Information Package / Course Catalogue
| Course Code | : GT010 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of this course is to provide students with fundamental knowledge of the operating principles of preparation, conveying, size-reduction, mixing, thermal-processing, filling, and packaging equipment used in the food industry, and to develop their ability to select appropriate machinery according to product and process requirements and evaluate its use in accordance with occupational health and safety, hygiene, quality, and sustainability principles.
The course covers the physical properties of foods; weighing and measuring equipment; conveying and transport systems; washing, sorting, and grading machines; size-reduction and mixing equipment; homogenisers; thermal-processing, chilling, and freezing systems; and filling, sealing, labelling, and aseptic packaging machines. Machinery selection, basic maintenance and cleaning procedures, occupational health and safety, hygiene, quality, and sustainability principles are also addressed.
| 1. | Explains the structures, operating principles, and areas of use of weighing and measuring, conveying, washing, sorting, and grading machines used in the food industry. |
| 2. | Evaluates the physical properties of foods and process requirements; selects appropriate machinery, equipment, and conveying systems for the product and performs basic measurements and calculations |
| 3. | Explains the operating principles of size-reduction, mixing, homogenization, and thermal-processing equipment and uses these machines effectively and correctly under appropriate processing conditions. |
| 4. | Explains filling, sealing, coding, labelling, case-packing, and aseptic packaging systems and determines the appropriate filling and packaging system according to product characteristics and production objectives. |
| 5. | Applies occupational health and safety, hygiene, sanitation, quality, environmental protection, and sustainability principles in the use of food-processing machinery; performs basic cleaning and maintenance operations, evaluates process-related problems, and reports the results. |
| 1. | Lecturer’s notes |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 12 | 1 | 13 |
| Quiz | 1 | 12 | 1 | 13 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 14 | 1 | 15 |
| TOTAL WORKLOAD (hours) | 77 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 4 | 5 | ||||||||
OÇ-2 | 4 | 4 | 5 | ||||||||
OÇ-3 | 4 | 4 | 5 | ||||||||
OÇ-4 | 4 | 5 | 5 | ||||||||
OÇ-5 | 5 | 5 | 4 | 4 | 5 | ||||||