FOOD PROCESSING PRINCIPLES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP158	FOOD PROCESSING PRINCIPLES	2	2	2	2

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 ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to enable students to recognize the basic physical and mechanical operations used in food processing processes, to understand the operating principles of these operations and the equipment used, and to acquire the knowledge and skills necessary to evaluate food production processes in terms of quality and hygiene by comprehending the process steps extending from raw material preparation to separation and mixing operations.
Contents of the Course Unit:	This course covers an introduction to food science and basic concepts in food processing; fundamental operations used in the food industry; raw material supply and preparation stages; principles of size reduction, screening, mixing and emulsification; mixer and tank designs; solid–liquid separation methods such as filtration, membrane separation and centrifugation; cleaning and hygiene practices in food plants; and the integration of processes.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explain the basic concepts and process steps used in food processing.
Define raw material preparation and pre-treatment operations according to their purposes in the production process.
Distinguish the principles of size reduction, mixing and emulsification operations.
Compare separation methods such as filtration, membrane and centrifugation according to their application areas.
Explain the basic working principles of food processing equipment.
Evaluate hygiene and cleaning practices in food plants in terms of production and quality.
Interpret production flow by considering different food processes as a whole.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, individual research	Introduction to Food Science and Basic Concepts in Food Processing	Narration, Discussion
2	Literature review, individual research	Basic Operations in the Food Industry	Narration, Discussion
3	Literature review, individual research	Raw Material Supply, Transportation, Storage and Cleaning Operations	Narration, Discussion
4	Literature review, individual research	Sorting and Classification	Narration, Discussion
5	Literature review, individual research	Principles of Size Reduction and Sieve Analysis	Narration, Discussion
6	Literature review, individual research	Size Reduction Equipment	Narration, Discussion
7	Literature review, individual research	Principles of Mixing and Blending	Narration, Discussion
8	Literature review, individual research	Mixers, Tank Design and Flow Types	Narration, Discussion
9	Literature review, individual research	Emulsification and Emulsion Stability	Narration, Discussion
10	-	MID-TERM EXAM	-
11	Literature review, individual research	Filtration and Solid–Liquid Separation Methods	Narration, Discussion
12	Literature review, individual research	Membrane Separation Technologies	Narration, Discussion
13	Literature review, individual research	Centrifugation and Mechanical Separation Systems	Narration, Discussion
14	Literature review, individual research	Cleaning and Hygiene in Food Plants	Narration, Discussion
15	Literature review, individual research	Integration of Processes	Narration, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Saldamlı, İ., & Saldamlı, E. (2004). Gıda Endüstrisi Makineleri. Savaş Publishing.
Fellows, P. J. (2017). Food processing technology: Principles and practice (4th ed.). Woodhead Publishing.

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

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2			1
3			1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2			1
3		0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1				2
2		0
3		0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2							5
3		0
4						4
5			1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1		0
2		0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1						4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1

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	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
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	1	4	4
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	1	1	1
Preparation for the Short Exam	1	1	1
TOTAL	34	0	53