Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 4 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The goal of this course is to improve theoretical and practical knowledge in food processes and food processing equipment through their visits to food processing plants. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | to be able to prepare to working life |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-9 Has the awareness of Professional and ethical responsibilities. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-2 | to be able to describe the stages of food processing |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-5 Grasps the methods of access to knowledge. |
Examination |
| LO-3 | to be able to synthesize theoretical knowledge to practical information. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Visiting to frozen potato production plant, chips production plant, flour factory, winery, rak? production plant, fruit juice factory, slaughterhouse, sugar factory, jam factory, cannery, drying plant and drinking water treatment | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Textural Analysis Methods in Foods | Lecture, discussion |
| 2 | Determination of ammonia in water | Lecture, discussion, distance education |
| 3 | Determination of total phenolic substance | Lecture, discussion, distance education |
| 4 | Turbidometric Microorganism Counting Methods | Lecture, discussion, distance education |
| 5 | HMF Determination and Methods | Lecture, discussion, distance education |
| 6 | Volatile Component Analysis with GC-FID in High alcoholic drinks | Lecture, discussion, distance education |
| 7 | Thermal Analysis Techniques and Applications of Differential Scanning Calorimetry Technique in Food Technology | Lecture, discussion, distance education |
| 8 | mid-term exam | |
| 9 | The importance of lactic acid bacteria in fermented foods, counting and isolation | Lecture, discussion, distance education |
| 10 | Determination of β-carotene in Olive Oil | Lecture, discussion, distance education |
| 11 | Sulfite Reducing Anaerobic Bacteria and Counting Methods in Solid Media | Lecture, discussion, distance education |
| 12 | Sugar Determination | Lecture, discussion, distance education |
| 13 | Determination of T-Anethole Amount with GC-FID in Rakı | Lecture, discussion, distance education |
| 14 | Determination of Rheological Properties of Doughs | Lecture, discussion, distance education |
| 15 | Freezing Point and Freezing Point Depression in Foods | Lecture, discussion, distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Fellows, P., 2000. Food Processing Technology Principles and Practise. Woodhead Publishing Limited. 575p. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 5 | 10 |
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 2 | 1 | 2 |
| Own study for final exam | 4 | 5 | 20 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 115 | ||