Course Name Code Semester T+U Hours Credit ECTS
Food Engineering Unit Operations GDM 308 6 3 + 1 4 5
Precondition Courses Heat and Mass Transfer
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers Doç.Dr. SERPİL ÖZTÜRK MUTİ, Arş.Gör.Dr. SEMANUR YILDIZ,
Course Assistants
Course Category
Course Objective To teach the fundamental principles of food processing and mathematical calculations which is required in food engineering
Course Content It covers the food processing fundamentals and basic principles and mathematical calculation of food processing techniques such as drying, evaporation, chilling, freezing, heat treatments, crystallization, fitration and diffusion
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands the basic information required in food engineering Lecture, Question-Answer, Testing,
2 Understands food processing fundamentals Lecture, Question-Answer, Testing,
3 Understands mathematical calculations used in food processing systems Lecture, Question-Answer, Problem Solving, Testing,
4 Understands the application methods of different processing techniques for different food products Lecture, Question-Answer, Problem Solving, Testing,
5 Applies the mathematical models to various food processing systems Lecture, Question-Answer, Problem Solving, Testing, Homework,
6 Understands the bounden to solve problems to be faced regarding the food processing Lecture, Question-Answer, Testing,
7 Understands the formulation and solving methods for complex food engineering problems Lecture, Question-Answer, Problem Solving, Testing,
Week Course Topics Preliminary Preparation
1 Basic informations: Dimensions and Units
2 Psychrometry: Properties of water vapor and air systems
3 Psychrometry: Psychrometric chart and applications
4 Food drying systems, Osmotic drying
5 Drying rate and time calculations
6 Haet treatments: Pastorization and Sterilization
7 Application (Solving problems)
8 Food freezing systems
9 Freezing rate and time calculations
10 Evaporators
11 Calculations of evaporation conditions
12 Extraction
13 Molecular diffusion
14 Application (Solving problems)
Course Notes Gıda Mühendisliğinde Temel İşlemler, 3rd ed., Prof.Dr.Bekir Cemeroğlu, Gıda Tek.Derneği Yayınları, 2013<br>Introduction of Food Engineering, R.P.Sing and D.R.Heldman, 2001, Academic Press, UK
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. X
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.
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.
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. Ödev 20
1. Kısa Sınav 15
2. Kısa Sınav 15
1. Ara Sınav 50
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 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 10 10
Quiz 2 4 8
Assignment 1 5 5
Final examination 1 18 18
Total Workload 137
Total Workload / 25 (Hours) 5.48
dersAKTSKredisi 5