ECTS - Hacettepe Üniversitesi Gıda Mühendisliği

ECTS - Hacettepe Üniversitesi Gıda Mühendisliği

EUROPEAN CREDIT TRANSFER SYSTEM (ECTS)
INFORMATION ON THE INSTITUTION
Name and Address
Food Engineering Department,
Faculty of Engineering,
Hacettepe University
06800 Beytepe-Ankara
Türkiye
Phone: 312 297 71 00
Fax: 312 299 21 23
E-mail: [email protected]
Academic Calendar
Fall semester (30 Sept. - 08 Feb.)
Spring semester (11 Feb. - 6 June)
Summer semester (14 June-13 August)
Academic Authorities
Prof. Jale ACAR
Prof. İlbilge SALDAMLI
Prof. Ayhan TEMİZ
Prof. Mehmet MUTLU
Prof. Hamit KÖKSEL
Prof. Ferhunde ŞAHBAZ
Prof. Süeda ÇELİK
Prof. Aykut AYTAÇ
Prof. Z. Yeşim ÖZBAŞ
Prof. Halil VURAL
Assoc. Prof. Aydın ÖZTAN
Assoc. Prof. Vural GÖKMEN
Assoc. Prof. İsmail Hakkı BOYACI
Assoc. Prof. Yaşar Kemal ERDEM
Assist. Prof. Ümran UYGUN
Assist. Prof. Dilek SİVRİ
General Description of the Institution
Undergraduate (4 years) and graduate (2 years Master and 4 years
Doctorate) educations are fulfilled at the Hacettepe University Food
Engineering Department.
List of Degree Programmes Offered
Undergraduate (4 years)
Master of Science with thesis (2 years)
Master of Science without thesis (2 years)
2
Doctorate (4 years)
Admission/Registration Procedure
General Admission/Registration Procedure of Hacettepe University is
valid for the department.
Main University Regulation
ECTS Institutional Co-ordinator
INFORMATION ON DEGREE PROGRAMMES
General Description
Qualification Awarded
Undergraduate Programme: Food Engineer
Master Programme: Master Degree (M.Sc.)
Master Programme: Science Specialist
Doctorate Programme: Doctorate Degree (Ph.D.)
Admission Requirements
Student graduated from high school and passed the general university election exam would be applied the
undergraduate programme.
The general requirement for graduate application at the master’s level is possession of a bachelor’s degree
in food engineering or its equivalent or an accredited food engineering programme admitted by the
department. The requirement for Ph.D. degree application is the possession of a M.S. degree in food
engineering or its equivalent from an accredited programme admitted by the department.
3
Department of food engineering offers graduate programmes in master level, science specialization and
Ph.D. level. The subject for M.S. and Ph.D. thesis may be chosen from one of science branches in
associate professorship science field.
Educational and professional goals
Student who completes all the requirements (courses, practices and
internship) of 8 semesters (4 years) Food Engineering Programme
deserves to receive Undergraduate or B.S. Degree or Engineering
Diploma. For graduation, minimum 240 credits without compulsory
jointly courses should be taken. Undergradute students should
complete 20 working days industrial training before graduation.
Master of Science students and science specialized students are required to
take at least 63 credit courses approved by their advisors. Science
specialized students can take undergraduate courses in addition to the
graduate programme (not exceeding 30 credits). All courses are
optional. Course time table may change every semester. Masters of
Food Engineering students are able to enroll other courses in different
major fields according to their advisor’s and major field suggestion.
The credits of course are added to student’s total credit accounts.
Students of Master of Science without thesis are required to take at least
90 credit courses approved by their advisors. All courses are optional.
Course time table may change every semester. Masters of Food
Engineering students are able to enroll other courses in different major
fields according to their advisor’s and major field suggestion. The
credits of course are added to student’s total credit accounts.
The Ph.D. students who do not have a master’s degree from a Food
Engineering Department should take at least 63 credit courses. The
4
courses that should be taken by Ph.D. students are determined
according to their advisor’s suggestions and major field supervision. All
courses are optional. Course time table may change every semester.
Access to Further Studies
Courses Structural Diagram with Credits
Undergraduate Education Programme
Fall Semester
Spring Semester
1.Semester
KIM 109 Chemistry I
KIM 119 Chemistry
Laboratory I
*MAT
Mathematics I
107
*FIZ 134 Physics I
FIZ 111 Physics Laboratory I
GMÜ 131 Biology
ING123 Reading Skills I
TKD103 Turkish Language I
Total (without the courses
taken jointly)
3.Semester
2.Semester
ECTS
Credits
6
2
6
6
2
4
4
3
30
ECTS
Credits
6
2
KIM 110 Chemistry II
KIM 120 Chemistry Laboratory
II
*MAT
Mathematics II
108
*FIZ 144 Physics II
FIZ 121 Physics Laboratory II
BIL 101 Usage of Basic
Informatic
Technologies
İNG124 Reading Skills II
TKD104 Turkish Language II
Total (without the courses taken
jointly)
6
6
2
4
4
3
30
4.Semester
5
ECTS
Credits
ECTS
Credits
*GMÜ 215 General
Microbiology
GMÜ 225 General
Microbiology Lab.
*GMÜ 233 Material and
Energy Balances
GMÜ 261 Engineering
Mathematics
IST 195
Applied Statistics I
KİM 235
KİM 245
EKO 115
Analytical
Chemistry
Analytical
Chemistry Lab.
General Economics
AİT 203
Principles of
Atatürk and Turkish
Revolutionary
History
Total (without the courses
taken jointly)
5
GMÜ 222 Fluid Mechanics
4
2
GMÜ 240 Instrumental Analysis
4
6
5
5
4
3
GMÜ 254 Food Microbiyology
Lab.
BIL 296
Computer and
Programming
KİM 252 Organic Chemistry
2
*KİM 272 Physical Chemistry
5
4
3
AİT 204
2
5
3
Principles of Atatürk
and Turkish
Revolutionary History
3
30
5.Semester
*GMÜ 313 Heat Transfer
*GMÜ 244 Food Microbiology
30
Total (without the courses taken
jointly)
6.Semester
ECTS
Credits
5
ECTS
Credits
2
*GMÜ 331 Food Biochemistry
4
GMÜ 335 Food Chemistry
GMÜ 317 Food Chemistry
Lab.
KMÜ 315 Engineering
Thermodynamics
KMÜ 325 Mass Transfer
IYB 299
Introduction to
Business
Total
6
2
GMÜ 326 Meat Product Quality
Control Lab..
GMÜ 332 Food Machinery and
Equipment
GMÜ 336 Meat Technology
*GMÜ 356 Unit Operations
5
*GMÜ 346 Unit Operations Lab.
2
4
4
*GMÜ 364 Enymology
Technical Optional
Course I
Total
4
8
30
4
5
5
30
6
7.Semester
GMÜ 403 Dairy Product
Quality
Control.Lab.
*GMÜ 415 Dairy Technology
*GMÜ 417 Biotechnology
GMÜ 445 Food Engineering
Plant Design
Technical Optional
Course II
Technical Optional
Course III
Total
8. Semester
ECTS
Credits
2
6
4
6
8
4
30
ECTS
Credits
GMÜ 406 Cereal product Quality
2
Control.Lab.
*GMÜ 410 Cereal Technology
GMÜ 426 Oil Quality Control
Lab.
GMÜ 436 Oil Technology
6
2
GMÜ 428 Fruit and Vegetable
Technology
GMÜ 430 Fruit and Vegetable
Product Quality
Control Lab.
GMÜ 440 Graduation Project
Technical Optional
Courses IV
Total
6
6
2
2
4
30
1) Teaching Language is English at least one third. (*) marked courses are given at
English language.
2) At least 240 credits without jointly compulsory courses should be taken for
graduation.
3) Industrial training, that is compulsory, should be fulfilled for 20 working days.
4) There is no prerequisite course for any course.
Undergraduate Education Programme- Optional Courses
Fall Semester
ECTS
Spring Semester
ECTS
Credits
Credits
7
Technical Optional Courses II
Technical Optional Courses I
GMÜ 409 FermentationTechnolo
jy
GMÜ 431 By-Products of Food
Industry
GMÜ 437 Sugar and
Confectionary
Technology
4
4
4
Technical Optional Courses
ECTS
III
Credits
GMÜ 421 Introduction of Proses
4
Control
GMÜ 439 Quality Control and
Legistation
4
GMÜ 350 Food Packaging and
Technology
GMÜ 352 Food Science and
Nutrition
GMÜ 354 Food Additives
4
4
4
Technical Optional Courses
ECTS
IV
Credits
4
GMÜ 434 Hygiene and
Sanitation in the Food
Industry
GMÜ 452 Food Toxicology
4
Graduate Education Programme
GMU 801
GMU 802
Seminar
Advanced Food Chemistry
GMU 803
Special Topics in Food Biochemistry
GMU
GMU
GMU
GMU
GMU
GMU
GMU
Advanced Food Microbiology
Food Safety and Toxicity
Hygien and Sanitation
Food Quality Control
Research Studies
Food Preservation Methods
Dairy Technology
804
805
806
807
808
809
810
6
9
9
9
9
9
9
9
9
9
9
GMU 811
Meat and Meat Products Technology
GMU 812
GMU 813
GMU 814
Fruit and Vegetable Technology
Cereal and Cereal Products Technology
Oil Technology
GMU 815
Fermentation Process in Food Industry
9
9
9
GMU 816
Special Topics in Biotechnology
9
GMU
GMU
GMU
GMU
Unit Operations in Food Industry I
Unit Operations in Food Industry II
Thermal Processing
Shelf Life and Storage
9
817
818
819
820
9
9
9
9
8
GMU
GMU
GMU
GMU
GMU
GMU
GMU
821
822
823
824
826
827
828
Food Machinery and Equipment
Numerical Methods
Transport Theory
Applied Chemical Kinetics I
Foods and Immunology
Foodborne Pathogens I
Foodborne Pathogens II
GMU
GMU
GMU
GMU
GMU
829
830
831
832
833
Food Mycology and Mycotoxins
Microbial Genetic
Carbohydrate Chemistry
Protein Chemistry
Lipid Chemistry
GMU 834
Starch Chemistry and Technology
GMU
GMU
GMU
GMU
GMU
GMU
GMU
835
836
837
838
839
840
841
GMU
GMU
GMU
GMU
GMU
GMU
GMU
GMU
GMU
842
843
844
845
846
847
848
849
850
Principles of Food and Nutrition
Food Contaminants
Food Physics
Food Analysis I
Food Analysis II
Food Analysis III
Food Safety and Legislation
Wastes and By-Products of Food Industry and
Environmental Relations
Food Marketing Management
European Union and Food Legislation
Plant Organization and Management
Special Topics in Dairy Technology
Recent Development in Dairy Technology
Special Topics in Meat Technology
Recent Development in Meat Technology
Seafood Technology
GMU 851
9
9
9
9
6
6
6
6
6
6
6
6
6
6
6
6
9
9
9
6
6
6
6
6
9
9
9
9
9
9
Special Topics in Fruit and Vegetable Technology
9
GMU
GMU
GMU
GMU
852
853
854
855
GMU 856
GMU 857
GMU 858
Recent Development in Fruit and Vegetable Technology
Special Topics in in Cereal Technology
Recent Development in Cereal Technology
Special Topics in Fats and Oil Technology
9
9
9
9
Recent Development in Fats and Oil Technology
Special Topics in Fermentation Technology
Sugar and Confectionary Technologies
9
6
9
6
6
6
6
6
GMU
GMU
GMU
GMU
859
860
861
862
Enzyme Technology
Functional Foods Technology
Packaging Technology
Food Product Development
GMU
GMU
GMU
GMU
GMU
GMU
GMU
863
864
865
866
867
868
869
Postharvest Physiology of Fruits and Vegetables
Post Mortem Physiology
Food Rheology I
Food Rheology II
Applied Kinetics II
Refrigeration
Process Control and Automation
GMU 870
Separation Techniques in Food Engineering I
GMU
GMU
GMU
GMU
GMU
GMU
GMU
GMU
Separation Techniques in Food Engineering II
Energy Requirement in Food Industry
Design and Optimisation I
Design and Optimisation II
Information Technology
Computer Application in Food Industry
Drying
Food Polymers
6
9
9
9
9
9
9
9
871
872
873
874
875
876
877
878
9
9
9
9
9
9
9
Examination and Assessment Regulation
a) Pass grades: Al, A2, B1, B2, C1 and G are pass grades. C2, D1,
D2 is conditional grade. The scores corresponding to the grade
points are shown below:
SCORES
GRADES
GRADE POINTS
90-100
A1
4.00
85-89
A2
3.50
75-84
B1
3.00
10
70-74
B2
2.50
65-69
C1
2.00
60-64
C2
1.50
55-59
D1
1.00
50-54
D2
0.50
0-49
F3
0.00
b) C2, D1, D2 (Conditional Grade): The " C2, D1, D2 " grade is
converted into a pass if the student’s semester average is at
least 1.80 (pass). The “C2, D1, D2” grade is fail if the student’s
semester average is lower than (fail).
G: Pass grade for non-credit courses and special subject courses
E: It is given students who could not complete the requirements
during semester, although final exam taken. The requirements
should be complete in a month.
c) Fail Grades: K and F grades are fail grades.
K: Fail (non-credit courses)
F1: Non-attendance (final exam can not be taken)
F2: Did not take the final exam
F3: examination score between 0-49 (failed from the final
exam)
11
d) H (Excused Absence): It is a grade given by Student
Registration Office to the students who could not take the final
exam because of any excuse that is acceptable for related
commity.
e) M (exempt from course): It is a grade given by Student
Registration Office to the students who transfer from related
education programme where courses taken successfully.
ECTS Departmental Coordinator
Assist. Prof. Ümran UYGUN
Assoc. Prof. İsmail H. Boyacı
12
FOOD ENGINEERING DEPARTMENT
Undergraduate Education Programme Courses
Course Title
READING SKILLS I
Course Code
301123
Course Type
Theoretical / Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
1
ECTS Credits
4
Lecturer
English Service Lectures Department’s (ISDB) Instructors
Objective of
Course
Prerequisites
the To teach academic
thinking skills
None
reading
skills
incorperating
critical
Teaching Methods
It covers teaching academic reading skills for the students at
the faculties and departments where the medium of
instruction is English
Ediger, A., Pawlik, C. (2000). Reading Connections, Skills
and Strategies for Purposeful Reading. Oxford University
Press.
Eclectic
Examination
Method
Course Language
2 theoretical mid-terms (25% each) and one theoretical final
examination (50%)
English
Course Description
References
13
Course Title
READING SKILLS II
Course Code
301124
Course Type
Theoretical/Compulsory
Course Status
Under graduate
Hours/Week
1 semester (2 theoretical hours per week)
Semester
2
ECTS Credits
4
Lecturer
ISDB Instructors
Objective of the
To teach academic reading skills incorperating critical
thinking skills.
Course
Prerequisites
None
Course Description
The students are required to study advanced reading
texts on various subjects in this course. The objectives
aimed are understanding the communicative and
functional
values
of
the
text,
understanding
comparisons, contrasts, classifications and discussions
in a text, matching the texts with corresponding
diagrams, tables, charts, using the information in the
text
to
make
discussions
and
summarizing,
understanding and evaluating the information given in a
text by comparing several of them on the same subject,
note-taking, discriminating between facts and opinions,
and understanding the writer’s intention.
References
Teaching Methods
Ediger, A., Pawlik, C. (2000). Reading Connections,
Skills and Strategies for Purposeful Reading. Oxford
University Press.
Eclectic
Examination
Essay questions
Method
Course Language
English
14
Course Title
CHEMISTRY I
Course Code
333109
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
1
ECTS Credits
6
Lecturer
Objective of
Course
Prerequisites
Dr. Mehmet Kış
Dr. Belma Yürüksoy
the To teach the subjects given in course description
Course Description
References
Teaching Methods
Examination
Method
Course Language
None
Significant numbers, Introduction to atomic theory,
Stoichiometry, Thermochemistry, Electronic structure of
atoms, Ionic and covalent bonding, Moleculer geometry,
Gases, Liquids and solids.
General Chemistry, Principles and Modern Applications,
Petrucci, Harwood, Herring, Macmillan Publishing Co. New
York.
Lecture and Problem Solving
Essay Questions
Turkish
15
Course Title
CHEMISTRY II
Course Code
333110
Course Type
Theoretical/Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
2
ECTS Credits
6
Lecturer
Dr. Mehmet Kış
Dr. Belma Yürüksoy
To give fundamental information about
content
Objective of the
Course
Prerequisites
Course Description
References
Teaching Methods
Examination
below course
None
Solutions, Chemical kinetics, Chemical equilibrium,
Acids
and
bases,
Ionic
equilibria,
Chemical
thermodynamics, Electrochemistry.
General Chemistry, Principles and Modern Applications,
Petrucci, Harwood, Herring, Macmillan Publishing Co.
New York.
Lecture and problem solving
Essay questions
Method
Course Language
Turkish
16
Course Title
CHEMISTRY LABORATORY I
Course Code
333119
Course Type
Application (Laboratory study) / Compulsory
Course Status
Undergraduate
Hours/Week
3 hours per week
Semester
1
ECTS Credits
2
Lecturer
Objective of
Course
Prerequisites
Dr. Elmas Gökoğlu
Dr. Nazan Tunoğlu
Dr. Nurşen Öztaş
Dr. Perihan Çağlar
Dr. Ali Güner
Dr. Serap Şenel
the To teach the subjects given in course description
Course Description
References
Teaching Methods
Examination
Method
Course Language
None
Determination of specific heat of a metal, Stoichiometry,
Synthesis of a sulfide of copper, Determination of ideal gas
constant, Moleculer weight of a condensable vapor, Moleculer
weight from freezing-point lowering, Distillation with water
vapor, Preparation of solution, pH experiment, Acid-base
titration.
Hacettepe University, Chemistry Department General
Chemistry Laboratory Textbook.
Laboratory study
Oral Examination, essay questions
Turkish
17
Course Title
CHEMISTRY LABORATORY II
Course Code
333120
Course Type
Practical / Compulsory
Course Status
Under graduate
Hours/Week
3 hours per week
Semester
2
ECTS Credits
2
Lecturer
Dr. Günay Kibarer
Dr. Elmas Gökoğlu
Dr. Perihan Çağlar
Dr. Nesrin Tokay
Dr. Mehmet Doğan
Dr. Hülya Şenöz
To give fundamental information about course contents
Objective of the
Course
Prerequisites
Course Description
References
None
Chemical equilibrium, Solubility of KNO3, Determination
of solubility product constant of Cu(IO3)2 , Effect of
concentration on reaction rate, Effect of temperature on
reaction rate, Oxidation-reduction reactions, Coating of
copper with electrolysis, Soap, Carbohydrates and
lipids, Analysis of functional group.
Hacettepe University, Chemistry Department General
Chemistry Laboratory Textbook.
Teaching Methods
Laboratory study
Examination
Essay questions and oral exams
Method
Course Language
Turkish
18
Course Title
PHYSICS LABORATORY I
Course Code
334111
Course Type
Application (Laboratory study) / Compulsory
Course Status
Undergraduate
Hours/Week
3 hours per week
Semester
1
ECTS Credits
2
Lecturer
Determined by Physics Engineering Department
Objective
Course
of
Prerequisites
the Students in lab observe and describe phenomena in their own
words, decide what variables might affect phenomena,
measure the effect of those variables and develop a
functional relationship between variables, which describes the
phenomenon. Students then test their functional relationship
for accuracy, and perform error analysis to examine and
improve the functional relationship. Students work in small
groups of three, with collaboration between groups in the lab
to encourage peer learning.
None
Teaching Methods
Measurement, Force and acceleration, Centripetal force,
Potential energy in spring, Collision in two dimensions, Index
of refraction, Standing waves, Surface tension, Air track,
Interference and diffraction.
Physics Lab Manual, Dr. Rıza Sungur, Professor (revised
each semester)
Laboratory study
Examination
Method
Course Language
Oral exam each week and comprehensive oral and practical
final examination
Turkish
Course Description
References
19
Course Title
PHYSICS LABORATORY II
Course Code
334121
Course Type
Practical /Compulsory
Course Status
Under graduate
Hours/Week
3 hours per week
Semester
2
ECTS Credits
2
Lecturer
Determined by Physics Engineering Department
Objective of the
Course
Prerequisites
Students in lab observe and describe phenomena in
their own words, decide what variables might affect
phenomena, measure the effect of those variables and
develop a functional relationship between variables
which describes the phenomenon. Students then test
their functional relationship for accuracy, and perform
error analysis to examine and improve the functional
relationship.
None
Course Description
Current and voltage measurement, Measurement of
resistance by Wheatstone bridge, Oscilloscope, Waveform, Ohm’s Law, Kirchhoff’s laws, Nuclear radiation
measurements, Magnetic field, Electrolysis,
Electrochemical cells, Lenses.
References
Physics Lab Manual, Dr. Rıza Sungur, Professor
(revised each semester)
Laboratory study
Teaching Methods
Examination
Method
Course Language
Oral exam each week and comprehensive oral and
practical final examination
Turkish
20
Course Title
PHYSICS I
Course Code
334134
Course Type
Theoretical / Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
1
ECTS Credits
6
Lecturer
Determined by Physics Engineering Department
Objective
Course
of
Prerequisites
the To give an introduction to the fundamental laws of classical
mechanics and to give the students experience in applying
these laws on selected physical problems.
None
Course Description
References
Teaching Methods
Examination
Method
Course Language
Measurement, Vectors, Motion in one dimension, Motion in
plane, Particle dynamics I, Particle dynamics II, Work and
energy, Conservation of energy, Dynamics of particle
systems, Collisions, Rotational kinematics and dynamics,
Oscillations.
Halliday, Resnick and Walker, Fundamentals of Physics, 5th
ed.
Lecture
Essay Questions
English
21
Course Title
PHYSICS II
Course Code
334144
Course Type
Theoretical/Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
2
ECTS Credits
6
Lecturer
Determined by Physics Engineering Department
Objective of the
This course introduces students to electricity and
magnetism culminating in a treatment of
electromagnetic waves using mathematical skills at the
level of first year calculus and with the depth that is
usually found in an introductory physics course. The
material in this course is traditionally part of the physics
education of engineering.
None
Course
Prerequisites
Teaching Methods
Charge and matter, Electric field, Gauss Law, Electric
potential, Capacitors and dielectrics, Current and
resistance, Electromotive force and circuits, Magnetic
field, Amper's Law, Faraday's Law.
Halliday, Resnick and Walker, Fundamentals of Physics,
5th ed
Theoretical
Examination
Essay questions
Course Description
References
Method
Course Language
English
22
Course Title
USAGE OF BASIC INFORMATICS TECHNOLOGIES
Course Code
373126
Course Type
Theoretical-Practical / Compulsory
Course Status
Under graduate
Hours/Week
1 h Theoretical, 3 h Practical / 14 weeks / 1 term
Semester
2
ECTS Credits
4
Lecturer
Assoc. Prof. Dr. İsmail Hakkı Boyacı
Objective of the
Teaching of usage of basic informatics technologies
which is necessary in engineering application.
Course
Prerequisites
Course Description
References
Teaching Methods
Examination
Method
Course Language
None
Introduction to Informatics Technologies: Informatics
Society, Computer hardware, Data and information,
System and application software, Data staring and
retrieval,
Information
systems,
Data
exchange
standards, Computer network, Informatics applications,
Computer
and
network
hardware,
Hardware
peripherals, System software: Operating system,
Programming language computers, Data management
systems, Office applications : Usage of word processing
and spreadsheet (MS-World and MS-Excel) Applications.
Internet: An overview to internet, www (World wide
web) sites, Searching and browsing on the internet.
Bilgisayar Kurs Kitabı, Curtis Frye, Buket Akkoyunlu,
Kristen Crupi, Nuray Tekin, ARKADAŞ / Adım Adım
Dizisi, 776 sayfa, Ciltsiz. hamur, ISBN: 975-509-329-X.
Bilgisayar Öğrenim Kılavuzu, M. Faruk Bayrak, Zeynep
Çömlekçi ALFA / Bilgisayar Dizisi, 839 sayfa, Ciltsiz.
hamur, ISBN: 975-297-162-8.
