Graduate Education Institute · Food Nutrition · Master
Course Objective
To teach the fundamental principles of food processing and mathematical calculations which is required in food engineering.
Course Content
Basic properties of foods, raw material preparation process, the separation and classification processes, filtration, separation, homogenization, mixing, extraction, basic principles and practices, the principles of grinding, and shredding.
Required Resources
Introduction of Food Engineering, R.P.Sing and D.R.Heldman, 2001, Academic Press, UK
Cemeroğlu, B. (2013). Gıda Mühendisliğinde Temel İşlemler (3.baskı). Gıda teknolojisi Deneği Yayınları.
Recommended Resources
Introduction of Food Engineering, R.P.Sing and D.R.Heldman, 2001, Academic Press, UK
Cemeroğlu, B. (2013). Gıda Mühendisliğinde Temel İşlemler (3.baskı). Gıda teknolojisi Deneği Yayınları.
Course Learning Outcomes
- To know the place and application principles of filtration and separation applications in food processing.
- Understanding the physicochemical basis of the main unit operations applied in food production and the effects of these processes on product characteristics.
- Basic properties of foods, raw material preparation process, the separation and classification processes, filtration, separation, homogenization, mixing, extraction, basic principles and practices of extraction, the principles of grinding and shreddi
- To know the basic principles of foods and to understand the places and importance of these features as the basic principle in procedure process.
- The basic principles for grinding and fragmenting and to understand their application areas.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 6 | 6 |
| Quiz | 0 | 0 | 0 |
| Assignment | 3 | 10 | 30 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to Unit Operations | Course slides |
| 2 | Properties of Foods | Course slides |
| 3 | Separation and Concentration I: Osmotic Concentration | Course slides |
| 4 | Separation and Concentration II & III: Sedimentation & Centrifugation | Course slides |
| 5 | Separation and Concentration IV: Filtration | Course slides |
| 6 | Excel Sessions | Reading |
| 7 | Separation and Concentration V: Distillation | Course slides |
| 8 | Mid-term exam | - |
| 9 | Separation and Concentration VI: Extraction | Course slides |
| 10 | Separation and Concentration VII: Membrane processes | Course slides |
| 11 | Separation and Concentration VIII: Concentration by Freezing Mixing I: Classification of mixers, viscosity, degree of mixing, energy requirement in mixing, effects of mixing | Reading, course slides |
| 12 | Mixing II: Classification of mixers, viscosity, degree of mixing, energy requirement in mixing, effects of mixing Extrusion and shaping: Shaping, extrusion flow chart and equipment, single and twin screw extruders, extrusion | Reading, Course slides |
| 13 | Grinding: Reduction of particle size in solid products, related theories, grinding mechanisms, mills, the effect of grinding processes on food products. | Reading, Course slides |
| 14 | Homogenization I: Reduction of particle size in liquid products, related theory and mechanisms, homogenization, emulsification, effect of homogenization on food products | Reading, Course slides |
| 15 | Homogenization II | Reading, Course slides |
| 16 | Final exam | - |