Niğde Ömer Halisdemir Üniversitesi Logo T.C. NIGDE UNIVERSITY
ENGINEERING FACULTY - FOOD ENGINEERING
COURSE DESCRIPTION
PRE. COURSES
Ders Tipi Ders Teorik Pratik AKTS
Preparation GDM0000 ENGLISH(PREP CLASS) 0 0 0
1. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1015 ATATURK PRINCIPLES AND THE HISTORY OF REVOLUTION I 2 0 2
Atatürk İlkeleri ve İnkılâp Tarihi Dersinin Amacı İnkılap ve İnkılapla Alakalı Kavramlar Osmanlı Devletinin Yıkılışı XIX. Yüzyılda Osmanlı Devletinde Yenilik Hareketleri Osmanlı Devletinin Son Döneminde Devleti Kurtarmaya Yönelik Fikir Akımları XX. Yüzyıl Başlarında Osmanlı Devletinin Durumu Mondros Ateşkes Antlaşması Sonrası Memleketin Durumu Milli Mücadeleye Hazırlık Dönemi Büyük Millet Meclisinin Açılması ve Çalışmaları Büyük Millet Meclisinin Açılışından Sonraki Siyasi ve Askeri Gelişmeler Lozan Barış Antlaşması, Önemi ve Sonuçları
Compulsory GDM1001 MATHEMATICS I 4 2 6
Preliminary knowledge and functions, limits and continuity, differentiation and derivation, applications of differentiation, Integration, definite integrals and their applications, transandantal functions, Integration techniques
Compulsory GDM1003 PHYSICS I 3 1 5
Physics and Measurement, vectors, motion in one dimension, Motion in Two Dimensions, The Laws of Motion, Circular Motion and Other Applications of Newton's Laws, Work and Kinetic Energy, Potential Energy and Conservation of Energy, Linear Momentum and Collisions, Rotation of a Rigid Body About a Fixed Axis, Rolling Motion and Angular Momentum, Static Equilibrium and Elasticity, Vibration Movement, Law of Universal Gravitation
Compulsory GDM1005 GENERAL CHEMISTRY 2 1 3
Basic concepts and stoichiometry, atomic structure, atomic theory and periodic table, chemical bonding, molecular geometry, Gases, Solutions and their properties, Thermochemistry, chemical kinetics, chemical equilibrium, acids and bases, solubility
Compulsory GDM1007 LINEAR ALGEBRA 3 0 3
Preliminary definitions, matrix algebra, elementary operations and elementary matrices, determinants and their specialties, system of linear equations, vector spaces, inner products and norms, diagonalization.
Compulsory GDM1009 INTRODUCTION TO FOOD ENGINEERING 2 0 2
Introduction to food engineering profession, duties and responsibilities of food engineering, professional ethics, relation between food engineering and the other disciplines, vocational ethic rules that food engineers must obey, work areas and job opportunities, general composition of foods, food processing and preservation.
Compulsory GDM1011 SAFETY AND HEALTH AT WORK I 2 0 2
The concept of occupational health and safety, occupational health safety management systems, occupational health and safety policies, establishment; Ergonomics, Hazards and the determination of resources, the emergency action plan, fire and explosion, accident investigation and reporting, risk analysis, personal protective equipment, Occupational diseases ; Occupations unique to occupational health and safety
Compulsory GDM1013 BASIC COMPUTER 2 2 3
Bilgisayara Giriş ve Donanım, İşletim Sistemleri ve Uygulama Yazılımları, Windows İşletim Sistemi, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, İnternet Kullanımı, Bilişim Teknolojileri
Compulsory TDL1011 TURKISH LANGUAGE I 2 0 2
Dil ve Diller: Dil Millet İlişkisi, Dil Kültür İlişkisi Yeryüzündeki Diller ve Türk Dilinin Dünya Dilleri arasındaki Yeri; Kaynakları bakımından Dil AileleriTürk Yazı Dilinin tarihi gelişimi; Eski Türkçe, Orta Türkçe, Divanü Lügat-it Türk, Atabetü'l- Hakayık, Harezm Türkçesi, Eski Türkiye Türkçesi (Eski Anadolu Türkçesi) ; Yeni Türkçe Dönemi, Modern Türkçe Dönemi, Batı, Güney Batı Türkçesi) , Türkiye Türkçesi, Doğu ( Kuzey ) Doğu Türkçesi) , KaratayTürkçesi, Ses Bilgisi (FONETİK) , Ses ve sesin oluşumu, büyük ve küçük ünlü uyumu, Türkçedeki başlıca ses olayları; Türkçe'nin ses özellikleri, Türkçe'nin hece yapısı, cümle vurgusu. Şekil Bilgisi (MORFOLOJİ- BİÇİM BİLGİSİ) , şekil bakımından kelimeler, kökler, gövdeler, ekler (yapım ekleri, çekim ekleri) , anlatım ve vazifeleri bakımından kelimeler; isimler, sıfatlar, zamirler, fiiller, fiil çekimi, şekil ve zaman ekleri, fiilimsiler, edatlar, fiilden türeyenler ve isimden türeyenler, anlam bilimi; kelimede anlam, kelimenin anlam çerçevesi
Compulsory YDL1013 FOREIGN LANGUAGE I 3 0 2
This course aims to help students to understand basic simple sentence structures (verb to be, Present Simple, this, that, these, those, can/ can’t, a/ an, some and any, object pronouns, subject pronouns, there is / there are, have got, past of to be, Past Simple of regular and irregular verbs, adverbs of frequency etc.) and the most commonly used expressions in daily language. The course , therefore, includes the questions and anwers related to personal information and most commonly used daily expressions.
2. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory ATA1016 ATATÜRK PRINCIPLES AND THE HISTORY OF REVOLUTION II 2 0 2
Türk İnkılâp Hareketleri, Atatürk Dönemi Türk Dış Politikası, Türk İnkılâbının Temel İlkeleri (Atatürk İlkeleri), Bütünleyici İlkeler, Atatürk’ün Hastalığı ve Ölümü, İsmet İnönü’nün Cumhurbaşkanı Seçilmesi ve İsmet İnönü Dönemi (1938–1950), II. Dünya Savaşı, Demokrat Parti İktidarı ve Adnan Menderes Dönemi (1950–1960), Askeri Darbeler ve Türkiye Cumhuriyeti (1960–1980), 12 Eylül 1980 Darbesi ve Sonrasında Türkiye
Compulsory GDM1002 MATHEMATICS II 4 2 6
Polar coordinates, sequences and series, vectors and geometry in 2-D and 3-D spaces, partial differentiation, multiple integrals, integration in vector fields.
Compulsory GDM1004 PHYSICS II 2 1 4
Electric Fields, Gauss's law, Electric Potential, Capacitance and dielectric, current and resistance, direct current circuits, magnetic fields, magnetic field sources, Faraday's law, Inductance, Alternating current circuits
Compulsory GDM1006 COMPUTER AIDED ENGINEERING DRAWING 2 1 5
Computer Aided Engineering Drawing, Creating and regulating engineering drawings of a given part by using commercial CAD package, Geometric drawings, Projection methods and views, Perspective drawings, Section views, Dimensioning.
Compulsory GDM1008 COMPUTER PROGRAMMING 2 0 2
Introduction to programming (Basic Concepts; History of Programming; Problem solving Techniques), algorithms and flow charts, Programming with C++, Compilers and Development Environments, Programming Techniques (codding, running, test and debugging and code development), Fundamentals of C++ (General structure of the kode, syntax, numerical types, expressions), the Concept of Variable and their types, Decision making statements (if; if-else; switch-case and the other decision-control statements, Loop statements (for, while, do-while), Functions (General structure, various function prototypes and their use), Arrays of one or two dimensions and their use, Pointers and thier use, Concept of Object Oriented Programming and Classes
Compulsory GDM1010 ORGANIC CHEMISTRY 3 0 3
Atoms and Molecules, Orbital’s and Bond, Structural isomerism and alkanes, Stereochemistry, Alkyl Halides, substitution and elimination reactions, Free radicals and radical reactions, Alcohols, ethers, epoxides, sulphides, Alkenes and alkyns, use of spectroscopic methods in structure elucidation.
Compulsory GDM1012 BIOLOGY 2 0 2
General information on Biology, properties of cells and organelles, properties of prokaryotic and eukaryotic cells, physical and chemical properties of cells, basic molecules of cells, relation of energy in cells, respiration, cells organelles and bio membranes, cell divisions, mitosis and meiosis division, growth biology and embryology, proliferation, biological diversity, origin of life, life diversity, concepts of ecology and ecosystems.
