PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 110	INTRODUCTION TO FOOD ENGINEERING	2 + 0	1st Semester	1,5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	The objectives of this course are to introduce food engineering basics, to learn the duties of food engineers, to introduce the vision and mission of the department, to inform food engineering education and employment in the industry, to learn basics of food processing techniques. .
Course Content	Food engineering, duties of food engineers, vision and mission of the department, food engineering education in Turkey and world, responsibilities of food engineers, engineering units, mass transfer, heat processes, evaporation, food dehydration, filtration, mixing equipments, cleaning in food industry. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To learn general information about the duties and responsibilities of a food engineer with a ethic respects.
2	To have information about education system of food engineering department and the exchange programs (erasmus, farabi and mevlana).
3	To have information about the lectures of food engineering department.
4	To learn about the unit processes used in food engineering

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Mid-terms	1	3	3
Final examination	1	8	8
Total Work Load ECTS Credit of the Course			39 1,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 110	INTRODUCTION TO FOOD ENGINEERING	2 + 0	2	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HALUK ERGEZER	hergezer@pau.edu.tr		MUH A0212	%80

Goals		The objectives of this course are to introduce food engineering basics, to learn the duties of food engineers, to introduce the vision and mission of the department, to inform food engineering education and employment in the industry, to learn basics of food processing techniques. .
Content		Food engineering, duties of food engineers, vision and mission of the department, food engineering education in Turkey and world, responsibilities of food engineers, engineering units, mass transfer, heat processes, evaporation, food dehydration, filtration, mixing equipments, cleaning in food industry. .

Topics

Weeks	Topics
1	What is food engineering?
2	Food engineering education and future trends
3	Engineering units
4	Importance of chemical, biochemical, microbiology and biotechnology in food engineering
5	Food composition I (carbohydrate, protein)
6	Food composition II (water, vitamin and minerals)
7	Food composition III (lipids)
8	Food processing I
9	Food processing II
10	Food processing III
11	Fermented foods and dairy products and technology
12	Fruit and vegetable, meat products and technology
13	Food preservation techniques
14	Food laws and ethics

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student