quality and Effective Factors in Food Processing / Food Preservation Methods / Basic Processes / Food Production Technologies

Learning Outcomes

Competent knowledge of mathematics, science and technology, and civil engineering; ability to apply this knowledge to engineering solutions.
Skills to design and conduct experiments, collect data, analyze and interpret results.
Ability to design a system, a component or a process in a satisfactory manner considering realistic constraints and conditions such as economics, environmental issues, social, health, politics, ethics, security and sustainability; knowledge of project management and applications of risk management.
An ability to function within disciplinary and interdisciplinary teams as well as an individual.
Skills to determine, identify, formulate, and solve complex civil engineering problems; ability to select and apply apropriate analysis and modelling methods.
Determine, if available, the proper professional computer software to be used to analyze and design civil engineering structures.
An understanding of professional and ethical responsibilities.
An ability to effectively communicate in Turkish and in at least a foreign language; knowledge of a foreign language.
Knowledge of the impacts of civil engineering applications within a global and societal context; entrepreneurship, innovativeness, and awareness of sustainable development.
A recognition of the need for life-long learning; ability to reach knowledge, to follow advances in science and technology and to consistently renew oneself.
A knowledge of contemporary issues; an awareness of legal consequences of civil engineering solutions and implementations.
An ability to select, to improve and to utilize modern techniques and tools for civil engineering applications; an ability to efficiently utilize information and communication technologies.
Ability to work effectively in disciplinary and multidisciplinary teams; ability to work individually.
Awareness of the necessity of lifelong learning; the ability to access information, to follow developments in science and technology, and to constantly renew itself.
Ability to communicate effectively in Turkish, both orally and in writing; at least one foreign language knowledge; ability to write effective reports and understand written reports, to prepare design and production reports, to make effective presentations, to give clear and understandable instructions.
Ability to design, conduct, collect, analyze, and interpret experiments for studying complex engineering problems or discipline-specific research topics

Weekly Course Subjects

1	Essential food ingredients and nutrition
2	Food safety and quality control in food businesses
3	Food spoilage and food preservation methods
4	Basic production techniques in food engineering-I
5	Basic production techniques in food engineering-II
6	New technologies in food engineering
7	Fruit and vegetable technology
8	Midterm
9	Meat technology
10	Dairy technology
11	Cereal technology
12	Oil Technology
13	Fermentation technology
14	Food packaging

Resources

1-Bulduk, S. 2016. Food Technology, Detay Publishing
2-Baysal, T., İçier, F. 2020. Non-Thermal Technologies in Food Engineering

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