Information Package / Course Catalogue
Unıt Operatıons In Food Processıng
Course Code: KGT109
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

To introduce the students with engineering units , to give the students basic information about food processing , to provide the basic knowledge about food properties, to give students basic information about food spoilage and preservation

Course Content

Units and dimensions, Properties of raw food materials, Storage and transportation of raw materials, Cleaning of raw material, Sorting and Grading, Classifications of food spoilage, Food preservation methods

Name of Lecturer(s)
Lec. Hüseyin Nail AKGÜL
Learning Outcomes
1.To have fundamental knowledge about food processing
2.To compare cleaning and peeling systems
3.To gain awareness of the importance of food preservation for food processing
4.Must be able to analyze the process of a food product and present it.
5.Must be able to discuss SWOT analysis and adulteration of a food product.
Recommended or Required Reading
1.YAĞCIOĞLU A.,1996. Ürün İşleme Tekniği. Ziraat Fak. Ofset Atölyesi, İzmir
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction, introduction to the course, discussion of course content, mutual exchange of information.
Week 2 - Theoretical
History of food processing, importance of raw materials in food processing, harvesting and transportation of raw materials and points to be considered. What is adulteration.
Week 3 - Theoretical
Categorization of raw material, contamination sources and importance of wet cleaning.
Week 4 - Theoretical
Expurgating, separation, peeling of raw material and machines that are used in these operations. Student presentations
Week 5 - Theoretical
Introduction to food combination. Student presentations
Week 6 - Theoretical
Water and its importance in food and water activity concept. Student presentations
Week 7 - Theoretical
General survey of protein, vitamin, carbohydrate, fat, mineral elements, color elements and enzyme in food Quiz. Student presentations
Week 8 - Theoretical
General survey of protein, vitamin, carbohydrate, fat, mineral elements, color elements and enzyme in food. Student presentations
Week 9 - Theoretical
Categorization of food spoilage, enzymatic spoilage. Student presentations
Week 10 - Theoretical
Analysis of non-enzymatic spoilage. Student presentations
Week 11 - Theoretical
The principles of food conservation techniques. Student presentations
Week 12 - Theoretical
Conservation of food by heat treatment and dehydration. Student presentations
Week 13 - Theoretical
Food conservation with chemicals, conservation of food by freezing and applying rays. Student presentations
Week 14 - Theoretical
Food conservation with acid and conservative materials. Student presentations
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Individual Work140114
Midterm Examination50210
Final Examination50210
TOTAL WORKLOAD (hours)76
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
5
5
5
OÇ-2
5
5
3
5
OÇ-3
5
5
3
5
2
OÇ-4
5
2
5
5
5
5
2
2
3
2
5
5
2
OÇ-5
3
4
5
3
4
2
4
Adnan Menderes University - Information Package / Course Catalogue
2026