The contents of this course is: matter and measurement (precision and accuracy), atoms, molecules, ions, and their properties, stochiometry and chemical calculations, chemical reactions in aqueous solutions, thermochemistry, atomic structure, electron configurations, atomic properties and the periodic table.
This course aims at preparing students to use academic skills in English.
ENG 102 is a compulsory course for first year students. ENG 102 focuses on the cognitive skills of listening, reading, writing and speaking. Students' academic listening skills will be improved by listening to important / relevant information from lectures or discussions and reading skills by reading recent academic texts and then using this information to create an output task. Speaking focuses on giving presentations and students get prepared to express their ideas and opinions by speaking persuasively and coherently. The writing component is a consolidation of the speaking activities.
ENG 310 is a compulsory course for third year students and is designed to enable them to speak more effectively while expressing themselves in a variety of areas, such as business related and academic related topics. These areas range from participating in discusiions to presenting information in the form of short presentations, known as Pecha Kuchas. Students will also take part in role plays and formal debates.
This course is designed to equip students with the necessary skills and knowledge that they will need when they start their professional lives. The course simulates all stages of the job application process, including topics like finding job openings, CVs, job application forms, cover letters, job interviews, and following up, as well as handling job offers and rejection.
This course covers microbial classification, basic properties of microorganisms, bakteri sporları, microbial growth, nutrition and metabolism, microbiological counting techniques.
Introduction to food microbiology, microbial activity and functions of microorganisms in food, important microorganisms commonly found in food, microbial contamination, microbial flora of food products, food-borne diseases, food safety, prevention and hurdle technology
Engineering concept and food engineering, basics of problem solving, material balances, gases and vapors, energy balances, simultaneous material and energy balances.
Fluid statics. General molecular transport equations. Viscosity and boundary layer theory. Newtonian and nonNewtonian fluid behavior. Energy balances. Bernoulli equation. Friction loss. Laminar and turbulent flow in pipes. Pumps and flow measuring devices.
Necessary market research in food engineering applications and product and process selection. Selection of production site and determination of the layout of the production area. Application of information on material and energy balances and mass transfer for selected food production. Determination of production capacity, capital investment, expenditures and costs.
Definition of thermodynamics and its fields of use; open and closed systems; properties of pure substances; the first law of thermodynamics and related concepts (temperature, reversibility, work, and heat); second law of thermodynamics and entropy; chemical reaction thermodynamics; chemical equilibrium and phase equilibrium
Carbon compounds and Chemical bonds, Functional groups, Acids and Bases, Hydrocarbons, Alcohols, Esters, Aldehydes and Ketones, Carboxylic Acids and their derivatives, Amines.
The components of food: carbohydrates, proteins, lipids, minerals, vitamins and water, chemical changes of food during preparation, storing, preserving and processing. Qualitative and quantitative analyses of food components. Effect of chemical changes of food components on functional, physical and nutritional features of food. Food additives, flavor and aroma components in foods, natural food colorants.
Fundamentals of heat transfer. Principles of conduction, convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Processing of heat transfer on food engineering.
This course covers mathematical analysis of different unit operations (thermal processing, drying, evaporation. freezing, extraction, size reduction) applied in food processing operations and basic knowdledge on design related calculations.
Fundamentals of mass transfer, differential equations of mass transfer, steady state and transient molcular diffusion, convective mass transfer, convective mass transfer correlations.
Milk and meat components and the chemical structure. The production of dairy and meat products. Preservation od dairy and meat products
This course will cover; vegetable and fruits; legumes and grains; plants and animal based oils composition and chemical structure, processing technologies; preservation methods.
Selection of product and method of process by necessary market research within the fields of food engineering application. Selection of the place of production and determination of plant layout. Application of the knowledge on material and energy balances and mass transfer for the selected food production. Determination of production capasity, capital investment, expenses and costs.
The design, analysis and business-plan development of a project by teams of students by using engineering techniques; preparation of project reports and presentation by using state-of-the-art tools and methods.
Students in teams can specify, analyze and handle business plan of a project using engineering fundamentals. They can realize and implement the project using emerging tools. They can report and present all the details of their final product.
This course provides a general information of the events from the end of the 19. century until the end of the Turkish War of Independence and the signing of the Treaty of Lausanne in 1923 and the following period until 1990’s.
Calculus I provides important tools in understanding functions of one variable and has led to the development of new areas of mathematics.
In this course, integration techniques and application of integration, Taylor and Maclaurin series and their applications, functions of several variables, their derivatives, integrals and applications are examined.
Through lectures and labs we aim to introduces the following classical mechanics and thermodynamics topic: space and time; straight line kinematics; motion in a plane; forces and static equilibrium; particle dynamics with force and conservation of momentum; relative inertial frames and noninertial force; work, potential energy and conservation of energy; rigid bodies and rotational dynamics; vibrational motion; conservation of angular momentum; central force motions
Course Content This course introduces the students to the fundamental concepts of programming using Python programming language.
Internship, covers field experience at any work place for 3 weeks. Students should follow the instructions stated in IUE Internship Guide in order to successfully complete their internships.
Students will be taught how to use the written and verbal communication tools accurately and efficiently in this course. Various types of verbal and written statements will be examined through a critical point of view by doing exercises on understanding, telling, reading, and writing. Punctuation and spelling rules, which are basis of written statement, will be taught and accurate usage of these rules for efficient and strong expression will be provided. As for verbal statement, students will be taught how to use the body language, use accent and intonation elaborately, and use presentation techniques.
The course covers structure and properties of biomaterials, application areas of such materials, processing and degradation and biocompatibility of biomaterials
The course covers Bioelectronic devices, Potentiometric, amperometric, Optical, Fluorescent, colorimetric and other biosensor systems, Enzyme electrodes, substrate electrodes, immunosensors, aptamer sensors, new approaches in biosensors.
First order differential equations, second order differential equations, modelling fundamental food engineering problems by using differential equations, solving differential equationsin by analytical and numerical methods, Laplace transforms, the use of computer programs for solving differential equations
The structure and metabolism of carbohydrates, lipids and proteins, enzyme kinetics, energy synthesis in living organisms, DNA replication and repair,the flow of genetic material.
This course will cover; Introduction to fermentation and fermentation processes; the microorganisms involved in the food industry; bioprocess techniques and principles; batch, fed-batch, continouous productions; cheese production; meat, table olive, bread fermentations, lactic acid fermentation and pickle production, wine and beer fermentations and production principles, technological steps during industrial productions; engineering applications and problem solving techniques
This course will cover; classical and instrumental analysis techniques, component of optical instruments, working principle of spectroscopic techniques, molecular and atomic spectroscopy.
Provide information of fundementals of research, assesment of different research types, selection of research topic, data colletion and analysing, effective presentation.
Fundamental concepts in economics, elasticity, cost analysis methods, interest calculations, depreciation calculations, profitability analysis, economic analysis of food engineering related processes
This course will cover; The definition of shelf life; Factors affecting shelf-life and spoilage; Determination of shelf life; Simulation models to predict the shelf life of foods; Predicting packaging characteristics to improve shelf life of various foods; Accelerated shelf life analysis;Shelf life and expiration date of confectionery products, snack foods, bakery products, milk and dairy products, meat and processed meat products.
This course will cover the functions of packaging; Packaging materials; Aseptic packaging of foods; Packaging of microwavable foods; Active and intelligent packaging systems; Modified atmosphere packaging systems; Safety aspects of food packaging, law and regulations; Environmental impact and sustainability.
This course will cover; Materials and waste classification; Collection and processing of collected materials for recycling; Open cycle, Close cycle; Sustainable materials; Material design for the environment; Recycling laws & regulations
This course will cover; introduction to the functions of packaging, package materials, styles, and forms, product-package-market relationships, packaging machinery, labes., printing and graphics, packaging laws & regulations, environmental impacts and sustainability.
