1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 401PROJECT TECHNIQUES2 + 27th Semester4

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Improvement of conception skills of students in a group, improvement of their knowledge and experience for the projection of a food plant, and technical criteria for this projection are presented within the context of this course.
Course Content Feasibility of a food business, studies and projects should be considered during the preparation of matters to be examined in terms of technological and engineering. Business organizations in the field of fixed and working capital, according to expense the cost-revenue analysis (cost benefit ratio, rantabilite business, the capital of the employment rate, repayment period etc.) calculation.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Apply the modern design methods, analyze the process and design skills under realistic conditions
2Work in interdisciplinary teams
3Use the sources and access the information, database, and other sources in the literature
4Know the tools and equipment used in the food industry, and understand the working principles
5Design the process to meet the requirements of a system

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555  555 
LO 002  5  5 4 4 5 
LO 0035 5  5     5 
LO 0045 5  5     5 
LO 005  5  5 5 55  
Sub Total15525552559 141020 
Contribution3151151203240

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)13226
Mid-terms188
Final examination11414
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1YAHYA TÜLEK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 401 PROJECT TECHNIQUES 2 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. YAHYA TÜLEK ytulek@pau.edu.tr MUH A0212 %70 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)
Goals Improvement of conception skills of students in a group, improvement of their knowledge and experience for the projection of a food plant, and technical criteria for this projection are presented within the context of this course.
Content Feasibility of a food business, studies and projects should be considered during the preparation of matters to be examined in terms of technological and engineering. Business organizations in the field of fixed and working capital, according to expense the cost-revenue analysis (cost benefit ratio, rantabilite business, the capital of the employment rate, repayment period etc.) calculation.
Topics
WeeksTopics
1 Definition of Project and content
2 Determination of Project setting and subjects
3 Market investigation, Etude of feedstock
4 Site selection
5 Capacity selection and calculation
6 Technology selection and enginering
7 Business organizations and human resources
8 Calculation of investment amount: fixed capital investment
9 Calculating the amount of investment: business capital
10 Business plans
11 Business cycle costs and revenues
12 Project finance and financial analysis
13 presentation exam
14 Project evaluation
Materials
Materials are not specified.
Resources
ResourcesResources Language
Pakdemirli, E. “Yatırım Planlanması ve Fizibilite Etütleri” Ege Üniversitesi yayınları. İzmir (1977). Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes