Course Name Code Semester T+U Hours Credit ECTS
Industrial Applications In Food Engineering (Sector Oriented) GDM 447 7 3 + 0 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. ZEHRA AYHAN
Course Lecturers
Course Assistants
Course Category
Course Objective

The aims of the course are to gain knowledge and experience from the leading representatives of the sector about the current situation in the food industry, new developments and sectoral trends in the world, in our country and in Sakarya province by bringing together the undergraduate students and sector representatives

Course Content
  1. Food industry (in the world, in Turkey and in Sakarya, general information about the market, stats)
  2. Industry 4.0, Food 4.0, applications and potentials of artificial intelligence in food industry
  3. The important branches of the food industry (meat, milk, cereals, fruits and vegetables, special foods, packaging, beverages, food additives): the general status of the sector, new approaches in the field, advanced processing machines and processes applied.
  4. Management of human resources in food industry
  5. The place and importance of entrepreneurship in food industry
  6. Importance of food sales and marketing, strategies applied.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Lecture, Question-Answer, Testing,
2 Lecture, Question-Answer, Testing, Homework,
3 Lecture, Question-Answer, Testing, Homework,
4 Lecture, Question-Answer, Testing,
5 Lecture, Question-Answer, Testing,
6 Lecture, Question-Answer, Testing,
7 Lecture, Question-Answer, Testing,
Week Course Topics Preliminary Preparation
1 Current status of food industry in the world, in the Turkey and in the Sakarya province
2 Industry 4.0, Food 4.0, current and potential artificial intelligence applications in the food industry
3 Milk industry
4 Meat industry
5 Cereal industry
6 Confectionery industry
7 Food packaging industry
8 Vegetable and fruit industry
9 Mid-term exam
10 Food processing mechines
11 Food additives
12 Human resources management and qualified personnel requirement in the food sector
13 Entrepreneurship in the food industry
14 Sales and marketing in food industry
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.
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.
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.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. X
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. Ara Sınav 60
1. Ödev 10
1. Kısa Sınav 10
1. Performans Görevi (Seminer) 20
Total 100
1. Final 40
1. Yıl İçinin Başarıya 60
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 1 5 5
Assignment 1 5 5
Performance Task (Seminar) 1 10 10
Final examination 1 10 10
Total Workload 120
Total Workload / 25 (Hours) 4.8
dersAKTSKredisi 5