Microorganisms and their use in agriculture, medical and environmental industries
Microorganisms and their use in agriculture, medical and environmental industries
It covers the macroscopic-microscopic structures and functions of the systems that make up the human organism.
This course covers the key properties of fluids, pressure changes in fluid motion, fluid transport in circulation, applications of Bernoulli's principle in biological systems, equations of momentum and mass transport, diffusion and convection.
This course provides an overview of the structure and functions of proteins, enzyme mechanics, protein-drug interactions and diseases related to defects in proteins.
Use of microorganisms, plantsandanimals in agriculture, medical and environmental industries
The course content covers terminology, properties and functions of packaging materials, interactions, design, applications, trends, legal regulations related with food packaging design.
The course involves lean terminology and detailed lean production techniques, real business cases, in addition lean management as well as industrial ergonomics.
This course introduces the students to the fundamental concepts and principles of Occupational health and safety.
Provide information on innovation and technology, innovation process, analyzing successful innovations, types of innovation, product development, translation of innovation and effective presentation
Economic analysis for engineering and managerial decision making. Techniques for evaluating the worth of prospective projects, investment opportunities and design choices. Interest and time value of money, methods for evaluation of alternatives: present worth, annual equivalent worth, rate of return, and payback method. Inflation, after tax economic analysis. Sensitivity and risk analysis.
This course covers topics related with IE372 and ISE 380
Students will learn to make decisions by taking into account such features as interest rates, and rates of return. They will learn about the concept of arbitrage, and when consideration of such is sufficient to price different investments. Applications to call and put options will be given. Students will learn when arbitrage arguments are not sufficient to evaluate investment opportunities. They will learn to make use of utility theory and mathematical optimization models to determine optimal decisions. Dynamic programming will be introduced and used to solve sequential optimization problems. The use of simulation in financial engineering will be explored.
This course will introduce basic issues in engineering and computer ethics. The course will analyze the impacts of information and communication technologies (ICT) and will look at the relation between ethics and technology and the ethical issues emerged in the ICT society. The students are encouraged and forwarded to find out the different perspectives of the issues and justify their opinions and judgements through the analysis reinforced with case studies. In coherent, ethical concepts, ethical theories and professional codes of conduct are viewed, special responsibility in engineering and computer science profession is emphasized.
The course content is designed in twofold. In the first part the theoretical background of statistical analysis will be discussed. In the second part of the semester, demographic distribution, public health and the analysis and grouping of thee data in the healthcare sector will be discussed with examples.
In this course basic concepts of differential equations will be discussed.The types of first order ordinary differential equations will be given and the solution methods will be taught. Also, solution methods for higherorder ordinary differential equations will be analyzed.
In this course basic concepts and classification of partial differential equations will be discussed. The heat, wave and Laplace equation will be given and the solution methods will be taught.
This course focuses on sampling distributions, statistical estimation, hypothesis testing, simple and multiple linear regression. In addition, experimental design and applications of these methods to industrial systems engineering are discussed.
In this course some important theorems about probability are investigated. In addition, applications of random variables and their probability distributions are discussed.
The main subjects of the course are the vector and matrix operations, linear independence and dependence of vectors, linear vector spaces and subspaces, dimensions and basis vectors for vector spaces, linear transformations, determinants, eigenvalue and eigenvectors.
This course investigate probability, discrete and continuous probability distributions. Also, provides constructing the sampling distributions, confidence interval estimation and Hypothesis tests of one and two populations.
Crystal structures, Mechanical Properties, Diffraction, Polymer Chemistry, Structural defects, Diffusion, Diffraction, Fatigue, Fracture
Definition of nanomaterials, classification of nanomaterials, properties of nanomaterials, applications in nanotechnology, nanochemisry
