Ders Planı

CLASS 4

Lesson plan / ORGANIZATION IN FOOD ENTERPRISES

Lesson Information

Course Credit	2.0
Course ECTS Credit	4.0
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	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Being comprehended by students of the planning about designing of food plants, forming the process flow chart, renewing and restoring the process
Course Content	Terms of Process and Design, growing stages of design, evaluation of food process and plant design, process flow charts, design varieties, make a design and buildings, economic analysis of process and plant design, production cost and profitableness, food process design, unit process in food plants, flow charts, matter and energy balance, food plant design with computer

Learning Outcomes

Having sufficient background in mathematics, chemistry and food technology issues, he can use theoretical and practical knowledge in these areas to solve problems.
They can convey to their working environment that they have learned about nutritional values, product components and additives in working environment.
It can interpret food microbiology and food chemistry knowledge and microbiological and chemical analyzes through experimental investigations and determine whether a food is at risk for human health.
They may have risk management skills in line with legislation related to the conduct of food processing, production and laboratory work.
They have knowledge about food processing, production, storage and sales methods and hygiene and sanitation conditions.
They can ensure that occupational health and safety conditions in the working environment are adequately applied.
They can follow current developments in food business and laboratory work techniques that can make appropriate method selection using information technologies and carry out R&D activities.
Ability to design, conduct experiments, collect data, analyze and interpret results related to food science
Ability to work effectively in multi-disciplinary areas as well as to work individually, self-confidence to take responsibility.
The ability to access knowledge about food science and to do resource research for this purpose, the ability to use databases and other sources of information.
It has enough knowledge to ensure the continuity of healthy and reliable production and can take an active role in laboratory and quality control studies.
Food industry can take responsibility at various stages of production.
In the laboratories in the food sector, they recognize and use the necessary devices.
The food industry conducts a given task independently using the basic information it receives.
Lifelong learning has a cultural product.
Participates in training, seminars, fairs, etc. related to the food field.
It has the ability to follow the agenda for professional development, to gain access to information, to monitor developments in science and technology.
It gains the ability to constantly renew itself.
They present presentations (both verbally and in writing) using information technology effectively.
Professional ethics and responsibility gain consciousness.
Contemporary research can be used to prepare and implement projects related to food science using literature.
Who can prepare social responsibility projects.
Will be able to follow literature related to food science and have knowledge of foreign language to communicate with colleagues.
The fairs and professional developments related to the field are followed.
Has the competence to harmonize the studies carried out in the field of food with the legislation.
They can plan hygiene and sanitation trainings in order to create a healthy working environment in food sector.
They can take precautions for critical control points in work areas.
They can support the execution of the works with the quality assurance for the sector and can follow the documentation.

Weekly Course Subjects

1	The terms of process, duration and design, definitions of process and design, growing stages of design
2	Evaluation of food process and plant design, process flow charts, design varieties, make a design and buildings, economic analysis of process and plant design, production cost and profitableness,
3	food process design, unit process in food plants, flow charts, matter and energy balance, food plant design with computer
4	Food plant design, residential, relationship of product and process, food Hygiene, plant security, food storage, system variability
5	Setting the Continuity of food plant, plant revision, enlargement, mobile (moving) food plant, developed food plant
6	Good manufacturing process (GMP); GMP, ISO and HACCP systems and their applications
7	Food plant economies, economic analysis and evaluation in food plant
8	Food plant economies, economic analysis and evaluation in food plant
9	MİD-TERM EXAM
10	Machine materials , its size and costs, Metals steel, aluminum, cupric, other metals, plastics, glass and ceramics, wooden material
11	Machine manufacturing and its montage, general process machines, convenient
12	Hygienic design of machines, hygienic standard and rules, cleaning of installment
13	Election of food machines, properties of plant construction, size and weight of machine, cleaning facilities, renovation properties, replacement part (spare) standards, resistance and strength
14	The assembling, line control, test production and transition process to actual production in food plants

Resources

1-Tijskens L.M.M., Hertog M., Nicolai B.M. 2001. Food process modeling. New York, CRC Press
Saldamlı İ., Saldamlı E. 2005. Gıda Endüstrisi Makinaları. Savaş Yayınevi, 547 sayfa, Ankara
Rahman S. 1995. Food Properties Handbook. New York, CRC Press
Saravacos G.D., Kostaropoulos A.E. 2002. Handbook of Food Processsing Equipment. Kluwer Academic/Plenum Publisher, New York
Perry R., Gren D. 1992. Perry’s Chemical Engineers’ Handbook. Mc Graw Hill, Lond

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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