COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Introductıon to Food Engineerıng GM101 Fall 2+0 2 4
Prerequisites  
Language of Instruction Turkish
Course Level Undergraduate
Course Type Compulsory
Course Instructor Prof. Dr. Osman Kola
Assistants Erva Parıldı
Goals To inform students about food engineering profession, ethics, education and working opportunities and also basic food engineering techniques, structure and composition of foodstuffs, engineering properties of foodstuffs, food processing and storage techniques, basic food terms and technologies. To support these knowledgements with technical visits.
Content Engineering history and engineering ethics, duties and responsibilities of food engineer, structure and properties of foodstuffs, engineering properties of foodstuffs, food processing and preservation methods, basic food terms and technologies. Supporting these with technical visits.
Learning Outcomes Teaching Methods Assessment Methods
1) Defining the term “engineering”, having knowledge about food engineering profession. 1.2 A,C
2) Being aware of the job opportunities and working conditions waiting for them after graduation. 1,2,3 A,C
3) Having sense of professional and ethical responsibility 1.2 A,C
4) Learning the basic terms used in food industry, basic operations and basic technological steps. 1,2,3,8 A,C
5) Being aware of the responsibilities of the food engineers in food factories 1,2,3 A,C
6) Having knowledge about components and structure of foods. 1 A
7) Having knowledge about the causes of deterioration of foods and protection methods. 1 A,C
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 Food-Nutrient Relationship  
2 Introducing the engineering profession and food engineering, explaining the duties and responsibilities of food engineers  
3 Explaining Ethics, Engineering ethics and Food Engineering professional ethics  
4 Nutrition Problems and Obesity  
5 Food Industry and Entrepreneurship  
6 Technical visits (Bread Production)  
7 Technical visits (Bakery Products Production)  
8 Technical visits (Dessert and Confectionery Production)  
9 Technical visits (Fruit Juice and Related Products Production)  
10 Technical visits (Carbonated Beverage Production)  
11 Technical visits (Fermented Food Production - Turnip, Sauce, Ketchup, Mayonnaise Production)  
12 Technical visits (Edible Oil Production)  
13 Technical visits (Starch and Starch Based Sugar Production)  
14 Technical visits (Tea Production)  
           
       
RECOMMENDED SOURCES
Textbook 1. Lecture Notes - Power Point Presentation
 
Additional Resources Paul Singh, Dennis R. Heldman, Introduction to Food Engineering, Third Edition (Food Science and Technology), Academic Press, 2008.
Y. H. Huı, Handbook of Food Scıence, Technology, and Engıneerıng, Boca Raton London New York,CRC Press, 2006.
 
 
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  
Midterm Exam 1 30
Final Exam 1 50
Assignment 1 10
Project 1 10
Total 100
 
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 40
Total 100
 
COURSE CATEGORY Professional
 
 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.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
4
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.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
3
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 4
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
3
7 Gaining the skills of oral and written communications.
3
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  3
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.
4
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.  4
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. 4
12    
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)
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 6 6
Quiz  1 4 4
Assignment 1 3 3
Final examination 1 12 12
Performance Task (Seminar) 1 2 2
Total Work Load 43
Total Work Load / 30 (h) 1.43
ECTS Credit of the Course 4