Compulsory GDM1014 SAFETY AND HEALTH AT WORK II 2 0 2
The concept of occupational health and safety, occupational health safety management systems, occupational health and safety policies, establishment; Ergonomics, Hazards and the determination of resources, the emergency action plan, fire and explosion, accident investigation and reporting, risk analysis, personal protective equipment, Occupational diseases ; Occupations unique to occupational health and safety
Compulsory TDL1012 TURKISH LANGUAGE II 2 0 2
Kelime grupları, kelimelerin gerçek, yan ve mecaz anlamları, Deyimler, ikilemeler, terimler, dil yanlışları, Türkçenin cümle yapısı, cümle öğeleri, cümle çözümlemeleri, roman, makale, deneme, şiir gibi yazılı anlatım türleri, sunum, rapor ve tutanak örnekleri, dilekçe, iş mektubu ve Özgeçmiş (CV) yazma, karşılıklı konuşma ve tartışma gibi anlatım türleri
Compulsory YDL1014 FOREIGN LANGUAGE II 3 0 2
The lesson includes the topics which are based on FL1 Course and the continuation of these topics (Present Continuous, adverbs of manner, comparison of adjectives, superlative adjectives, prefer + noun/-ing form, will, Present Perfect, have to/ don’t have to, wh- questions, be going to for intentions and plans, infinitive of purpose, verbs + infinitive/-ing form etc.) for students in order to have the ability to understand daily sentences and frequently used expressions ( information about themselves, their families, business and neighbourhood environment, shopping etc.) , to directly and easily convey understandable, known and familiar topics in basic and routine situations, to directly explain their situations oriented to themselves, their educations, their neighbourhoods and basic needs with simple expressions.
3. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM2001 ENGINEERING MATHEMATICS 2 0 4
Application of First and Second Order Linear Differential Equations, The Laplace Transform, Laplace Transform Solution of Linear Differential Equations with Constant Coefficients, The Solution of Initial-Boundary Value Problems, Fourier Series, Partial Differential Equations
Compulsory GDM2003 FLUID MECHANICS 3 0 4
Basic concepts and definitions. Fluid kinematics. Fluid statics. Manometers and pressure measurements. Hydrostatic forces on immersed bodies. Solid body translation and rotation. Equations of conservation of mass, momentum and energy for systems and control volumes Bernoulli equation and applications. Navier-Stokes equations and its applications. Stream function and flow potential. Dimensional analysis and similarity. Viscous Flow in pipes and ducts. Laminar and turbulent boundary layers. Major and minor losses in pipes. Flow over immersed bodies
Compulsory GDM2003 PROBABILITY AND STATISTICS 3 0 4
Compulsory GDM2005 ANALYTICAL CHEMISTRY 2 2 5
Introduction to qualitative and quantitative analyses, acidity, basicity constants, the main analysis methods, gravimetric, volumetric, instrumental, optic, conductometric methods and quantitative calculations, oxidation-reduction potentials, solution preparation, calculations of normality, molality and molarity, definition of solution preparation conditions, calculations and methods related with food chemistry and quality control.
Compulsory GDM2007 MATERIAL AND ENERGY BALANCES 3 0 4
Systems of units and dimensions, dimensional equations, definitions of concentration, force, gravity, pressure, temperature, proses and system, proses flow diagrams, material balances for steady open systems, recycle, waste, by-pass, material balances for processes with and without chemical reaction, gases and vapours, saturation and humidity, energy balance terminology, energy balances for processes with and without chemical reaction, physical and chemical heat effects, use of steam tables, material and energy balances, use of humidity and psychrometric chart.
Compulsory GDM2009 GENERAL MICROBIOLOGY 2 2 5
The fundamentals of general microbiology, scope and history of microbiology, microorganisms in our life, taxonomy and nomenclature of organisms, chemical principles, functional anatomy of prokaryotic and eukaryotic cells, taxonomy of microorganisms, microbial structures and their functions, bacteria, yeasts, molds, algae, protozoa, viruses, rickettsia, microbial metabolism, microbial growth, control of microbial growth, microbial genetic, relationships between microorganism and human, microbial pathogenicity, fundamentals of immunology.
Elective GDM2011 PHYSICOHEMISTRY 2 0 5
Physicochemical systems, matter and energy, kinetic behavior of gases, barometric distribution law, chemical thermodynamic, principles of I, II and III of thermodynamics, chemical equilibrium, liquids and solutions, changes in vapor pressure with temperature, surface tension, viscosity, colligative properties of solutions, electrolytes, conductivity, ionic mobility, transport numbers, coefficient of activity, Debye-Huckel theory, ionic equilibrium, electrochemical cells, chemical kinetics, rate laws in homogeneous reactions, change in the rate constant depending on temperature, rate theory, homogeneous catalysis, adsorption, heterogeneous catalysis, photochemical reactions.
Elective GDM2013 MATERIAL SCIENCE 2 0 5
Introduction to engineering materials, classifications and properties of materials, metallic materials and phase structure, solid phase transformation and diagrams, heat treatment, steels, iron, alloys, polymers, ceramics, composites, material selection and standards, corrosion and protection methods.
