TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

BASIC PROCESSING IN FOODS II
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
GTE110	Spring	2	2	3	4

Prerequisites and co-requisites
Language of instruction	Turkish
Type	Required
Level of Course	Associate
Lecturer	Lecturer Çağla ÖZBEK
Mode of Delivery	Face to Face
Suggested Subject
Professional practise ( internship )	None
Objectives of the Course	The aim of this course is to introduce students to the basic principles of all processes in the food industry.
Contents of the Course	Theoretical and applied information about heat treatment, drying, evaporation, preservation processes and new technologies in food

Learning Outcomes of Course

#	Learning Outcomes
1	Knows the drying of foods, basic information about drying processes and dryer systems.
2	Knows the basis of the evaporation process and evaporation systems.
3	Knows the principles of heat treatment, extrusion, boiling and cooking processes.
4	Knows the basic information about refrigeration and cold storage of foods, freezing and frozen storage of foods.
5	Knows the basic information and concepts of food storage.
6	Recognize the new technologies in the food industry.

Course Syllabus

#	Subjects	Teaching Methods and Technics
1	Drying	Lecture, discussion, presentation
2	Drying	Lecture, discussion, presentation
3	Evaporation	Lecture, discussion, presentation
4	Heat Transfer Methods	Lecture, discussion, presentation
5	Heat Treatments, Pasteurization, Sterilization	Lecture, discussion, presentation
6	Heat Treatments, Pasteurization, Sterilization	Lecture, discussion, presentation
7	Midterm exam	Written exam
8	Extrusion, Blanching, Cooking	Lecture, discussion, presentation
9	Refrigeration, Cold Storage	Lecture, discussion, presentation
10	Refrigeration, Cold Storage	Lecture, discussion, presentation
11	Freezing, Frozen Storage	Lecture, discussion, presentation
12	Freezing, Frozen Storage	Lecture, discussion, presentation
13	Food Storage Systems	Lecture, discussion, presentation
14	New Technologies in Food Industry	Lecture, discussion, presentation
15	New Technologies in Food Industry	Lecture, discussion, presentation
16	Final Exam	Written exam

Course Syllabus

#	Material / Resources	Information About Resources	Reference / Recommended Resources
1	Cemeroğlu, B. S., 2017. Basic Operations in Food Engineering I and II, 4th Edition, AC Book store, Ankara.
2	Saldamlı, İ., Saldamlı, E., 2017. Food Industry Machines, 2nd Edition, Savaş Book store, Ankara.
3	Ibarz, A., 2003. Unit Operations in Food Engineering, CRC Press, USA.

Method of Assessment

#	Weight	Work Type	Work Title
1	20%	Mid-Term Exam	Mid-Term Exam
2	30%	Laboratory	Laboratory
3	50%	Final Exam	Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

#	Learning Outcomes	Program Outcomes	Method of Assessment
1	Knows the drying of foods, basic information about drying processes and dryer systems.	1͵3͵7	1͵2͵3
2	Knows the basis of the evaporation process and evaporation systems.	1͵3͵7	1͵2͵3
3	Knows the principles of heat treatment, extrusion, boiling and cooking processes.	1͵3͵7	2͵3
4	Knows the basic information about refrigeration and cold storage of foods, freezing and frozen storage of foods.	1͵3͵7	2͵3
5	Knows the basic information and concepts of food storage.	1͵3͵7	2͵3
6	Recognize the new technologies in the food industry.	1͵3͵7	2͵3

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	4	56
2	Course Duration Except Class (Preliminary Study, Enhancement)	0	0	0
3	Presentation and Seminar Preparation	0	0	0
4	Web Research, Library and Archival Work	0	0	0
5	Document/Information Listing	0	0	0
6	Workshop	0	0	0
7	Preparation for Midterm Exam	1	4	4
8	Midterm Exam	1	1	1
9	Quiz	0	0	0
10	Homework	0	0	0
11	Midterm Project	0	0	0
12	Midterm Exercise	0	0	0
13	Final Project	0	0	0
14	Final Exercise	0	0	0
15	Preparation for Final Exam	1	4	4
16	Final Exam	1	1	1
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