Information Package / Course Catalogue
| Course Code | : FE101 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
To give general information about engineering approaches, introduce application areas in food engineering, and inform about ethics and engineering ethic
Historical development and definition of engineering, scope, and definition of food engineering, food components and technological importance of the components, introduction to food technology, food spoilage and prevention, food safety and quality control, unit operations in food engineering, ethics in engineering.
| Lec. Edibe Seda ERTEN |
| 1. | To get general information on food engineering and application areas |
| 2. | To understand the importance of Biology and Chemistry sciences on Food Engineering. |
| 3. | To understand the importance of food processing and technologies |
| 4. | To understand the term and importance of ‘ethics’ in food engineering |
| 5. | To be aware of ethical responsibilities |
| 1. | Singh, R. P., & Heldman, D. R. (2001). Introduction to food engineering. Gulf Professional Publishing. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 2 | 1 | 3 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 3 | 1 | 2 | 2 | 4 | 2 | 3 | ||||
OÇ-2 | 3 | 2 | 2 | ||||||||
OÇ-3 | 3 | 1 | 1 | 2 | |||||||
OÇ-4 | 3 | 5 | |||||||||
OÇ-5 | 3 | 5 | |||||||||