Internship GDM2015 SUMMER PRACTICE 0 0 3
Applications to have professional knowledge, skills and experience in food institutions and organizations.
4. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM2002 INSTRUMENTAL FOOD ANALYSES 2 2 5
Tools and equipment used in the analyses of food chemistry and quality controls, spectrophotometric methods, equipment for optic spectrometry, molecular absorption spectroscopy, molecular florescence spectroscopy, atomic spectroscopy, gas chromatography, liquid, thin layer and paper chromatography, high performance liquid chromatography, electrochemical methods, and gel electrophoresis.
Compulsory GDM2004 FOOD CHEMISTRY 4 0 5
Constituents of foods, water and water activity, configuration and classification of sugars, mono, oligo and polysaccharides, structure and properties of amino acids and proteins, classification and chemical composition of lipids, vitamins, minerals and trace elements in foods, general aspects of food additives, enzymes, natural toxics substances and contaminants, phenolic substances and natural colorants, natural food flavors, Maillard reactions, enzymatic browning, hydrolysis and oxidation of lipids, loss of vitamins, degradation pigments and functional properties of food components.
Compulsory GDM2006 THERMODYNAMICS 3 0 4
Basic concepts of thermodynamics, The thermodynamic system and properties, thermodynamic processes; work and heat interactions. The First Law for systems and for flow processes; the Second Law and entropy. Irreversibility and availability. Power cycles.
Compulsory GDM2008 PROBABILITY AND STATISTICS 3 0 4
Introduction to statistics, random variable, frequency analysis and descriptive statistics, measures of distribution, probability and probability distributions, sampling, confidence interval, sampling distributions, parametric and non-parametric tests, analysis of variance, analysis of regression and correlation
Elective GDM2010 NUTRITION 2 0 5
Food, nutrition and health relationships; Essentialnutrientsand their functions; Functionalandtoxic constituents; Digestion; The effects of food processing techniques on nutritional quality of foods;The principles ofcorrect andhealthy dietfor special groups; Preparation ofdiet programfor different groups.
Elective GDM2012 FOOD AND HEALTH 2 0 5
The importance of nutritionandhealth effectsof food components, glycolysis, citric acid cycle, pentose phosphate pathway, oxidative phosphorylation, gluconeogenesis, carbohydrate metabolism, biological oxidation, photosynthesis, lipit metabolism, amino acid metabolism,role of food components on prevention, treatment and occurrence ofdiseases, effects of toxic compounds found naturally in foods or occurred during processing on human health, bioactive food components, probiotics, prebiotics, synbiotics.
Elective GDM2014 FIRST AID 2 0 4
Definition of first aid, basic first aid practices aim, KBK, first aid characteristics, patient / injured evaluation (I.II. evaluation), basic life support (CPR) on the implementation model, adult, child, infant BLS implementation, Heimlich maneuver, respiratory tract obstruction , bleeding first aid. Shock first-aid, first aid freeze burns and wounds, first aid, first aid fracture and dislocations, Dressings and bandages, head and spinal injuries, other emergencies, heart attack, diabetes mellitus, impaired level of consciousness, fainting, coma, poisonings, drowning, saving the injured and transport.
Internship GDM2016 SUMMER PRACTICE 0 0 3
Applications to have professional knowledge, skills and experience in food institutions and organizations.
Elective GDM2018 FOLK DANCE 2 0 4
The emergence of the Anatolian Turkish Folk Dance, Folk dances departure by region, samples of the regional folk dance, Turkish folk music history, the concept of folk songs, folk music types, examples of local folk music.
Elective GDM2020 LIFE LONG SPORTS 2 0 4
Life-long sports definition, historical development, philosophy of life-long sport, presentation of life-long activities, jogging, walking content of other life-long sports activities work up
Elective GDM2024 NATURAL DISASTERS AND DISASTER MANAGEMENT 2 0 4
Emergency management, hazard, emergency, disaster, disaster history, natural disasters, atmospheric hazards, geological hazards, disasters, hydrogeological, seismic disasters, technological disasters, dam bursts, fires, traffic accidents, hazardous materials, nuclear accidents, hazard analysis, emergency four-stage case management, resources, participants, key functions, resource requirements, private sector sources, to ask for help, an integrated emergency management concept, the four stages (preparation, mitigation, response, recovery), coordination, communications, chain of command, emergency functional groups in the management, emergency management relations, coordination between organizations, the role of the participants, citizens, private sector, government, the sample application. The emergency management profession.
Elective GDM2030 PHOTOGRAPHY 2 0 4
Photo art techniques, today's technical developments, image capture and applications.
Elective GDM2038 ART HISTORY 2 0 4
In this course, the Asian origin of Turkish and Islamic Art from the previous focus on the development of resources, for Asia and the Middle Ages in Anatolia will be given information about the research.
Elective GDM2040 TRADITIONAL TURKISH HANDICRAFTS 2 0 4
Knowing the types of traditional Turkish handicrafts, recognition. Crafts, science, technical, and the relation of art to form. Past to the present knowledge about the development of Turkish handicrafts. A knowledge of contemporary issues of Turkish handicrafts productions. Recommendations for presentation and marketing of traditional Turkish handicrafts development.
Elective GDM2048 INTRODUCTION TO SOCIOLOGY 2 0 4
Basic concepts, method, social structure and social change, individual and society, culture, society and family, society and politics, society and economics, social stratification, society and education, society and health, urbanization and migration, society and religion, society and crime.
Elective GDM2054 HISTORY OF SCIENCE AND PHILOSOPHY 2 0 4
History of science, as a philosophical framework to deal with the historical chronology.
Elective GDM2058 URBANIZATION PROBLEMS 2 0 4
Definition of urbanization, its causes and the development of urbanization by at the present, urban-development relationship, urbanization and social change and change in political behavior, urban definitions and theories of the urban, globalization and cities, slums, housing policy.
Elective GDM2060 RUSSIAN 2 0 4
Elective GDM2062 KAZAKH 2 0 4
Elective GDM2064 DEMOCRACY AND HUMAN RIGHTS 2 0 4
Explaining the concept of human rights, qualities, historical making progress and classification, physical human rights law, procedure of human rights law (protection of human rights).
Elective GDM2070 COMMUNICATION 2 0 4
Definition of communication, the importance of communication, basic concepts about communication, the origin and development of communication, communication models, communication types, verbal, written, nonverbal communication, communication barriers, communication tools, individual and organizational benefits of communication.
Elective GDM2072 GERMAN 2 0 4
Give basic information about oneself or other people. Communicate with foreign people on simple topics and ask and answer questions on them. Introduce oneself and other people. Communicate with other people in terms of casual life basic topics. Participate in making dialogs and understand them. Read simple and basic contexts. Write simple sentence. Communicate with other people in terms of where people live, what they have, whom they know. etc. Understand and use basic idioms and collocations related to casual life. Use and understand basic spontaneous language usage. Understand the terms related to family, personal information, shopping, occupation and environment. To catch the main idea of basic clear messages or announcements. To fill the documents including names, nationalities and address etc… Write short private letters, simple notes and messages. The ability to read, listen, write and understand basic daily communication.
Elective GDM2074 CHINESE 2 0 4
Elective GDM2076 ACADEMIC WRITING 2 0 4
In this lesson, students will learn and practice the language they need to do most simple writing tasks - writing letters, telegrams and telexes, e-mails, reports etc
Elective GDM2078 ACADEMIC WRITING 2 0 4
In this lesson, students will learn and practice the language they need to do most simple writing tasks - writing letters, telegrams and telexes, e-mails, reports etc
Elective GDM2088 ENTREPRENEURSHIP 4 0 4
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5. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM3001 FOOD MICROBIOLOGY I 2 2 5
Definition and history of food microbiology, microbial activity in foods, characteristics of predominant microorganisms in foods, microbial contamination sources, factors affecting microbial growth, indicator microorganisms and metabolites, food borne diseases.
Compulsory GDM3003 REACTION KINETICS 2 0 2
Definition of reaction rate and factors affecting reaction rate, reaction order and its determination methods, factors affected reaction rates in foods, calculation of kinetic parameters for reactions in foods, rate concepts, rate integration of different chemical reactions.
Compulsory GDM3005 HEAT TRANSFER AND THERMAL PROCESSES 4 0 4
Fundamentals of heat transfer, principals of conduction, convection and radiation, heat transfer coefficients and empiric models, heat transfer mechanisms and processes in food engineering, heat transfer of fluids, boiling and melting, evaporation, concentration, pasteurization, sterilization, heating, cooling and freezing.
Elective GDM3007 SENSORY EVALUATION 3 0 6
Basic principles of sensory evaluation, human senses, sensory attributes of foods and the way we perceive them, sensory analysis methods, discrimination tests (paired comparison, duo-trio, triangle test, two out of five test), description tests (appearance, color, texture, flavor), attribute difference tests, consumer tests, sensory evaluation rooms and their design, preparation and serving the samples, selecting and training sensory panels, selection and application of sensory analysis methods, factor effecting the sensory evaluations, determining thresholds, statistical evaluation of sensory analyses.
