Course Name Code Semester T+U Hours Credit ECTS
Food Engineering Design GDM 401 7 0 + 2 2 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. AYŞE AVCI
Course Lecturers Doç.Dr. AYŞE AVCI,
Course Assistants
Course Category Available Basic Education in the Field
Course Objective Being comprehended by students of the planning about designing of food plants, forming the process flow chart, renewing and restoring the process
Course Content Terms of Process and Design, growing stages of design, evaluation of food process and plant design, process flow charts, design varieties, make a design and buildings, economic analysis of process and plant design, production cost and profitableness, food process design, unit process in food plants, flow charts, matter and energy balance, food plant design with computer
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Learning the terms of process, duration and design Lecture, Discussion, Group Study, Brain Storming, Project Based Learning, Homework, Project / Design,
2 Coprehending the design process in food plants Lecture, Question-Answer, Discussion, Drilland Practice, Group Study, Brain Storming, Problem Solving, Project Based Learning, Homework, Project / Design,
3 Determining the flow charts in food processes Lecture, Question-Answer, Drilland Practice, Group Study, Problem Solving, Project Based Learning, Project / Design, Performance Task,
Week Course Topics Preliminary Preparation
1 The terms of process, duration and design, definitions of process and design, growing stages of design
2 Evaluation of food process and plant design, process flow charts, design varieties, make a design and buildings, economic analysis of process and plant design, production cost and profitableness,
3 food process design, unit process in food plants, flow charts, matter and energy balance, food plant design with computer
4 Food plant design, residential, relationship of product and process, food Hygiene, plant security, food storage, system variability
5 Setting the Continuity of food plant, plant revision, enlargement, mobile (moving) food plant, developed food plant
6 Good manufacturing process (GMP); GMP, ISO and HACCP systems and their applications
7 Food plant economies, economic analysis and evaluation in food plant
8 Food plant economies, economic analysis and evaluation in food plant
9 Machine materials , its size and costs, Metals steel, aluminum, cupric, other metals, plastics, glass and ceramics, wooden material
10 Machine manufacturing and its montage, general process machines, convenient
11 Hygienic design of machines, hygienic standard and rules, cleaning of installment
12 Election of food machines, properties of plant construction, size and weight of machine, cleaning facilities, renovation properties, replacement part (spare) standards, resistance and strength
13 The assembling, line control, test production and transition process to actual production in food plants
14 Evaluation of course
Resources
Course Notes
Course Resources
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. X
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. X
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. X
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.
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.
Evaluation System
Semester Studies Contribution Rate
1. Proje / Tasarım 50
1. Performans Görevi (Uygulama) 10
1. Performans Görevi (Seminer) 20
2. Proje / Tasarım 20
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 2 32
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Assignment 1 30 30
Project / Design 1 30 30
Performance Task (Application) 5 5 25
Performance Task (Seminar) 1 2 2
Final examination 1 1 1
Total Workload 136
Total Workload / 25 (Hours) 5.44
dersAKTSKredisi 5