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
  FE 270 To attend the classes (To enrol for the course and get a grade other than NA or W)
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;
  • will be able to define the fundamental principles of food preservation and processing.
  • will be able identify quality characteristics of vegetables and fruits legumes, grains, animal and plant based oils.
  • will be able to analyze the effect of processing conditions on food quality.
  • will be able to solve problems associated with food quality individually or by working in a team.
  • will be able to improve the ability to access different information sources and states ideas clearly.
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.

 



Course Category

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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