FACULTY OF ENGINEERING

Department of Food Engineering

FE 402 | Course Introduction and Application Information

Course Name
Food Process Design
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
FE 402
Spring
2
2
3
6

Prerequisites
None
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 This course aims to introduce the principles of process design, to provide basic understanding of how to apply material and energy balances and mass transfer for the selected food production and to introduce the determination of production capacity, capital investment, expenses and costs.
Learning Outcomes The students who succeeded in this course;
  • Explain the principles of process design for basic food processes.
  • Calculate material and energy balances for the selected food production.
  • Apply the principles of mass transfer for the selected food production.
  • Define the fundamental principles of food engineering unit operations.
  • Determine production capacity, capital investment and cost estimation.
Course Description Selection of product and method of process by necessary market research within the fields of food engineering application. Selection of the place of production and determination of plant layout. Application of the knowledge on material and energy balances and mass transfer for the selected food production. Determination of production capasity, capital investment, expenses and costs.

 



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 Introduction Chapter-1, Chapter-2 Part 1, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-5, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
2 Principles of Process Design and Importance of Process Flow Diagrams Chapter-2 Part 1, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-6, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
3 Process Design of Evaporators and Dryers Chapter-6 and 7, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
4 Process Design of Heat Exchangers Chapter-4, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-8, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
5 Process Design of Extractors Chapter-9 Part 3, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-9, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
6 Process Design of Distillation Columns Chapter-9 Part 2, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-10, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
7 Review, Midterm-I
8 Process Design of Absorbers Chapter-11, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
9 Process Design of Membrane Separators Chapter-10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
10 Reactor Design Chapter-8, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003
11 Cost estimation Chapter-2 Part 5, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
12 Feasibility analysis Chapter-2 Part 5, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
13 Feasibility analysis Chapter-2 Part 5, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
14 Review Chapter-1 and Chapter 2, Chapters 4, 6, 7, 9 and 10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
15 Review Chapter-1 and Chapter 2, Chapters 4, 6, 7, 9 and 10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.
16 Review and Final Exam

 

Course Notes/Textbooks

‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003.

Suggested Readings/Materials

‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.

 

‘‘Transport Processes & Separation Process Principles’’, Christie John Geankoplis, Fourth Edition, Pearson Education Limited, 2014.

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
2
10
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
1
40
Seminar / Workshop
-
Oral Exams
Midterm
1
30
Final Exam
Total

Weighting of Semester Activities on the Final Grade
5
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Theoretical Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
2
32
Study Hours Out of Class
14
4
56
Field Work
0
Quizzes / Studio Critiques
2
4
8
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
0
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
15
15
Final Exam
25
0
    Total
143

 

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)

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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