Oral lecture, laboratory application, homework
Two midterm and one final exam
1st exam – short question exam
2nd exam – oral exam
Final exam – short question - oral exam
Home works
Turkish
23
Course Title
BIOLOGY
Course Code
373131
Course Type
Theoretical / Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
1
ECTS Credits
4
Lecturer
Prof. Dr. Süeda ÇELİK
Objective
Course
of
Prerequisites
the The student should learn knowledge of the classification of
living things, physical and chemical structures of cells,
biomolecules, the organization of cells, cell division, plant and
animal tissues, introduction to ecology, food chains.
None
References
Definition of Biology, History of Biology, The Biological
Sciences,
Characteristics
of
Living
Creatures,
The
Classification of Living Things, Physical and Chemical
Structures of Cells, Biomolecules, The organization of Cells,
Photosynthesis, Cell Division, Plant and Animal Tissues,
Introduction to Ecology, Food Chains, The Carbon and The
Nitrogen Cycles, The Phosphorus Cycle.
Biology, The Unity and Diversity of Life, 7th edition. C.Starr,
R. Taggart, Wadsworth Publishing Company, London, New
York,1995.
Biology, An Introduction , K.D.Johnson, D.L. Rayle, H.L.
Wedberg. The Benjamin/Cummings Publishing Company,
London.
Yaşamın Temel Kuralları, Genel Biyoloji, A. Demirsoy,
Meteksan Co., Ankara,1989.
Teaching Methods
Lectures are supported by transparancies and slides.
Examination
Method
Course Language
Essay Questions
Course Description
Turkish
24
Course Title
TURKISH LANGUAGE I
Course Code
490103
Course Type
Theoretical / Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
1
ECTS Credits
3
Lecturer
Lecturer İlyas Yağcı
Objective of
Course
Prerequisites
the To make the students like speaking and writing in Turkish, to
investigate the Turkish literature
None
Course Description
References
What is language? The relation between the language and
culture, techniques in writing Turkish and composition,
phonetics quality of Turkish language, the knowledge of
sentences preparation of scientific articles, the techniques in
speaking Turkish, investigation of literature.
Türk Dili ve Kompozisyon Bilgileri
Teaching Methods
Lecture
Examination
Method
Course Language
Essay questions
Turkish
25
Course Title
TURKISH LANGUAGE II
Course Code
490104
Course Type
Theoretical/ Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
2
ECTS Credits
3
Lecturer
Lecturer İlyas Yağcı
Objective of the
To make the students like speaking and writing in
Turkish, to investigate the Turkish Literature
Course
Prerequisites
None
Course Description
Teaching Methods
What is language, The relationship between the
language and culture, phonetic quality of Turkish
language,
the
techniques
in
writing
Turkish,
composition, the knowledge of sentences, preparation
of scientific articles, the techniques in speaking Turkish,
investigation of literature.
Türk Dili ve Kompozisyon Bilgileri
Yazılı ve Sözlü Anlatım, Cümle Bilgisi, Kompozisyon
Sanatı, Türk Dilbilgisi
Lecture, discussion, seminars in groups
Examination
Essay questions, homework
References
Method
Course Language
Turkish
26
Course Title
MATHEMATICS I
Course Code
804107
Course Type
Theoretical / Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
1
ECTS Credits
6
Lecturer
A. Çiğdem Özcan
Objective of
Course
Prerequisites
the To give fundamental information about limit, derivative and
integral.
None
Course Description
References
Teaching Methods
Examination
Method
Course Language
Precalculus; Functions and limits, Derivatives, Further
Applications of Differentiation, Integrals, Inverse Functions;
Logarithms and Exponentials, Methods of Integration;
Further Applications of Integration.
G.L. Bradley, K.J. Smith, Calculus.
R. Adams, Calculus.
Lecture and Homework.
Essay Questions
English
27
Course Title
MATHEMATICS II
Course Code
804108
Course Type
Theoretical/Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
2
ECTS Credits
6
Lecturer
A. Çiğdem Özcan (Determined by Mathematics
Department)
Objective of the
Course
Prerequisites
To give the fundamental information about integral,
sequences and series, and to give some applications
about them.
None
Course Description
Improrer İntegrals, Sequences and series, Plane
analytic geometry and polar coordinates, Vectors in the
plane, Partial Differentiation, Multiple Integration,
Lineer and surface integrals.
References
Teaching Methods
G.L. Bradley, K.J. Smith, Calculus.
R. Adams, Calculus.
Lecture and homework
Examination
Essay questions
Method
Course Language
English
28
Course Code
ATATÜRK’S PRINCIPLES AND THE HISTORY OF THE
REVOLUTION
305203
Course Type
Requisite
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
3
ECTS Credits
3
Lecturer
Dr. Yunus Kodal
Objective of the
To make the young generations conscious about the
reasons behind the collapse of the Ottaman Empire and
national Struggle, which comes to mean revival of the
Turkish nation, under the lidership of Mustafa Kemal
Pasha.
None
Course Title
Course
Prerequisites
Course Description
References
Teaching Methods
Examination
Method
Course Language
Reform movement as a reaction to decline and
disintegration of the ottoman Empire caused by
political, social, cultural and socio-psychological
problems that emerged as a result of the encounter of
the western and Turkish cultures; political events during
the transitional period from the ottoman Empire to the
nation state and the foundation of the Turkish Republic
following the national struggle led by Mustafa Kemal
Atatürk.
Sezer A. (ed) Atatürk ve Türkiye Cumhuriyeti Tarihi.
Siyasal Kitabevi, Ankara, 2003.
Theoretical Lectures
Two theoretical midterms and one theoretical final
exam
Turkish
29
Course Code
ATATÜRK’S PRINCIPLES
REVOLUTION
305204
Course Type
Theoretical & Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
4
ECTS Credits
3
Lecturer
Institute members
Course Title
Objective
of
Course
Prerequisites
AND
THE
HISTORY
OF
THE
the The aim of the course is to make the youth conscious of the
Turkish Republic and Atatürk’s principles as analyzing the
whole aspects of the place of the Turkish Republic in the
20th century’s World history.
None
Teaching Methods
Political, social, economic and cultural changes and
developments caused by the restructuring of the state and
society in line with the Atatürk’s principles and revolutions
which aimed at rising the Turkish Republic of the level of
modern nations. Evaluation and analysis of the internal and
foreign political events in the light of contemporary Turkey’s
problems.
Sezer A (Ed.), Atatürk ve Türkiye Cumhuriyeti Tarihi,
Siyasal Kitabevi, Ankara, 2003.
Theoretical Lectures
Examination
Essay Questions
Course Description
References
Method
Course Language
Turkish
30
Course Title
APPLIED STATISTICS
Course Code
329195
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
3
ECTS Credits
4
Lecturer
Doç. Dr. Önis Toktamış
Objective of the
Giving information about basic statistical issues
Course
Prerequisites
None
Course Description
Aim and history of statistics , Main concepts, Collection
of data and summary of data, Location measures and
variation measures, Concept of probability, Random
variables, Probabilitiy distributions, Point estimation and
interval estimation, Test of Statictical hypotheses,
Correlation and regression analysis.
References
Uygulamalı İstatistik, 1994, A. Apaydın, A. Kutsal, C.
Atakan.
İstatistik (Spiel M.R.’nin Statistcs kitabından çeviri),
1995, A. Ayaydın, M. Turanlı, H. Armutlulu, Ş.Bülbül,
Blim teknik yayınevi, İstanbul.
Oral presentation, conversation, problem solving, showmake method
Written examination and project evaluation
Teaching Methods
Examination
Method
Course Language
Turkish
31
Course Title
ANALYTICAL CHEMISTRY
Course Code
333235
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
2 hours per week
Semester
3
ECTS Credits
3
Lecturer
Dr. Kadir Pekmez
Dr. Nuray Şatıroğlu
Giving information about analytical chemistry issues
Objective of the
Course
Prerequisites
None
Course Description
Prinpical concept in analytical chemistry, Composition of
solutions, Concentration, Stoichiometric relationships,
Equilibrium calculations, Introduction to volumetric
methods of analysis, Neutralization titrations for simple
systems, Precipitation titrations, Complex-formation
titrations, Oxidation-reduction titrations, Gravimetric
analysis.
References
Analytical Chemistry, Fundanmentals of Analytical
Chemistry, Skoog, West, Holler, Sounders College
Publishing.
Analytical Chemistry, Fifth Edition, Gary D. Christian,
Wiley.
Teaching Methods
Lecture and problem solving
Examination
Two midterms and one final exam
Method
Course Language
Turkish
32
Course Title
ANALYTICAL CHEMISTRY LABORATORY
Course Code
333245
Course Type
Practical-Compulsory
Course Status
Under graduate
Hours/Week
3 hours per week
Semester
3
ECTS Credits
2
Lecturer
Dr. Kadir Pekmez
Dr. Sema Bektaş
Dr. Nuray Şatıroğlu
Objective of the
Giving information about analysis of anions, cations and
different titration methods.
Course
Prerequisites
None
Course Description
Analyses of I-V group cations , Analyses of I-V group
anions, Application of neutralization, Precipitation,
complex formation and redox titrations.
References
Hacettepe University, Chemistry Department
Quantitative Analysis Laboratory Textbook.
Teaching Methods
Laboratory study
Examination
Essay question and oral examination
Method
Course Language
Turkish
33
Course Title
ORGANIC CHEMISTRY
Course Code
333252
Course Type
Theoretical Compulsory
Course Status
Under graduate
Hours/Week
3/week
Semester
4
ECTS Credits
5
Lecturer
Chemistry Department members
Objective
Course
of
Prerequisites
the The aim of this course is to introduce organic chemistry
to the students and giving introduction about Alkanes,
Alkenes, Alkynes, Aromaticity and Aromatic compounds,
Carboxylic acids and derivatives, Carbonyl-compounds,
Amines, Organic sulphur compounds.
None
Course Description
References
Teaching Methods
Examination
Method
Course Language
Introduction to organic chemistry, Alkanes, Alkenes,
Alkynes,
Aromaticity
and
aromatic
compounds,
Carboxylic acids and derivatives, Carbonyl-compounds,
Amines, Organic sulphur compounds,
Organik Kimya (Atkins R.C and Carey F.A) Çeviri: Gürol
Okay, Yılmaz Yıldırım, Bilim Yayıncılık, 1999, Ankara.
Oral presentation
Essay Questions
Turkish
34
Course Title
PHYSICAL CHEMISTRY
Course Code
333272
Course Type
Theoretical Compulsory
Course Status
Undergraduate
Hours/Week
4/week
Semester
4
ECTS Credits
5
Lecturer
Chemistry Department Members
Objective
Course
of
Prerequisites
the To investigate all the parameters which are related with
system and process, to decide whether any process can
take
occur
spontaneously,
to
teach
four
thermodynamics laws.
None
Course Description
References
Teaching Methods
Examination
Method
Course Language
Physicochemical systems, Energetics, Entropy and free
energy,
Solutions,
Nonideal
solutions,
Surface
chemistry and the colloidal state.
Physical Chemistry (Levine), Physical Chemistry
(Atkins).
Lecture, discussion, problem solving.
Essay Questions
English
35
Course Title
GENERAL ECONOMICS
Course Code
347115
Course Type
Requisite
Course Status
Undergraduate
Hours/Week
3 hours per week
Semester
3
ECTS Credits
3
Lecturer
Doç. Dr. İnci Kuzgun
Objective of the
To teach overview of the economy, general view of the
price system, Consumption, production and cost and
Macroeconomic vaiables.
None
Course
Prerequisites
Course Description
Current economic problems, What is economics, An
overview of the economy, A general view of the price
system, Consumption, production and cost, Structure of
markets, Monopoly markets and pricing, Macroeconomic
vaiables, National income accocenting, Inflation,
international trade.
References
Ekonominin Temelleri, Prof. Dr. Besim Üstünel, Ankara,
1990.
Oral presentation
Teaching Methods
Examination
Method
Course Language
Two theoretical midterms and one theoretical final
exam
Turkish
36
Course Title
GENERAL MICROBIOLOGY
Course Code
373215
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
4 hours per week
Semester
3
ECTS Credits
5
Lecturer
Prof. Dr. Ayhan Temiz
Objective of the
Teaching the microorganisms and their properties, and
giving the basic knowledge to the next courses “Food
Microbiology”, “Hygiene and Sanitation in Food
Industry” and “Biotechnology”.
None
Course
Prerequisites
Course Description
The
scope
of
microbiology,
The
position
of
microorganisms in the living world, Classification of
microorganisms, Distribution of microorganisms in
nature and their functions, Microbial interactions and
interrelationships
between
host
and
parasites,
Morphology and structure of bacteria, Growth and death
of bacteria, Effects of environment on bacteria,
Bacterial metabolism; Microbial genetics, Antigens and
antibodies and their reactions, Fungi, molds and yeasts.
References
Course Book written by the lecturer.
Microbiolgy: Essentials and Applications (1985) (Larry
Mckane and Judy Kandel).
Teaching Methods
Oral presentation and discussion using teaching
equipments such as slide projector, and laboratory
Two theoretical midterms and one theoretical final
exam
Examination
Method
Course Language
English
37
Course Title
FLUID MECHANICS
Course Code
373222
Course Type
Theoretical
Course Status
Under graduate
Hours/Week
2 hours per week
Semester
4
ECTS Credits
4
Lecturer
Assoc. Prof. Dr. Vural Gökmen
Objective of
the
Course
Physical properties of fluids (density, surface tension,
viscosity, etc.), and principles of their measurement,
hydrostatic equilibrium in static fluids and manometerbarometer equations, fluid dynamics, laminar and turbulent
flow types, equation of continuity (conservation of mass) and
its applications, Bernoulli equation (conservation of energy)
for ideal fluids (µ=0), corrections on Bernoulli equation for
real fluids (µ>0), frictional losses, kinetic energy correction
factor, pump work on Bernoulli equation, calculations of
energy loss and required pump work for pipeline problems,
flow meters.
None
Prerequisites
Course
Descriptio
n
References
Teaching
Methods
Examination
Method
Course
Language
Dimensional analysis, Properties of fluids, Fluid statics,
Concept of viscosity, Momentum balance and fundamental
equations of fluid mechanics, Flow of incompressable fluids
through pipes and channels, Transportation and metering of
fluids.
On-line courseware:
http://yunus.hacettepe.edu.tr/~vgokmen/gmu222.htm
Transport Phenomena and Unit Operations – C. Geankoplis
Applied Fluid Mechanics – R.L. Mott
Akışkanlar Mekaniği – S. Peker ve Ş.Ş. Helvacı
Classified lectures on the concept of fluid mechanics,
derivation of basic equations and examplifying their
applications in industry, worked examples on specific topics,
in-class study of problem assignments with interactions to
improve problem solving skills.
Essay Question
Turkish
38
Course Title
GENERAL MICROBIOLGY LABORATORY
Course Code
373225
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
3 hours per week
Semester
3
ECTS Credits
2
Lecturer
Prof. Dr. Ayhan Temiz
Objective of the
Teaching the microbiological laboratory applications
Course
Prerequisites
None
Course Description
Principles
in
microbiological
laboratory,
Aseptic
techniques, Common apparatus in the microbiological
laboratory, Microscope, Sterilization, Microbiological
media, Microbiological sampling and cultivation of
microorganisms, Bacterial morphology and staining
techniques, Negative staining techniques and capsules
of bacteria, Endospores of bacteria and staining
procedures of endospores, Bacterial flagella and
motility,
Biochemical
and
physiological
tests,
Identification
of
microorganisms,
Microbiological
counting methods, Molds and yeasts.
References
Teaching Methods
Application Techniques of General Microbiology, a book
written by the lecturer (3rd ed., 2000).
Individual applications in the Microbiology Laboratory
Examination
Practical evaluation of individual skills and written exam
Method
Course Language
Turkish
39
Course Title
MATERIAL AND ENERGY BALANCES
Course Code
373233
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
3 hours
Semester
3
ECTS Credits
6
Lecturer
Prof.Dr.Ferhunde Şahbaz
Objective of the
To teach construction of basic material and energy
Course
balances.
Prerequisites
Course Description
None
Dimensions
and
units,
Mathematical
calculation
procedures, Stoichiometric relations, Material balances,
Energy balances, Thermophysics, Thermochemistry.
References
Elementary principles of chemical processes, R.M.
Felder, R.W. Rousseau, 3rd edition.
Teaching Methods
Lectures, problem solving.
Examination
Written exams.
Method
Course Language
English
40
Course Title
INSTRUMENTAL ANALYSIS
Course Code
373240
Course Type
Theoretical & Practical Compulsory
Course Status
Undergraduate
Hours/Week
1 Theoretical & 2 Practical
Semester
4
ECTS Credits
4
Lecturer
Prof. Dr. Halil Vural
Objective of the
The student should obtain basic knowledge on
spectroscopic and chromatograhic methods and their
applications in food analyses.
None
Course
Prerequisites
Course Description
Ultraviolet and visible absorption spectroscopy,
Infrared, Nuclear magnetic resonance, Fluoresence,
Phosphoresence, Atomic absorption, Emission and
frame emission spectroscopies, chromatographic
methods.
References
Course book written by the lecturer
Instrumental Analysis / Enstrümantal Analiz (Skoog,
Holler, Nieman) Çeviri Ed: E.Kılıç, F.Köseoğlu, H.Yılmaz,
Bilim Yayınları, 2000.
Instrumental Analysis / Instrümental Analiz (T. Gündüz)
Gazi Kitabevi, 2002.
Oral presentation and discussion by using teaching
equipments such as data projector, slide projector, and
laboratory studies.
Essay Questions
Teaching Methods
Examination
Method
Course Language
Turkish
41
Course Title
FOOD MICROBIOLOGY
Course Code
373244
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
2/week
Semester
4
ECTS Credits
5
Lecturer
Prof. Dr. Z. Yeşim Özbaş
Objective of the
Course
The objective of this course is to provide information on
basic factors of special significance to food microbiology
including
microorganisms
important
in
food
microbiology, factors influencing microbial growth in
foods, microbial spoilage of foods and food poisoning.
None
Prerequisites
Course Description
References
Teaching Methods
Examination
Method
Course Language
Microorganisms important in food microbiology, Molds,
yeasts and bacteria, Contamination of foods from
natural sources, Intrinsic and extrinsic parameters of
foods that affect microbial growth, Chemical changes in
food caused by microorganisms, Microbial spoilage of
foods, Microbiological standards.
Ray, B. 1996. Fundamental Food Microbiology. CRC
Press, Florida, USA.
Doyle M. P., at, L. R., Montville, T. J. 2001. Food
Microbiology. Fundamentals and Frontiers. 2nd edition.
ASM Press, USA.
Lund, B. M., Baird-Parker, T. C., Gould, G. W., 2000.
The Microbiological Safety and Quality of Food. Two
volumes. Aspen Pub. Inc. Maryland, USA.
Lectures are given by using different text books and
updated literature supplying by library. Transparents
and overhead projector are used in requirement.
Essay Question
English
42
Course Title
FOOD MICROBIOLOGY LABORATORY
Course Code
373254
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
3/week
Semester
4
ECTS Credits
2
Lecturer
Prof. Dr. Z. Yeşim Özbaş
Prof. Dr. S. Aykut Aytaç
Provide laboratory experience for the microbiological
analysis of foods. Further aim is to develop the
experience on the methods for isolation, detection and
enumeration of microorganisms important in food
industry.
Detection of bacteria, mold and yeasts in foods,
determination of the counting results by both
microscopic and cultural methods and comparison of
these results by related food standards in order to
make the student be able to make a microbiological
quality decision of that food.
None
Objective of the
Course
Prerequisites
Course Description
Microbiological analysis of foods, Determination of the
total number of organisms, Mould and yeast counts,
Detection and enumeration of fecal indicator bacteria,
Microbiological examination of specific foods; Meat and
meat products, dairy products, Fruit and vegetables,
Canned foods and cereal products, Microbiological
standards and criteria.
References
Harrigan W.F., 1998,
Laboratory Methods in Food
Microbiology. Third Edition. Academic Press Limited, UK.
Erkmen, O., 2000. Basic Methods for the Microbiological
Analysis of Foods.
University of
Gaziantep, Gaziantep,
Turkey.
Compendim of Methods for the Microbiological Examination of
Foods, Vanderzant, C., Splittstosesser, D.F.
Teaching Methods
Practical works are performed in food microbiology
laboratory equipped with basic equipments necessary
for microbiological experimental studies.
Essay Questions & Oral Examination
Examination
Method
Course Language
English
43
Course Title
ENGINEERING MATHEMATICS
Course Code
373261
Course Type
Theoretical-Practical / Compulsory
Course Status
Undergraduate
Hours/Week
2h Theoretical, 2h Practical / 14 weeks / 1 term
Semester
3
ECTS Credits
5
Lecturer
Assoc. Prof. Dr. İsmail Hakkı Boyacı
Objective of the
Mathematical modeling of engineering problems and
teaching of analytical and numerical methods for
solving of these mathematical equations.
None
Course
Prerequisites
Teaching Methods
Functions with multi variables: Limit, continuity, partical
derivatives and multiple integrals. Differential
equations: First order diferential equations, second
order differential equations with constant coefficients
and methods of solutions, Initial value and boundary
vaule problems, Beta and Gamma functions.
Advanced Engineering Mathematics, Erwin Kreyszig,
1998 Wiley Text Books, ISBN: 0471154962.
Oral lecture, homework
Examination
Two midterms and one final exam
Course Description
References
Method
Course Language
Turkish
44
Course Title
COMPUTER PROGRAMMING
Course Code
373296
Course Type
Theoretical & Practical Compulsory
Course Status
Under graduate
Hours/Week
(2 Theoretical & 2 Practical)/week
Semester
4
ECTS Credits
4
Lecturer
Assoc. Prof. Dr. Vural Gökmen
Objective of the Introduction to computer programming, algorithm design,
Course
descripting the user interface and common programming
objects of Visual Basic language, variables and data types,
understanding the functionality of decision and loop
structure in computer programming, developing general
and specific purpose applications in Visual Basic
programming language.
Prerequisites
None
Course
Description
References
Teaching
Methods
Examination
Method
Course
Language
An Overview of Computer Programming: Basic definitions
and concepts. Functional Architecture of computer,
Programming,
Programming
language,
Computer,
Compilation time, Structured programming, Flow chart
modeling,
Introduction
to
structural
programming
language: Block structure, Simple and structured data
types,
Expressions
and
statements,
Flow
control
structures, Functions and procedures, Computer files.
On-line lecture material:
http://yunus.hacettepe.edu.tr/~vgokmen/bil296.htm
Visual Basic 6 – İ. Karagülle and Z. Pala
Descripting specific course topics using web based modules
and working live examples on their use in computer
laboratory, working on some programming projects as
work clusters, overcoming the difficulties encountered
when working on the programming projects by live
discussion during lab hours
Project Evaluation
Turkish
45
Course Title
ENGINEERING THERMODYNAMICS
Course Code
335315
Course Type
Compulsory
Course Status
Under graduate
Hours/Week
3 hours/week
Semester
5
ECTS Credits
5
Lecturer
Assoc. Prof. Dr. Deniz Tanyolaç, Assoc. Prof. Dr. Selma
Mutlu
Objective of the
Course
Prerequisites
To prepare the students to effectively use of
thermodynamics in the practice of engineering, to
maintain an engineering perspective through the choice
of problems.
None
Course Description
Introduction to thermodynamics and basic principles,
Thermodynamic properties, Energy equation and the first
law of the thermodynamics, Entropy equation, The
second law of the thermodynamics and relationships
among the thermodynamic properties, Thermodynamics
of energy changes, The Carnot Cycle, Rankine Cycle,
refrigeretaion cycles, The multicomponent systems,
Phase and chemical equilibria in multicomponent
systems.
References
R. Sonntag, C. Borgnakke, G. Van Wylen, “Fundamentals
of Thermodynamics”, Fifth Ed., John Wiley& Sons,
Inc.,1998.
Y. Çengel, Michael A. Boles, “Thermodynamics, An
Engineering App.”, McGraw Hill, 1989.
Teaching Methods
Theoretical
Examination
Method
Course Language
2 written midterm exams (each,%25), Final exam (%50)
Turkish
46
Course Title
MASS TRANSFER
Course Code
335325
Course Type
Compulsory
Course Status
Undergraduate
Hours/Week
3 hours/week
Semester
5
ECTS Credits
4
Lecturer
Prof. Yeşim Sağ
Objective of the
To present the principles of mass transport and the unit
operations used in the processing fields of food
engineering to students. Elementary principles of
mathematical and graphical methods, laws of chemistry,
material and heat balances are reviewed by solving many
problems.
None
Course
Prerequisites
Course Description
Diffusion and mass transfer mechanisms, basic principles
of separation processes in equilibrium stage system and
practical methods, simultaneous mass and heat transfer
and its applications in food technology.
References
Christie J. Geankoplis, Transport Processes and Unit
Operations, Prentice-Hall International, Inc., 3rd. ed.,
1993, New Jersey.
Teaching Methods
Theoretical lectures, giving problem solutions.
Examination
Method
Course Language
2 written midterm exams (each,%25), Final exam (%50)
Turkish
47
Course Title
INTRODUCTION TO BUSINESS
Course Code
355299
Course Type
Compulsory
Course Status
Undergraduate
Hours/Week
3 hours/week
Semester
5
ECTS Credits
4
Lecturer
Assist. Prof. Öznur Aşan
Objective of the
The course aims to give the student the basic theoretical
knowledge
about the nature, performance and
management
of
organizations.
A
student
who
successfully finishes the course is expected to have a
solid fundamental about management and organizations
topics.
None
Course
Prerequisites
Course Description
The business system, Business and society, Busines
environment, Types of busines. The food and beverage
establishments,
Management
and
organization:Managerial functions and managerial roles,
organization development, Organisational behaviour and
organisational forms, The small business managementBusiness functions: Production, Marketing, Financing,
Personel management (staffing) and public relations.
References
Can, Halil; Doğan Tuncer ve Doğan Yaşar Ayhan; Genel
İşletmecilik Bilgileri, Siyasal Kitabevi, Ankara, 2003.
Koçel, Tamer; İşletme Yöneticiliği, Beta Yayınevi,
İstanbul, 1998.
Güney, Salih (Editör); Yönetim ve Organizasyon, Nobel
Yayın Dağıtım, Ankara, 2001.
Eren, Erol; Yönetim ve Organizasyon, Beta Yayınevi,
İstanbul, 2001.
Theoretical
Teaching Methods
Examination
Method
Course Language
Multiple choice exam
Turkish
48
Course Title
Heat Transfer
Course Code
373313
Course Type
Theoretical-Compulsory
Course Status
Under graduate
Hours/Week
3 hours/week
Semester
5. Semester
ECTS Credits
5
Lecturer
Prof. Ferhunde Şahbaz
Objective of the
To teach the students the basic principles of heat
transfer and make them sufficient enough in the design
of a heat exchanger.
No
Course
Prerequisites
Teaching Methods
Fundamentals of conduction, convection and radiation,
heat transfer to fluids without phase change, heat
transfer coefficients in laminar and turbulent flow, heat
transfer to fluids with phase change, design of heat
exchangers.
“Heat Transfer”, Hollman, J.P., Mc Graw-Hill, 1990,
NewYork.
“Unit Operations of Chemical Engineering”, McCabe,
Smith, Harriot.
“Transport Processes and Unit Operations”, C.J.
Geankoplis, 1993, 3rd ed., Prentice-Hall, Inc.
Oral lecture and problem solving
Examination
Written exams
Course Description
References
Method
Course Language
English
49
Course Title
Food Chemistry Laboratory
Course Code
373317
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
2 hours/week
Semester
5
ECTS Credits
2
Lecturer
Prof. Dr. Hamit KÖKSEL, Prof. Dr. Süeda ÇELİK, Doç. Dr.
Y. Kemal ERDEM
Objective of the
Course
Prerequisites
The objective of the course is to teach common
laboratory techniques and analysis of the food
components such as aminoacids and proteins, lipids,
mono-, oligo- and polisaccharides, vitamins and
minerals.
None
Course Description
Amino acids and Proteins: Qualitative tests, isolation of
casein from milk, Kjeldahl Method, polyacrylamide gel
electrophoresis, Carbohydrates: General tests,
quantitative determination of carbohydrates, physical
properties of starch; Physical and chemical properties of
lipids, Determination of vitamins and minerals.
References
Methods For Protein Analysis-A Practical Guide to
Laboratory Protocols, Ed: Robert A. Copeland (1994).
Teaching Methods
Examination
Method
Course Language
Food Chemistry-A Laboratory Manual, Ed: Dennis D.
Miller (1998).
Gıda Kimyası Laboratuvarı Uygulamaları (basılmamış)
2003.
Laboratory practice and lectures
Two midterm exams and a final exam will be given. The
points accumulate over the course of the semester from
exams
Turkish
50
Course Title
Food Biochemistry
Course Code
373331
Course Type
Theoretical-Compulsory
Course Status
Under graduate
Hours/Week
2 hours/week
Semester
5
ECTS Credits
4
Lecturer
Prof. Dr. Hamit KÖKSEL
Objective of the
The objective of the course is to teach the structure and
properties of biomolecules; study topics such as:
production and storage of metabolic energy, glycolysis,
citric acid cycle, oxidative phosphorylation,
gluconeogenesis, biosynthesis of macromolecules and
major biochemical changes in foods.
None
Course
Prerequisites
Course Description
Structure and properties of major biomolecules,
Biochemical energetics, Formation and breakdown of
metabolic components, Glycolysis, Citric acid cycle,
Oxidative phosphorylation, Gluconeogenesis,
Transmission of genetic information, DNA replication,
Translation, Biochemical changes in food during
processing and storage.
References
Karlson, P. Introduction to modern biochemistry,
Academic, NY 1975.
Lehninger, A. L. Principles of biochemistry, Worth, New
York
Mathews, C. K. , Biochemistry, 1990.
Stryer, L. Biochemistry, Freeman, New York, 1988.
Introduction to Protein Structure, C. Branden, J. Tooze,
1991, Garland Publishing, New York.
Biochemistry course notes (unpublished, 2003).
Teaching Methods
Examination
Method
Course Language
Other references will be suggested as the course starts.
Regular lectures supported by transparancies and slides
Two midterm exams and a final exam will be given (all
written including essay questions, short answer and
multiple choice items). The points accumulate over the
course of the semester from exams.
English
51
Course Title
FOOD CHEMISTRY
Course Code
373335
Course Type
Theoretical-Compulsory
Course Status
Under graduate
Hours/Week
4 hours/week
Semester
5
ECTS Credits
6
Lecturer
Prof. Dr. Hamit KÖKSEL, Prof. Dr. Süeda ÇELİK, Doç. Dr.
Y. Kemal ERDEM
The objective of the course is to teach the basic
knowledge about food components, structure and
properties of aminoacids and proteins, classification and
chemical composition of lipids, configuration of sugars,
mono-, oligo- and polisaccharides, vitamins, minerals
and general properties of food additives, as well as the
functional properties of food components.
No
Objective of the
Course
Prerequisites
Course Description
Constituents of foods, Structure and properties of amino
acids and proteins, Classification and chemical
composition of lipids, Configuration and classification of
sugars, Optical activity, Mono-oligo-and polysaccharides,
Vitamins, minerals and trace elements in foods, General
aspects of food additives, Functional properties of food
components.
References
Food Chemistry, Ed: Owen R. Fennama (1996).
Gıda Kimyası, Ed: İlbilge Saldamlı (1998), Hacettepe
Üniversitesi Yayınları.
Food Proteins and Their Applications, Eds: Srinivasan
Damodaran, Alain Paraf (1997).
Food The Chemistry of Its Components, Ed: T.P. Coultate
(1992).
Food Proteins-Properties and Characterization, Eds: S.
Nakai and H.W. Modler (1996).
Fundamentals of Food Chemistry, Ed: Werner Heimann
(1979).
Course Notes for Lipids (Y.K. Erdem, unpublished 2003).
Lectures are supported by transparancies and slides
Teaching Methods
Examination
Method
Course Language
Two midterm exams and a final exam (all written) will be
given. The points accumulate over the course of the
semester from exams.
Turkish
52
Course Title
MEAT PRODUCT QUALITY CONTROL LABORATORY
Course Code
373326
Course Type
Practical /Compulsory
Course Status
Under graduate
Hours/Week
2
Semester
6
ECTS Credits
2
Lecturer
Doç. Dr. Aydın Öztan
Objective of the
To introduce quality criteria of meat and meat
products, to pass through related communication and
standards.
None
Course
Prerequisites
Course Description
References
Organoleptical, physical and chemical anaysis of meat
and meat products, quality of meat and meat products
according to the food legislation and food standards,
processing methods of meat products in pilot plant,
analysis related to adulteration of meat products.
Vural, H., Öztan, A., 1996, Et ve et ürünleri kalite
kontrol
laboratuarı
Uygulama
kılavuzu,
H.Ü.
Mühendislik Fakültesi yayınları, No:36. 236s.
Öztan, A. 2003. Et Bilimi ve Teknolojisi, TMMOB Gıda
Mühendisleri odası, 495s.
Teaching Methods
Lecture, laboratory study
Examination Method
Essay questions, oral examination, reports and
homework
Turkish
Course Language
53
Course Title
FOOD INDUSTRY MACHINERY
Course Code
373332
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
6
ECTS Credits
4
Lecturer
Prof . Dr. İlbilge SALDAMLI
Objective of the Course
To transfer the knowledge about the food
machinery and equipments used in raw material
preparation, production, packaging, automation,
cleaning, and their principles of operation
None
Prerequisites
Course Description
Types and characteristics of materials used in the
construction of food machinery, Transport,
Storage and handling equipments, Processing
and packing machines, Machines used in heating,
cooling, freezing and air conditioning, CIP
system.
References
Examination Method
SALDAMLI,İ., E. SALDAMLI , 1990. Gıda
Endüstrisi Makinaları. Önder Kitapevi, Ankara,
454 p.
It is introduced in Turkish theoretically by using
an overhead projector, and practically on the
models and machinery parts as well as on the
machinery in inventory to students and through a
trip once in a year to a large food industry plant
to observe a live production.
Essay questions
Course Language
Turkish
Teaching Methods
54
Course Title
MEAT TECHNOLOGY
Course Code
373336
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
6
ECTS Credits
5
Lecturer
Doç. Dr. Aydın Öztan
Objective of the Course
To give fundamental information about meat and
meat products
None
Prerequisites
Course Description
Physical, chemical, microbiological and
histological aspects of meat, biochemical
reactions during post mortal phase, meat
preservation methods, technology of some meat
product and their flow-charts, quality control in
the meat industry, cleaning and disinfecting
methods in the meat industry
References
Teaching Methods
Öztan, A. 2003. Et Bilimi ve Teknolojisi, TMMOB
Gıda Mühendisleri odası, 495s.
Varnam, A.H., Sutherland, 1995, Meat and Meat
Products, Chapman & Hall, 430s.
Lecture, seminars
Examination Method
Essay questions, homeworks
Course Language
Turkish
55
Course Title
Unit Operations Laboratory
Course Code
373346
Course Type
Practical/Compulsory
Course Status
Under graduate
Hours/Week
3
Semester
6
ECTS Credits
2
Lecturer
Prof. Dr. Ferhunde Şahbaz
Objective of the Course
Prerequisites
Course Description
References
Teaching Methods
To teach students the unit operations used in
food industry by related experimental studies
None
Spray
drying,
Drying,
Temperature
measurements, Thermal conductivity, Plate
heat exchanger, Flow in circular pipes, Fludized
bed dryer, Determination of heat capacity,
Determination
of
thermal
conductivity,
Determination of diffusion coefficient,
Food Engineering Laboratory Manual, B.V.
Barbosa-Canavas, L. Ma, B. Barletta, 1997,
Technomic Publishing Co. Inc.
Lecture, problem solving
Examination Method
Essay questions, reports
Course Language
English
56
Course Title
FOOD PACKAGING AND TECHNOLOGY
Course Code
373350
Course Type
Theoretical/Elective
Course Status
Undergraduate
Hours/Week
4
Semester
6
ECTS Credits
4
Lecturer
Prof S. Aykut AYTAÇ (Ph.D)
Objective of the Course
Investigation of the textural behaviours of the
food packaging materials and comparison of
these materials whether on what kind of food
they can be applied or in what kind of food
industry they can be used.
None
Prerequisites
References
Equipment and systems for food packaging,
Advanced in Food Packaging, Quality control in
Food Packaging.
Food Packaging and Preservation, Mathlouthi, M.
Teaching Methods
Lecture
Examination Method
Essay questions
Course Language
Turkish
Course Description
57
Course Title
Chemical Kinetic and Reaction Engineering
Course Code
GMÜ 353
Course Type
Theoretical/Elective
Course Status
Under graduate
Hours/Week
4
Semester
6
ECTS Credits
4
Lecturer
Prof. Dr. Mehmet Mutlu
Objective of the Course Transferring of the basic chemical kinetics and
reaction engineering concepts
None
Prerequisites
Course Description
References
Teaching Methods
Examination Method
Course Language
Kinetic parameters, Evaluation of kinetic data,
Steady - state kinetic equations, retention time
concept, continuously stirred tank reactor design,
plug flow reactors.
Chemical Reaction Engineering, O. Levenspiel, Wiley
Chemical Kinetics and Reaction Engineering, Fogler
Lectures and laboratory demonstrations
Written and oral exams
Turkish
58
Course Title
Food Additives
Course Code
373354
Course Type
Theoretical/Elective
Course Status
Undergraduate
Hours/Week
4
Semester
6
ECTS Credits
4
Lecturer
Assist. Prof. Ümran UYGUN
Objective of the
Description of food additives, their functionality,
technological properties, application methods, risks
and benefits, regulations on food additives
None
Course
Prerequisites
Course Description
References
Teaching Methods
Examination Method
Course Language
Definition, Classification of food additives, Protective
laws,
Turkish
food
additives
regulation,
Antimicrobial food additives, Antioxidants, Color
additives, Flavoring agents, Nonnutritive and low
calorie
sweeeteners,
Stabilizers,
Emulgators,
Phosphates in food processing, Acids and bases,
Anticaking agents, Clarifying agents, Masticatory
substances,
Bleaching
agents,
Gases
and
propellants, Natural toxic constituents of foods,
Intentional
food
addives
and
unintentional
additives, Contaminants.
Food Additives; Second Edt., L. Branen, M.
Davidson, S. Salminen, J. Thorngate, Marcel
Dekker,Inc.2002.
Food Chemical Safety Vol:2 Additives; D.H. Watson,
CRC Press, 2002.
Food Additives, U.S. Products, Applications,
Markets, TECHNOMIC publication, 1995.
Teaching is supported by paper presentations, small
projects and teaching notes
Essay questions
Turkish
59
Course Title
Unit Operations
Course Code
373356
Course Type
Theoretical/ Compulsory
Course Status
Under graduate
Hours/Week
3
Semester
6
ECTS Credits
5
Lecturer
Prof. Dr. Ferhunde Şahbaz
Objective of the Course
Prerequisites
Course Description
To teach unit operations (like psychrometry,
drying, evaporation, crystallization, freezing,
thermal processing) that are applied in food
industry
None
Psyhrometry, Drying, Evaporation,
Crystallization, Freezing, Thermal processing.
References
Introduction to Engineering, P. Singh, D.R.
Heldman, Academic press, 3rd edition
Fundamentals of Food Process engineering, R.T.
Toledo, 1991, 2nd edition, Von Nostnord
Reinhold, New York.
Transport Process and Unit Operation,
Geankoplis, 1993, 3rd edition, Prentice Hall, Inc.
Teaching Methods
Lecture, problem solving
Examination Method
Essay questions
Course Language
English
60
Course Title
ENZYMLOGY
Course Code
373364
Course Type
Theoretical/Practical/Compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
6
ECTS Credits
4
Lecturer
Prof. Dr. Ayhan Temiz
Objective of the Course
Teaching the enzymes and their properties,
and giving the basic knowledge to the next
course “Biotechnology”.
None
Prerequisites
Examination Method
Introduction of enzymology, Importance of
enzymes, Chemical nature and properties of
enzymes, Nomenclature and classification of
enzymes, Important enzyme groups,
Bioenergetics, Factors affecting the velocity of
enzymes, Commercial availability of enzymes,
Production and purification of enzymes,
Industrial enzymes and their applications,
Immobilized enzymes and their applications in
the food industry.
Course Book written by the lecturer
Enzymes in Industry (1990) (Ed: Wolfgang
Gerhartz)
Food Chemistry (1998) (Ed. İlbilge Saldamlı)
Oral presentation and discussion by using
teaching equipments such as slide projector,
and laboratory studies.
Essay questions and oral examinations, reports
Course Language
English
Course Description
References
Teaching Methods
61
Course Title
Course Code
Course Type
Course Status
Hours/Week
Semester
ECTS Credits
Lecturer
Objective of
the Course
DAIRY AND DAIRY PRODUCTS QUALITY CONTROL
LABORATORY
373403
Theoretical-Compulsory
Undergraduate
3 h/week
7
2
Prof. Dr. İlbilge SALDAMLI
To transfer the knowledge on the quality and standardization
in various dairy products; the conditions of creation the
product reliability; the provisions of the law, by-law,
regulations, and the TS-standards relevant to the subject; the
application of methods of analysis in various dairy products
and definition of product defects and their reasons.
Prerequisites
None
Course
Description
Determination of technological, chemical and microbiological
properties of raw milk, Quality control of some dairy products
according to the Turkish standarts and Turkish food
regulation (pasteurized milk, UHT milk, yoghurt, whitepickled cheese, butter, milk powder and ice cream).
Orgonoleptical analysis of dairy products, Principles of test
panel, Processing methods of dairy products and their flowchart, Processing applications in dairy pilot plant, Analysis
related to adultration of raw milk and dairy products.
References
SALDAMLI, İ., F. Özbey .1989. Süt Endüstrisinde Kalite
Kontrol Uygulama Teksiri, 56 p.
ANONYMOUS 2000. Food Regulations and Practices, 455p.
TS Standarts issued for Dairy and Dairy Products.
Teaching
Methods
Since the students have had opportunity to review the
information provided for them as references from the sources
about the analysis and subjects they will make and learn,
they are ready for a short examination (quiz), which is
usually given to them just after beginning the course in the
laboratory. Later on, the transfer of subject is realized by
theoretically through utilisation of teaching means. Finally the
analysis foreseen by the relevant standard(s), definition of
the sample quality and the preparation of a report are
realized practically.
Examination
Method
Course
Language
Essay questions (midterms and final exam)
Oral examination
Turkish
62
Course Title
CEREAL PRODUCT QUALITY CONTROL LABORATORY
Course Code
343406
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
2
Semester
8
ECTS Credits
2
Lecturer
Prof. Dr. Hamit Köksel
Objective of the
The objective of the course is to teach physical,
chemical and physicochemical analysis of wheat, flour
and semolina, estimation of rheological and baking
properties of flour and analysis methods of various
cereal products.
Course
Prerequisites
None
Course Description
Various aspects of cereals: Botanical, physical and
chemical criterias of wheat quality, Physical, chemical
and physicochemical analysis of flour and semolina,
rheological and baking properties of flour, Analysis
methods of bread, pasta and biscuits.
References
Hububat Laboratuvarı El Kitabı H.Köksel, D.Sivri,
Ö.Özboy, A.Başman, H.Karaca (2000), Hacettepe Ün.
Müh. Fak Yayınları, No: 47, Ankara
Principles of Cereal Science and Technology, R.C.
Hoseney (1994) AACC Inc.
Teaching Methods
Examination
Method
Course Language
Laboratory practice and lectures
Two midterm exams and a final exam will be given.
Students will submit a laboratory report after each
laboratory session The points accumulate over the
course of the semester from exams and laboratory
reports.
Turkish
63
Course Title
FERMENTATION TECHNOLOGY
Course Code
373409
Course Type
Theoretical/Elective
Course Status
Undergraduate
Hours/Week
2 h/week
Semester
7
ECTS Credits
4
Lecturer
Prof. Dr. Z. Yeşim Özbaş
Objective of the
Provide basic knowledge on industrial microbial
processes, including production of some organic acids
and ethanol and to give knowledge on typical examples
of fermentation industries; brewing, vinting, acetic acid
and distilled spirit production.
None
Course
Prerequisites
Course Description
References
Teaching Methods
Examination
Primer and seconder metabolites, Production of certain
organic acid by fermentation, Important
microorganisms in terms of acid fermentations,
Production of various alcohol by fermentation and their
technonology, Important microorganisms in terms of
alcoholic fermentations, Productions of some
aminoacids, vitamins, growth factors and
carbohydrates by fermentations, Unit operations using
in fermentation.
Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G.,
2001, Industrial Microbiology. An Introduction.
Blackwell Sci. Ltd., UK.
Wood, B. J. B., 1998. Microbiology of Fermented Foods.
Two volumes. 2nd edition. Blackie Academic and
Professional, UK.
Lea, A. G. H., Piggott, J. R., 1995. Fermented Beverage
Production. First edition. Blackie Academic and
Professional, UK.
Lectures are given by using different text books and
updated literature supplying by library. Transparents
and overhead projector are used in requirement.
Technical visits to some plants are also performed
Essay questions (Midterm and final exams)
Method
Course Language
Turkish
64
Course Title
CEREAL TECHNOLOGY
Course Code
373410
Course Type
Theoretical-compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
8
ECTS Credits
6
Lecturer
Prof. Dr. Hamit Köksel
Objective of the
The objective of the course is to teach structure and
composition of cereals and study processing techniques
such as milling; malting and brewing, baking,
production of pasta and soft wheat products.
Course
Prerequisites
None
Course Description
Structure and composition of cereals, storage and
milling, General aspects of bread, pasta, biscuits, malt
and brewing technologies, Extrusion and related
techniques used in the production of breakfast cereals
and snack foods, The relationship between raw
materials and cereal products, Quality control methods.
References
Principles of Cereal Science and Technology, R.C.
Hoseney (1994) AACC Inc.
Carbohydrate Chemistry for Food Scientists, R.L.
Whistler and J.N. BeMiller (1997) AACC Inc.
Teaching Methods
Examination
Method
Course Language
Wheat Flour Milling, E.S. Posner and A.N. Hibbs (1997)
AACC Inc.
Pasta and Noodle Technology, Ed. J E. Kruger, R B.
Matsuo J.W. Dick. (1996) AACC Inc.
Wheat Chemistry and Technology, Edited by Y.
Pomeranz. (1988) AACC Inc.
Regular lectures supported by transparancies and slides
Two midterm exams and a final exam will be given (all
written including essay questions, short answer and
multiple choice items). The points accumulate over the
course of the semester from exams.
English
65
Course Title
DAIRY AND DAIRY TECHNOLOGY
Course Code
373415
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
3 h/week
Semester
7
ECTS Credits
6
Lecturer
Prof. Dr. İlbilge SALDAMLI
Objective of the
To transfer knowledge through samples on the creation
and composition of milk; the machinery and equipments
and their principles used in dairy industry; The process
flow charts, the clean-in-place systems; and the
principles of dairy plant establishment.
Course
Prerequisites
None
Course Description
Primary production of milk, The chemistry of milk,
Microorganism and enzymes of milk, Collections and
reception of milk, The building blocks of dairy
processing, General milk treatment, Market milk
products, Sterilization, Cultures and starter
manufacture, Membrane processes and ion exchange,
Processing of various milk products, Whey processing
Casein, Cleaning of dairy equipment, Automation in
dairy industry.
References
ANONYMOUS 2000. Dairy Processing Handbook, TetraPak, 436p.
ROBINSON R.K., 1994. Modern Dairy Technology,
Volume 1-2, Elsevier Applied Science, London, 482 p.,
586 p.
Teaching Methods
It is introduced in English theoretically to students on
the pictures and process flow charts by using the
teaching means such as the overhead projector and the
data-show.
Examination
Essay questions (midterms and final exam)
Method
Course Language
English
66
Course Title
BIOTECHNOLOGY
Course Code
373417
Course Type
Theoretical/Compulsory
Course Status
Under graduate
Hours/Week
2 hr/week
Semester
7
ECTS Credits
4
Lecturer
Prof. Mehmet Mutlu
Objective of the
Biotechnology concept and updating the topics according
to the recent developed or developing techniques on
biotechnology
Course
Prerequisites
None
Course Description
Definition of biotechnology, Its field of application and
related problems in Turkey, Recent developments in the
application of biochemical systems to industry, Enzyme
activity, Immobilized enzymes, Effect of immobilization
on activity, Immobilization techniques, Controlled
release, Mechanism and kinetics, Enzyme electrodes,
Principles, Determination of glucose or lactose in food
staff.
Recent review papers on the specific topics and newly
published books
References
Teaching Methods
Examination
Lectures, special conversations, group seminars and
workshops, laboratory studies, projects
Projects and continuous evaluations
Method
Course Language
English
67
Course Title
INTRODUCTION TO PROCESS CONTROL
Course Code
373421
Course Type
Theoretical-Elective
Course Status
Undergraduate
Hours/Week
2 h/week
Semester
7
ECTS Credits
4
Lecturer
Prof. Mehmet Mutlu
Objective of the
Course
Prerequisites
Course
Description
Introduction to process control concept, basic
mathematical approaches to problem, solution techniques,
daily examples
None
Introduction to process control, Laplace Tranformations,
Reponse of first order systems, First order sytems in
series, Second order systems, The control system,
Controllers, Sensors and final control elements.
References
Process Systems analysis and Control, Coughanowr and
Coppel, McGraw Hill
Teaching
Lectures and laboratory demonstrations
Methods
Examination
Essay questions and oral examination
Method
Course Language
English
68
Course Title
OIL QUALITY CONTROL LABORATORY
Course Code
343426
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
2
Semester
8
ECTS Credits
2
Lecturer
Assit. Prof. Dilek Sivri Özay
Objective of the
The methods for oil quality control analysis (Melting
point, Fatty acid composition, Thin layer chromotograpy
applications, Saponification value, Unsaponifieable
matter, Iodine value, Specific gravity, Color
measurements).
Course
Prerequisites
None
Course Description
Teaching Methods
Sampling and preparation of oils to analysis, Quality
analysis of oils: Exterior properties, Solubility, Heating
test, Saponification test, Determination of turbidity and
color materials, Determination of soap forming,
Quantity analysis, Determination of volatile materials,
Determination of insoluble unknown materials,
Determination of mineral materials, Acid number, Soap
amount, Saponificaiton number, Peroxide number,
Iodine number, Refractive index, Unsaponification
materials, Dentisy, Lovibond color measurement.
Oil Chemistry (Prof. Dr. Muammer Kayahan)
Modifıed Oils and Processing (Prof. Dr. Muammer
Kayahan)
Oive Oil and Chemistry (D. Boskou)
Lecture notes supported by transparancies
Examination
Essay questions
References
Method
Course Language
Turkish
69
Course Title
FRUIT AND VEGETABLE TECHNOLOGY
Course Code
373428
Course Type
Theoretical-compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
8
ECTS Credits
6
Lecturer
Prof. Dr. Jale Acar
Objective of the
Compositions of fruit and vegetables and theirs
products,Processing of fruit and vegetables
Course
Prerequisites
None
Course Description
Some aspects of vegetables and fruits: Biological,
botanical, physical and chemical. Classification and
general principle of food preservation: Cold storage,
freezing, drying, canning, Fruit and vegetable juice
technology.
References
Textbooks ( Fruit and Vegetable Tecnology Book 1 (Jale
Acar and Vural Gokmen) Book 2 (Jale Acar and Bekir
Cemeroglu)
Teaching Methods
Overhead and Slites
Examination
Essay questions
Method
Course Language
Turkish
70
Course Title
FRUIT AND VEGETABLE PRODUCT QUALITY CONTROL LABORATORY
Course Code
3434430
Course Type
Practical-Compulsory
Course Status
Undergraduate
Hours/Week
2
Semester
8
ECTS Credits
2
Lecturer
Prof. Dr. Jale Acar
Objective of
Information of the quality control of fruit and vegetable products
the Course
Prerequisites
None
Course
Physical quality control in canned foods and containers,
Determination of hardness and chlorine in water, Quality control in
preprocessing of foods, Degustation tests and quality control in fruit
juices.
Description
References
Teaching
Laboratory manual of the quality control of fruit and vegetable
products (Jale acar,Vural Gökmen ve Neslihan Alper)
Laboratory studies
Methods
Examination
Essay questions
Method
Course
Turkish
Language
71
Course Title
FOOD INDUSTRY WASTE AND BY-PRODUCTS
Course Code
373431
Course Type
Theoretical-Elective
Course Status
Undergraduate
Hours/Week
2 h/week
Semester
7
ECTS Credits
4
Lecturer
Assoc. Prof. Yaşar Kemal Erdem
Objective of the
Classification of by-products and wastes of food
industry, Structural and chemical properties of them,
utilization and processing of byproducts and wastes of
dairy, bakery, meat and poultry, fat and oil,
confectionary industry.
None
Course
Prerequisites
Course Description
Classification of by -products and wastes of food
industry, Definition of by -products and wastes,
Structural and chemical composition of food wastes and
characterization of waste-water of food processing,
Utilization of by -products and wastes of dairy, cereal,
meat and poultry, fats and oils and sugar industries,
Treatments of fermentation, fruit and vegetable
processing and wastes.
References
Teaching Methods
Industrial Water Pollution Control (W.W.Eckenfelder,
2000)
Endüstriyel Atıksu Arıtımı (Eds. A. Tanyolaç, S.S. Çelebi,
1992)
Standard on-line methods
Examination
Essay questions (midterms and final exam)
Method
Course Language
Turkish
72
Course Title
HYGIENE AND SANITATION IN FOOD INDUSTRY
Course Code
343434
Course Type
Theoretical-Elective
Course Status
Undergraduate
Hours/Week
2
Semester
8
ECTS Credits
4
Lecturer
Prof. Dr. S. Aykut AYTAC
Objective of the
Course
Investigation of trouble-making microorganisms in food
industry and the methods of inhibiting these organisms,
comparison of the detergents and disinfectants used in
the food industry.
Prerequisites
None
Course Description
Definition of terms, Transmission of disease through
food, Food infections and intoxications, Cleaning and
disinfection.
References
Food Microbiology and Hygiene, Hayes, P.R.
Teaching Methods
Lecture
Examination
Essay questions
Method
Course Language
Turkish
73
Course Title
FATS AND OIL TECHNOLOGY
Course Code
343436
Course Type
Theoretical-Compulsory
Course Status
Undergraduate
Hours/Week
3
Semester
8
ECTS Credits
6
Lecturer
Assit. Prof. Dilek Sivri Özay
Objective of the
The main topics of the course are lipid chemistry,
otoxidation and thermal oxidation, oil seeds, crude oil
production, olive oil production, refining, hydrogenation
and interesterification. Therefore most aspects of Oil
Chemistry and Technology are covered for the
processing technologies of the current practices in oil
industry.
Course
Prerequisites
None
Course Description
The composition and structures of solid and liquid
vegetable and animal oils, The production of raw oil
from olive and oily seeds, The production of animal fats,
Marine oil technology, The rafination of oils,
Hardnessing of oils and margarine production,
Decomposition of oils and increasing the stability
against the decomposition, The quality control of solid
and liquid fats.
References
Oil Chemistry (Prof. Dr. Muammer Kayahan)
Modifıed Oils and Processing (Prof. Dr. Muammer
Kayahan)
Oive Oil and Chemistry (D. Boskou)
Teaching Methods
Lecture notes supported by transparancies
Examination
Essay questions
Method
Course Language
Turkish
74
Course Title
Sugar and Confectionary Technology
Course Code
373437
Course Type
Theoretical/Elective
Course Status
Under graduate
Hours/Week
2 hours
Semester
Fall
ECTS Credits
4
Lecturer
Prof. Dr. Hamit Köksel
Objective of the
Course
The objective of the course is to give general
information on composition and storage of sugar beet
and study processing techniques of various
confectionary products.
Prerequisites
Course Description
References
Teaching Methods
Examination
Method
Course Language
Structure, composition and storage of sugar beet,
Methods, Machinery and equipment used in various
stages of the sugar manufacturing, Production
technology of various confectionary product.
Chocolate Cocoa and Confectionery Science and
Technology, B. W. Minifie, 1970, J. & A. Churchill,
London.
Şekerin Teknolojisi, Edited by Ferdinand Schneider,
1971, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara.
Sugar Confectionery and Chocolate Manufacture, R.
Lees, E. B. Jackson, 1975, Chemical Publishing Co.,
Inc., New York.
Confections and Candy Technology, M. E. Schwartz,
1974, Noyes Data Corporation, New Jersey.
2. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 21-25
Ekim 1991, Türkiye Şeker Fabrikaları A. Ş. Yayınları,
Ankara
3. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 17-18
Eylül 2002, Türkiye Şeker Fabrikaları A. Ş. Yayınları,
Ankara
Regular lectures supported by transparancies and
slides
Two midterm exams and a final exam will be given (all
written including essay questions, short answer and
multiple choice items). The points accumulate over the
course of the semester from exams.
Turkish
75
Course Title
QUALITY CONTROL AND LEGISTATION
Course Code
373439
Course Type
Theoretical/Elective
Course Status
Undergraduate
Hours/Week
2 h/weeks
Semester
7
ECTS Credits
4
Lecturer
Assoc. Prof. Aydın Öztan
Objective of the
Course
Prerequisites
To transfer the basic knowledge on the quality control
of every steps through the food processing and
consuming.
None
Course Description
Principles of legislation, Consumer rights, International
food legislation and Codex Alimentarius Commission,
Food legislation and food control in Turkey, ISO-9000
and Institute of Turkish Standards, Principles of
statistical quality control, Usage of control diagrams in
food industry.
References
Ağuş, M., 2000, Kalite nedir? Gıda, 6, 1, 4-6, Dünya
Yayıncılık.
Alp, Ö., 1995, Firma Politikasının Yaygınlaştırılması, “IV.
Ulusal Kalite Kongresi. Toplam Kalite Yönetimi ve
Eğitimde Kalite” 8-9 Kasım 1995 I. Kitap.
Anonymous, 1998, Öğrenen Organizasyonlar. Kal-Der
Yayınları Yayın No: 16 İstanbul.
Anonymous, 2000, Müşteri Memnuniyeti Yönetimi,
Yayın No: 31, KalDer, İstanbul.
Anonymous,
2001.
KAL-DER
WEB
Sayfası.
http://www.kalder.org
Anonymous,
2001.
TSE
WEB
Sayfası:
http://www.tse.org.tr
Ardahan, F., 1998, Toplam Kalite Düşüncesi İle Zaman
Yönetimi. Standard, 37, 437, 5/98, 56-60.
Ateş, G., 1998, Kalite ve Gıda Güvence Sistemlerinin
Entegrasyonu. 7. Ulusal Kalite Kongresi Tebliğleri
İstanbul.
Baykaşoğlu, A., Dereli, T., 2001, "Toplam Kalite
Yönetimine Objektifleri Açısından Bir bakış ve İnsan
Unsuru", II. Kalite Sempozyumu Bildiri Kitabı, Sayfa 5660, TMMOB, MMO, Bursa.
76
Blanchfield, J. R., 2000, Food Labelling, CRC Pres &
Woodhead Publishing Ltd.
Brown, M., 2000, HACCP in the Meat Industry, CRC Pres
& Woodhead Publishing Ltd.
Chase, R.B., Aquilano, N.J., 1995, Production and
Operations Management-Manufactoring and Service. 7th
Ed. IRWIN. Chicago. 853 s. (Chapter 5. Total Quality
Management s. 160-210)
Collins, J. C., ve PORPAS, J. I., 1998. Şirketinizin
vizyonunu oluşturmak. Değişim. Harvard Business
Review. Çeviren M. Tüzel, MESS Yayınları No: 291
Çaralan, S., 1999, "Toplam Kalite Yönetimine Eleştirel
Bir Bakış", I. Kalite Sempozyumu Bildiri Kitabı, Sayfa
87-91, TMMOB, MMO, 1-2 Ekim, Bursa.
Dillon, M., Griffith, C., 2001, Auditing in the Food
Industry; from safety and quality to environmental and
other audits, CRC Pres & Woodhead Publishing Ltd.
Doğan, S., 1998, `Kalite Güvence Sistemlerınin Önemi
ve TS-ISO 9002 Belgesinin Alınmasına İlişkin Olarak
Niğde Beton San. ve Tic. A.Ş. İşletmesinde Bir
Uygulama', Standart Dergisi, Sayı: 439.
Drucker, P. F., 1995, Gelecek İçin Yönetim Çeviri: F.
Üçcan Türkiye İş Bankası Kültür Yayınları, Ankara
Elif, İ., 1995, Toplam Kalite Yönetimi ve Toplam
Kaliteye Ulaşmada Önemli Bir Araç ISO 9000 Kalite
Güvence Sistemi, U. Ü. Güçl. Vakfı Yay. No: 110 Bursa.
Esin, A., 1999, "ISO 9000'in Işığı Altında Toplam
Kalite", TMMOB, MMO, Yayın no:216.
Ferling, A., 1994, `Hizmet Endüstrisinde Kalite: Örnek
Hewlett-Packard', Önce Kalite Dergisi, Sayı:6.
Goodburn, K., 2001, EU Food Law, CRC Pres &
Woodhead Publishing Ltd.
Halkman, A. 1995 Kritik Kontrol Noktalarında Tehlike
Analiz Prensipleri ve Uygulamaları. Ankara Üniversitesi
Ziraat Fakültesi, Gıda Mühendisliği Bölümü (basılmamış
kurs notları).
Ishikawa, K., 1985. What is Total Quality Control. The
Japanese Way. Englewood Cliffs: Prentice-Hall Inc.
Juran. J.M., 1989 Juran on Leadership for Quality. Free
Press. New York
Karaali, A., 2000, HACCP Sisteminin gıda sanayiinde
kullanılan
diğer
kalite
yönetim
sistemleri
ile
entegrasyonu. Gıda, 6, 1, 19-21, Dünya Yayıncılık.
Kavrakoğlu, İ., 1993, `Kalite Güvencesi ISO 9000 ve
Toplam Kalite', Rekabetçi Yönetim Dizisi- I.
Kavrakoğlu, İ., 1996, `Toplam Yönetimi, Kalder Yay.
Rekabetçi Yönetim Dizisi No: 3, İstanbul.
Kavrakoğlu, İ., 1998. Toplam Kalite Yönetimi, Yayın
77
No:3, KalDer, İstanbul.
Külahoğlu, T., Külahoğlu, Ş.Ö., 2001, "Kalite Yönetim
Sistemleri
ve
Kurumsal
Öğrenme",
II.
Kalite
Sempozyumu Bildiri Kitabı, Sayfa 34-40, TMMOB, MMO,
15-16 Hazira, Bursa.
Mahmutoğlu, T., 2000, HACCP el kitabının hazırlanması
ve sertifikalandırılması. Gıda, 6, 1, 22-24, Dünya
Yayıncılık.
Mayes, T., Mortimore, S., 2001, Making the most of
HACCP: learning from others’ experience, CRC Pres &
Woodhead Publishing Ltd.
Natiyok, A., 1996, `Toplam Kalite Yönetimi', Standart
Dergisi, Haziran.
Nolan, K., 1990, Planning a control chart In Quality
Progress. American Society for Quality Control,
Milwaukee, Washington, DC.
Oakland, J.S., 1993, TQM- The Route to Improving
Performance Oxford Press: Butterworth-Heinemann.
Öztan, A., 2003. Kalite Kontrol ve Mevzuat. H. Ü. Müh.
Fak. Gıda Müh. Böl. Ders Notları, Ankara. (Basılmamış)
Öztürk, S., 1995, `TS-ISO 9000 Standartlan ve
Belgelendirme', Standart Dergisi, Eylül.
Saraç, Ş., 1998, ISO 14000 Sisteminin kurulması ve
ISO 9000 Kalite Güvence Sistemi ile Entegrasyonu. 7.
Ulusal Kalite Kongresi Tebliğleri İstanbul.
Sencer, T., 1995, Toplam Kalite Yönetiminin Tanıtılması
ve Eğitimin tabana Yayılmasında Kalite Çemberinden
Yararlanma. “IV. Ulusal Kalite Kongresi. Toplam Kalite
Yönetimi ve Eğitimde Kalite” 8-9 Kasım 1995 I. Kitap.
Singh, N., 1996, System Approach to Computer
Integrated Design and Manufacturing, John-Wiley &
Sons, Inc.
Taptık, Y., 2001, "ISO 9000 - QS 9000 - VDA 6.1 EAQF
- AVSQ - ISO/TS 16949 Kalite Standatları, Sertifikasyon
Kölelik Düzenine Geçiş mi; Şans mı?", II. Kalite
Sempozyumu Bildiri Kitabı, Sayfa 31-33, TMMOB, MMO,
15-16 Hazira, Bursa.
Topal, Ş., 1996. Gıda Güvenliği ve Kalite Yönetim
Sistemleri. TUBİTAK. MAM Matbaası, Gebze, 225s.
Türkel S., Leblebici, D.N., Aydın, M,D., 2001. Toplam
Kalite Yönetimi Uygulama Rehberi. Dilek Ofset. Life
Ajans. Ankara
Türkmen, İ., 1995, "Başarılı Bir Toplam Kalite
Yönetiminin Anahtarı - örgütsel ve Yönetsel Değişim",
Makina ve Mühendis, Cilt 5, Sayı 430, Sayfa 16-22.
Watson, D., 2001, Food Chemical Safety; Vol.I
Contaminants, CRC Pres & Woodhead Publishing Ltd.
Yalçın, İ., Şamiloğlu, F., Demirel, Y., 2000, "Küçük ve
78
Orta ölçekli İşletmelerde Toplam Kalite Yönetiminin
Uygulanabilirliği", Standard, Sayı 460, Sayfa 45-55.
Teaching Methods
Standard on-line methods, project evaluation
Examination
Essay questions (Midterm and final exams)
Method
Course Language
Oral presentation
Turkish
79
Course Title
Graduation Project
Course Code
373401
Course Type
Theoretical/Compulsory
Course Status
Undergraduate
Hours/Week
3 hours
Semester
8
ECTS Credits
3
Lecturer
Department academic staff
Objective of the
Student must follow the new developments on his
Course
subject and collection of new information and
discussion.
Prerequisites
None
Course Description
Preparation of topics related to food engineering and
technology.
References
Periodic journals and recently published books.
Teaching Methods
Individual study, laboratory study, discussion
Examination
Project evaluation (Each project must be submitted in
Method
written from to the department)
Course Language
Turkish
80
Course Title
FOOD ENGINEERING PLANT DESIGN
Course Code
373445
Course Type
Theoretical/Compulsory
Course Status
Under graduate
Hours/Week
3 hr/week
Semester
7
ECTS Credits
6
Lecturer
Prof. Dr. Mehmet Mutlu
Objective of the
Course
Integration of basic engineering concepts by means of
economical and technical aspects for design
Prerequisites
None
Course Description
Introduction, Development of the project, Market and
location survey, Process Design, Selection of equipment
and materials, Process flow sheets, Economic evaluation
of the project.
conservation of mass and energy, Transport
Phenomena, Thermodynamic books
Process Plant Desigh, Bachurst ve Harker, McGraw Hill
Plant Design and Economics for Chemical Engineers,
Timmerhaus, McGraw Hill
Lectures, group seminars and workshop, project
assignments
References
Teaching Methods
Examination
Written exams, project assignments
Method
Course Language
Turkish
81
Course Title
FOOD TOXICOLOGY
Course Code
343452
Course Type
Theoretical-Elective
Course Status
Undergraduate
Hours/Week
2
Semester
8
ECTS Credits
4
Lecturer
Prof. Dr. Halil Vural
Objective of the
The students are expected to obtain basic knowledge on
toxins; classification and properties of toxins, food
toxicants. .
Course
Prerequisites
None
Course Description
Definitions, Classification of toxins and their properties,
Parameters in toxicology, Toxicity and the factors
affecting toxicity, Toxic constituents and toxicants of
foods, National and international regulations and
legislations.
References
Course book written by the lecturer.
Food Toxicology. Part A: Principles and Concepts (J.M.
Concon,) Marcel Dekker, Inc., New York.
Food Chemical Safety Vol I, Vol II (D.H.Watson – Ed)
Woodhead Publishing Limited, Cambridge.
Teaching Methods
Transparents, Slides and data show, seminars.
Examination
Essay questions
Method
Course Language
Turkish
82
Graduate Education Programme Courses
Course Title
Seminar
Course Code
373801
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours/week (1 semester)
Semester
Fall/Spring
ECTS Credits
6
Lecturer
Department staff
Objective of the
Student must follow the new developments on his
subject and collection of new information and
discussion.
None
Course
Prerequisites
Course Description
Presentation and discussion of selected topics and
literature research on the recent development in food
science and engineering.
References
Periodic journals and recently published books.
Teaching Methods
Discussion and individual study
Examination
Oral examination
Method
Course Language
Turkish
83
Course Title
Advanced Food Chemistry
Course Code
373802
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The fundamental knowledges are obtained for the
students deal with, food science and food technology.
Food Chemistry gives the basic knowledge to student
on the food science field.
Prerequisites
None
Course Description
Water and ice. Polysaccharide solution viscosity and
stability, polysaccharide solubility, gels. Dietary fibers.
Lypolysis, autooxidation, thermal decomposition,
chemistry of frying. Thermodynamics of protein
denaturation. Interfacial properties of proteins. Stability
and bioavailability of vitamins. Vitamin-like compounds.
Bioavailability of minerals in foods and effective factors.
Food colloids and dispers system. Suspension stability.
References
İleri Gıda Kimyası (İlbilge Saldamlı, 1998, Hacattepe
Üniversitesi Basımevi, Ankara, 528 s.)
Food Chemistry (Owen R. Fennema, 1996, third ed.,
Marcel Dekker, Inc., 270 Madison Avenue, New York,
New York 10016, 1069 pp.)
Teaching Methods
Oral presentation, seminars, experimental studies in
laboratory, projects, quizes
Examination
Method
Writing and oral exams, final exams, projects,
permanent evaluations
Course Language
Turkish
84
Course Title
Special Topics in Food Biochemistry
Course Code
373803
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach the biochemical
properties of food components at the advanced level;
study production and storage of metabolic energy,
biosynthesis of macromolecules, major biochemical
changes in foods during processing and storage as well
as new developments in food biochemistry.
Prerequisites
Undergraduate level Food Biochemistry
Course Description
Biomolecules. Enzymes. Production and storage of
metabolic energy. Biosynthesis of macromolecules.
Major biochemical changes in foods during processing
and storage. Nucleic acids. Biosynthesis of nucleic acids
and proteins. Genetic modification and recombinant
DNA technology.
References
Karlson, P. Introduction to modern biochemistry,
Academic, NY 1975
Lehninger, A. L. Principles of biochemistry, Worth, New
York
Mathews, C. K. , Biochemistry, 1990
Stryer, L. Biochemistry, Freeman, New York, 1988
Other references will be suggested as the course starts
Teaching Methods
Regular lectures (supported by transparancies and
slides) and personal seminars of students. A topic will
be selected in consultation with the lecturer, the
student will review and become familiar with scientific
literature relevant to the topic, give a seminar, and
submit a typed report.
Examination
Method
Two midterm exams and a written final exam will be
given. The student will also give a seminar, and submit
a typed report. The points accumulate over the course
of the semester (from exams, seminar and report).
Course Language
Turkish
85
Course Title
Advanced Food Microbiology
Course Code
373804
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Teaching microorganisms affecting food quality and safety,
and useful microorganisms used in food industries, their
impotance and effect mechanisms, and use of these
knowledges in food industries
Prerequisites
None
Course Description
Microorganisms affecting food quality and safety in food
industry. Microbiological hazard risks in food processing and
GMP principles. Useful microorganisms in food industry and
mechanisms of their benefits. Harmful microorganisms in
food industry and mechanisms of their harms. Maintaince of
microbiological quality and safety in foods. .caused by
microorganisms in foods. Spoilage of different kinds of foods.
Control of microbial spoilage in foods. Principles of foodborne
infections and intoxications.
References
Gıda Mikrobiyolojisi (Ed.:A. Ünlütürk, F. Turantaş), Mengi
Tan Basımevi, 1999
Fundamental Food Microbiology (B. Ray) CRC Press, 1996
Food Microbiology and Hygiene (P. R. Hayes), Chapman &
Hall, 1992
Encyclopedia of Food Microbiology (R. K. Robinson, C. A.
Batt), Academic Press, 2001
Basic Food Microbiology (G. C. Banwart), Avi, 1989
Modern Food Microbiology (J. M. Jay), Chapmen & Hall,
1992- Previous international research articles
Teaching Methods
Oral presentation, group seminars and individual seminars
(discussion of previous international research articles)
Examination
Method
Written and oral exams and evaluations of seminar activities
Course Language
Turkish
86
Course Title
Food Safety and Toxicity
Course Code
373805
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The students are expected to obtain knowledge on
biotransformation and metabolism of toxins, parameters in
food toxicology; LD50, NOEL, ADI, tolerance values, etc.,
factors affecting toxicity, natural toxic substances in foods,
food contaminants and toxicity, food additives and toxicity,
microbial toxins and toxicity, legislations.
Prerequisites
None
Course Description
Toxins and classification. Intake of toxins. Biotransformation.
Metabolism. Parameters in food toxicology; LD50, NOEL, ADI,
tolerance values, etc. Factors affecting toxicity. Natural toxic
substances in foods. Food contaminants and toxicity. Food
additives and toxicity. Microbial toxins and toxicity.
Legislations.
References
Course book written by the lecturer
Food Toxicology. Part A: Principles and Concepts (J.M.
Concon,) Marcel Dekker, Inc., New York.
Food Chemical Safety Vol I, Vol II (D.H.Watson – Ed)
Woodhead Publishing Limited, Cambridge.
Food Safety and Toxicity (J.Vries –Ed) CRC Press, Boca Raton.
Teaching Methods
Transparents, slides and data show, seminars.
Examination
Method
Oral and written exams, projects.
Course Language
Turkish
87
Course Title
Hygien and Sanitation
Course Code
373806
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Teaching the importance and applications of hygiene and
sanitation in food industries
Prerequisites
None
Course Description
Definition of hygiene and sanitation in food industry.
Principles of food safety. Importance and prevention methods
of microbial contamination of foods. Application of hygiene
and sanitation in food industry. Cleaning and disinfection in
food industry, Principles of HACCP and Applications
References
Food Microbiology and Hygiene (P. R. Hayes), Chapman &
Hall, 1992
Principles of Food Sanitation (N. G. Marriot), Avi, 1999
Gıda işletmelerinde Hijyen ve Sanitasyon (A. Temiz), Seminer
Notu, 2001ü
Gıda İşletmelerinde Hijyen Sanitasyon ve HACCP
Uygulamaları, (S.A. Aytaç), Seminer Notları, 2000
Sanitation in Food Processing (A.D. Troller), Academic Press,
1993
Essentials of Food Sanitation (N. G. Marriot), ITP Publ., 1997
Previous international research articles
Teaching Methods
Oral presentation, group seminars and individual seminars
(discussion of previous international research articles)
Examination
Method
Written and oral exams and evaluations of seminar activities
Course Language
Turkish
88
Course Title
Food Quality Control
Course Code
373807
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Provide knowledge on principles of quality control at
any point of production to consumption of foods.
Prerequisites
None
Course Description
Principles of quality control. Sampling and evaluation
methods. Applications of statistical quality control.
National and international quality standards.
Legislations related with food quality control. Main
function and authority of national and international
foundations. ISO quality systems.
References
Blanchfield, J. R., 2000, Food Labelling, CRC Pres &
Woodhead Publishing Ltd.
Dillon, M., Griffith, C., 2001, Auditing in the Food
Industry; from safety and quality to environmental and
other audits, CRC Pres & Woodhead Publishing Ltd.
Goodburn, K., 2001, EU Food Law, CRC Pres &
Woodhead Publishing Ltd.
Ishikawa, K., 1985. What is Total Quality Control. The
Japanese Way. Englewood Cliffs: Prentice-Hall Inc.
Mayes, T., Mortimore, S., 2001, Making the most of
HACCP: learning from others’ experience, CRC Pres &
Woodhead Publishing Ltd.
Öztan, A., 2003. Kalite Kontrol ve Mevzuat. H. Ü. Müh.
Fak. Gıda Müh. Böl. Ders Notları, Ankara. (Basılmamış)
Teaching Methods
Lecture, group seminars and workshops.
Examination
Method
Oral and written exams, seminars.
Course Language
Turkish
89
Course Title
Research Studies
Course Code
373808
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Selection and application of appropriate skills to achieve
solutions. Interpretation and discussion of data to
provide an experience of scientific research methods.
Prerequisites
None
Course Description
Establishment of an individual investigation which
includes identification and solution of problems in an
agreed timescale. Project planning. Selection and
application of appropriate skills to achieve solutions.
Interpretation and discussion of data to provide an
experience of scientific research methods.
References
D.Brinberg and J.E.McGrath.Validity and The Research
Process. Newbury Park; Soge, 1985.
R.L.Ackoff. Scientific Method: optimizing applied
research decisions. New York: Wiley, 1965.
A.D.Ritchie. Scientific Method. London: Routledge,
2001.
Fred Leavitt. Evaluating Scientific Research: seperating
fact from fiction. N.J.: Prentice Hall, 2001.
R.Sommer, B.Sommer. A Practical Guide to Behavioral
Research; tools and techniques. Oxford University
Press, 5th Edition, 2002. *Additional materials during
the course.
Research Techniques Lecture Notes
Teaching Methods
Oral presentation, workshops, group seminars, other
methods
Examination
Method
Written and oral exams.
Course Language
Turkish
90
Course Title
Food Preservation Methods
Course Code
373809
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Information about conventional and modern food
preservations methods
Prerequisites
None
Course Description
Food preservation techniques and their basic principles.
Preservation of foods by heat treatments. Freezing,
cooling and irradiation. Utilisation of high hydrostatic
pressure, reverse osmosis and ultrafiltration techniques
in food processing and preservation.
References
Articles
Teaching Methods
Basic explanations, seminars
Examination
Method
Writing exams, seminars
Course Language
Turkish
91
Course Title
Dairy Technology
Course Code
373810
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Lecturing of milk and dairy processing for research and
industrial purposes with the point of view of science and
technology.
Prerequisites
None
Course Description
Primary production of milk. Average composition of
cow’s milk and other species. Basic components of milk.
Physical and microbiological properties of milk. Enzymes
in milk. Milk reception and transportation to dairy
plants. Pretreatments. Heat treatments. Cooling
techniques, separation techniques, mechanical
treatments, fermentation techniques used in dairy and
related overview changes. Processing of market milk
products, butter, cheese and yoghurt. Utilization of byproducts.
References
Fox, P.F., McSweeney, P.L.H., 1998, Dairy Chemistry
and Biochemistry, Blackie Acad.Publ.,UK.
Walstra, P. et al., 1999, Dairy Technology,
MarcelDekker Inc., NY.
Spreer, E., Mixa, A., 1998, Milk and Dairy Product
Technology, , MarcelDekker Inc., NY.
Fox, P.F., 1999, Cheese; chemistry, physics and
microbiology, Vol.1, Vol.2, Aspen Publ., USA.
Gunesekaran, S., Ak, M.M., 2003, Cheese Rheology and
Texture, Woodhead Publ., UK.
Tamime, A.Y., Robinson, R.K., 2000, Yoghurt; science
and technology, Woodhead Publ., UK.
Eck, A., Gillis, J-C., 2000, Cheesemaking, 2nd Ed.,
Lavoısıer Publ., Paris.
Miller, G.D. etal, 2000, Handbook of Dairy Foods and
Nutrition, Woodhead Publ., UK.
Sandholm, T.M., Saarela, M., 2003, Functional Dairy
Products, Woodhead Publ., UK.
Chanes, J.W., et al., 2002, Engineering and Food for
92
21st Century, Woodhead Publ., UK.
Fellows, P., 2000, Food Processing Technology;
principles and practice, Woodhead Publ., UK.
Tijskens, L.M.M. et al, 2001, Food Process Modelling,
Woodhead Publ., UK.
Kilcast, D., Subramariniam, P., 2000, The Stability and
Shelf-Life of Food, Woodhead Publ., UK.
Taub, I.A., Singh, R.P., 1998, Food Storage Stability,
Woodhead Publ., UK.
Meilgaards, M., et al., 1999, Sensory Evaluation
Techniques, Woodhead Publ., UK.
Bourne, M.C., 2002, Food Texture and Viscosity;
concept and measurement, Academic Press, UK.
Teaching Methods
Basic explanations, special communications, group
seminars and workshops, lab works, plant works and
projects, applicable studies and remote computerial
methods.
Examination
Method
Exams (writing and oral skills), thesis studies, projects,
quizes.
Course Language
Turkish
93
Course Title
Meat And Meat Products Technology
Course Code
373811
Course Type
Theoretical
Course Status
Graduate
Hours/Week
Two hours / week, for 1 semester
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The presentation of the histological, physical and
biochemical structures of muscle, applications in meat
products and the quality and the quality factors, at
graduate level.
Prerequisites
None
Course Description
Histological, physical, chemical and biochemical
structure of muscle. Changes during transportation,
storage and processing of meat. Casings, spices and
condiments and additives. Curing, smoking, cooking,
canning, tumbling, massaging and drying processes.
Meat product formulations. Quality parameters of meat
and meat products and factors that affecting quality.
References
Lawrie’s Meat Science, 1998, R.A. Lawrie, Woodhead
Publishing Limited, Cambridge England, sixth edition.
Processed Meats, 1996, A.M. Pearson, T.A.
Gillett,Chapman & Hall, USA, third edition.
The Science of Meat and Meat Products, 1987, James F.
Price, Bernard S. Schweigert (eds.), Food & Nutrition
Press, Westport
Technology of Meat and Meat Products, 1992, Jean
Pierre Girard (ed.), Ellis Horwood Limited, England.
Teaching Methods
Group seminars and workshops
Examination
Method
Course Language
Oral examinations and final exam.
Turkish
94
Course Title
Fruıt and Vegetable Technology
Course Code
373812
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Information about the methods in Fruit and Vegetable
Processing Technologies
Prerequisites
None
Course Description
Basic principles of techniques used in the processing
and preservation of fruits and vegetables.
Pretreatments applied in fruit and vegetables
processing. Canning technology. Preservation of fruits
and vegetables by freezing. Cooling and modified
atmosphere packaging. Basic principles of fruit and
vegetable juice processing.
References
Meyve ve Sebze Teknolojisi , Book I (Jale Acar ve Vural
Gökmen), Meyve ve Sebze Teknolojisi, Book II (Jale
Acar ve Bekir Cemeroğlu
Teaching Methods
Basic explanations, seminars
Examination
Method
Writing exams, seminars
Course Language
Turkish
95
Course Title
Cereal and Cereal Products Technology
Course Code
373813
Course Type
Theoretical-Elective
Course Status
Graduate
Hours/Week
3 hours for week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach raw materials,
ingredients and formulations for the cereal industry and
study production of bread, pasta and soft wheat products in
detail.
Prerequisites
Undergraduate level Food Chemistry and Cereal Sci. & Tech
Course Description
Raw materials, ingredients and formulations used in cereal
processing industry. Bread-making systems; mixing,
fermentation and baking. Production technology of pasta,
cookies, crackers, cakes and wafers.
References
Wheat Production, Properties and Quality, Ed by W. Bushuk
and V. F. Rasper. Blackie Academic and Professional,
Glaskow,UK.
Advances in Cereal Science and Technology, Volume 1-10
Series, By Y. Pomeranz.
Gluten Proteins 1990, Edited by W. Bushuk and R. Tkachuk.
Wheat Quality Elucidation, Edited by P. K. W. Ng and C. W.
Wrigley.
Wheat Flour Milling, By E. S. Posner and A. N. Hibbs.
Pasta and Noodle Technology, Edited by J. E. Kruger, R. B.
Matsuo and J. W. Dick.
Principles of Cereal Science and Technology, A General
Reference on Cereal Science, By R. C. Hoseney.
Durum Wheat Chemistry and Technology, Edited by G.
Fabriani and C. Lintas.
Wheat Chemistry and Technology, Edited by Y. Pomeranz.
Diğer kaynaklar dersin başlangıcında önerilecektir.
Teaching Methods
Regular lectures (supported by transparancies and slides)
and personal seminars of students. A topic will be selected in
consultation with the lecturer, the student will review
96
scientific literature relevant to the selected topic, give a
seminar, and submit a typed report
Examination
Method
One midterm exam and one final exam will be given. The
student will also give a seminar, and submit a typed report.
The points accumulate over the course of the semester (from
exams, seminar and report).
Course Language
Turkish
97
Course Title
Oıl Technology
Course Code
373814
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours theoretical; 2 hours practical / week, for 1
semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Teaching of raw materials, oils / fats technologies and
quality control
Prerequisites
None
Course Description
Raw materials of fats and oils. Classification of fats and
oils. Production of oils from different crude materials.
Refining. Hardening of oils; hydrogenation and
interesterification. Production of margarine. Quality
control of fats and oils.
References
Lipid Chemistry (Prof. Dr. Muammer Kayahan)
Modified Lipids and technology (Prof. Dr. Muammer
Kayahan)
Olive Oil and Chemistry (D. Boskou)
Bailey’s Industrial Oil and Fat Products (D. Swern)
Fats and Oils (R. D. O’ Brien)
Teaching Methods
Lecture, individual study, discussion
Examination
Method
Essay questions, project evaluation
Course Language
Turkish
98
Course Title
Fermentatıon Process In Food Industry
Course Code
373815
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, 1 semester
Semester
Fall /Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To provide the advance knowledge on fermentation
systems, parameters and kinetics of microbial growth
and product formation.
Prerequisites
None
Course Description
Microorganisms important in fermentation technology.
Fermentation systems. Media for industrial
fermentations. Kinetics of microbial growth and product
formation. Control of microbial fermentation
parameters. Recovery of metabolites. Genetic
applications in fermentation technology.
References
Waites, M. J., Morgan, N. L., Rockey, J. S., Higton, G.,
2001, Industrial Microbiology. An Introduction.
Blackwell Sci. Ltd., UK.
Wood, B. J. B., 1998. Microbiology of Fermented Foods.
Two volumes. 2nd edition. Blackie Academic and
Professional, UK.
Lea, A. G. H., Piggott, J. R., 1995. Fermented Beverage
Production. First edition. Blackie Academic and
Professional, UK.
Teaching Methods
Lectures are given by using different text books and
updated literature supplying by library. Transparents
and overhead projector are used in requirement.
Examination
Method
Midterm and final examinations
Course Language
Turkish
99
Course Title
Specıal Topıcs in Bıotechnology
Course Code
373816
Course Type
Theoretical/Practical Elective/Compulsory
Course Status
Graduate
Hours/Week
3 hours / week, 1 semester.
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Basic information on specific targeted analysis,
production/conversion and processes, their applications
Prerequisites
None
Course Description
Recent developments in biotechnology. Biosensors and
immunosensors. Bioaffinity techniques. Controlled
release. Immobilized enzyme processes. Genetic
modification and its applicatıons.
References
Recent review papers on the specific topics
Teaching Methods
Lectures, special conversations, group seminars and
workshops, laboratory studies, projects
Examination
Method
Projects and continuous evaluations
Course Language
Turkish
100
Course Title
Unit Operations in Food Industry I
Course Code
373817
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To make students competent on the advanced studies such
as sorbtion, drying, evaporation
Prerequisites
None
Course Description
Diffusion in gases, liquids, biological solutions, gels and
solids. Permeability equations. Advanced studies in sorption,
drying and evaporation.
References
Transport Process and Unit Operation, C.J. Geenkoplis,
1993,3nd ed. Prentice- Hall, Inc.
Transport Phenomena- A Unified Approach, R.S. Brodkey,
H.C.Hershey, 1988, McGraw-Hill Book Company
Transport Phenomena, R.B.Bird, W.E. Stewart, E.N. Lightfoot,
1966, 7th printing, Yohn Wiley Sons, Inc
Teaching Methods
Lectures, problem solving
Examination
Method
Written exams
Course Language
Turkish
101
Course Title
Unit Operations in Food Industry II
Course Code
373818
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Deparment academic staff
Objective of the
Course
To teach elementary principle of crystallization, freezing,
chilling, leaching that are applied in food industry
Prerequisites
None
Course Description
Determinations of thermal properties of foods. Crystallization.
Freezing. Chilling. Leaching
References
Transport Process and Unit Operation, C.J. Geenkoplis,
1993,3nd ed. Prentice- Hall, Inc.
Unit Operation of chemical engineering, McCabe, Smith,
Horriot, 1990, McGraw-Hill, New york
Teaching Methods
Lectures, problem solving
Examination
Method
Written exams.
Course Language
Turkish
102
Course Title
Thermal Processing
Course Code
373819
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To teach students the basic principles of thermal processes
used in food protection, the sterilization evaluation methods,
the determination of the thermal resistances of
microorganisms and their evaluation methods.
Prerequisits
None
Course
Description
Basic principles of thermal processing for food preservation.
Modes of heat transfer in foods and effective factors. Cold
point. Heat penetration curves. Thermal resistance of
microorganisms. Methods to calculate sterilisation value;
mathematical methods, general method, addition and
nomogram methods. Continuous and batch sterilization.
References
Gıda Mühendisliğinde Sterilizasyon, Şahbaz, F., Cemeroğlu,
B., Acar, J., 1996, 2nd, Ankara, H.Ü. Müh. Fak.Yayınları
Introduction to Engineering, P.Singh, D.R.Heldman, 3rd Rd.,
Academi Press
Fundamentals of Food Process Engineering, R.T. Toledo,
1991, 2nd ed, Van Nastnord Reinhold, New York
Teaching Methods
Lectures, problem solving
Examination
Method
Written
Course Language
Turkish
103
Course Title
Shelf Life and Storage
Course Code
373820
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To teach the methods used in the determination of the shelflife of foods.
Prerequisites
None
Course Description
Shelf life. Factors affecting shelf life. Physical, chemical and
microbiological changes in foods. Deterioration kinetics of
food components. Modeling of quality change. Determination
of food quality at different temperatures. Shelf life curves.
Shelf life determination methods. Packaging and food quality.
Preservation methods and their effects on shelf life.
References
Shelf Life Evoluation of food, Ed. By. C.M. Man and AA.
Jones, Blackie Academic professional, 1994
Teaching Methods
Lectures
Examination
Method
Written exams.
Course Language
Turkish
104
Course Title
Food Machinery and Equipment
Course Code
373821
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of
the Course
The transfer theoretically and pratically of the knowledge seganding
to the specifications of the machines and the equipment utilized in
food industry, provision of the productivity in the system and the
methods to be given attention in a proper installation are the basic
knowledge of food sector
Prerequisits
None
Course
Description
General view to food industry. Raw material preparatory machinery;
weighing and measurement tools, transport and conveying
equipment, washing and selection equipment, peeling and seed
removing machinery. Production machinery; separation and mixingblending machinery, heat processing machinery, size reduction
machinery, packing and packaging machinery. Cleaning systems.
Automation. Plant installation techniques.
References
Saldamlı I., E. Saldamlı, 1990, Gıda Endüstrisi Makinaları. Önder
Matbaası, Ankara
Fellows, P.J., 2000, Food Processing Technology CRC. Cambridge
Teaching
Methods
Lectures, seminars, projects, quizzes, applications in the pilot plant,
Examination
Method
Written and oral exams, takehome
Course
Language
Turkish
105
Course Title
Numerical Methods
Course Code
373822
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Numerical Methods in Engineering Applications
Prerequisites
None
Course Description
Introduction to modeling. Shell balance. Dimensional analysis.
Linear and non-linear Bessel functions. Modeling and numerical
solutions in momentum, heat and mass transfer.
References
Applied Mathematics in Chemical Engineering, Mickley,
Sherwood, Reed, McGraw Hill
Teaching Methods
Lectures, computer applications
Examination
Method
Written and oral exams
Course Language
Turkish
106
Course Title
Transport Theory
Course Code
373823
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Analogies and simulation between mass, momentum and heat
transfer
Prerequisites
None
Course Description
Mass, momentum and heat transfer. Calculation of transfer
coefficients. Dimensional analyses. Kinetic theories for transfer
properties and analogies. Boundary layer theory. Simultaneous
heat and mass transfer equations. Multi component transfer.
References
Transport Phenomena, Bird, Stewart, Lightfoot, Wiley
Teaching Methods
Lectures
Examination
Method
Written and oral exams
Course Language
Turkish
107
Course Title
Applied Chemical Kinetics I
Course Code
373824
Course Type
Theoretical /Practical Elective
Course Status
Graduate
Hours/Week
4 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Receiving and evaluation methods of kinetic data, description
of catalytic, enzymatic and mass transfer limited reaction
kinetics
Prerequisites
None
Course
Description
Kinetic parameters. Evaluation of kinetic data. Steady - state
kinetic equations; retention time concept, continuously stirred
tank reactor design, plug flow reactors.
References
Chemical Reaction Engineering, O. Levenspiel, Wiley
Chemical Kinetics and Reaction Engineering, H. S.Fogler
Teaching Methods Lectures and laboratory demonstrations
Examination
Method
Written and oral exams
Course Language
Turkish
108
Course Title
Foods And Immunology
Course Code
373826
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Teaching immunology and immunological techniques,
and importance of immunology for food quality, food
industries and food analysis
Prerequisites
None
Course Description
Importance of immunology in terms of foods. Basic
principles of immunology. Antigenic substances in foods.
Antigenic substances of microorganisms. Immunological
techniques and test kits used in food analyses. Basic
principles in preparation of test kits.
References
İmmunoloji (M. Arda, A. Minbay, N. Aydın, Ö. Akay,
M.İzgür, S. Diker), Medisan Yayınevi, Ankara, 1994
Development and Application of Immunuassay for Food
Analysis (Ed.: J. H. Rittenburg), Elsevier Applied
Sciebce, UK, 1990
Principles of Immunoassays, Methods of Enzymatic
Analysis (Ed.: H. U. Bergmeyer, j. Bergmeyer, M.
Grassl), Verlag Chemie, Weinheim, 1983
Outline Studies in Biology, Antibodies:Their Structure
and function (M. W. Steward), Chapman & Hall, 1984
Immunology synthesis (E.S.Gloub, D.R.Green), Sinaver
Associates Inc., USA,1991
Immunology (R.A.Goldsby, T.S.Kindt, B.A.Osborne),
W.H. Freeman&Company, NY, 2000
Previous international research articles
Teaching Methods
Oral presentation, group seminars and individual
seminars (discussion of previous international research
articles)
Examination
Method
Written and oral exams and evaluations of seminar
activities
Course Language
Turkish
109
Course Title
Foodborne Pathogens I
Course Code
373827
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The aim is to provide advanced knowledge about the
foodborne poisonings, pathogens and control/prevent
mechanisims of outbreaks
Prerequisites
None
Course Description
Infective and toxic bacterial food poisoning. Foodborne
bacterial pathogens; Aeromonas hydrophila group,
Brucella, Campylobacter jejuni, Clostridium botullinum,
Clostridium perfingens, Coxiella, Escherichia coli,
Escherichia coli O157 : H7, Helicobacter pylori, Listeria
monocytogenes, Salmonella, Shigella, Staphylococcus
aureus, Vibrio spp, Yersinia.
References
Suggested by lecturer during the course
Teaching Methods
Direct explanation, group seminars and workshops
Examination
Method
Written and oral exams
Course Language
Turkish
110
Course Title
Foodborne Pathogens II
Course Code
373828
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
To provide information on viruses, parasites and fungal
toxins transmitted via foods.
Prerequisites
None
Course Description
Diseases caused by viruses, parasites and molds.
General characteristics and structures of the viruses.
Virus replication. Patogenesis and immunity in viral
diseases. Epidemiology of foodborne viruses; Hepatitis
A and E viruses, Norwalk virus, Small round viruses,
Tickborne encephalitis virus. Prions. Parasitic diseases.
Definitions in parasitalogy. Epidemiology of parasitoses.
Foodborne and waterborne zoonotic protozoa.
Mycotoxicoses.Aspergillus mycotoxins. Toxigenic
Penicillium species. Removal of mycotoxins from foods.
References
Hui, Y. H.Gorham, J. R., Murrel, K. D., Cliver, D. O.,
1994. Foodborne Disease Handbook. Diseases caused
by viruses, parasites and fungi. Vol.2. Marcel Dekker
Inc. USA.
Ustaçelebi, Ş.1999. Basic and Clinical Microbiology.
Güneş Kitabevi, Ankara.
Carry, J.W., Linz, J. E., Bhatnagar, D. 2000. Microbial
Foodborne Diseases. Mechanisms Pathogenesis and
Toxin Synthesis.Technomic Pub., USA.
Teaching Methods
Direct explanation, group seminars and workshops
Examination
Method
Midterm and final examinations
Course Language
Turkish
111
Course Title
Food Mycology and Mycotoxıns
Course Code
373829
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall and Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Teaching foodborne fungi, their importance for food
quality and safety, fungi used in food industries
Prerequisites
None
Course Description
Importance of foodborne fungi. Important molds and
yeast in foods. Fungal spoilage of foods. Occurence and
control of mycotoxins in foods. Benefits of fungi in food
industry.
References
Mycotoxins and Food Safety (J.Devries, M.W.Trucksess,
L.S.Jackson), Kluwer Academic, NY, 2002
Mycotoxins in Food (P.Krogh), Academic, London, 1987
Food and Beverage Mycology (L.R.Buechat), AVI book,
NY, 1987
Fungi and Food Spoilage (J.I.Pitt, A.D.Hocking),
Academic Press, 1984
Fungal Physiology (P.H.Griffin), Wiley Science Paperback
Series, 1993
An Introduction to Fungal Biotechnology (M.Wainwright),
Wiley, 1992
Previous international research articles
Teaching Methods
Oral presentation, group seminars and individual
seminars (discussion of previous international research
articles)
Examination
Method
Written and oral exams and evaluations of seminar
activities
Course Language
Turkish
112
Course Title
Microbial Genetıc
Course Code
373830
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Teaching genetic properties of microorganisms,
modifications of microbial genetics, and applications on
genetic engineering
Prerequisites
None
Course Description
Structures of chromosome and DNA. Functions of genes.
Replications. Genetic structure and system in
prokaryotes. Genetic structure and system in
eukaryotes. Variation and mutation. Extrachromosal
genetics substances; plasmids, episomes, transposons.
Transport of genetic materials in microorganisms.
Protoplast fussion. Recombinant DNA technology.
Cloning and genetic engineering.
References
Biyoteknoloji; Bazı Temel İlkeler (M. Arda), KÜKEM
Derneği Bilimsel Yayınları No 1, Ankara.
Biotechnology, A Comprehensive Treatise in 8 Volumes
(Ed.: H. J. Rehm, G. Reed), Verlag Chemie, 1981
Recombinant DNA (J. D. Watson M. Gilman, J.
Witkowski, M. Zoller), Scientific American books, 1992
Fundemental of Bacterial Genetic (N.Trun, J.Trempy),
Blackwell Publishing, 2004
Molecular Genetics of Bacteria (R.Snyder,
W.Champness), ASM Press, Washington DC, 2003
Manual of Industrial Microbiology and Bacteriology
(A.L.Demain, J.E.Davies), ASM Press, Washington DC,
1999
Previous international research articles
Teaching Methods
Oral presentation, group seminars and individual
seminars (discussion of previous international research
articles)
Examination
Method
Written and oral exams and evaluations of seminar
activities
Course Language
Turkish
113
Course Title
Carbohydrate Chemıstry
Course Code
373831
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach the physical and
chemical properties and structure of carbohydrates at
the advanced level; study effects of food processing
conditions on carbohydrates.
Prerequisites
Undergraduate level Food Chemistry and Cereal Sci. &
Tech
Course Description
Monosaccharides. Oligosaccharides. Polysaccharides.
Physical, chemical properties and reactions of
carbohydrates. Behavior of polysaccharides in solutions.
Dispersions and gels. Starch. Cellulose. Hemicelluloses.
Gums. Sweeteners. Dietary fibers. Effects of food
processing on carbonhydrates.
References
Carbohydrate Chemistry for Food Scientists, By R. L.
Whistler and J. N. BeMiller. (1997) AACC Inc.
Starches, By D. J. Thomas and W. A. Atwell. (1998)
AACC Inc.
Dietery Fiber in Health and Disease, Edited by D.
Kritchevsky and C. Bonfield.
Principles of Cereal Science and Technology, R.C.
Hoseney. (1994) AACC Inc.
Other references will be suggested as the course starts
Teaching Methods
Regular lectures (supported by transparancies and
slides) and personal seminars of students. A topic will
be selected in consultation with the lecturer, the
student will review scientific literature relevant to the
selected topic, give a seminar, and submit a typed
report.
Examination
Method
One midterm exam and one final exam will be given.
The student will also give a seminar, and submit a
typed report. The points accumulate over the course of
the semester (from exams, seminar and report).
Course Language
Turkish
114
Course Title
Protein Chemistry
Course Code
373832
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach definition of
proteins and amino acids, physicochemical properties of
amino acids and proteins, protein structures, detection
methods for protein structures, protein classification,
denaturation, hydrolysis and protein hydrolysates.
Functional properties of proteins, separation and
purification methods, food proteins and recent
developments
Prerequisites
Food Chemistry (Undergraduate level)
Course Description
Definition of proteins. Amino acids. Physicochemical
properties of amino acids and proteins. Protein
structures. Detection methods for protein structures.
Protein classification. Denaturation. Hydrolysis and
protein hydrolysates. Functional properties of proteins.
Separation and purification methods. Food proteins and
recent developments.
References
Food Chemistry, Ed: Owen R. Fennama (1996)
Food Proteins and Their Applications, Eds: Srinivasan
Damodaran, Alain Paraf (1997)
Food The Chemistry of Its Components, Ed: T.P.
Coultate (1992)
Food Proteins-Properties and Characterization, Eds: S.
Nakai and H.W. Modler (1996)
Teaching Methods
Regular lectures (supported by transparancies and
slides) and personal seminars of students. A topic will
be selected in consultation with the lecturer, the
student will review and become familiar with scientific
literature relevant to the topic, give a seminar, and
submit a typed report
Examination
Method
One midterm exams and a written final exam will be
given. The student will also give a seminar, and submit
a typed report. The points accumulate over the course
of the semester (from exams, seminar and report
Course Language
Turkish
115
Course Title
Lipid Chemistry
Course Code
373833
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Structure of lipid components, oxidative reactions and
preventing methods
Prerequisites
None
Course Description
Definition and classification of lipids. Chemical, physical,
physicochemical and nutritional properties of lipids.
Neutral oil and wax. Components of fats and oils; fatty
acids and glycerol. Nomenclature, classification and
properties of fatty acids. Isomer structure of fatty acids
and glycerides. Lipid derivatives and complex lipids.
Deterioration of fats and oils; hydrolytic and oxidative
rancidity . Mechanisms of antioxidants.
References
Lipid Handbook (F. D. Gunstone, J. L. Harwood and F.
B. Padley)
Bailey’s Industrial Oil and Fat Products (D. Swern)
Lipid Chemistry (Prof. Dr. Muammer Kayahan)
Teaching Methods
Lecture, individual study, discussion
Examination
Method
Essay questions, project evaluation
Course Language
Turkish
116
Course Title
Starch Chemistry And Technology
Course Code
373834
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach the properties,
structure and thermal behavior of starch at the advanced
level; study manufacturing techniques and utilization of
modified starches, starch based sweeteners in detail
Prerequisites
Undergraduate level Food Chemistry and Cereal Sci.& Tech
Course Description
Amylose. Amylopectin. Granular structure of starch. X-ray
diffraction patterns. Birefringence. Thermal behavior of
starch. Gelatinization. Retrogradation. Starch manufacturing
techniques. Production and utilization of modified starches.
Starch based sweeteners. Effects of food processing on
starch.
References
Carbohydrate Chemistry for Food Scientists, By R. L. Whistler
and J. N. BeMiller. (1997) AACC Inc.
Starches, By D. J. Thomas and W. A. Atwell. (1998) AACC Inc
Wheat Production, Properties and Quality, Ed by W. Bushuk
and V. F. Rasper. Blackie Academic and Professional,
Glaskow,UK.
Corn Chemistry and Technology, Edited by S. A. Watson and
P. E. Ramstad. (1987) AACC Inc
Oats Chemistry and Technology, Edited by F. H. Webster.
(1986) AACC Inc
Durum Wheat Chemistry and Technology, Edited by G.
Fabriani and C. Lintas. (1988) AACC Inc
Rice Chemistry and Technology, Edited by B. O. Juliano.
.(1985) AACC Inc
Wheat Chemistry and Technology, Edited by Y. Pomeranz.
(1988) AACC Inc
Advances in Cereal Science and Technology, Volume 2-10
Series, By Y. Polimeranz. (1990) AACC Inc
Other references will be suggested as the course starts
117
Teaching Methods
Regular lectures (supported by transparancies and slides)
and personal seminars of students. A topic will be selected in
consultation with the lecturer, the student will review
scientific literature relevant to the selected topic, give a
seminar, and submit a typed report
Examination
Method
One midterm exam and one final exam will be given. The
student will also give a seminar, and submit a typed report.
The points accumulate over the course of the semester (from
exams, seminar and report).
Course Language
Turkish
118
Course Title
Principles Of Food And Nutrition
Course Code
373835
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach nutrition and
health, nutrients and their importance in nutrition,
recommended nutrient intakes and diet planning
guides, digestion and absorption, metabolism and
energy balance, effects of processing on the nutritive
quality of foods.
Prerequisites
None
Course Description
Nutrition and health. Nutrients and their importance in
nutrition. Recommended nutrient intakes and diet
planning guides. Digestion and absorption. Metabolism
and energy balance. Nutrition aplications in the life
cycle. Effects of processing on the nutritive quality of
foods.
References
Perspectives in Nutrition, Eds.: Gordon M. Wardlaw,
Paul M. Insel, 1990,
Understanding Nutrition, Fourth Edition, Eds.: Eleanor
Noss Whitney, Eva May Nunnelley, 1987,
Beslenme, Prof.Dr. Ayşe Baysal, 2002
Teaching Methods
Regular lectures (supported by transparancies and
slides) and personal seminars of students. A topic will
be selected in consultation with the lecturer, the
student will review and become familiar with scientific
literature relevant to the topic, give a seminar, and
submit a typed report.
Examination
Method
One midterm exams and a written final exam will be
given. The student will also give a seminar, and submit
a typed report. The points accumulate over the course
of the semester (from exams, seminar and report)
Course Language
Turkish
119
Course Title
Food Contaminants
Course Code
373836
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
To get information of environmental contaminants in
the food chain, inorganic and organic chemical
contaminants, veterinary and pesticide residues,
radioactivity contaminants, safety of genetically
modified foods.
Prerequisites
None
Course Description
Pesticides. Veterinary drug residues. Dioxins.
Polychlorinated hydrocarbons. Biphenyls. Metalic
contaminants. Measurements of radioactivity and fallout
in foods. Natural toxic substances. Standards and
legislations of food contaminants. Instrumentation and
analysis.
References
Moffat, C.F., Whittle, K.J. (Editors), 2000.
Environmental Contaminants in Food. Sheffield
Academic Press, CRC Press.
Roller, S., Harlander, S. (Editors), 1998. Genetic
Modification in the Food Industry. Blackie Academic
Professional. Chapman&Hall.
Shibamato, T., Bjeldanes, L.F., 1993. Introduction to
Food Toxicology. Academic Press, Inc.
Teaching Methods
Lecture, discussion, Essay, and oral presentation
Examination
Method
Oral examination, essay question
Course Language
Turkish
120
Course Title
Food Physics
Course Code
373837
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall-Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Identification of relationship between food structure and
physical properties, provide a knowledge on
fundamental physics and giving examples about food
science.
Prerequisites
None
Course Description
Food composition and structure. Physical principles;
size, surface area. volume and volumetric flow rate,
force, energy, density, optical properties, redox
potentials, texture, colloidal and surface phenomena,
electrical conductivity. Relationship between food
microstructure and its physical properties.
References
Jose Miguel Aguilera and David W. Stanley.
Microstructral Principles of Food Processing and
Engineering, 2nd Ed. Elsevier Applied Science.
G. Duncan. Physics in The Life Sciences. 2nd Ed.
Blackwell Scientific publications.
Malcolm C. Bourne. Food Texture and Viscosity: concept
and measurement. 2nd Ed. Academic press, 2002.
R. Paul Singh, Denis R. Heldman. Introduction to Food
Engineering. 3rd Ed. Academic Press, 2001.
S. P. Beckett. Physico-Chemical Aspects of Food
Processing. Chapman&Hall, The Univesity Press,
Cambridge, 1995.
Joseph J. Kepes, Introduction to Physics for Scientists
and Engineers. 4th Ed. McGraw-Hill Inc., 1986.
Teaching Methods
Oral presentation, field works and projects, other
methods
Examination
Method
Writing and oral exams.
Course Language
Turkish
121
Course Title
Food Analysis I
Course Code
373838
Course Type
Theoretical/Practical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Learning principles of sensory analyses; application and
evaluation of these analyses by statistical methods,
discrimination tests, description tests, comparison tests.
Prerequisites
None
Course
Description
Basic principles for planning and statistical evaluation of
sensory analyses. Sensory analysis methods; discrimination
tests (paired comparison, duo-trio and triangle test
techniques), description tests (appareance, colour, texture,
flavour, quantitative description test techniques), comparison
tests (combined, hedonic scale).
References
Sensory Evaluation Practices, H. Stone and J.L. Sidel,
Academic Press
Teaching Methods
Lectures, applications and projects
Examination
Method
Written exams, evaluation of projects and applications.
Course Language
Turkish
122
Course Title
Food Analysıs II
Course Code
373839
Course Type
Theoretical/Practical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To provide information on new rapid techniques used in
food microbiology.
Prerequisites
None
Course Description
Conventional methods in food microbiology.
Development of rapid instrumental methods in food
microbiological analysis. Separation and concentration
of pathogens from foods. Membrane filtration
techniques. Flow cytometry. Optical biosensors for
microbiological analysis. Immunomagnetic technique.
Immunological methods. Bioluminescence-basedtechniques. Empedans technique. Special techniques for
microbial biofilms in food systems. Genetic based
techniques; Applications of gene probes for the
detection of foodborne pathogens. PCR and nucleic acid
amplification methods. Molecular finger print methods.
Gene sequence data-base in food microbiology.
References
Tortorella, M. L., Gendel, S. M. 1997. Food
Microbiological Analysis. New technologies. Marcel
Dekker. Inc., USA.
Lund, B. M., Baird-Parker, T. C., Gould, G. W. 2000.
The Microbiological Safety and Quality of Food. Aspen
Pub. Inc. Maryland,USA.
Patel, P., 1994.Rapid Analysis Techniques in Food
Microbiology. Blackie Academic and Professional,
Chapman Hall., UK.
Teaching Methods
Direct explanations. Group seminars and laboratory
studies.
Examination
Method
Midterm and final examinations.
Course Language
Turkish
123
Course Title
Food Analysis III
Course Code
373840
Course Type
Theoretical/Practical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Building skills on the basic principles of
chromatographic and spectroscopic techniques and their
application in food analyses
Prerequisites
None
Course Description
Basic principles of chromatographic and spectroscopic
techniques and their applications in food analyses.
Chromatography applications; high performance liquid
chromatography (HPLC), gas chromatography (GC).
Spectroscopy applications; UV-VIS spectrophotometry,
atomic absorption spectrophotometry (AAS), Fourier
Transform Infrared Spectrophotometry (FTIR).
References
Online courseware
Principles of Instrumental Analysis, 4th Edition, D:A.
Skoog, J:J: Leary, Saunders College Publishing
Teaching Methods
Lectures, hands on applications, worked applications in
the laboratory
Examination
Method
Written exams, evaluation of projects
Course Language
Turkish
124
Course Title
Food Safety and Legislation
Course Code
373841
Course Type
Teoric
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Giving information about food safety and examinate to
international law about this subject.
Prerequisites
None
Course Description
Food safety and quality systems. Good Manufacturing
Practice (GMP) system and its applications.Hazard Analysis of
Critical Control Point (HACCP). General considerations and
principles of the HACCP system. Guidelines for HACCP
system. Application of HACCP system in food industry.
References
Alp, Ö., 1995, Firma Politikasının Yaygınlaştırılması, “IV.
Ulusal Kalite Kongresi. Toplam Kalite Yönetimi ve Eğitimde
Kalite” 8-9 Kasım 1995 I. Kitap.
Anonymous, 1998, Öğrenen Organizasyonlar. Kal-Der
Yayınları Yayın No: 16 İstanbul.
Anonymous, 2000, Müşteri Memnuniyeti Yönetimi, Yayın No:
31, KalDer, İstanbul.
Anonymous, 2001. KAL-DER WEB Sayfası.
http://www.kalder.org
Anonymous, 2001. TSE WEB Sayfası: http://www.tse.org.tr
Ateş, G., 1998, Kalite ve Gıda Güvence Sistemlerinin
Entegrasyonu. 7. Ulusal Kalite Kongresi Tebliğleri İstanbul.
Blanchfield, J. R., 2000, Food Labelling, CRC Pres &
Woodhead Publishing Ltd.
Brown, M., 2000, HACCP in the Meat Industry, CRC Pres &
Woodhead Publishing Ltd.
Chase, R.B., Aquilano, N.J., 1995, Production and Operations
Management-Manufactoring and Service. 7th Ed. IRWIN.
Chicago. 853 s. (Chapter 5. Total Quality Management s.
160-210)
Dillon, M., Griffith, C., 2001, Auditing in the Food Industry;
from safety and quality to environmental and other audits,
CRC Pres & Woodhead Publishing Ltd.
Ferling, A., 1994, `Hizmet Endüstrisinde Kalite: Örnek
Hewlett-Packard', Önce Kalite Dergisi, Sayı:6.
Goodburn, K., 2001, EU Food Law, CRC Pres & Woodhead
125
Publishing Ltd.
Halkman, A. 1995 Kritik Kontrol Noktalarında Tehlike Analiz
Prensipleri ve Uygulamaları. Ankara Üniversitesi Ziraat
Fakültesi, Gıda Mühendisliği Bölümü (basılmamış kurs
notları).
Juran. J.M., 1989 Juran on Leadership for Quality. Free Press.
New York
Karaali, A., 2000, HACCP Sisteminin gıda sanayiinde
kullanılan diğer kalite yönetim sistemleri ile entegrasyonu.
Gıda, 6, 1, 19-21, Dünya Yayıncılık.
Kavrakoğlu, İ., 1993, `Kalite Güvencesi ISO 9000 ve Toplam
Kalite', Rekabetçi Yönetim Dizisi- I.
Mahmutoğlu, T., 2000, HACCP el kitabının hazırlanması ve
sertifikalandırılması. Gıda, 6, 1, 22-24, Dünya Yayıncılık.
Mayes, T., Mortimore, S., 2001, Making the most of HACCP:
learning from others’ experience, CRC Pres & Woodhead
Publishing Ltd.
Nolan, K., 1990, Planning a control chart In Quality Progress.
American Society for Quality Control, Milwaukee,
Washington, DC.
Oakland, J.S., 1993, TQM- The Route to Improving
Performance Oxford Press: Butterworth-Heinemann.
Öztan, A., 2003. Kalite Kontrol ve Mevzuat. H. Ü. Müh. Fak.
Gıda Müh. Böl. Ders Notları, Ankara. (Basılmamış)
Singh, N., 1996, System Approach to Computer Integrated
Design and Manufacturing, John-Wiley & Sons, Inc.
Topal, Ş., 1996. Gıda Güvenliği ve Kalite Yönetim Sistemleri.
TUBİTAK. MAM Matbaası, Gebze, 225s.
Watson, D., 2001, Food Chemical Safety; Vol.I
Contaminants, CRC Pres & Woodhead Publishing Ltd.
Teaching Methods
Explenation, Workshops. Group seminar and studies
Examination
Method
Exams, seminars
Course Language
Turkish
126
Course Title
Wastes and By-Products of Food Industry and Environmental
Relations
Course Code
373842
Course Type
Theoritical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Classification and description of industrial wastes and byproducts, their structural properties and chemical
composition, Character of water-waste at food industry and
industrial purifications of waste.
Prerequisites
None
Course Description
Sources and characteristics of industrial wastes and byproducts. Waste treatment processes. Pre-and basic
applications. Standards. By-products from food industry of
plant and animal processing. Main approaches in product
utilization. Relationship between food industry wastes and
environment.
References
Spreer, E., Mixa, A., 1998, Milk and Dairy Product
Technology, MarcelDekker Inc., NY.
Chanes, J.W., et al., 2002, Engineering and Food for 21st
Century, Woodhead Publ., UK.
Fellows, P., 2000, Food Processing Technology; principles and
practice, Woodhead Publ., UK.
Tijskens, L.M.M. et al, 2001, Food Process Modelling,
Woodhead Publ., UK.
Eckenfelder, W.W., 2000, Industrial Water Pollution Control,
3rd ed., McGrawHill Publ., NY.
Teaching Methods
Lectures are given by using different text books and updated
literature and doing group studies and seminars
Examination
Method
Written and oral examinations.
Course Language
Turkish
127
Course Title
Food Marketing Management
Course Code
373843
Course Type
Teoric
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Formation of food price during food marketing,
Marchendizing, logistic, management of catacory,
bechmarking, faktoring, frenchizing.
Prerequisites
Course Description
Modern marketing management. Marketing environment.
Strategic planning. Market research in food industry. Market
segmentation and target marketing. Consumer behaviour in
food industry. Product strategies in food marketing. Pricing
strategies. Steadiness strategies; personal selling,
advertising and public relations in food marketing, marketing
on internet. Food distribution strategies. International
marketing management in food industry.
References
Alp, Ö., 1995, Firma Politikasının Yaygınlaştırılması, “IV.
Ulusal Kalite Kongresi. Toplam Kalite Yönetimi ve Eğitimde
Kalite” 8-9 Kasım 1995 I. Kitap.
Anonymous, 2000, Müşteri Memnuniyeti Yönetimi, Yayın No:
31, KalDer, İstanbul.
Anonymous,
2001.
http://www.kalder.org
KAL-DER
WEB
Sayfası.
Ardahan, F., 1998, Toplam Kalite Düşüncesi İle Zaman
Yönetimi. Standard, 37, 437, 5/98, 56-60.
Chase, R.B., Aquilano, N.J., 1995, Production and Operations
Management-Manufactoring and Service. 7th Ed. IRWIN.
Chicago. 853 s. (Chapter 5. Total Quality Management s.
160-210)
Collins, J. C., ve PORPAS, J. I., 1998. Şirketinizin vizyonunu
oluşturmak. Değişim. Harvard Business Review. Çeviren M.
Tüzel, MESS Yayınları No: 291
Singh, N., 1996, System Approach to Computer Integrated
Design and Manufacturing, John-Wiley & Sons, Inc.
Dillon, M., Griffith, C., 2001, Auditing in the Food Industry;
128
from safety and quality to environmental and other audits,
CRC Pres & Woodhead Publishing Ltd.
Teaching Methods
Blanchfield, J. R., 2000, Food Labelling, CRC Pres &
Woodhead Publishing Ltd.
Explenation, Group seminars, project study and tours.
Examination
Method
Exams, thesis studies, projects,
Course Language
Turkish
129
Course Title
European Union and Food Legislation
Course Code
373844
Course Type
Teoric
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
According European Union food laws to national food laws in
Food industries European Union integration
Prerequisites
None
Course Description
Political evaluation and social-economic structure of the
European Union (EU). Common agricultural policy.
Integration of agricultural and industrial sectors. Food
industry of the EU. Economic growth. Consumption patterns
and consumer preferences of EU. Food Legislation.
Competition in the Food Products Markets and Turkey’s
adaptation of the EU. Problems related to adaptation of food
legislation of the EU within the framework of Customs Union
and Full Membership.
References
Anonymous, 2001. KAL-DER WEB Sayfası.
http://www.kalder.org
Anonymous, 2001. TSE WEB Sayfası: http://www.tse.org.tr
Chase, R.B., Aquilano, N.J., 1995, Production and Operations
Management-Manufactoring and Service. 7th Ed. IRWIN.
Chicago. 853 s. (Chapter 5. Total Quality Management s.
160-210)
Collins, J. C., ve PORPAS, J. I., 1998. Şirketinizin vizyonunu
oluşturmak. Değişim. Harvard Business Review. Çeviren M.
Tüzel, MESS Yayınları No: 291
Doğan, S., 1998, `Kalite Güvence Sistemlerınin Önemi ve
TS-ISO 9002 Belgesinin Alınmasına İlişkin Olarak Niğde
Beton San. ve Tic. A.Ş. İşletmesinde Bir Uygulama', Standart
Dergisi, Sayı: 439.
Ferling, A., 1994, `Hizmet Endüstrisinde Kalite: Örnek
Hewlett-Packard', Önce Kalite Dergisi, Sayı:6.
Nolan, K., 1990, Planning a control chart In Quality Progress.
American Society for Quality Control, Milwaukee,
Washington, DC.
130
Öztürk, S., 1995, `TS-ISO 9000 Standartlan ve
Belgelendirme', Standart Dergisi, Eylül.
Saraç, Ş., 1998, ISO 14000 Sisteminin kurulması ve ISO
9000 Kalite Güvence Sistemi ile Entegrasyonu. 7. Ulusal
Kalite Kongresi Tebliğleri İstanbul.
Türkel S., Leblebici, D.N., Aydın, M,D., 2001. Toplam Kalite
Yönetimi Uygulama Rehberi. Dilek Ofset. Life Ajans. Ankara
Yalçın, İ., Şamiloğlu, F., Demirel, Y., 2000, "Küçük ve Orta
ölçekli İşletmelerde Toplam Kalite Yönetiminin
Uygulanabilirliği", Standard, Sayı 460, Sayfa 45-55.
Dillon, M., Griffith, C., 2001, Auditing in the Food Industry;
from safety and quality to environmental and other audits,
CRC Pres & Woodhead Publishing Ltd.
Goodburn, K., 2001, EU Food Law, CRC Pres & Woodhead
Publishing Ltd.
Blanchfield, J. R., 2000, Food Labelling, CRC Pres &
Woodhead Publishing Ltd.
Teaching Methods
Explenation, Workshops, Group study
Examination
Method
Exams, thesis, projects,
Course Language
Turkish
131
Course Title
Plant Organization and Management
Course Code
373845
Course Type
Theoritical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Deparment academic staff
Objective of the
Course
The organization of establishing organization of process and
potantial of worker in food organizations
Prerequisites
None
Course Description
Plant management. Organizations. Management skills.
Organizational hierarchy. Organizations structure and
principle. Organizational functions. Management by
objectives. Organizational strategies. Organizational
development and change. Management human resources.
Motivation. Organizational climate. Organizational culture.
Work analyses. Performance evaluation. Problems of
productivity. International organization and management.
Theories of organization.
References
Ağuş, M., 2000, Kalite nedir? Gıda, 6, 1, 4-6, Dünya
Yayıncılık.
Alp, Ö., 1995, Firma Politikasının Yaygınlaştırılması, “IV.
Ulusal Kalite Kongresi. Toplam Kalite Yönetimi ve Eğitimde
Kalite” 8-9 Kasım 1995 I. Kitap.
Anonymous, 1998, Öğrenen Organizasyonlar. Kal-Der
Yayınları Yayın No: 16 İstanbul.
Anonymous, 2000, Müşteri Memnuniyeti Yönetimi, Yayın No:
31, KalDer, İstanbul.
Anonymous, 2001. KAL-DER WEB Sayfası.
http://www.kalder.org
Ardahan, F., 1998, Toplam Kalite Düşüncesi İle Zaman
Yönetimi. Standard, 37, 437, 5/98, 56-60.
Ateş, G., 1998, Kalite ve Gıda Güvence Sistemlerinin
Entegrasyonu. 7. Ulusal Kalite Kongresi Tebliğleri İstanbul.
Baykaşoğlu, A., Dereli, T., 2001, "Toplam Kalite Yönetimine
Objektifleri Açısından Bir bakış ve İnsan Unsuru", II. Kalite
Sempozyumu Bildiri Kitabı, Sayfa 56-60, TMMOB, MMO,
Bursa.
Chase, R.B., Aquilano, N.J., 1995, Production and Operations
Management-Manufactoring and Service. 7th Ed. IRWIN.
Chicago. 853 s. (Chapter 5. Total Quality Management s.
160-210)
132
Collins, J. C., ve PORPAS, J. I., 1998. Şirketinizin vizyonunu
oluşturmak. Değişim. Harvard Business Review. Çeviren M.
Tüzel, MESS Yayınları No: 291
Doğan, S., 1998, `Kalite Güvence Sistemlerınin Önemi ve
TS-ISO 9002 Belgesinin Alınmasına İlişkin Olarak Niğde
Beton San. ve Tic. A.Ş. İşletmesinde Bir Uygulama', Standart
Dergisi, Sayı: 439.
Drucker, P. F., 1995, Gelecek İçin Yönetim Çeviri: F. Üçcan
Türkiye İş Bankası Kültür Yayınları, Ankara
Elif, İ., 1995, Toplam Kalite Yönetimi ve Toplam Kaliteye
Ulaşmada Önemli Bir Araç ISO 9000 Kalite Güvence Sistemi,
U. Ü. Güçl. Vakfı Yay. No: 110 Bursa.
Esin, A., 1999, "ISO 9000'in Işığı Altında Toplam Kalite",
TMMOB, MMO, Yayın no:216.
Ferling, A., 1994, `Hizmet Endüstrisinde Kalite: Örnek
Hewlett-Packard', Önce Kalite Dergisi, Sayı:6.
Juran. J.M., 1989 Juran on Leadership for Quality. Free Press.
New York
Kavrakoğlu, İ., 1996, `Toplam Yönetimi, Kalder Yay.
Rekabetçi Yönetim Dizisi No: 3, İstanbul.
Kavrakoğlu, İ., 1998. Toplam Kalite Yönetimi, Yayın No:3,
KalDer, İstanbul.
Külahoğlu, T., Külahoğlu, Ş.Ö., 2001, "Kalite Yönetim
Sistemleri ve Kurumsal Öğrenme", II. Kalite Sempozyumu
Bildiri Kitabı, Sayfa 34-40, TMMOB, MMO, 15-16 Hazira,
Bursa.
Natiyok, A., 1996, `Toplam Kalite Yönetimi', Standart
Dergisi, Haziran.
Nolan, K., 1990, Planning a control chart In Quality Progress.
American Society for Quality Control, Milwaukee,
Washington, DC.
Oakland, J.S., 1993, TQM- The Route to Improving
Performance Oxford Press: Butterworth-Heinemann.
Öztürk, S., 1995, `TS-ISO 9000 Standartlan ve
Belgelendirme', Standart Dergisi, Eylül.
Saraç, Ş., 1998, ISO 14000 Sisteminin kurulması ve ISO
9000 Kalite Güvence Sistemi ile Entegrasyonu. 7. Ulusal
Kalite Kongresi Tebliğleri İstanbul.
Sencer, T., 1995, Toplam Kalite Yönetiminin Tanıtılması ve
Eğitimin tabana Yayılmasında Kalite Çemberinden
Yararlanma. “IV. Ulusal Kalite Kongresi. Toplam Kalite
Yönetimi ve Eğitimde Kalite” 8-9 Kasım 1995 I. Kitap.
Singh, N., 1996, System Approach to Computer Integrated
Design and Manufacturing, John-Wiley & Sons, Inc.
133
Taptık, Y., 2001, "ISO 9000 - QS 9000 - VDA 6.1 EAQF AVSQ - ISO/TS 16949 Kalite Standatları, Sertifikasyon Kölelik
Düzenine Geçiş mi; Şans mı?", II. Kalite Sempozyumu Bildiri
Kitabı, Sayfa 31-33, TMMOB, MMO, 15-16 Hazira, Bursa.
Türkel S., Leblebici, D.N., Aydın, M,D., 2001. Toplam Kalite
Yönetimi Uygulama Rehberi. Dilek Ofset. Life Ajans. Ankara
Türkmen, İ., 1995, "Başarılı Bir Toplam Kalite Yönetiminin
Anahtarı - örgütsel ve Yönetsel Değişim", Makina ve
Mühendis, Cilt 5, Sayı 430, Sayfa 16-22.
Yalçın, İ., Şamiloğlu, F., Demirel, Y., 2000, "Küçük ve Orta
ölçekli İşletmelerde Toplam Kalite Yönetiminin
Uygulanabilirliği", Standard, Sayı 460, Sayfa 45-55.
Dillon, M., Griffith, C., 2001, Auditing in the Food Industry;
from safety and quality to environmental and other audits,
CRC Pres & Woodhead Publishing Ltd.
Goodburn, K., 2001, EU Food Law, CRC Pres & Woodhead
Publishing Ltd.
Teaching Methods
Explenation, Workshops
Examination
Method
Exams, thesis, projects,
Course Language
Turkish
134
Course Title
Special Topics in Dairy Technology
Course Code
373846
Course Type
Therotical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Provide basic knowledge on industrial productions of
dairy products and to follow new researches and
formulations, applications on dairy technology.
Prerequisites
None
Course Description
Chemical composition of milk. Physical and rheological
properties of milk. Recent developments in market milk
and fermented milk products. Starter culture
technology. Dried milk products and reconstitution
operations in dairy. Milk proteins. Coagulation of milk
and recent developments in cheese making technology.
Composition of whey and its utilization methods. Waste
and waste management in dairy industry. Service
installation and energy requirements. Planning a dairy
processing plant and equipment design.
References
Anonymous, 2000, Dairy Processing Handbook,
Tetrapak S-221, 86 Lunol Sweden.
Bourne, M.C., 2002, Food Texture and Viscosity;
concept and measurement, Academic Press, UK.
Chanes, J.W., et al., 2002, Engineering and Food for
21st Century, Woodhead Publ., UK.
Eck, A., Gillis, J-C., 2000, Cheesemaking, 2nd Ed.,
Lavoısıer Publ., Paris.
Fellows, P., 2000, Food Processing Technology;
principles and practice, Woodhead Publ., UK.
Fox, P.F., 1999, Cheese; chemistry, physics and
microbiology, Vol.1, Vol.2, Aspen Publ., USA.
Fox, P.F., McSweeney, P.L.H., 1998, Dairy Chemistry
and Biochemistry, Blackie Acad.Publ.,UK.
Gunesekaran, S., Ak, M.M., 2003, Cheese Rheology and
Texture, Woodhead Publ., UK.
Kilcast, D., Subramariniam, P., 2000, The Stability and
Shelf-Life of Food, Woodhead Publ., UK.
Mattila, T., & Saarela, S., 2003. Functional dairy
products. CRC Press LLC.
135
Meilgaards, M., et al., 1999, Sensory Evaluation
Techniques, Woodhead Publ., UK.
Miller, G.D. etal, 2000, Handbook of Dairy Foods and
Nutrition, Woodhead Publ., UK.
Robinson, R.K., 1986, Modern Dairy Technology, Vol. III Champman & Hall. London.
Robinson, R.K., 1990, Milk and Milk Processing, Elsevier
Science P. Ltd. Vol. I-II
Sandholm, T.M., Saarela, M., 2003, Functional Dairy
Products, Woodhead Publ., UK.
Spreer, E., Mixa, A., 1998, Milk and Dairy Product
Technology, , MarcelDekker Inc., NY.
Tamime, A.Y., Robinson, R.K., 2000, Yoghurt; science
and technology, Woodhead Publ., UK.
Taub, I.A., Singh, R.P., 1998, Food Storage Stability,
Woodhead Publ., UK.
Tijskens, L.M.M. et al, 2001, Food Process Modelling,
Woodhead Publ., UK.
Walstra, P. et al., 1999, Dairy Technology,
MarcelDekker Inc., NY.
Teaching Methods
Lectures are given by using different text books and
updated literature and doing group studies and
seminars
Examination
Method
Written and oral examinations.
Course Language
Turkish
136
Course Title
Recent Development in Dairy Technology
Course Code
373847
Course Type
Theoritical
Course Status
Graduate
Hours/Week
3 hours/14 weeks, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Departmant academic staff
Objective of the
Course
In addition to the basic knowledge of the dairy
technology; modern technologies and new technological
applications must be explained.
Prerequisites
None
Course Description
Recent processing techniques and operations used in
dairy industry. Flow-charts. Basic equipment.
Membrane filters. Microfilters. Developments in heattreatment. Automation and process control equipment.
Usage of biosensors in dairy. New approaches to
packaging systems. CIP systems and outamation in
dairy.
References
Anonymous, 2000, Dairy Processing Handbook,
Tetrapak S-221, 86 Lunol Sweden.
Bourne, M.C., 2002, Food Texture and Viscosity;
concept and measurement, Academic Press, UK.
Chanes, J.W., et al., 2002, Engineering and Food for
21st Century, Woodhead Publ., UK.
Eck, A., Gillis, J-C., 2000, Cheesemaking, 2nd Ed.,
Lavoısıer Publ., Paris.
Fellows, P., 2000, Food Processing Technology;
principles and practice, Woodhead Publ., UK.
Fox, P.F., 1999, Cheese; chemistry, physics and
microbiology, Vol.1, Vol.2, Aspen Publ., USA.
Fox, P.F., McSweeney, P.L.H., 1998, Dairy Chemistry
and Biochemistry, Blackie Acad.Publ.,UK.
Gunesekaran, S., Ak, M.M., 2003, Cheese Rheology and
Texture, Woodhead Publ., UK.
Kilcast, D., Subramariniam, P., 2000, The Stability and
Shelf-Life of Food, Woodhead Publ., UK.
Mattila, T., & Saarela, S., 2003. Functional dairy
products. CRC Press LLC.
Meilgaards, M., et al., 1999, Sensory Evaluation
Techniques, Woodhead Publ., UK.
Miller, G.D. etal, 2000, Handbook of Dairy Foods and
137
Nutrition, Woodhead Publ., UK.
Robinson, R.K., 1986, Modern Dairy Technology, Vol. III Champman & Hall. London.
Robinson, R.K., 1990, Milk and Milk Processing, Elsevier
Science P. Ltd. Vol. I-II
Sandholm, T.M., Saarela, M., 2003, Functional Dairy
Products, Woodhead Publ., UK.
Spreer, E., Mixa, A., 1998, Milk and Dairy Product
Technology, , MarcelDekker Inc., NY.
Tamime, A.Y., Robinson, R.K., 2000, Yoghurt; science
and technology, Woodhead Publ., UK.
Taub, I.A., Singh, R.P., 1998, Food Storage Stability,
Woodhead Publ., UK.
Tijskens, L.M.M. et al, 2001, Food Process Modelling,
Woodhead Publ., UK.
Walstra, P. et al., 1999, Dairy Technology,
MarcelDekker Inc., NY.
Teaching Methods
Lectures are given by using different text books and
updated literature and doing group studies and
seminars
Examination
Method
Written and oral examinations.
Course Language
Turkish
138
Course Title
Special Topics in Meat Technology
Course Code
373848
Course Type
Theoritical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Provide basic knowledge on industrial productions of meat
products and to follow new research and applications on
meat products.
Prerequisites
Course Description
Semi dry and dry fermented sausages, emulsified type
sausages, pastrami, cooked meat products, canned meat
products, restructured meat products technology. Related
legislation and standards, manufacturing, food additives and
ingredients, packaging, storing and shelf-life. Plant design
and basic equipments.
References
Shahidi, F., ed., 1994. Flavor of meat and meat products,
Blackie Academic and Professio London, xiii, 298
Ockerman, H W. 1989. Sausage and processed meat
formulations VI, New York, 603 s
Girard, J. P., tr. by Hemmings B. and Clermont-Ferrand
A.T.T., 1992, Technology of meat and meat products ,Ellis
Horwood New York, 272 s.
Varnam, A. H and Sutherland., J. P. 1995, Meat and meat
products: technology, chemistry and microbiology, Chapman
and Hall London. 430 s
Pearson A. M. and Dutson, T. R., 1995.HACCP in meat,
poultry and fish processing, Blackie Academic and
Professional, London, xv, 393 s.
Pearson, A. M. and Gillett, T. A., 1996. Processed meats, New
York: Chapman and Hall, xi, 448 s.
Platt, G. C. and Cook, P. E., 1995. Fermented meats.
London: Blackie Academic and Professional, xii, 242 s.
Price, J.F. and Schweigert. B.S., 1987. The science of meat
and meat products, Westport, Conn.: Food & Nutrition Press,
639 s
Lawrie, A. R., 1998. Lawrie's meat science, Cambridge:
Woodhead, xvii, 336 s
Ranken, M. D., 2000. Handbook of meat product technology,
139
Malden: Blackwell Science, 211 s.
Sams, A. and Raton, B., 2001. Poultry meat processing, FL:
CRC Press, ix, 334 s.
Kerry, J., Kerry, J. and Ledward, D., 2002. Meat Processing,
Woodhead Publ., UK.
Öztan. A., 2003. Et Bilimi ve Teknolojisi, TMMOB, Gıda
Mühendisliği Odası Yayınları No:1, 495s.
Teaching Methods
Lectures are given by using different text books and updated
literature and doing group studies and seminars
Examination
Method
Written and oral examinations.
Course Language
Turkish
140
Course Title
Recent Development In Meat Technology
Course Code
373849
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Follow to new developments of meat technology
Prerequisites
None
Course Description
Effects of electrical stimulation on meat quality, color, grade
and palatability. Recent developments in meat product
technologies. Production of low-fat meat products. Recent
developments in meat and health.
References
Shahidi, F., ed., 1994. Flavor of meat and meat products,
Blackie Academic and Professio London, xiii, 298
Ockerman, H W. 1989. Sausage
formulations VI, New York, 603 s
and
processed
meat
Girard, J. P., tr. by Hemmings B. and Clermont-Ferrand
A.T.T., 1992, Technology of meat and meat products ,Ellis
Horwood New York, 272 s.
Varnam, A. H and Sutherland., J. P. 1995, Meat and meat
products: technology, chemistry and microbiology, Chapman
and Hall London. 430 s
Pearson A. M. and Dutson, T. R., 1995.HACCP in meat,
poultry and fish processing, Blackie Academic and
Professional, London, xv, 393 s.
Pearson, A. M. and Gillett, T. A., 1996. Processed meats, New
York: Chapman and Hall, xi, 448 s.
Platt, G. C. and Cook, P. E., 1995. Fermented meats.
London: Blackie Academic and Professional, xii, 242 s.
Price, J.F. and Schweigert. B.S., 1987. The science of meat
and meat products, Westport, Conn.: Food & Nutrition Press,
639 s
Lawrie, A. R., 1998. Lawrie's meat science, Cambridge:
Woodhead, xvii, 336 s
Ranken, M. D., 2000. Handbook of meat product technology,
141
Malden: Blackwell Science, 211 s.
Sams, A. and Raton, B., 2001. Poultry meat processing, FL:
CRC Press, ix, 334 s.
Kerry, J., Kerry, J. and Ledward, D., 2002. Meat Processing,
Woodhead Publ., UK.
Öztan. A., 2003. Et Bilimi ve Teknolojisi, TMMOB, Gıda
Mühendisliği Odası Yayınları No:1, 495s.
Teaching Methods
Lectures are given by using different text books and updated
literature and doing group studies and seminars
Examination
Method
Written and oral examinations.
Course Language
Turkish
142
Course Title
Fisheries Technology
Course Code
373850
Course Type
Theoretical-Practical Elective
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The processing, storage and utulization of fish and seafood.
Prerequisites
None
Course Description
Chemistry of seafood components. Chemical, physical and
microbiological quality of seafood. Toxicological aspects of
seafood. Freezing, drying, smoking, salting, canning and
fermentation of seafood. Fish sausage manufacturing.
Seafood processing by-products.
References
Shahidi, F, Botta, J. R., 1994. Seafoods. Blackie Academic,
Glasgow.
Doe, E. P., 2000. Fish Drying and Smoking. Technomic Co.,
Inc., 247 s.
Martin, R. E., Carter, E. P., Flick, Jr. G. J., Davis, L. M.(Edit),
2000. Marine and Freshwater Products Handbook. Technomic
Publishing Co., Inc., Lancaster, Pennsilvania, USA, 393-395
s.
Öztan, A., 1993. Et Bilimi Ve Teknolojisi. Hacettepe
Üniversitesi Mühendislik fakültesi Yayınları Yayın No: 19, 277
sayfa (1995 de ikinci baskısını, 1999' da üçüncü baskısı
yapılmıştır.
Borgstrom, G. (Edit.), 1961. Fish As Food. Volume I, II, II.
Academic Press, London.
Pearson, A. M., Young, R. B., 1988. Muscle and Meat
Biochemistry. Academic Press, London.
Bremner, H. A. (Edit.), 2002. Safety and quality issues in fish
processing.Woodhead Publishing Limited, Cambridge,
England.
FDA (1995) Federal Register, Vol. 60, No. 242, p. 65096.
Procedure for the Safe and Sanitary Processing and
Importing of Fish and Fishery Products: Final Rule. Food and
Drug Administration, Washington DC.
FDA (2001). Fish and Fisheries Products Hazards & Controls
143
Guidance: ThirdEdition. Department of Health and Human
Services, Public Health Service, Food and Drug
Administration Center of Food Safety and Applied Nutrition,
Office of Seafoods, Washington, DC.
Teaching Methods
Explenation, slides, libratory
Examination
Method
Exams, thesis, projects,
Course Language
Turkish
144
Course Title
Special Topics in Fruit and Vegetable Technology
Course Code
373851
Course Type
Theoretical/ Elective
Course Status
Graduate
Hours/Week
4-5 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Information about the fruit and vegetable processing
technology to graduate students studying in this area
Prerequisites
None
Course Description
Compositions of fruit and vegetables. Preparation of fruit
juices and nectars by conventional and modern techniques.
Vegetable juice processing technology. Non-alcoholic
carbonated beverage processing technology. Deteriorations in
fruit and vegetables and their products. Chemical
deteriorations. Microbiological deteriorations. Causes of
deteriorations and its prevention based on the type of
processed product
References
There aren’t specific references.
Teaching Methods
Direct explanation
Examination
Method
Oral examination
Course Language
Turkish
145
Course Title
Recent Development in Fruit and Vegetable Technology
Course Code
373852
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Information about the modern methods in food industry
especially in fruit and vegetable processing technology
Prerequisites
None
Course Description
Applications of high hydrostatic pressure. Biocanning. Pulsed
electric field. Minimally processed foods and modified
atmosphere packaging. Other techniques used in fruit and
vegetable processing and preservation.
References
Related articles
Teaching Methods
Direct explanation, group seminars.
Examination
Method
Written examination
Course Language
Turkish
146
Course Title
Special Topics in in Cereal Technology
Course Code
373853
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to give detailed information
about the quality characteristics and the milling technology of
wheat and other cereals and quality evaluation of cereal
products such as bread, pasta and cookies.
Prerequisites
Undergraduate level Cereal Sci. & Tech
Course Description
Constituents of cereal grains and their effects on end-product
quality. Morphological structure of kernel. Preliminary milling
operations; cleaning, blending and tempering. Break and
reduction systems. Sifting and purification. Equipment used
in flour and semolina milling. Milling of grains other than
wheat. Flour treatments. Storage of cereal grains, flour and
semolina. Classification of cereals. Physical and chemical
quality criteria of cereal grains. Physical, chemical,
physicochemical, rheological and technological quality criteria
of flour and semolina. Quality evaluation of bread, pasta,
cookie, cake, cracker and wafer.
References
Wheat Production, Properties and Quality, Ed by W. Bushuk
and V. F. Rasper. Blackie Academic and Professional,
Glaskow,UK.
Principles of Cereal Science and Technology, R. C. Hoseney
(1994) AACC Inc.
Wheat Flour Milling, E. S. Posner and A. N. Hibbs (1997)
AACC Inc.
Pasta and Noodle Technology, Edited by J. E. Kruger, R. B.
Matsuo and J. W. Dick.
Wheat Chemistry and Technology, Edited by Y. Pomeranz.
(1988) AACC Inc.
Wheat Quality Elucidation, Edited by P. K. W. Ng and C. W.
Wrigley.
Breakfast Cereals and How They Are Made, Edited by R. B.
Fast and E. F. Caldwell.
147
Barley Chemistry and Technology, Edited by A. W. Macgregor
and R. S. Bhatty.
Corn Chemistry and Technology, Edited by S. A. Watson and
P. E. Ramstad.
Oats Chemistry and Technology, Edited by F. H. Webster.
Durum Wheat Chemistry and Technology, Edited by G.
Fabriani and C. Lintas.
Teaching Methods
Regular lectures (supported by transparancies and slides)
and personal seminars of students. A topic will be selected in
consultation with the lecturer, the student will review
scientific literature relevant to the selected topic, give a
seminar, and submit a typed report
Examination
Method
One midterm exam and one final exam will be given. The
student will also give a seminar, and submit a typed report.
