Introduction to Food Engineering

Course Code:

FDE 101

Course Period:

Autumn

Course Type:

Core

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

6

Course Language:

English

Course Coordinator:

Özlem Güçlü Üstündağ

Courses given by:

Özlem Güçlü Üstündağ

Course Objectives:

To foster recognition of essential skills for academic and professional success, to provide knowledge about the techniques that could be used to develop these skills, to develop a sense of belonging to the university and their profession; To introduce the food engineering profession, and to foster awareness of professional and ethical responsibility; To provide knowledge on the essential approaches, methods, and tools for success in food engineering education and profession To introduce the food system concept and framework, main stakeholders of the food system (the public sector, industry and civil society), and food regulations; to provide knowledge about current issues affecting the food system (focusing on environmental and social sustainability and human health)

Course Content:

Introduction of the University, Faculty and Department, students’ rights and responsibilities in the academia, codes of conduct and ethical rules. Essential skills for academic and professional success, techniques for their development. Introduction of the food engineering profession. Professional responsibility and ethics. The role and importance of information technologies in food engineering education and profession. Food system: concept and framework, main stakeholders (the public sector, industry and civil society), food regulations, current issues affecting environmental and social sustainability, human health.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 6: Reading assignment, 7: Laboratory work, 9: Presentation by guest speaker, 12: Workshop

Course Evaluation Methods:

A: Written exam, B: Multiple-choice exam C: Take-home quiz, D: Experiment report, E: Homework, F: Project evaluation, G: Presentation by student, H: In-class activit

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Knowledge about the university, faculty and the department	8a	2, 9	A
Ability to define students’ rights and responsibilities in the academia, knowledge of the student code of conduct, awareness of academic ethics	9a	2, 6	A
Ability to set academic and professional goals, identify the essential skills and practices for academic and professional success; awareness of the techniques/resources that can be used for their development	8a, 8b	2, 9, 12	H
Ability to use problem solving and critical thinking skills	1b, 2a	2, 5	A, E
Ability to identify sources of information, and utilize resources to access information effectively	8a	2, 9	A
Ability to describe the concept, framework of the food system and identify its main actors (the public sector, private sector, and civil society), knowledge on the regulatory framework	9b, 11a, 11b	2, 6, 9	A, E
Knowledge about current global issues (such as climate change, sustainability) affecting the food system	10c, 11b	2, 6, 9	A, B
Awareness in entrepreneurship and innovation in the food system	10b	2, 9	A, E
Ability to define the duties and responsibilities of a food engineer; awareness of professional ethics.	9a	2	A
Recognition of the significance of information technologies in food engineering	8a	2, 7, 9	A
Knowledge of the impacts of food engineering applications on health, environment and safety.	11a, 11b	2, 6	A, F

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1-2	Orientation. Class introductions. Introduction to the university, faculty, department, and the course. Introduction to academic culture	Course materials
3	Skills for academic and professional success, academic integrity, students’ rights and responsibilities, student code of conduct	Course materials
4-5	Communication skills	Course materials
6	Information and digital literacy	Course materials
7-8	Food system: concept and framework, actors, current issues, regulations	Course materials
9-11	Role and responsibilities of a food engineer in the food system, food engineering curriculum	Course materials
12	Introduction to innovation and entrepreneurship	Course materials
13-14	Critical thinking and problem solving skills	Course materials

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes and selected readings (reports, regulations, articles etc) provided by the instructor
Additional Resources

Material Sharing

MATERIAL SHARING
Documents	yulearn.yeditepe.edu.tr
Assignments	yulearn.yeditepe.edu.tr
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	1	50 (35% total)
Assignments/homeworks/projects/in-class activity	1	50 (35% total)
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		30
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		70
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM OUTCOMES
No	Program Learning Outcomes	check √
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems	√
2a	Ability to identify, formulate, and solve complex engineering problems	√
2b	Ability to select and apply proper analysis and modelling methods for this purpose
3a	Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result
3b	Ability to apply modern design methods for this purpose
4a	Ability to devise, select and use modern techniques and tools needed for analysing and solving complex problems encountered in engineering practice
4b	Ability to employ information technologies effectively
5a	Ability to design experiments for investigating complex engineering problems or discipline specific research questions
5b	Ability to conduct experiments, gather data, analyse and interpret results for investigating complex engineering problems or discipline specific research questions
6a	Ability to work efficiently in intra-disciplinary teams
6b	Ability to work efficiently in multi-disciplinary teams
6c	Ability to work individually
7a	Ability to communicate effectively in English, both orally and in writing

7b	Knowledge of a minimum of one foreign language
7c	Ability to write effective reports and comprehend written reports, prepare design and production reports
7d	Ability to make effective presentations
7e	Ability to give and receive clear and intelligible instructions
8a	Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology	√
8b	Ability to continue to educate him/herself	√
9a	Consciousness to behave according to ethical principles and professional and ethical responsibility	√
9b	Knowledge on standards used in engineering practice	√
10a	Knowledge about business life practices such as project management, risk management, change management
10b	Awareness in entrepreneurship and innovation	√
10c	Knowledge about sustainable development	√
11a	Knowledge about the global and social effects of engineering practices on health, environment, and safety	√
11b	Knowledge about contemporary issues of the century reflected into the field of engineering	√
11c	Awareness of the legal consequences of engineering solutions.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Projects, assignments, homework	1	35	35
Midterm	1	25	25
Final	1	25	25
Total Work Load			141
Total Work Load / 25 (h)			5.64
ECTS Credit of the Course			6

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Introduction to Food Engineering

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