EGE UNIVERSITY Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
6013001102010	UNIT OPERATIONS OF FOODS-II	Compulsory	1	2	4

Level of Course Unit

Short Cycle

Language of Instruction

Turkish

Objectives of the Course

This lecture aims to gain the students the qualifications to do basic operations in accordance to its techniques on food.

Name of Lecturer(s)

Doç. Dr. Nur CEYHAN GÜVENSEN

Learning Outcomes

1	Heat applications I
2	Heat applications II
3	Fermentation
4	Storage

Mode of Delivery

Face to Face

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

The content of this lecture is the explanations of the basic processes of food processing engineering such as drying, freezing, thermal processing.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Drying end dehyration	Determination of dry matter
2	Evaporation	Concentration of fruit juice
3	Freezing	Excursion to cold storage
4	Refrigeration and crystallization	Crystallazation of sugar
5	Blancing	Enzym İInactivation
6	Thermal Processing	Losses of vitamin C
7	Pasteuriztion	Excursion to dairy plant
8	Sterilization	Excursion to dairy plant
9	Mid-term exam	Mid-term exam
10	Acid Fermentation Alcohol Fermentation	Excursion to wine plant
11	Acid Fermentation Alcohol Fermentation	Excursion to wine plant
12	Storage	Excursion to cold storage
13	Cold storage	Excursion to cold storage
14	Freezing	Excursion to cold storage
15	Final Examination	Final Examination
16

Recommended or Required Reading

1- Gıda Mühendisliğinde Temel İşlemler. Prof.Dr. Bekir Cemeroğlu, Editör, Gıda Teknolojisi Derneği Yayınları No: 29, Ankara-2005 2- Gıdalarda Temel İşlemler II. Öğr. Gör. Dr. Engin Yaralı, 2017, 200 sf. 3- Gıda Mühendisliğinde Temel İşlemler (Cilt 2). Prof. Dr. Bekir S. Cemeroğlu, 2017, 442 sf. 4- Gürses, Ö.L., 1986, Gıda İşleme Mühendisliği. 5- Özkaya,H., Şahin, E., Türker, İ., 1991, Gıda Bilimi ve Teknolojisi

Planned Learning Activities and Teaching Methods

Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	1	14
Practice	14	1	14
Project Preparation	3	7	21
Project Presentation	3	7	21
Self Study	6	9	54
TOTAL WORKLOAD (hours)			128

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12
LO1	5	4		5			3
LO2	4	5	4	4	4				3			3
LO3	5	4	4	4	4	4			3			4
LO4	5	5	5	5	5	4		4	4			3

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High