| Course Name | Food Process Design |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| FE 402 | Spring | 2 | 2 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to introduce the principles of process design, to provide basic understanding of how to apply material and energy balances and mass transfer for the selected food production and to introduce the determination of production capacity, capital investment, expenses and costs. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | 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. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | Chapter-1, Chapter-2 Part 1, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-5, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 2 | Principles of Process Design and Importance of Process Flow Diagrams | Chapter-2 Part 1, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-6, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 3 | Process Design of Evaporators and Dryers | Chapter-6 and 7, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 4 | Process Design of Heat Exchangers | Chapter-4, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-8, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 5 | Process Design of Extractors | Chapter-9 Part 3, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-9, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 6 | Process Design of Distillation Columns | Chapter-9 Part 2, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. Chapter-10, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 7 | Review, Midterm-I | |
| 8 | Process Design of Absorbers | Chapter-11, ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015. |
| 9 | Process Design of Membrane Separators | Chapter-10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 10 | Reactor Design | Chapter-8, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003 |
| 11 | Midterm-II | |
| 12 | Cost estimation | Chapter-2 Part 5, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 13 | Feasibility analysis | Chapter-2 Part 5, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 14 | Review | Chapter-1 and Chapter 2, Chapters 4, 6, 7, 9 and 10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 15 | Review | Chapter-1 and Chapter 2, Chapters 4, 6, 7, 9 and 10, ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| 16 | Review and Final Project |
| Course Notes/Textbooks | ‘‘Food Process Design’’, Zacharias B. Maroulis, George D. Saravacos, Marcel Dekker, Inc., 2003. |
| Suggested Readings/Materials | ‘‘Introduction to Process Engineering and Design’’, Thakore, Bhatt, Second Edition, McGraw-Hill Higher Education, 2015.
‘‘Transport Processes & Separation Process Principles’’, Christie John Geankoplis, Fourth Edition, Pearson Education Limited, 2014. |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 4 | 40 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 40 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 60 |
| Total |
| 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 | 2 | |
| Study Hours Out of Class | 16 | 3 | 48 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 4 | 5 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 18 | |
| Final Exams | 1 | 30 | |
| Total | 180 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Being able to transfer knowledge and skills acquired in mathematics and science into engineering, | X | ||||
| 2 | Being able to identify and solve problem areas related to Food Engineering, | X | ||||
| 3 | Being able to design projects and production systems related to Food Engineering, gather data, analyze them and utilize their outcomes in practice, | X | ||||
| 4 | Having the necessary skills to develop and use novel technologies and equipment in the field of food engineering, | X | ||||
| 5 | Being able to take part actively in team work, express his/her ideas freely, make efficient decisions as well as working individually, | X | ||||
| 6 | Being able to follow universal developments and innovations, improve himself/herself continuously and have an awareness to enhance the quality, | X | ||||
| 7 | Having professional and ethical awareness, | X | ||||
| 8 | Being aware of universal issues such as environment, health, occupational safety in solving problems related to Food Engineering, | X | ||||
| 9 | Being able to apply entrepreneurship, innovativeness and sustainability in the profession, | X | ||||
| 10 | Being able to use software programs in Food Engineering and have the necessary knowledge and skills to use information and communication technologies that may be encountered in practice (European Computer Driving License, Advanced Level), | X | ||||
| 11 | Being able to gather information about food engineering and communicate with colleagues using a foreign language ("European Language Portfolio Global Scale", Level B1) | |||||
| 12 | Being able to speak a second foreign language at intermediate level. | |||||
| 13 | Being able to relate the knowledge accumulated during the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
