PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 512	THERMAL PROCESS ENGINEERING	3 + 0	1st Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Compulsory
Course Objective	To learn thermal methods used in food processing, effects of thermal processing on foods, kinetics of thermal processing, thermal properties of foods and methods used for determination of these properties.
Course Content	Thermal methods used in food processing, effects of thermal processing on foods, kinetics of thermal processing, thermal properties of foods and methods used for determination of these properties. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Knowledge of thermal methods used in food processing and effects of thermal processing on foods.
2	Knowledge of kinetics of thermal processing.
3	Knowledge of thermal properties of foods and methods used for determination of these properties.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 002	5	5	5	5	5	5	5	5	5	5	5	5	5
LO 003	5	5	5	5	5	5	5	5	5	5	5	5	5
Sub Total	15	15	15	15	15	15	15	15	15	15	15	15	15
Contribution	5	5	5	5	5	5	5	5	5	5	5	5	5

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	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Assignments	6	5	30
Mid-terms	1	8	8
Final examination	1	15	15
Presentation / Seminar Preparation	1	15	15
Report / Project	1	15	15
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2019-2020 Fall	1	ENGİN DEMİRAY

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 512	THERMAL PROCESS ENGINEERING	3 + 0	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ENGİN DEMİRAY	edemiray@pau.edu.tr		MUH A0197	%

Goals		To learn thermal methods used in food processing, effects of thermal processing on foods, kinetics of thermal processing, thermal properties of foods and methods used for determination of these properties.
Content		Thermal methods used in food processing, effects of thermal processing on foods, kinetics of thermal processing, thermal properties of foods and methods used for determination of these properties. .

Topics

Weeks	Topics
1	Thermal methods used in food processing
2	effects of thermal processing on foods
3	kinetics of thermal processing
4	kinetics of thermal processing
5	kinetics of thermal processing
6	kinetics of thermal processing
7	heat transfer mechanisms
8	thermal process calculations
9	thermal process calculations
10	thermal process calculations
11	thermal process calculations
12	thermal process calculations
13	thermal properties of foods
14	thermal properties of foods

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student