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- Information on the Institution
- General Description of the Institution
- Address of İzmir University of Economics
- Academic Authorities
- Academic Calendar
- Recognition of Prior Learning
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- List of Programs Offered
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- General Registration Procedures
- ECTS Credit Allocation
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- Departmental Erasmus Coordinators
- Degree Programs
- Food Engineering
- Qualification Awarded
- Level of Qualification
- Specific Admission Requirements
- Qualification Requirements and Regulations
- Recognition of Prior Learning
- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
- Occupational Profiles of Graduates
- Access to Further Studies
- Program Structure
- Course Structure Diagram with Credits
- Exam Regulations & Assessment & Grading
- Graduation Requirements
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- Program Director (or Equivalent)
- Evaluation Questionnaires
- Courses
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COURSE INTRODUCTION AND APPLICATION INFORMATION
dfe.ieu.edu.tr
| Course Name | |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| Fall |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Required | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | The scope of Food Engineering, definition and historical development and basic terms | Prereading |
| 2 | Engineering units and basic concepts | Prereading |
| 3 | Terms and basic concepts of Food Engineering and the role of foodstuff in human life | Prereading |
| 4 | Food safety and national and international food laws and professional ethics and responsibilities | Prereading |
| 5 | Principles of biological and physical sciences related to the food systems | Prereading |
| 6 | Food packaging and technologies | Prereading |
| 7 | Sanitation in food processing | Prereading |
| 8 | Intermediate exam | |
| 9 | Food additives | Prereading |
| 10 | Food processing technologies | Prereading |
| 11 | Food processing technologies | Prereading |
| 12 | Food processing technologies | Prereading |
| 13 | Functional foods | Prereading |
| 14 | Quality terms in food stuff and quality control | Prereading |
| 15 | Presentations | Preparation of presentation and presentation |
| 16 | Evaluation of semester |
| Course Notes/Textbooks | Essentials of Food Science (3rd Edition), Vickie A. Vaclavik and Elizabeth W.Christian. Springer Science+Business Media, LLC., 2008. Introduction to Food Engineering, R.Paul Singh, Dennis R. Heldman, 3rd ed. Amsterdam: Academic Press, 2003 |
| Suggested Readings/Materials | : Introduction to Engineering, Paul H. Wright. John Wiley and Sons, 1989 Understanding Food Science and Technology, Peter S. Murano. Publisher: Peter Marshall. Thomson Wadsworth publication, 2003. Türk Gıda Kodeksi Codex Alimentarius |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | 1 | 40 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | 1 | 15 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | 100 | |
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | |||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 2 | |
| Presentation / Jury | 1 | 3 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 6 | |
| Final Exams | |||
| Total | 43 |
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To be able to transfer the skills gained from basic mathematic and science to engineering, to be able to apply it for problem solving in Food Engineering, | X | ||||
| 2 | To be able to design projects, process optimisation, data collection, analysing results, | X | ||||
| 3 | To be able to work individually as well as play an active role in a team, expressing themselves successfully, active decision making, | X | ||||
| 4 | To be able to follow global developments and innovations, personal development, have the ability to improve quality, | X | ||||
| 5 | To be able to have responsibility towards environment and apply to the professional field, have the ethical responsibility, | X | ||||
| 6 | To be able to apply entrepreneurial skills, innovation and sustainability to the professional field, | X | ||||
| 7 | To be able to communicate at least one foreign language. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest