Basic Calculation Principles
Food Technology
Vocational School of Izmit
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Basic Calculation Principles | GTP112 | Compulsory | Associate degree | 1 | Spring | 3 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Mutlu ÇELİK
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Learning Outcomes of the Course Unit
1) Use knowledge of basic mathematics
2) Describe basic processing steps of production technologies
3) Read physical properties such as pressure, temperature, on machines used in food processing
4) Convert units of different dimensions.
5) Solve mass balance problems by analyzing.
6) Apply law of conservation of mass in basic processing steps of food production
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | Low | No relation | Middle | Low | No relation | |
| 2 | Low | No relation | Low | No relation | High | Low | No relation | |
| 3 | No relation | No relation | Low | Low | High | Low | No relation | |
| 4 | No relation | No relation | Low | Low | Low | Middle | No relation | |
| 5 | No relation | No relation | Middle | Low | High | Low | No relation | |
| 6 | No relation | No relation | Middle | Low | High | Low | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
This course includes dimensions and units, international system of units (measurement), unit conversion, temperature, pressure and concentration topics, measurement of temperature and pressure, basic knowledge on systems used in food processes, process types, process working conditions and systems, setting up mass balances, reading and analyzing food engineering problems, basic physical properties and laws related to gaseous, liquids and solids.
Weekly Schedule
1) Principles of balances2) Dimensions and units
3) Unit conversion
4) Force, weight, pressure, temperature units
5) Dimensional consistency
6) Law of mass preservation
7) Defining basic steps of production
8) Midterm examination/Assessment
9) Mass preservation law on basic steps
10) Mass preservation law on basic steps
11) Mass preservation problems
12) Mass preservation problems
13) Mass preservation problems
14) Mass preservation problems
15) Mass preservation problems
16) Final examination
Recommended or Required Reading
1- Özkan, M., Cemeroğlu, B., Türkyılmaz, M., 2011. Gıda Mühendisliğinde Kütle ve Enerji Denklikleri
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
6) Problem Solving
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
50% |
|---|---|
Contribution of Final Examination to Course Grade |
50% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required