| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100107103 | FOOD TECHNOLOGY LABORATORY - I | Compulsory | 4 | 7 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| At the end of this course, the student
• Will learn to make basic chemical analyzes in all foods.
• Will learn nitrate, nitrite test, emulsion capacity, emulsion stability, putrefaction determination and TBA test in meat products.
• He will have improved his technical knowledge with the trip to the meat and fish institution.
• He will learn how to make sausage.
• He will learn to make physical analysis of wheat, gluten, sedimentation, farinograph, extensograph analysis.
• Will learn to interpret Amylograph and Falling Number tests.
• He will increase his technical knowledge with the trip to the flour factory.
He will learn the bread, cake and wafer making process. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Explains evaporation methods, evaporator equipment types and usage areas | | 2 | Explain drying processes and dryers | | 3 | Defines the types of separation operations | | 4 | Explain the membrane separation processes |
|
| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| Understanding the calculations of the basic processes applied in food processing, the use of measurement units used in engineering, being able to calculate new processes. Analyzing the methods applied in food technology, gaining knowledge and experience about new techniques. |
| Weekly Detailed Course Contents |
|
| 1 | Sampling, moisture and ash determination | x | x | | 2 | pH, TTA, salt determination | x | x | | 3 | Nitrogen determination | x | x | | 4 | Determination of nitrate and nitrite in meat produc | x | x | | 5 | Emulsion stability in meat products | x | x | | 6 | Determination of putrefaction in meat products and TBA test | x | x | | 7 | Technical trip to the meat and fish institution | x | x | | 8 | Sausage making | x | x | | 9 | Physical analyzes in wheat | x | x | | 10 | Gluten, sedimentation test, amylograph and Falling Number tests. | x | x | | 11 | Farinograph and extensograph analyzes | x | x | | 12 | Trip to the flour factory | x | x | | 13 | Bread, cake and wafer process | x | x | | 14 | topic repetition | x | x |
|
| Recommended or Required Reading |
| R. Paul Singh and Dennis Heldman (2008). Introduction to Food Engineering, fourth Edition (Food Science and Technology. C J Geancoplis (2003). Transport processes and separation process principles (includes unit operations), fourth edition |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | 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 |
| LO1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | LO2 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | LO3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | | LO4 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|