COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Unit Operations in Food Engineering GM 302 6/Spring 4+2 5 6
Prerequisites -
Language of Instruction Turkısh
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assoc.Prof. Zafer Erbay
Assistants Res.Assist. Cennet Pelin Boyacı Gündüz, Ph.D.
Goals To teach the fundamentals on unit operations in food engineering, mechanisms and applications of various unit operations in food processing. To make interested on following the recent developments about food industry. To be familiar with a group study, sharing duty and consistent work by preparing a group study.
Content Fundamentals on unit operations in food engineering, pretreatments, size reduction/enlargement, mixing and agitation, separation processes, heating, cooling and freezing processes in food engineering, psychrometrics, drying and evaporation, extraction, distillation, emulsification, extrusion in food processing.
Learning Outcomes Teaching Methods Assessment Methods
1. Gaining the knowledge of fundamentals on unit operations in food engineering. 1, 2, 4, 11, 14 A, C
2. Gaining the knowledge of mechanisms and applications of various unit operations in food processing.
3. Gaining experience to study in a group, ability to share duty and to study consistently.
4. Gaining the ability to predict the technological problems during food production and to generate solutions.
5. Becoming interested on following the recent developments about food industry.
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to food process engineering  
2 Postharvesting and preparation of food for processing  
3 Size reduction and screen analysis
Fluid flow in food processing: Properties of liquids
 
4 Fluid flow in food processing: Flow characteristics and energy balance, liquid transport systems & pump selection  
5 Energy in food processing, steam generation & phase diagrams  
6 Heat transfer in food processing, thermal properties of foods, modes of heat transfer & heat exchangers  
7 Heat exchanger design and calculations  
8 Evaporation and psychrometrics  
9 Drying mechanisms and food drying methods  
10 Preservation processes (heating)  
11 Food refrigeration and freezing  
12 Separation processes (membrane separation and filtration)  
13 Extraction processes in food production  
14 Food extrusion  
           
       
RECOMMENDED SOURCES
Textbook 1. Singh, R.P., Heldman, D., 2013. Introduction to Food Engineering, 5th edition, Academic Press.
2. Heldman, D.R., Lund, D.B., 2007. Handbook of Food Engineering, 2nd edition, CRC Press.
Additional Resources 3. Brennan, J.G., Grandison, A.S., 2012. Food Processing Handbook, 2nd edition, Wiley-VCH.
4. Ibarz, A., Barbosa-Canovas, G.V., 2003. Unit Operations in Food Engineering, CRC Press.
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Tutorial Exam – 1 1 8
Midterm Exam 1 40
Tutorial Exam – 2 1 8
Project Report 1 4
Total 60
Final Exam 1 40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
Total 100
 
COURSE CATEGORY Technical
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
 
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
 
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
 
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
 
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results.  
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
 
7 Gaining the skills of oral and written communications.
 
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.   
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
 
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.   
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering.  
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lecture 14 4 56
Tutorial 14 2 28
Study Before / After Lecture 14 2 28
Tutorial Exam 2 10 20
Project Preparation 1 20 20
Midterm Exam 1 15 15
Final Exam 1 25 25
Total Work Load 192
Total Work Load / 30 (h) 6.40
ECTS Credit of the Course 6