Course Name Code Semester T+U Hours Credit ECTS
By-Products and Waste Of Food Industry GDM 445 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers
Course Assistants
Course Category
Course Objective Provide gain of theoretical and practical experience with the students about, the reuse of wastes and by products in various food industries in the different industries, removing their hazards for human and environment
Course Content Classifications and definitions of waste and by products of food industry, Structural properties and chemical composition of waste and by products, Characterization and treatment of wastewater in food industry, Sources, compositions, utilizations of waste and by-products of fundemental food industries such as cereal, meat, dairy, fruit-vegetables, fat/oil asnd sugar processing industries.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands the basic informations of waste and by-product Lecture, Question-Answer, Testing,
2 Understands the importance of waste and by-products for environment, economy and human health Lecture, Question-Answer, Testing,
3 Understands the characteristics of waste and by-products in food industry Lecture, Question-Answer, Testing,
4 Understands the waste treatment methods Lecture, Question-Answer, Testing,
5 Understands the utilization methods of waste and by-products Group Study, Testing, Homework,
6 Understands the new developed biotechnological methods Group Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Basic informations of waste and by-products
2 Sources and properties of waste and by-products in food industry
3 Structure properties and chemical compounds of wastes
4 Characterization of waste water in food industry
5 Waste water treatment methods: Physical and chemical treatments
6 Waste water treatment methods: Biological treatment, Advanced treatments
7 Waste management and environment: Legal status and regulations
8 Recovery of waste and by-products of fruit-vegetable industry
9 Recovery of waste and by-products of meat industry
10 Recovery of waste and by-products of cereal industry
11 Recovery of waste and by-products of dairy industry
12 Recovery of waste and by-products of fat/oil industry
13 Recovery of waste and by-products of special food industry
14 Enrichment of waste and by-products by biotechnological methods
Course Notes Waste and by-products in food industry, lecture notes (not printed) (Assist.Prof.Serpil Ozturk)
Course Resources Utilization of By-Products and Treatment of Waste in the Food Industry edited by Vasso Oreopoulou, C.H.I.P.S, 2007, 316 pages
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. X
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions. X
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 15
2. Kısa Sınav 15
1. Ödev 30
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 8 16
Assignment 1 10 10
Final examination 1 10 10
Total Workload 126
Total Workload / 25 (Hours) 5.04
dersAKTSKredisi 5