Course Name Code Semester T+U Hours Credit ECTS
Introduction To Food Engineering GDM 101 1 2 + 0 2 3
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Dr.Öğr.Üyesi GÜLİZ HASKARACA
Course Lecturers Dr.Öğr.Üyesi GÜLİZ HASKARACA, Dr.Öğr.Üyesi MUSTAFA ÖZTÜRK,
Course Assistants
Course Category Available Basic Education in the Field
Course Objective To inform stodents about of Food Engineering profession, education and training opportunities . To give general information about basic food engineering techniques and food components and food components.
Course Content The duties and responsibilities of food engineers, engineering ethics, structure and properties of foodstuffs, engineering properties of foodstuffs, food processing and storage methods, basic food terms and technologies.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 He/She has ability of understanding the food engineering science and interests Lecture, Question-Answer, Testing, Homework,
2 He/She has awareness of working opportunities and conditions after they graduated Lecture, Question-Answer, Discussion, Testing, Homework,
3 He/She has professional and ethical responsibility. Lecture, Question-Answer, Testing, Homework,
4 He/She understand the basic terms and technologic steps applied for food production Lecture, Question-Answer, Discussion, Group Study, Testing, Homework,
5 He/She has idea about structure of food components Lecture, Testing,
6 He/She aware of tasks of food engineers expected in food processing plants Lecture, Question-Answer, Discussion, Testing, Homework,
7 Lecture, Question-Answer, Testing, Homework,
Week Course Topics Preliminary Preparation
1 History of engineering and science
2 Engineering ethics
3 History of food engineering, food engineering education, topics in food engineering
4 Food industry, food industry in Turkey, compositon and properties of foods
5 Properties and structure of food components (proteins and lipids)
6 Properties and structure of food components (vitamins and minerals)
7 Properties and structure of food components (enzymes, colorants, flavors)
8 The engineering properties of food
9 The engineering properties of food
10 Foods spoilage (physical and chemical spoilage)
11 Food spoilage (microbial spoilage)
12 Food preservation and processing methods
13 Food technology
14 Food technology
Course Notes Introduction of Food Engineering Course Notes, Sakarya University.
Course Resources Paul Singh, Dennis R. Heldman, Introduction to Food Engineering, Third Edition (Food Science and Technology), Academic Press, 2008.
Y. H. Huı, Handbook of Food Scıence, Technology, and Engıneerıng, Boca Raton London New York,CRC Press, 2006.
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. X
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.
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. X
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 70
1. Kısa Sınav 10
1. Ödev 10
1. Performans Görevi (Seminer) 10
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 10 10
Quiz 1 8 8
Assignment 1 3 3
Final examination 1 14 14
Performance Task (Seminar) 1 3 3
Total Workload 86
Total Workload / 25 (Hours) 3.44
dersAKTSKredisi 3