| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Industrıal Applıcatıons In Food Engıneerıng (Sector Orıented) | GDM 447 | 7 | 3 + 0 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. ZEHRA AYHAN |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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 |
| Dersin İçeriği |
|
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 60 |
| 1. Ödev | 10 |
| 1. Kısa Sınav | 10 |
| 1. Performans Görevi (Seminer) | 20 |
| Toplam | 100 |
| 1. Final | 40 |
| 1. Yıl İçinin Başarıya | 60 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 120 | ||
| Toplam İş Yükü / 25 (Saat) | 4,8 | ||
| Dersin AKTS Kredisi | 5 | ||