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
6013001112010	UNIT OPERATIONS OF FOODS-I	Compulsory	1	1	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)

Assoc. Prof. Dr. Ünal Rıza Yaman

Learning Outcomes

1	Cleaning of raw material
2	To be able to seperation of raw material
3	To be able to cutting of raw material
4	To be able to mixing

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 basic processes applied in food engineering such as process of cleaning the raw materials, separation, blending and sizing.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Basic principles of dry cleaning of foods	Introducing to laboratory practice
2	Basic principles of dry and wet cleaning of foods	Introduction to cleaning equipment
3	Wet cleaning of foods	Introduction to wet cleaning equipment
4	Filtration and seperation of foods Sedimentation of foods	Introduction to filtration, seperation and sedimentation equipment
5	Centrifuge of liquid food	Introduction to centrifuge equipment
6	Sieving of foods Distillation of liquid food	Excursion to companies
7	Distillation of liquid food Extraction	Excursion to companies
8	Mid term exam	Examination Assessment
9	Grinding of food materials	Excursion to companies
10	Disintegration of foods	Excursion to companies
11	Homogenization	Excursion to companies
12	The operation of blending	Excursion to companies
13	The operation of mixing Emulsifying	Excursion to companies
14	Emulsifying
15	Final Exam	Examination Assessment
16

Recommended or Required Reading

Kitap: Gıda Mühendisliğinde Temel İşlemler. Prof.Dr. Bekir Cemeroğlu, Editör, Gıda Teknolojisi Derneği Yayınları No: 29, Ankara-2005

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	2	8	16
Project Presentation	2	8	16
Self Study	6	9	54
TOTAL WORKLOAD (hours)			118

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	4		3					3
LO2	5	5	3	5	4				3			4
LO3	5	4	4	4	4				4			3
LO4	4	4	5	5	5	4		4	3			3

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