Process Control

Course Code:

FDE 441

Course Period:

Autumn

Course Type:

Core

Credits:

2

Theoric:

2

Practice:

0

Laboratory Hour:

0

ECTS:

5

Course Language:

English

Course Objectives:

The process control course provides fundamental knowledge on the control of systems encountered in food engineering. This course aims to enable students to gain the ability to design process control systems using this knowledge and to ensure a more effective control process by understanding the operating principles of automatic control systems.

Course Content:

An overview of machinery and equipment in the food industry. Basic concepts related to process control, the importance and application of control parameters and systems in the food industry, open and closed loop control, mathematical modelling, applications of process control systems in the food industry. Feedback control: P, PI, and PID control. Simulation and control of some food production processes.

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

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
1) To learn general information about process control.	1a	1,2	A
2) To get information about automatic control of a process, control circuit, system response, and set point.	1a	1,2	A
3) Knowledge about control systems.	1a, 1b	1,2	A
4) Knowledge about the use of process control in the food industry.	1a, 1b, 2a	1,2	A, E

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	The importance of process control in the food industry	Lecture notes
2	Introduction to process control principles	Lecture notes
3	Control targets, and manipulated variable definitions	Lecture notes
4	Process control elements	Lecture notes
5	Definitions of open and closed loop systems	Lecture notes
6	Transfer functions and flowcharts	Lecture notes
7	Controller types and selection	Lecture notes
8	Types and selection of control schemes	Lecture notes
9	Process control in some food engineering applications	Lecture notes
10	Bioreactors	Lecture notes
11	Blanching, pasteurization, and sterilization	Lecture notes
12	Drying and freezing	Lecture notes
13	Evaporation and concentration	Lecture notes
14	Cooking and extrusion	Lecture notes

Recommended Sources

RECOMMENDED SOURCES
Textbook	Lecture notes prepared by the instructor and recommended resources.
Additional Resources	-

Material Sharing

MATERIAL SHARING
Documents	YULEARN
Assignments	YULEARN
Exams	Midterm exam, In-class activity/Quiz/Assignment, Final exam

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
In-class activity/Quiz/Assignment	1	15
Midterm exam	1	40
Final exam	1	45
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		45
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		55
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAMME
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1a	Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline,					X
1b	Ability to use theoretical and applied knowledge in these areas in complex engineering problems.					X
2a	Ability to identify, formulate, and solve complex engineering problems,					X
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 Duration	14	2	28
Hours for off-the-classroom study (Pre-study, practice, review/week)	14	3	42
Midterm exam	1	2	2
Midterm exam – Individual study	1	24	24
Final exam	1	2	2
Final exam – Individual study	1	24	24
Total Work Load			122
Total Work Load / 25 (h)			4.88
ECTS Credit of the Course			5

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Process Control

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