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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100101102 | INTRODUCTION TO FOOD ENGINEERING | Compulsory | 1 | 1 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | • Introduction to the faculty and the profession and facilitation of their efficient education
• Facilitation of developing a professional approach in the student phase | | Name of Lecturer(s) | | Yrd.Doç.Dr.Bayram YURT | | Learning Outcomes | | 1 | Lecture and discussion | | 2 | | | 3 | | | 4 | | | 5 | |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | 1- Geometric properties of food, other physical properties of raw materials , functional properties of food raw materials, cultivation of raw material properties, machinery and raw materials.
2- The benefits of clean, foreign elements in food raw materials, cleaning methods, dry and wet cleaning methods, food classification.
3- Fluid handling systems, pipes, pumps, The properties of liquid,
4- The importance of pressure in transporting fluids, viscosity, viscosity measurement.
5- Filtration equipment and design features, Pressure Filters, Vacuum Filters, Filtration Applications in Food Industry, ultrafiltration, reverse osmosis, Nanofiltration, Membrane Separation Techniques in Food Applications,
6- Precipitation, precipitation for suspension with Low Concentration, precipitation for suspension with high Concentration, Centrifugal Process, Equipment Operating Principles and Design Features, centrifuge Applications in Food Industry, Screening, Screening Applications in Food Industry.
7- Distillation, distillation methods, distillation Applications in Food Industry, Extraction, Extraction Equipment and Design Features, extraction Applications in Food Industry, extraction with Presses, Pressing Equipment - Presses.
8- Fragmentation Equipment, Milling Systems, Fragmentation Applications in Food Industry, Fragmentation of fibrous material: slicing, rusping and Pulping.
9- Mixers, Fans, wheels, Turbines, Flow Properties of Mixing Tanks, Mixers for Low and Medium Viscosity Liquids, Mixers for Viscous Fluids and Plastic Solids, Mixers for Dry Solids.
10- Emulsion formation, the factors affecting emulsion, Emulsion Equipment and Design Features, emulsions Applications in Food Industry .
11- Dryer, factors Affecting Drying Rate, Sorption Isotherms and Water Activity, Drying Systems, Drying Applications in Food Industry, Evaporation, evaporators, evaporation Applications in Food Industry .
12- Crystallization, Crystallization Applications in the Food Industry, freezing, contact Freezers with chilled solid (Plate with), contact Freezers with cooled liquid (Immersion), contact Freezers with the cooled gas (Air Flow).
13- Basis of the extrusion process, Extrusion Equipments, Cold Extrusion, Hot Extrusion, Single Screw Extruders, two-screw Extruders.
14- Packages used in food packaging and their characteristics, the importance of packaging, packaging equipment.
| | Weekly Detailed Course Contents | |
| 1 | • Definition, history and branches of engineering | | | | 2 | • How to be a succesful engineering student | | | | 3 | • Learning and developing creative thinking | | | | 4 | • Engineering approach to problem solving | | | | 5 | Communication, | | | | 6 | calculation and computer skills in engineering | | | | 7 | • Access to knowledge and library usage | | | | 8 | Definition of foud enginering | | | | 9 | The history of enginering | | | | 10 | Food and nutrition | | | | 11 | Basic operations of raw material and processing
Food quality
| | | | 12 | Basic operations of raw material and processing | | | | 13 | • Food quality, security and safety | | | | 14 | Professional chambers and other institutions | | | | 15 | | | | | 16 | | | |
| | Recommended or Required Reading | | 1) Paul H. Wright, 1989. “Introduction to Engineering” John Wiley and Sons, New York.
2) Ayşe Baysal, 2009 " Beslenme", 12. Baskı, Hatiboğlu yayıncılık, ISBN : 975 7527 73
3)Web site of the Chamber of Food Engineers http://www.gidamo.org.tr/
4) B. Cemeroğlu, J. Acar, “Meyve ve Sebze Teknolojisi”, Gıda Teknolojisi Derneği, Yayın No: 6, 1986
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Self Study | 1 | 30 | 30 | | Individual Study for Mid term Examination | 1 | 30 | 30 | | Individual Study for Final Examination | 1 | 30 | 30 | | Homework | 1 | 28 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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