Food Technology

Course Code:

FDE 344

Course Period:

Spring

Course Type:

Core

Credits:

3

Theoric:

3

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Coordinator:

Özge Taştan

Courses given by:

Özge Taştan

Course Objectives:

Learning of various food product processing technologies and related unit operations applied in food processing.

Course Content:

Food production technologies such as cereals, meat, dairy processing, fruit and vegetable, oil and fat processing, fermentation technologies, and the related unit operations.

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 6: Reading assignment, 8: Term research paper, 9: Presentation by guest speaker,

Course Evaluation Methods:

C: Take-home quiz, E: Homework, F: Project,

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
Ability to define major food production technologies.	1a, 6c, 7b,	1, 2	A, B
Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage.	1a, 6c, 7b, 11b	1, 2	A, B
Describe the unit operations required to produce a given food product.	1a, 6c, 7b	1, 2	A, B
Apply knowledge gained in food chemistry, microbiology, engineering, and sensory evaluation to the development, processing, and preservation of safe, nutritious, and high-quality food products.	1a, 6c, 7b, 8a, 11b	1, 2, 6	A, B

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to food production technologies	Lecture notes and recommended books
2-3	Production technologies for cereal and bakery products	Lecture notes and recommended books
4-5-6	Production technologies for fruits and vegetables. Quiz-I	Lecture notes and recommended books
7-8	Production technologies for meat products. Midterm-I	Lecture notes and recommended books
9-10	Production technologies for dairy products	Lecture notes and recommended books
11-12	Production technologies for edible fats and oils. Quiz-II	Lecture notes and recommended books
13-14	Fermentation technologies. Midterm-II	Lecture notes and recommended books

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture Notes
Additional Resources	Rahman, M.S. (2020). Handbook of Food Preservation. CRC Press, 1103 pp. ISBN: 978-1-4987-4048-7.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN
Exams	Midterm I-II, Quiz I-II, Final exam

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm	2	40
Quiz	2	20
Final exam	1	40
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 modeling 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 analyzing 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, analyze 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 Enghlish, 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	2	28
Midterm - Pre-study Exam	2	10	20
Midterm - Pre-study Exam	2	2	4
Quiz - Pre-study Exam	2	6	12
Final- Pre-study Exam	1	20	20
Final- Pre-study Exam	1	2	2
Total Work Load			128
Total Work Load / 25 (h)			5.1
ECTS Credit of the Course			5

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