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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FOOD PROCESSING OPERATIONS GDM 606 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. AHMET AYAR
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Öğretim
Dersin Amacı
Designing a food company, prepearing process flow diagrams, making students understand the designs about renovation and restoration of process
Dersin İçeriği
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understanding process and design notions 1 - 2 - C -
2 - Evaluating and making food production and plant designing together 1 - 2 - 4 - 14 - A -
3 - Designing flow charts belonged to various food production process 1 - 2 - 6 - A - C -
4 - Understanding and doing mountage, line control, trial production and passing to initial production 1 - 2 - 4 - A - C -
5 - Understanding and doing Good manifacturing practices, ISO and HACCP systems and applications 1 - 2 - 4 - A - C -
6 - Designing and doing computer supported production flow chart of a selected product 1 - 2 - 13 - 14 - 16 - C - D - F -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 4:Drilland Practice 13:Lab / Workshop 14:Self Study 16:Project Based Learning 6:Motivations to Show
Ölçme Yöntemleri: A:Testing C:Homework D:Project / Design F:Performance Task

Ders Akışı

Hafta Konular ÖnHazırlık
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

Kaynaklar

Ders Notu
Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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.
3 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. X
4 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
5 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products. X
6 To be able to get detailed information about current and technical methods in engineering.
7 Ability of analyzing necessary information and data, following right way to access and evaluation of them.
8 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
9 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
10 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
11 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively
12 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 40
KisaSinav 1 10
Odev 1 10
ProjeTasarim 1 20
PerformansGoreviSeminer 1 20
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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 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
Toplam İş Yükü 146
Toplam İş Yükü /25(s) 5.84
Dersin AKTS Kredisi 5.84
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