Information Package / Course Catalogue
Food Procesing Principles
Course Code: KGK109
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

Recognize the main processes and machines used in food industry and know the working princible of them.

Course Content

Basic properties of foods and the principles used in production, raw material preparation machines, production machines

Name of Lecturer(s)
Ins. İsmail BÖLÜK
Learning Outcomes
1.Outline the basic properties of foods.
2.Knows the basic engineering units.
3.Knows open and closed systems, conservation of mass and material balance.
4.Knows thermometers and can convert them into one another.
5.Recognize the concepts of heat and temperature and make simple calculations.
6.Know the heat transfer mechanisms in food processing.
7.Knows the systems used for heating and cooling food products.
Recommended or Required Reading
1.1] Saldamlı,Saldamlı,Savaş kitabevi,Ankara,2004. ISBN:975633116x.
Weekly Detailed Course Contents
Week 1 - Theoretical
The scope of the food industry and food science,Basic properties of foods and the principles used in production.
Week 2 - Theoretical
Raw material preparation machines(Weighing and measuring instruments,carrying and transmission systems)
Week 3 - Theoretical
Raw material preparation machines(pre-treatment and cleaning machines, stem separation, peeling and kernel extraction machines).
Week 4 - Theoretical
Production machines(Classification and sorting machines).
Week 5 - Theoretical
Production machines(Mixing and mixing machinery, size reduction machines).
Week 6 - Theoretical
Production machines(Heat processing machinery and equipment)
Week 7 - Theoretical
Production machines(Heat processing machinery and equipment) Quiz
Week 8 - Theoretical
Evaporators, Deaerators, Boiling machinery and equipment.
Week 9 - Theoretical & Practice
Evaporators, Deaerators, Boiling machinery and equipment.
Week 10 - Theoretical
Evaporators, Deaerators, Boiling machinery and equipment.
Week 11 - Theoretical
Baking, roasting and frying machines, irradiation techniques and facilities.
Week 12 - Theoretical
Baking, roasting and frying machines, irradiation techniques and facilities.
Week 13 - Theoretical
Dehydration systems.
Week 14 - Theoretical
Dehydration systems
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140235
Midterm Examination1729
Final Examination1729
TOTAL WORKLOAD (hours)53
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
OÇ-2
5
OÇ-3
5
OÇ-4
5
OÇ-5
5
5
OÇ-6
5
5
OÇ-7
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026