Course Name Code Semester T+U Hours Credit ECTS
Food Processing Operations GDM 606 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Prof.Dr. AHMET AYAR
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective Designing a food company, prepearing process flow diagrams, making students understand the designs about renovation and restoration of process
Course Content Description of process and design, development steps of design, evaluating food production and facility design, process flow charts, kinds of design, plans of faciliy and buildings, economical analysis in process and facility design, production cost and profit, food process design, basic applications in food facilities, flow diagrams, material and energy equations, computer supported food facility design
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understanding process and design notions Lecture, Question-Answer, Homework,
2 Evaluating and making food production and plant designing together Lecture, Question-Answer, Drilland Practice, Self Study, Testing,
3 Designing flow charts belonged to various food production process Lecture, Question-Answer, Motivations to Show, Testing, Homework,
4 Understanding and doing mountage, line control, trial production and passing to initial production Lecture, Question-Answer, Drilland Practice, Testing, Homework,
5 Understanding and doing Good manifacturing practices, ISO and HACCP systems and applications Lecture, Question-Answer, Drilland Practice, Testing, Homework,
6 Designing and doing computer supported production flow chart of a selected product Lecture, Question-Answer, Lab / Workshop, Self Study, Project Based Learning, Homework, Project / Design, Performance Task,
Week Course Topics Preliminary Preparation
1 Process and design notions, Description of process and design, development steps of design
2 Evaluating food production and facility design together, process flow charts, design sorts, facility plan and buildings, economical analysis in process and facility design, producton cost and profitibility
3 Process flow charts, kinds of design, plans of faciliy and buildings, economical analysis in process and facility design, production cost and profit
4 Food process design, settlement, product process relation, food hygiene, factory security, food storage, system flexibility
5 Coordination of factories, revision of factories, enlargement, mobile food facilities, developed food facilities
6 Good manifacturing pracitices, ISO and HACCP systems and applications
7 Food facility economy, economical analysis and applications in food facilities
8 Machine equipments, dimensions and costs, metals, steel, aluminium, copper, other metals, plastics, glass and ceramics, wooden equipments
9 Machine production and mountage, common process machines, proper engineering
10 Hygienic design of machines, hygienci standarts and rules, cleaning of installations
11 Choosing food machines, facility construction properties, machine dimension and weight, cleaning possibilities, maintaining properties, substansial standarts, resistance and endurance
12 Process conclusion, mountage, line control, trial production and passing to initial production
13 Process conclusion, mountage, line control, trial production and passing to initial production
14 Evaluation of course
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information.
2 By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility.
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. X
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. X
5 To be able to get detailed information about current and technical methods in engineering.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them.
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 10
1. Ödev 10
1. Proje / Tasarım 20
1. Performans Görevi (Seminer) 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 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 2 2
Quiz 1 2 2
Assignment 1 20 20
Project / Design 1 20 20
Performance Task (Seminar) 1 20 20
Final examination 1 2 2
Total Workload 146
Total Workload / 25 (Hours) 5.84
dersAKTSKredisi 6