Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
ECTS: 4 T+P+L: 3+0+0 Compulsory
Coordinator: Doç. Dr. Ertan ERMİŞ
Course Objective
Ensuring that students have knowledge on issues specific to the Food Engineering discipline, ethical responsibility, legal consequences of engineering practices, and their effects on society, health and safety, economy, sustainability and the environment.
Course Content
The purpose of Food Engineering and the fields of study it covers, disciplines related to food systems, engineering ethics and legal obligations, structure and properties of foodstuffs, engineering properties of foodstuffs, food processing and storage methods, basic food technologies, new technologies and current innovations used in the food industry, food sustainability in production and its effects on the environment, society, economy, health and safety.
Required Resources
Singh, R.P. and Heldman, D. R. 2015 Introduction to Food Engineering (fifth edition). Çeviri editörleri: Prof. Dr. Taner Baysal ve Doç. Dr. Filiz İçier. Gıda Mühendisliğine Giriş (5.Baskı). Yayınlayan: Nobel Akademik Yayıncılık Eğitim Danışmanlık Tic. Ltd. Şti. ISBN NO: 978-605-320-151-9
Durlu Özkaya, F., Coşansu, S. ve Ayhan, K. 2015. Her Yönüyle Gıda. Yayınlayan: Sidaş Medya Ltd. Şti. ISBN NO: 978-605-5267-06-3
Recommended Resources
Essentials of Food Science (3rd Edition) by Vickie A. Vaclavik and Elizabeth W.Christian (2008), Springer Science+Business Media, LLC.
Peter S. Murano. 2003. Understanding Food Science and Technology. Publisher: Peter Marshall. Thomson Wadsworth publication.
Course Learning Outcomes
- Knowledge of topics specific to the Food Engineering discipline
- Awareness of the legal consequences of engineering solutions
- Information about the effects of Food Engineering practices on society, health and safety, economy, sustainability and environment within the scope of the UN Sustainable Development Goals
- Acting in accordance with Food Engineering professional principles and information about ethical responsibility; Awareness of acting impartially, without discrimination on any issue, and being inclusive of diversity
- Lifelong learning skills, including the ability to learn independently and continuously, adapt to new and developing technologies, and think inquisitively about technological changes.
Core Area Distribution
(22) Humanities%10 (44) Physical Sciences%50 (46) Mathematics and Statistics%10 (52) Engineering and Engineering Trades%30
Teaching Methods
ExpressionQuestion-AnswerDiscussionExercise and PracticeSelf studyProblem Solving
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 4 | 56 |
| Midterm | 1 | 1 | 1 |
| Quiz | 1 | 1 | 1 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 1 | 1 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | History of Food Engineering, Food Engineering education, duties and responsibilities of a Food Engineer | Lecture notes related section |
| 2 | Composition of foodstuffs | Lecture noted related section |
| 3 | Food technologies | Lecture notes related section |
| 4 | Engineering properties of foods | LEcture notes related section |
| 5 | Food safety and food spoilage | Lecture notes related section |
| 6 | Food preservation and processing methods | Lecture notes related section |
| 7 | Food packaging techniques | Lecture notes related section |
| 8 | Ara Sınav | Ara Sınav |
| 9 | New technologies and current innovations in food engineering | Lecture notes related section |
| 10 | New approaches to food preservation | Lecture notes related section |
| 11 | Effects of Food Engineering applications on society, health and safety, economy, sustainability and environment | LEcture notes related section |
| 12 | Legal consequences of engineering solutions | Lecture notes related section |
| 13 | Food Engineering professional principles and Engineering ethics | Lecture notes related section |
| 14 | Professional Career Planning | Lecture notes related section |
| 15 | Professional Career Planning | Review |
| 16 | Final Sınavı | Final Sınavı |