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 331FOOD ENGINEERING APPLICATIONS0 + 45th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The goal of this course is to improve theoretical and practical knowledge in food processes and food processing equipments by visiting food processing plants.
Course Content Making tour to a sauce fabric, Practice in the department (making pickled green olive), Making tour to a fabric of soft drink, Making tour to a fabric of pickled olive and pickle, Practice in the department ( Making black olive), Making tour to a fabric of flour, Making tour to a fabric of pasta, Making tour to a fabric of concentrated fruit juice, Midterm exam, Making tour to a fabric of bread, Making tour to a food fair, Making tour to a slaughterhouse, Making tour to a sugar fabric, Making tour to a fabric of Turkish delight.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Follow the theoretically knowledge related with food application area and thus gain ability to adapt the attained knowledge to industrial scale. Prepare themselves to working life and conditions.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555335555
Sub Total5555555335555
Contribution5555555335555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Mid-terms122
Final examination166
Report / Project14114
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall3HAKAN KARACA


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 331 FOOD ENGINEERING APPLICATIONS 0 + 4 3 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Prof. Dr. HAKAN KARACA hkaraca@pau.edu.tr MUH A0312 %
Goals The goal of this course is to improve theoretical and practical knowledge in food processes and food processing equipments by visiting food processing plants.
Content Making tour to a sauce fabric, Practice in the department (making pickled green olive), Making tour to a fabric of soft drink, Making tour to a fabric of pickled olive and pickle, Practice in the department ( Making black olive), Making tour to a fabric of flour, Making tour to a fabric of pasta, Making tour to a fabric of concentrated fruit juice, Midterm exam, Making tour to a fabric of bread, Making tour to a food fair, Making tour to a slaughterhouse, Making tour to a sugar fabric, Making tour to a fabric of Turkish delight.
Topics
WeeksTopics
1 Making tour to a sauce fabric
2 Practice in the department (making pickled green olive)
3 Making tour to a fabric of soft drink
4 Making tour to a fabric of pickled olive and pickle
5 Practice in the department ( Making black olive)
6 Making tour to a fabric of flour
7 Making tour to a fabric of pasta
8 Making tour to a fabric of concentrated fruit juice
9 Midterm exam
10 Making tour to a fabric of bread
11 Making tour to a food fair
12 Making tour to a slaughterhouse
13 Making tour to a sugar fabric
14 Making tour to a fabric of turkish delight
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam25Midterm Exam
Homework25Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes