Food Engineering Operations and Process Design

Course Code:

FDE 437

Course Period:

Spring

Course Type:

Core

Credits:

4

Theoric:

3

Practice:

0

Laboratory Hour:

2

ECTS:

6

Prerequisite Courses:

Food Process Engineering I

Food Process Engineering II

Course Language:

English

Courses given by:

Gonca Bilge Özel

Course Objectives:

To familiarize the students with both the theory behind a variety of food engineering operations while also showing them how the actual systems operate either in a lab environment or in a real factory setting. To encourage the students to develop an ability to solve a problem or design an equipment, its components or a system by creative thinking. To teach the students how to use the techniques, skills and modern engineering tools necessary for engineering practice. To encourage students to develop an ability to conduct experiments, as well as to analyze and interpret data. To promote team work and written presentations in the form of detailed reports.

Course Content:

Fluid flow in pipes, heat treatments, drying, cooling, freezing, separation methods, process economics and design

Course Methodology:

1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s

Course Evaluation Methods:

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

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Course Learning Outcomes

Course Learning Outcomes	Detailed Program Outcomes	Teaching Methods	Assessment Methods
To get knowledge on unit operations applied in the food industry.	1a	1,2,3	A, D
To gain knowledge of food processing equipments.	1a	1,2,3	A
To apply appropriate tools and methods to solve problems.	1b, 2a, 2b,3a	1,2,3,13	A, F
To get new information through the examples given in the class and integrate it with previous knowledge and design a process.	3a, 4a, 7c, 8b	1, 2,7,13	A, D, F
To get the basic calculations of designing the food processing equipments.	1b, 2a	1,2,3,5,7,13	A, D, F
To gain the ability to work in groups.	6a	7,13	F
To gain the ability of systematic thinking in order to connect theoretical information with experimental set-up.	5a, 5b	7	D
To gain analytic abilities in order to process obtained data.	1a, 1b, 2a	1,7	D
To gain ability to analyze system properties and data, and write a report for the experiments performed.	5b, 6c	7	D

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction to unit operations and fluid flow in food processing	Lecture notes
2	Heat exchangers	Lecture notes and recommended books
3	Evaporation	Lecture notes and recommended books
4-5	Psychrometry, dehydration	Lecture notes and recommended books
6	Cooling/freezing	Lecture notes and recommended books
7	Separation methods	Lecture notes and recommended books
8	Process design and process economics	Lecture notes and recommended books
9-10	Design Project I	Lecture notes and recommended books
11-12	Design Project II	Lecture notes and recommended books
13-14	Design Project III	Lecture notes and recommended books

Recommended Sources

RECOMMENDED SOURCES

Textbook

Lecture notes

Additional Resources

Ibarz, A., Barbosa-Canovas, G.V. 2002. Unit operations in Food

Engineering. 4th 1st Edition. CRC Press. 884 p.

Heldman, D.R., Lund, D.B. 2006. Handbook of Food Engineering,

2nd Edition, CRC Press, 1038 p.

Singh, P., Heldman, D.R. 2009. Introduction to Food Engineering,

4th edition, Elsevier, 864 p.

Peters, M. S., Timmerhaus, K. D., & West, R. E. (2003). Plant design and economics for chemical engineers (Vol. 4). New York: McGraw-Hill.

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Exams	Midterm and final exams, Lab reports

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Midterm exam	1	24
Final exam	1	30
Lab reports	8	16
Projects	3	30
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 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 hours	14	3	42
Laboratory experiments	8	2	16
Study hours out of class	14	2	28
Midterm – Individual study	1	14	14
Projects	3	10	30
Final – Individual study	1	15	15
Total Work Load			145
Total Work Load / 25 (h)			5,8
ECTS Credit of the Course			6

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Food Engineering Operations and Process Design

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