FOOD PROCESSING PRINCIPLES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP108	FOOD PROCESSING PRINCIPLES	2	3	3	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer EZGİ GENÇ YILMAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to teach the students what processes the food is subjected to after harvest in the concept of from field to fork in the food industry and the differences between these processes.
Contents of the Course Unit:	The content of this course; All the processing techniques that the raw material sees until it becomes ready-made food; separation and size reduction techniques, mixing, emulsification, membrane filtration and centrifugation techniques.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Understands the quality criteria in the selection of food raw materials.
Knows about different food processing techniques.
Gains knowledge about food machines used in food processing technology.
Have information about Emulsification, Centrifugation, Membrane Separation etc. technologies.
Distinguish between basic processes and basic processes applied in the food industry.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research.	Food machinery used in food processing	-
2	Literature review, Individual research.	Basic processes applied in the food industry	-
3	Literature review, Individual research.	Raw material supply and cleaning	-
4	Literature review, Individual research.	Separation processes	-
5	Literature review, Individual research.	Size reduction (Sieve analysis)	-
6	Literature review, Individual research.	Size reduction (Grinding-Slicing-Cube making-Pulping)	-
7	Literature review, Individual research.	Mixing (Mixers -Tanks)	-
8	-	MID-TERM EXAM	-
9	Literature review, Individual research.	Mixing (Types of flow in tanks, factors affecting mixing)	-
10	Literature review, Individual research.	Emulsification	-
11	Literature review, Individual research.	Filtration	-
12	Literature review, Individual research.	Membrane Separation (Microfiltration, Nanofiltration, Ultrafiltration and Reverse Osmosis)	-
13	Literature review, Individual research.	Centrifugation	-
14	Literature review, Individual research.	Cleaning in food industry	-
15	Literature review, Individual research.	Cleaning in food industry	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Cemeroğlu, B. S. (2017). Gıda mühendisliğinde temel işlemler. AC Yayınevi.
Saldamlı, İ., Saldamlı, E. (2004). Gıda Endüstrisi Makineleri. 2. baskı, Savaş Kitapevi, Ankara
R.P.Sing and D.R.Heldman. Introduction of Food Engineering, 2001, Academic Press, UK
Gürses, Ö. L., 1986. Gıda İşleme Mühendisliği- II, Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara
Pınar Şanlıbaba, Yalçın Güçer. 2022. Endüstriyel Gıda Üretim Teknikleri, Nobel Akademik Yayıncılık
Yavuz Yüksel. 2017. Gıda makine ve ekipmanları

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.		1
2	Has knowledge about food products and ingredients and uses this information in food processing.						5
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.			2
4	In the field of food, it adopts professional ethics and general moral values.				3
5	Uses food-related microbiological terms.		1
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.			2
2	They take responsibility in the fields of production and/or R&D in the food industry.					4
3	They use information resources related to food safety and production technologies.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.				3
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.			2
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.				3
2	Uses visual, written and verbal communication effectively.				3
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.				3
5	She/He can take part in team work related to her field.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.				3
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.				3
4	They can take part in the follow-up and implementation of food legislation.				3

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	13	2	26
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	1	1
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	13	2	26
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	97