FACULTY OF ENGINEERING
Department of Food Engineering
FE 312 | Course Introduction and Application Information
Course Name |
Food Technology II
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
FE 312
|
Fall
|
3
|
2
|
4
|
6
|
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 purpose of this course is to provide students with the necessary fundamental knowledge related to the vegetable and fruit; legumes and grains; and animal/plant based oil processing technologies and their preservation techniques. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course will cover; vegetable and fruits; legumes and grains; plants and animal based oils composition and chemical structure, processing technologies; preservation methods. |
|
Core Courses | |
Major Area Courses |
X
|
|
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Food Technology: Introduction | |
2 | Composition and chemical structure of vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
3 | Vegetables and fruits processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
4 | Preservation methods of vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
5 | Quality control methods for vegetables and fruits | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
6 | Composition and chemical structure of legumes and grains / Technical Trip | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
7 | Legumes and grains processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
8 | Midterm exam | |
9 | Preservation methods of legumes and grains | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
10 | Quality control methods for legumes and grains | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
11 | Composition and chemical structure of animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
12 | Animal/plant based oils processing technologies | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
13 | Preservation methods of animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
14 | Quality control methods for animal/plant based oils | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. |
15 | Project presentation | |
16 | Final |
Course Notes/Textbooks | Food Processing: Principles and Applications, Second Edition. Edited by Stephanie Clark, Stephanie Jung and Buddhi Lamsal. John Wiley & Sons Ltd. 2014. www.fao.orgwww.fao.org |
Suggested Readings/Materials | Food Science. 5th Edition. Edited by Norman N. Potter, Joseph H. Hotchkiss. Chapman & Hall. 1995. |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application |
1
|
30
|
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project |
1
|
10
|
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
|
2
|
32
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
1
|
30
|
30
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
18
|
18
|
Final Exam |
1
|
20
|
20
|
Total |
180
|
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. |
|||||
13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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