PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 236	BASIC OPERATIONS IN FOOD	2 + 1	4th Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	With this course, students; It is aimed to gain the competencies of performing basic operations in foods in accordance with the technique.
Course Content	Dry and wet cleaning, Filtering and settling, Centrifugation, Sieving and Distillation, Extraction, Grinding, Shredding, Homogenization, Mixing Liquids and Solids, Emulsion, Drying and drying by drying, processing and freezing preservation method, treatment of foods (pasteurization, sterilization, different applications), boiling process, irradiation technology and irradiation of foods
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To have knowledge about basic processes in foods such as Cleaning Raw Material, Separating Process, Making Size Reduction Process, Mixing Process, Raw Material Cleaning, Separating, Diminishing, Mixing.
2	To learn the techniques of heat treatment, fermentation technology, storage and drying processes in foods

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Mid-terms	1	15	15
Final examination	1	21	21
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 236	BASIC OPERATIONS IN FOOD	2 + 1	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BEDRİYE DAVULCU TÜMER	btumer@pau.edu.tr		ÇAMYO B0002	%70

Goals		With this course, students; It is aimed to gain the competencies of performing basic operations in foods in accordance with the technique.
Content		Dry and wet cleaning, Filtering and settling, Centrifugation, Sieving and Distillation, Extraction, Grinding, Shredding, Homogenization, Mixing Liquids and Solids, Emulsion, Drying and drying by drying, processing and freezing preservation method, treatment of foods (pasteurization, sterilization, different applications), boiling process, irradiation technology and irradiation of foods

Topics

Weeks	Topics
1	Membran seperation techniques; ultrafiltration
2	Membran seperation techniques; microfiltration, reverseosmose and some applications and problem solving related to the subject.
3	Extraction and problem solving related to the subject.
4	Extraction and problem solving related to the subject (continue from 3rd week).
5	Evaporation and problem solving related to the subject.
6	Evaporation and problem solving related to the subject (continue from 5th week).
7	Evaporation and problem solving related to the subject (continue from 4th week).
8	Drying and problem solving related to the subject.
9	Drying and problem solving related to the subject.
10	Drying and problem solving related to the subject (continue from 8th week).
11	Drying and problem solving related to the subject (continue from 10th week).
12	Extrusion.
13	Usage of microwave and problem solving related to the subject.
14	Applications of unit operations in food industry.

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student