Elective GDM3009 FOOD PACKAGING 3 0 6
Functions and importance of package, food packaging materials, structures and properties of paper, metal, glass and plastic packaging materials, multilayer packaging materials and their properties, food packaging systems, aseptic packaging, vacuum packaging, modified atmosphere packaging, packaging of fresh and processed foods, food packaging machines, shelf lives of packed foods, relationship between food packaging materials and foods sensitive to humidity, oxygen and light, package control, developments in food packaging, safety and legislation in packaging.
Elective GDM3011 PHYSICAL PROPERTIES OF FOODS 3 0 6
The importance of basic physical properties of foods in food science and food engineering, physical properties of foods, density and specific gravity, textural and rheological properties, surface properties of foods such as emulsion, foaming, gelation, adhesion, cohesion, solubility and wettability, thermal properties of foods, thermal conductivity of foods, dielectric properties of foods.
Elective GDM3013 FOOD BIOTECHNOLOGY 3 0 6
Concepts, definition, scope and history of biotechnology, application area of biotechnology, chemical structure, function and biosynthesis of nucleic acids, principles of genetic engineering, recombinant DNA techniques, mutation, food produced by recombinant DNA technology, safety and labeling of genetically modified foods, biotechnological applications in food industry.
Elective GDM3015 FOOD ADDITIVES 2 0 5
Definition,classification andtoxicology of food additivesand related legislation,antioxidants, emulsifiers, gums, microbialpreservatives,acidity regulators, chelatingagents, sweeteners, agglomeration inhibitors,flavors, flavor enhancers, colorings, flour treatmentagents and other additives.
Elective GDM3017 FOOD TOXICOLOGY 2 0 5
Toxins, classification of toxins, toxicdoses, toxicity, and mechanism, mutagenic,carcinogenic, teratogenicsubstances in foods, acute, subacute, andchronictests, toxicologypoints ofthe final assessment, toxic substancesfound naturally in foodsand their definitions,classification andtoxic effects, food contaminants, their classification and toxic effects, NOAEL, ADI, GRAS, MLvalues.
Internship GDM3019 SUMMER PRACTICE 0 0 2
Applications to have professional knowledge, skills and experience in food institutions and organizations.
6. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM3002 MASS TRANSFER AND UNIT OPERATIONS 4 0 5
Introduction to mass transfer, fundamentals of mass transfer, material transfer, stable and non-stable molecules, fundamentals of diffusion, molecular and convective mass transfer, phase equilibria and related diagrams, balance processes, absorption, membrane separation processes, solid-liquid extraction, distillation, drying and crystallization, extraction and evaporation.
Compulsory GDM3004 FOOD MICROBIOLOGY II 2 2 5
Foodborne viral infections, bacterial and fungal intoxications, food preservation methods used to prevent microbial growth in foods, microbial spoilage of meat and meat products, milk and milk products, egg and egg products, fruit-vegetables and their products, canned foods, cereals and cereal products, fermented and other products, starter cultures, probiotics
Compulsory GDM3006 PROCESS DESING 2 0 3
Definition of process and design, basic steps of process design, selection of equipment, process flow sheets, market survey, selection of product, food plant layout and buildings, economic evaluation of the project, optimization of process, matter and energy balance, evaluation of design report, food plant design with computer.
Compulsory GDM3008 FOOD SAFETY AND SANITATION 3 0 4
Concept and importance of food hygiene and sanitation, microorganisms and their relationship with sanitation, food contamination sources, application of cleaning and sanitation in food industry, staff hygiene, characteristics of dirt or residue in food plants, cleaning agents (detergents) and methods, disinfection agents and methods, equipment design and selection for effective sanitation program, water and air sanitation, risk management, hazards in foods, food quality assurance systems, good manufacturing practice, good hygiene practices, HACCP and ISO 22000.
Elective GDM3010 ENZYMOLOGY 2 0 5
Introduction to enzymology, bio-energetic importance of enzymes, chemical nature and properties of enzymes, nomenclature and classification of enzymes, important enzyme groups, enzyme kinetics, factors affecting the velocity of enzymes, enzyme inhibitors, determination of enzyme activity, commercial production and purification of enzymes, industrial enzymes and their applications, immobilized enzymes and their applications in the food industry.
