FACULTY OF ENGINEERING
Department of Food Engineering
FE 302 | Course Introduction and Application Information
| Course Name |
Unit Operations
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
FE 302
|
Spring
|
3
|
2
|
4
|
8
|
| Prerequisites |
|
|||||||||
| Course Language |
English
|
|||||||||
| Course Type |
Required
|
|||||||||
| Course Level |
First Cycle
|
|||||||||
| Mode of Delivery | - | |||||||||
| Teaching Methods and Techniques of the Course | - | |||||||||
| Course Coordinator | - | |||||||||
| Course Lecturer(s) | ||||||||||
| Assistant(s) | ||||||||||
| Course Objectives | The main objective of this course is to introduce the fundemental principles of unit operations in food engineering. This course covers mathematical analysis of different operations.required in food engineering. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course covers mathematical analysis of different unit operations (thermal processing, drying, evaporation. freezing, extraction, size reduction) applied in food processing operations and basic knowdledge on design related calculations. |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Material and energy balances in food engineering processes | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 3 |
| 2 | Fluid flow in food processing | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 6 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 2 |
| 3 | Heat transfer in food processing | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 7 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 4 |
| 4 | Heat transfer in food processing | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA |
| 5 | Refrigeration | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 14 |
| 6 | Refrigeration | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 10 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 6, Chapter 7 |
| 7 | Midterm Exam I | |
| 8 | Food freezing | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 11 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 8 |
| 9 | Evaporation | R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 9 |
| 10 | Evaporation | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 12 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 12 |
| 11 | Psychrometrics | |
| 12 | Psychrometrics | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 13 R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London Chapter 11 |
| 13 | Dehydration | Toledo, R.T., 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA Chapter 14 |
| 14 | Membrane Seperation processes in food | |
| 15 | Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | R.P. Singh and D.R. Heldman, 2013, Introduction to Food Engineering (5th ed.). Elsevier, London R.T. Toledo, 2007, Fundementals of Food Engineering (3rd ed)., Springer, USA |
| Suggested Readings/Materials | Fellows, P.J. 2000. Food Processing Technology: Principles and Practice. 2nd Ed. CRC Press, Boca Raton, FL. C. J. Geankoplis, 2014, Transport Processes and Separation Process Principles, Pearson Education Limited, Essex |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
20
|
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
7
|
112
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
10
|
10
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
18
|
18
|
| Final Exam |
1
|
20
|
20
|
| Total |
240
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, |
X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, |
X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, |
X | ||||
| 7 | Having professional and ethical awareness, |
X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, |
X | ||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), |
X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) |
X | ||||
| 12 | Being able to speak a second foreign language at intermediate level. |
X | ||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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