Course Language
Turkish
148
Course Title
Recent Development in Cereal Technology
Course Code
373854
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to discuss recent developments
in cereal technology and analyses of the cereal products.
Prerequisites
Undergraduate level Cereal Sci. & Tech
Course Description
Recent developments in bread, pasta, cookie, malt and
brewing technologies. Utilization of extrusion and other new
techniques in the production of breakfast cereals and snack
foods. Quality evaluation of raw materials and end products
by new techniques.
References
Wheat Production, Properties and Quality, Ed by W. Bushuk
and V. F. Rasper. Blackie Academic and Professional,
Glaskow,UK.
Principles of Cereal Science and Technology, R. C. Hoseney
(1994) AACC Inc.
Wheat Flour Milling, E. S. Posner and A. N. Hibbs (1997)
AACC Inc.
Pasta and Noodle Technology, Edited by J. E. Kruger, R. B.
Matsuo and J. W. Dick.
Wheat Chemistry and Technology, Edited by Y. Pomeranz.
(1988) AACC Inc.
Wheat Quality Elucidation, Edited by P. K. W. Ng and C. W.
Wrigley.
Breakfast Cereals and How They Are Made, Edited by R. B.
Fast and E. F. Caldwell.
Barley Chemistry and Technology, Edited by A. W. Macgregor
and R. S. Bhatty.
Corn Chemistry and Technology, Edited by S. A. Watson and
P. E. Ramstad.
Oats Chemistry and Technology, Edited by F. H. Webster.
Durum Wheat Chemistry and Technology, Edited by G.
Fabriani and C. Lintas.
Teaching Methods
Regular lectures and personal seminars of students. A topic
will be selected in consultation with the lecturer, the student
will review scientific literature relevant to the selected topic,
give a seminar, and submit a typed report
149
Examination
Method
One midterm exam and one final exam will be given. The
student will also give a seminar, and submit a typed report.
The points accumulate over the course of the semester (from
exams, seminar and report).
Course Language
Turkish
150
Course Title
Special Topics in Fats and Oil Technology
Course Code
373855
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Animal fat technology. Composition of beef and mutton
tallow and lard. Production techniques of animal fats.
Hydrogenation, refining, plasticization,
interesterification and partially crystallization of animal
fats. Type of marine oils; Whale, fish and fish liver oil.
Technology of marine oils; production and refining of
crude oils, hydrogenation. Determination of quality of in
fish oils. Roles of fats and oils in human health. Effects
of fat consumption on serum cholesterol and
triglycerides, arteriosclerosis and coronary heart
diseases. Effects of heating treatment on composition of
lipids and its adverse effects on human health. Canser
risk of lipids.
Prerequisites
None
Course Description
Animal fat technology. Composition of beef and mutton
tallow and lard. Production techniques of animal fats.
Hydrogenation, refining, plasticization,
interesterification and partially crystallization of animal
fats. Type of marine oils; Whale, fish and fish liver oil.
Technology of marine oils; production and refining of
crude oils, hydrogenation. Determination of quality of in
fish oils. Roles of fats and oils in human health. Effects
of fat consumption on serum cholesterol and
triglycerides, arteriosclerosis and coronary heart
diseases. Effects of heating treatment on composition of
lipids and its adverse effects on human health. Canser
risk of lipids.
References
Oil Chemistry (Prof. Dr. Muammer Kayahan)
Modifıed Oils and Processing (Prof. Dr. Muammer
Kayahan)
Oive Oil and Chemistry (D. Boskou)
Teaching Methods
Lecture notes supported by transparancies
Examination
Method
Oral examination, Project evaluation
Course Language
Turkish
151
Course Title
Recent Development in Fats and Oil Technology
Course Code
373856
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The methods for oil quality control analysis (Melting
point, Fatty acid composition, Thin layer chromotograpy
applications, Saponification value, Unsaponifieable
matter, Iodine value, Specific gravity, Color
measurements).
Prerequisites
None
Course Description
Supercritic fluids. Chemical and enzymatic
interesterification of fats and oils. Production of human
milk fat substitute for infant formulas.
References
Oil Chemistry (Prof. Dr. Muammer Kayahan)
Modifıed Oils and Processing (Prof. Dr. Muammer
Kayahan)
Oive Oil and Chemistry (D. Boskou)
Teaching Methods
Lecture notes supported by transparancies
Examination
Method
Oral examination, project evaluation
Course Language
Turkish
152
Course Title
Special Topics in Fermentation Technology
Course Code
373857
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To provide advance information on microbial
metabolism, enzymes and typical fermentation
products.
Prerequisites
None
Course Description
Chemical microbiology. Chemical structure and
composition of microorganisms. Nutrition of
microorganisms. Microbial enzymes. Microbial
metabolism. Regulation of metabolism. Types of
fermentation. Ethyl alcohol fermentation. Organic acid
and other important fermentations. Production of
various fermented products. Recent developments in
fermentation technology.
References
Griffin, D. H. 1994. Fungal Physiology. Second edition.
Willey-Liss Inc. New York, USA.
Walker, G. M. 1998. Yeast Physiology and
Biotechnology. John Wiley and Sons, Canada.
Wiseman, A. 1995. Handbook of Enzyme Biotechnology.
Third Edition. Ellis Horwood Ltd., Great Britain.
Teaching Methods
Direct explanation, group seminars.
Examination
Method
Midterm and final examinations.
Course Language
Turkish
153
Course Title
Sugar and Confectionary Technologies
Course Code
373858
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to teach sugar production from
beet; raw materials, ingredients and formulations for the
sugar industry and study production of confectionary
products in detail.
Prerequisites
None
Course Description
Composition and storage of sugar beet. Sugar production
stages; diffusion, refining, evaporation, crystallization.
Quality criteria of crystal sugar. Raw materials, processing
technologies confectionary industy. Chocolate, soft and hard
candies, Turkish delight, jellies, halva, chewing and bubble
gums. Quality criteria of confectionary products.
References
Chocolate Cocoa and Confectionery Science and Technology,
B. W. Minifie, 1970, J. & A. Churchill, London.
Confections and Candy Technology, M. E. Schwartz, 1974,
Noyes Data Corporation, New Jersey.
Şekerin Teknolojisi, Edited by Ferdinand Schneider, 1971,
Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara.
Sugar Confectionery and Chocolate Manufacture, R. Lees, E.
B. Jackson, 1975, Chemical Publishing Co., Inc., New York.
2. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 21-25 Ekim
1991, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara
3. Ulusal Şeker Üretim Teknolojisi Sempozyumu, 17-18 Eylül
2002, Türkiye Şeker Fabrikaları A. Ş. Yayınları, Ankara
Other references will be suggested as the course starts
Teaching Methods
Regular lectures (supported by transparancies and slides)
and personal seminars of students. A topic will be selected in
consultation with the lecturer, the student will review
scientific literature relevant to the selected topic, give a
seminar, and submit a typed report
Examination
Method
One midterm exam and one final exam will be given. The
student will also give a seminar, and submit a typed report.
The points accumulate over the course of the semester (from
exams, seminar and report).
Course Language
Turkish
154
Course Title
Enzyme Technology
Course Code
373859
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Teaching the enzyme sources, types, structure and
functions, enzyme kinetics, production techniques of
enzyme preparations, immobilized enzymes, use of
enzymes in food industries.
Prerequisites
373802 advanced food chemistry
Course Description
Importance of enzymes and their sources. Chemical
composition, classification and nomenclature. Enzymatic
reactions. Enzyme kinetics. Factors affecting enzyme
activity. Inactivation and control of enzymes. Allosteric
enzymes, isoenzymes, natural enzyme inhibitors in
foods.
Isolation
and
purification
of
enzymes.
Commercial enzyme preparates and quality criteria.
Enzyme stability. Immobilized enzymes. Enzyme
utilization in food industry.
References
Gıda Kimyası (Ed.İlbilge Saldamlı),Hacettepe Unv.
Yay.,1998
Food Chemistry (Ed.Owen R.Fennema),Marcel Dekker
Inc.,1996
Food Enzymes:Structure and Mechanism <8Wong
Dominic W.S.)Chapman and Hall,1995
Enzymes in Industry (Ed.Wolfyang Gerhartz)VCH,1990
Teaching Methods
Oral presentation, group seminars, individual seminars
(discussions of last 5 years research articles)
Examination
Method
Oral and written examinations, pop quiz
Course Language
Turkish
155
Course Title
Functional Foods Technology
Course Code
373860
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Making approaches to health aspects of functional food
components, getting the information on new regulations of
health claims, new processing techniques
Prerequisites
None
Course Description
Regulatory aspects of functional foods. Scientific aspects of
health claim. Functional food components and their effects on
health. Production of functional foods and new technologies.
References
Functional Foods Concept to product, Ed.by G.R.Gibson,
L.M.Williams, CRC press, 2000
Functional Foods, Ed.by G.Mazza,2000
Hypernutrition Foods, Ed.by J.W.Finley, D.J.Armstrong,
S.Nagy, S.Robinson,AcScience Inc.,1996
Teaching Methods
Tutorial, oral presentation of small projects, seminars
Examination
Method
Written examination, homework
Course Language
Turkish
156
Course Title
Packagıng Technology
Course Code
373861
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The aim is to provide knowledge about packaging
materials and technologies used in food industry
Prerequisites
None
Course Description
Packaging materials used in food industry; glass,
plastic, paper, metal-based packaging materials.
Coating and edible films. Food packaging techniques.
Modified atmosphere packaging (MAP). Applications of
MAP. Packaging and environmental pollution. Recyling
and regain of packaging materials. Disposable
materials.
References
Suggested by lecturer
Teaching Methods
Tutorial, Group seminars
Examination
Method
Written and oral examination
Course Language
Turkish
157
Course Title
Food Product Development
Course Code
373862
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Novel food product design, prototype production,
idendification of critical control points of production line,
assesment of shelf life and market value, evaluation of
marketing strategies and sensory tests.
Prerequisites
None
Course Description
General knowledges on formulation of food products
specifially for people of various nutritional conditions
e.g. in every age of healty people, pregnants, athletes,
recuperating patients and elderly as well as people with
malnutrition problem both under- and over nutrition.
The interaction between food matrix and functional
ingredients and their application. Preliminary product
description, prototype development product testing and
the formal presentation of a new product. Quality
attributes and properties, quality assurance and
consumer acceptance measurements of new formulated
foods.
References
Earle, M., Earle, R. and A. Anderson. 2001. Food
Product Development: Maximizing Success. CRC Press,
Boca Rat, FL.
Fuller, G.C.1994. New Product Development from
Concept to Marketplace. CRC Press, Boca Raton,FL.
Gibson, G.R. & C.M. Williams. 2000. Functional foods :
concept to product. CRC Press/Woodhead Pub., Boca
Raton, FL.
Mazza, G. 1998. Functional foods : biochemical &
processing aspects. Technomic Pub., Lancaster, PA.
Teaching Methods
Oral presentation, projects, other methods.
Examination
Method
Written and oral exams, projets.
Course Language
Turkish
158
Course Title
Postharvest Physıology Of Fruıts And Vegetables
Course Code
373863
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
Information about the cold storage methods of fruits and
vegetables and biochemical changes during cold storage
Prerequisites
None
Course
Description
Postharvest biochemical changes in fruits and vegetables.
Transpiration and respiration properties. Factors affecting
transpiration and respiration. Changes in color and their
mechanisms. Changes recognized fruits and vegetables
during storage. Related storage techniques.
References
Meyve ve Sebze Teknolojisi (1), B.Cemeroğlu,
A.Yemenicioğlu, M.Özkan
Teaching
Methods
Tutorial, Group seminars
Examination
Method
Written examination
Course
Language
Turkish
159
Course Title
Post Mortem Physiology
Course Code
373864
Course Type
Theoretical
Course Status
Graduate
Hours/Week
2 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
6
Lecturer
Department academic staff
Objective of the
Course
The presentation of physical and chemical changes
occurring after slaughtering and some special status in
meat, at graduate level
Prerequisites
None
Course Description
Physical and chemical changes during conversion of
muscle to meat. Factors influencing postmortem
glycolysis. Changes during development of rigor mortis.
Cold shortening, thaw rigor, aging of meat, water
holding capacity, dark cutting beef, pale soft exudative
meat, dark firm dry meat.
References
Muscle and Meat Biochemistry, 1989, A.N. Pearson,
R.B. Young, Academic Press, Inc. New York.
Lawrie’s Meat Science, R.A. Lawrie, 1998, Woodhead
Publishing Limited, Cambridge England, sixth edition.
Advances in Meat Research, Electrical Stimulation,
Volume 1, 1985, A.M. Pearson, T.R. Dutson (eds.), AVI
Publishing Company, Inc, Westport Connecticut.
The Science of Meat and Meat Products, 1987, James F.
Price, Bernard Schweigert, Food & Nutrition Press,
Westport Connecticut
Teaching Methods
Group seminars and workshops
Examination
Method
Oral examinations and final exam.
Course Language
Turkish
160
Course Title
Food Rheology I
Course Code
373865
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Basic principles of rheology, fluids obeying Newton’s Law of
Viscousity (Newtonian fluids and Bingham Fluids), fluids
obeying power law, consistency and viscousity index, shear
thinning and shear thickening (rheopectic and tixothropic
beheviour), dilatants and pseudoplastics, tixotrophy index
Prerequisites
None
Course
Description
Basic principles of rheology. Rheological behavior of fluids.
Classification of rheological properties and Trouton number.
Newtonian and non-Newtonian fluids. Time dependent
(rheopectic and thixotropic) and time independent fluids
(Power Law, Bingham, Herschel-Bulkley and other models).
Elastic solids. Hooken and non-Hooken behaviors. Nonlinear
elastic behavior. Viscoelastics; Maxwell, Burgers and Kelvin
models.
References
Online accessed courseware.
Akışkanlar Mekaniği – Kavramlar, Problemler, Uygulamalar,
S. Peker ve Ş.Ş. Helvacı, Literatür Yayıncılık.
Introduction to Food Process Engineering, R.G. Smith,
Kluwer Academic Press.
Teaching
Methods
Class lectures, group seminaries, solving problem sets,
evaluation of experimental data for certain foods
Examination
Method
Written exams, homework and assignments
Course
Language
Turkish
161
Course Title
Food Rheology II
Course Code
373866
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
The objective of the course is to give detailed
information on empirical rheological tests and discuss
the results of rheological measurements on various
foods.
Prerequisites
None
Course Description
Food rheology; starch, chocolate, honey, soups, fats,
gels, dough, hydrocolloid solutions and fruit juice
concentrates. Empirical test equipments. Online
measuring viscometers.
References
An Introduction to Food Rheology, H.G. Müller, 1973,
William Heinemann, Ltd, London.
Rheological Methods in Food Process Engineering, J.F.
Steffe, 1996, Freemann Press, MI, USA.
Teaching Methods
Regular lectures (supported by transparancies and
slides) and personal seminars of students. A topic will be
selected in consultation with the lecturer, the student
will review scientific literature relevant to the selected
topic, give a seminar, and submit a typed report
Examination
Method
One midterm exam and one final exam will be given.
The student will also give a seminar, and submit a typed
report. The points accumulate over the course of the
semester (from exams, seminar and report).
Course Language
Turkish
162
Course Title
Applıed Kinetıcs II
Course Code
373867
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Concepts in non-ideal reactors, conversion and kinetics
Prerequisites
None
Course Description
Unsteady - state kinetic equations. Catalyst and enzyme
effects. Catalyzed reaction kinetics. Bioreactors. Bioreactor
applications such as continuously stirred tank reactor with pH
stat, determination of enzyme activity and reaction rate
constants.
References
Chemical Reaction Engineering, O. Levenspiel, Wiley
Chemical Kinetics and Reaction Engineering, Fogler,
Teaching Methods
Lectures and laboratory demonstrations
Examination
Method
Written and oral exams
Course Language
Turkish
163
Course Title
Refrıgeratıon
Course Code
373868
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Refrigeration is a cooling technique that has been widely
used in food industry basicly for the storage of raw
material, during processing and final product storage.
For this reason, refrigeration principles, related
equipments, selection of energy sources and calculation
of energy requirement must be learned.
Prerequisites
None
Course Description
Refrigeration system and its components. Refrigerant
selection. Evaporator, compressor, condenser and
expansion valves. Pressure enthalpy charts and tables.
Cooling load. Multistage systems and advanced
techniques.
References
Refrigeration systems and applications (2003), İ. Dinçer,
John Wiley & Sons
Advances in food refrigeration (2001), DW. Sun,
Leatherhead Food İnternational
Refrigeration chapters of food processing and
engineering books
Teaching Methods
Oral presentation, presentation of equipments with over
head, visiting program to industry on the field of
refrigeration application and experimental studies on
these issues
Examination
Method
Mid-term examinations, final examination, project
studies
Course Language
Turkish
164
Course Title
Process Control and Automatıon
Course Code
373869
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Basic concept of process control and its applications
Prerequisites
Laplace Transformation and solution methods
Course Description
Basic concepts in process control. Process control circuit.
First order systems. First order systems connected in
series. Second order systems. On-off, proportional,
derivative and integral control. Elements used in process
control; sensors, controllers and final control elements.
Process control systems used in food industry.
References
Process Systems analysis and Control, Coughanowr and
Coppel, McGraw Hill
Teaching Methods
Lectures and laboratory demonstrations
Examination
Method
Written and oral exams
Course Language
Turkish
165
Course Title
Separatıon Techniques In Food Engıneerıng I
Course Code
373870
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Theory of physical separation techniques and their
application in food engineering processes
Prerequisites
None
Course Description
Physical separation techniques. Filtration; surface,
depth and cake filtration. Membrane filtration;
microfiltration, ultrafiltration, nanofiltration, reverse
osmosis, pervaporation. Sieving and gravity separation;
sedimentation, centrifugal separation. Applications in
food industry.
References
Transport Phenomena and Unit Operations – C.
Geankoplis
Unit Operations of Chemical Engineering – McCabe,
Smith, Harriot
Fundamentals of Food Process Engineering –RT Toledo
(1991) AVI
Introduction to Food Process Engineering – PG Smith
(2003) Kluwer Academic
Teaching Methods
Class lectures, group seminaries, area studies and
projects
Examination
Method
Written exams, homework and assignments
Course Language
Turkish
166
Course Title
Separatıon Techniques In Food Engıneerıng II
Course Code
373871
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Basic principles on chemical and physical separation
techniques and application areas
Prerequisites
None
Course Description
Chemical separation techniques. Extraction; single step,
multi step and continuous extraction. Solid-liquid,.
Liquid-liquid and supercritical fluids extraction.
Adsorption; batch and continuous adsorption.
Applications in food industry.
References
Mass Transfer Operations, Treybal, McGraw Hill
Principles Of Unit Operations, Faust, Wiley
Teaching Methods
Lectures, Group seminars and workshops
Examination
Method
Written ad oral exams
Course Language
Turkish
167
Course Title
Energy Requirement in Food Industry
Course Code
373872
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Spring / Fall
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Energy and power supplies, units and provide a
knowledge on applications of these in unit operations of
food processing at gradute level.
Prerequisites
None
Course Description
Classification of energy and power unit. Sources of
energy. Energy use pattern in food industry. Recording
of energy use data through direct measurement.
Problems in data collection and comparison. Benefitcost ratio in small plants / optimum plant capacity
estimation for efficient energy use. Energy conservation
in food plants.
References
Toledo, R.T. 1991. Fundamentals of Food Process
Engineering. Avi Publ. Co., NY.
Singh, R.P. and D.R. Heldman. 1993. Introduction to
Food Engineering. 2nd Ed. Academic Press, Inc.
Peters, M.S. and K.D. Timmerhaus. 1991. Plant Design
and Economics for Chemical Engineers. 4th Ed. McGrawHill Book Company, NY.
Valentas, K.J., L. Levine, and J.P. Clark. 1991. Food
Processing Operations and Scale-up. Marcel Dekker,
Inc., New York.
Teaching Methods
Oral presentation, projects, other methods.
Examination
Method
Written and oral exams, projects.
Course Language
Turkish
168
Course Title
Design And Optımısatıon I
Course Code
373873
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Basic principles of process plant design
Prerequisites
None
Course Description
General design in project and process engineering.
Application of project research-development. Marketing
and site research. Optimization of economical and
operational design. Optimization studies based on
stoichiometry, transport phenomena, thermodynamic
and process control.
References
Conservation of mass and energy, Transport
Phenomena, Thermodynamic books
Process Plant Desigh, Bachurst ve Harker, McGraw Hill
Plant Design and Economics for Chemical Engineers,
Timmerhaus, McGraw Hill
Teaching Methods
Lectures, group seminars and workshop, project
assignments
Examination
Method
Written exams, project assignments
Course Language
Turkish
169
Course Title
Desıgn and Optımısatıon II
Course Code
373874
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
Basic principles of equipment design
Prerequisites
None
Course Description
Equipment design. Single parameter equipment design.
Optimization of operational parameters and economical
analysis. General approach to multi-parameter
equipment design. Distillation column, heat exchanger
reactor etc. designs.
References
Conservation of mass and energy, Transport
Phenomena, Thermodynamic books
Process Plant Design, Bachurst ve Harker, McGraw Hill
Plant Design and Economics for Chemical Engineers,
Timmerhaus, McGraw Hill
Teaching Methods
Lectures, group seminars and workshop, project
assignments
Examination
Method
Written exams, project assignments
Course Language
Turkish
170
Course Title
Informatıon Technology
Course Code
373875
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Applications of commercial software packages, local and
global networks, network management, web site design
Prerequisites
None
Course Description
Operation systems and office package programs. Application
of local and global networks-internet. Network management
and file sharing. Electronic mailing. Web site design and
publishing. Access and use of anonymous data-bases. Mobile
communication systems
References
Türkçe veya İngilizce olarak ders sorumlusu tarafından
verilecektir.
Teaching Methods
Class lectures, workshops, laboratory applications
Examination
Method
Written exams, projects, homewroks and assignments
Course Language
Turkish
171
Course Title
Computer Applıcatıon In Food Industry
Course Code
373876
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department Academic Staff
Objective of the
Course
Introduction to operation systems and office applications,
network management and web design, analysis of experimental
data using specific statistic and mathematic software packages,
development of some computer simulations specific to food
engineering processes
Prerequisites
None
Course
Description
Application of office package programs; word, spreadsheet and
image processing programs. Usage of data-base software.
Usage and management of network programs. Statistical and
mathematical analyses of experimental results by different
softwares. Computer aided design. Macro language and
programming.
References
Online accessed courseware
Teaching
Methods
Class lectures, group seminaries and workshops, laboratory
applications, data analysis and simulation projects
Examination
Method
Written exams, projects, homework and assignments
Course Language Turkish
172
Course Title
Drying
Course Code
373877
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To teach the fundamentals of drying, the sorption
isoterms and the drying systems
Prerequisites
None
Course Description
General principles. Sorption isotherms, BET, GAB and
other models. Drying curves. Mass and heat transfer.
Diffusion, capillary flow and other mechanisms. Drying
of foods, shrinkage, case-hardening, rehydration.
Enzymatic and chemical reactions occurring during
drying. Batch and continuous drying, osmotic drying,
fluidized bed drying, spray drying, freeze drying, puff
and foam drying.
References
G. V.Barbosa-Canovas. 1996. Dehydration of foods
Chapman & Hall, New York.
Teaching Methods
Lecture
Examination
Method
Written exams
Course Language
Turkish
173
Course Title
Food Polymers
Course Code
373878
Course Type
Theoretical
Course Status
Graduate
Hours/Week
3 hours / week, for 1 semester
Semester
Fall / Spring
ECTS Credits
9
Lecturer
Department academic staff
Objective of the
Course
To teach characteristic and thermal properties of
natural food polymers
Prerequisites
None
Course Description
Natural food polymers. Polymer solutions and gel
structure. Glassy and melt transitions. Food structure,
stability and sensory properties. Molecular mobility;
Williams-Landel-Ferry Equation. Diffusion and kinetic
controlled reactions. Other polimers used in food
industry.
References
Y. R.Harwalker, 1990,Thermal analyses of foods,
Elsevier Applied Science.
L. Slode, H. Levine, Critical reviews in food science and
nutrition, 30 (2-3).
Teaching Methods
Lecture, problem solving
Examination
Method
Written exams
Course Language
Turkish
174