Principles of Food Processing
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 |
|---|---|---|---|---|---|---|
| Principles of Food Processing | GTP103 | Compulsory | Associate degree | 1 | Fall | 5 |
Name of Lecturer(s)
Prof. Dr. Halim Aytekin ERGÜL
Prof. Dr. Rezzan KASIM
Prof. Dr. Nil Pembe ÖZER
Associate Prof. Dr. Yonca YÜZÜGÜLLÜ KARAKUŞ
Assistant Prof. Dr. Nur DEDE
Lecturer Zuhal AKTOP
Lecturer Dr. Meryem PİR
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) List the main unit operations which are applied in food processing technology.
2) Explain raw material processing during food production
3) Define basic physical-chemical-physicochemical principles of unit operations which are applied in food processing.
4) Identify basic tools- equipments used in unit operations of food processing.
5) Recognize self learning skill with researching.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Middle | Low | Middle | Middle | High | High | Middle | |
| 2 | Middle | High | Middle | High | Middle | Middle | Middle | |
| 3 | Low | Low | Middle | Middle | High | High | Middle | |
| 4 | Low | Low | Low | No relation | Middle | Middle | Middle | |
| 5 | Low | Low | Low | Low | Low | Low | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Tthis course includes the principles of the unit operations which are employed in food preservation and processing, raw material processing; cleaning and sorting, grading of food raw materials, size reduction of solid foods, screening and milling of solids, physical separation operations: filtration and membrane separation, sedimentation, centrifugation, crystallization, pressing, agitation and mixing of liquids, emulsification priciples of fluid transfer, absorption and desorption of gas, extraction , evaporation, concentration, drying etc. the main principles of these unit operations are explained, thermal process applications, pastorization and sterilization, mass and energy balances.
Weekly Schedule
1) Cleaning, sorting and grading of food raw materials. Methods of dry/wet-cleaning.2) Grading of foods. Size reduction and screening of solid foods. Crushing and milling of solid foods. Definition of these unit operations and their aims, importance and range of application in food technology.
3) Filtration and membrane separation, sedimentation.
4) Centrifugation, crystallization.
5) Agitation and mixing of liquids, emulsification. Priciples of fluid transfer.
6) Absorption and desorption of gas.
7) Homogenization, Pressing.
8) Midterm examination/Assessment
9) Extraction , evaporation.
10) Concentration.
11) Drying.
12) Thermal process applications, pastorization and sterilization.
13) Student presentations
14) Mass and energy balances.
15) Student presentations
16) Final examination
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required