Elective GDM3012 FOOD MACHINERY AND EQUIPMENT 2 0 5
Type and characteristics of the materials used in making food machines, the basic principles of equipment used in transport, production, storage and multi-purpose, their constraction features, purpose of their usage, production and packaging machinery, machines used in heating, cooling, freezing and air conditioning.
Elective GDM3014 FOOD LEGISLATION 2 0 5
Definition and history of food law and food legislation, principles of preparation of legislation, consumer rights, modern food law,preparation of regulations and standards, food law in Turkey,introduction of regulations, communiques and standards, responsibilities of food producers and food sellers, international food legislation (ISO, CAC, EU studies and directives, CE mark, the U.S. food legislation).
Elective GDM3016 FOOD QUALITY CONTROL 2 0 5
Quality concept and food quality criteria, food security organisation and their tasks, basic principles in quality control applications, colour, brightness, viscosity and consistence, shape and sizes, kinaesthetic and texture, defects and rheological properties, sensory properties of foods and sensory analysis methods, national and international standards related to food quality, quality changes in foods, control criteria and shelf life, defects in foods and their determination.
Internship GDM3018 SUMMER PRACTICE 0 0 3
Applications to have professional knowledge, skills and experience in food institutions and organizations.
Elective MTH3004 R-D, INNOVATION AND PROJECT MANAGEMENT 2 0 5
Elective MTH3006 DIGITAL TRANSFORMATION AND INDUSTRY 4.0 2 0 5
Elective USD3050 RECENT DEVELOPMENTS IN PHYSICS 3 0 5
Elective USD3052 CIVILIZATION HISTORY 3 0 5
Elective USD3054 DECISION MAKING TECHNIQUES 3 0 5
Elective USD3056 CURRENT ISSUES IN FINANCE 3 0 5
Elective USD3060 NATURAL DISASTERS 2 0 5
Elective USD3066 SAIR AND ITS RESOURCES 2 0 5
Elective USD3068 MAIN SUBJECTS OF THE QUR'AN 2 0 5
Elective USD3070 CLOTHING HISTORY 2 0 5
Elective USD3080 CURRENT AND POPULAR MUSIC 2 0 5
7. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM4000 GRADUATION THESIS 0 2 5
Under the supervision of a lecturer, to solve a problem related to Food Engineering, each student is expected to do literature review, research, theoretical investigation, modelling, simulation, project planning, project implementation, analysis, report and presentation.
Compulsory GDM4003 CEREAL PROCESSING TECHNOLOGY 2 2 5
Definition, importance, production, consumption and trade of cereals, physical, chemical and biological properties of cereals, storage of wheat, flour industry, milling technology, bread making technology, bread additives and purpose of their usage, production technology of pasta, cookie, cracker, cake and breakfast cereals, quality control methods in cereal products.
Compulsory GDM4005 FRUIT VEGETABLE PROCESSING TECHNOLOGY 2 2 5
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Compulsory GDM4007 DAIRY PROCESSING TECHNOLOGY 2 2 6
The chemistry of milk, microorganism and enzymes of milk, collections and reception of milk, general milk treatment, fluid milk products, pasteurization, sterilization, manufacture of starter cultures, membrane processes of various milk products, yoghurt, ice cream, cheese and butter processing technology.
Elective GDM4009 PROCESS CONTROL 2 0 5
Basic theoretical information about process control, importance and usage of modeling concepts and model equations in process control applications.
Elective GDM4011 READY-MADE MEAL TECHNOLOGY 2 0 5
Historical development and classification of ready-made meal industry, catering system and management, menu and production planning, raw material control, raw and filling materials used in ready-made meal technology, packaging technique, properties of equipment used in ready-made meal technology, personal hygiene education, hygiene and food safety systems in meal technology, legislation related to catering system.
Elective GDM4013 PRODUCT DEVELOPMENT 2 0 5
Methods of development of the new food formulations, development of new products that have potential to be produced and not commercially available in the food industry, improvement of food cost and composition, teamwork and project management, determination of consumer trends, conversion of existing products to functional foods, competition and evaluation of new product ideas, consumer acceptance tests, determination of shelf life of product, selection of packaging, label design and integration of new formulations to market.
Elective GDM4017 ENGINEERING ETHICS 2 0 4
Ethics, basic concepts, ethics and institutions, ethics and social responsibility, the concept of professional ethics , professional models and ethics, engineering and its responsibilities, history of engineering ethics, basic principles and rules of engineering ethics, value systems using in engineering, applications of professional ethics at union of chambers of Turkish engineers and architects, engineering and ethics in the world.
