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| MGKT1000 | Unit Process in foods | 2+2+0 | ECTS:4 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Elective | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Gülsüm Merve BOYRACI | | Co-Lecturer | Lecturer Gülşah OKUMUŞ YÜKÜNÇ , Lecturer Dr. Atiye DEĞİRMENCİ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | In this course, it is aimed to inform the student about the applications of these processes in the food industry and the machines used by giving the theory and practices of processes such as crushing, grinding, mixing, membrane separation, filtration and centrifugation, as well as primary processes such as preparation, cleaning and separation applied to foods. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Have knowledge of all the basic processing steps and equipment to be used in the processing of food, starting from raw materials to the final product.
| 3,7 | 1,4, | | LO - 2 : | When necessary, can make calculations using basic written or computer technology regarding basic operations.
| 1,12 | 1,4, | | LO - 3 : | Understands the importance of working in groups and professional ethical responsibilities through laboratory practices. | 14,16 | 1,2,3, | | LO - 4 : | Have knowledge about the safe use of basic processing equipment and can transfer information | 7,13,17 | 1,2,3 | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Information is given about the equipment used in cleaning, separation and classification processes used in the food industry, sieve analysis calculations, basic laws used in crushing and grinding, basic principles and equipment of emulsification, filtration and membrane separation systems and the theory and applications of centrifugation processes used in the food industry. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Dry cleaning methods
| | | Week 2 | Wet cleaning methods
| | | Week 3 | Classification and separation systems
| | | Week 4 | Filtration systems and filtration theory
| | | Week 5 | Membrane filtration systems
| | | Week 6 | Precipitation Methods
| | | Week 7 | Centrifugation process
| | | Week 8 | Screening | | | Week 9 | Midterm exam | | | Week 10 | Evaporation Methods | | | Week 11 | Distillation methods
| | | Week 12 | Extraction methods | | | Week 13 | Size Reduction Processes (Gring-Crashing-Cutting) | | | Week 14 | Homogenization Process
| | | Week 15 | Mixing Processes - Emulsion Process
| | | Week 16 | Final exam | | | |
| 1 | Gıda Endüstrisinde Temel işlemler, Nobel yay, Ed: Prof Dr Bekir Cemeroğlu. | | | |
| 1 | Gıda Endüstrisi makineleri, Savaş Yay. İlbilge Sladamlı, Engin Saldamlı, 2004. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 50 | | End-of-term exam | 16 | | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 1 | 15 | 15 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 3 | 6 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 4 | 3 | 12 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 91 |
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