Elective GDM4019 HUMAN RESOURCE MANAGEMENT 2 0 4
Definition of Human Resource Management, the importance of human resource management and environmental factors, job analysis, human resource planning, staff recruitment, training, development and evaluation, career planning, salary management, health and safety, improving the quality of working life, management and trade union relations, international dimension of human resources
Elective GDM4023 ENGINEERING APPLICATIONS 2 0 4
The industrial applications of food engineering, to give information about employment opportunities in various industrial fields and about industrial applications of engineering into the industry with the help of experts from industrial companies in Turkey.
8. SEMESTER COURSES
Ders Tipi Ders Teorik Pratik AKTS
Compulsory GDM4004 FATS AND OILS TECHNOLOGY 2 2 5
Lipid chemistry, deterioration reactions in fats and oils, raw materials, storage and cleaning of raw materials, size reduction, roasting, pressing, extraction and pre-pressing-extraction, degumming, neutralization, decolorization, deodorization, winterization, shortenings, production of modified fats, margarine production, olive oil production technology, quality control analysis in fats and oils.
Compulsory GDM4006 MEAT PRODUCTSPROCESSING TECHNOLOGY 2 2 5
Physical, chemical, microbiological and histological properties of meat, post mortem biochemical changes, factors determining meat quality, cooling and freezing of meat, storage conditions, techniques of meat products processing, production technology of some meat products and flow-charts, additives and equipment used in meat technology, methods used for improving shelf life of meat, analyses about determination of meat and meat products quality.
Compulsory GDM4008 FERMENTATION TECHNOLOGY 2 2 5
Fermentation, selection, growth and preservation of microorganisms, fermented products, wine, beer and distilledalcoholic beverages, vinegar production, microorganisms and production methods, lactic acid production, pickles, table olive production techniques, defect and diseases infermented products, production of citric acid, tartaric acid, gluconic acid, amino acids, vitamins and single cell protein by microbiological way, shalgam and bozaproduction methods.
Elective GDM4010 SPECIAL FOODS 2 0 5
Sugar technology; confectionery technology, properties, composition and production methods of some confectionery types, cocoa and chocolate technology, production ofwafers and fund, tahini and tahini halva, production of solid and liquid molasses, confectioneries based soybean, carameltechnology, tea processingtechnology, coffee technology
Elective GDM4012 WASTE OF FOOD INDUSTRY AND UTILIZATION 2 0 5
Definitions, classifications, structural properties and composition of waste and residues in food industry, structural properties and chemical composition of by products and wastes, characterization and treatment of wastewater in food industry, character and recovery of wastewater, utilization of waste and residues of dairy, cereal, meat, fruit-vegetables, fat/oil and sugar industries, scrutinization of waste-material cycle in food industry.
Elective GDM4014 INDUSTRIAL MICROBIOLOGY 2 0 5
Industrially importantmicroorganismsand their general characteristics, industrial microbiology and its application in food science, basic principles and types of bioreactors, fermentation methods, kinetics of microbial growth, stoichiometry of product formation, recovery and purification of industrial microbiological products, immobilization techniques, immobilizedbiocatalysts(microorganismsand enzymes) and application of industrial microbiology in food industry.
Elective GDM4016 SEAFOOD PRODUCTS TECHNOLOGY 2 0 5
Chemical composition, quality properties of seafood and their importance for nutrition, histological and chemical structure of the fish meat, biochemical and microbiological changes occurring in fish meat and their effects on technological quality, basic technological processes such as cooling, freezing, salting, smoking and canning of fresh fish, toxins in seafood products and packaging techniques.
Elective GDM4018 FOOD BIOCHEMISTRY 2 0 5
Structure and properties of major bio-molecules, biochemical reactions occurred during food processing, formation and breakdown of metabolic components, glycolysis, citric acid cycle, pentose phosphate pathway, oxidative phosphorylation, gluconeogenesis, carbohydrate metabolism, biological oxidation, photosynthesis, lipit metabolism, amino acid metabolism, definition and biosynthesis of nucleic acids, biosynthesis of proteins, biochemical changes in foods during processing and storage.
Elective USD4052 POLITICS AND CULTURE 3 0 5
Elective USD4054 FOOD SAFETY 2 0 5
Elective USD4056 GAME PROGRAMMING 2 0 5
Elective USD4066 THE HISTORY OF THE SPREAD OF ISLAM 2 0 5
Elective USD4068 CHARACTER AND VALUES EDUCATION 2 0 5
Elective USD4072 EXHIBITION MAKING 2 0 5
Elective USD4078 COMMUNITY SERVICE PRACTICES 2 0 5
Elective USD4080 REPRODUCTIVE HEALTH IN RISKY GROUPS 2 0 5