1 CORE COURSES MAT 101Mathematics I (3+0+0) Functions and limits. Derivatives. Advanced applications of derivatives. Integration. Indefinite integration. Concept of indefinite integration. Basic integration formulas. Geometrical meaning of indefinite integral. Partial integration methodology. Inverse functions. Logarithmic and exponential functions. Methods of integration. Advanced applications of integration. Tan, S.T., Calculus for the Managerial, Life and Social Sciences. Kent Publishing Company, U.S.A., (1990) Barnett, R. And Zeigler, M., Calculus for Business, Economics, Life Sciences and Social Sciences, Collier MacMillian Publishers, SanFrancisco-Dellen, (1990). Finney, R. L., Weir, M. D. & Giordano, F. R. Thomas s Calculus. Boston: Pearson Addison Wesley (2001). Edwards, C. H. & Penney, D. E. Calculus with Analytic Geometry. Upper Saddle River, NJ: Prentice-Hall (1998). PHY 101 Physics I (3+0+2) Measurement and physics. Vectors. Motion in one dimension. Motion in two dimensions. Particle dynamics I, Particle dynamics II. Work and energy. Conservation of energy. Particle system dynamics. Collisions. Kinetics and dynamics of rotation. Oscillations. Serway, R.A., Physics for Scientists&Engineers, Saunders College Publishing, 3rd edition, (1992) Halliday D, Resnick R, Walker J. Fundamentals of Physics. 5th Ed. New York John Wiley & Sons (2001). CHM 101 Chemistry (3+0+2) Significant figures. Introduction to atomic theory. Stoichiometry. Thermochemistry. Electronic structure of atoms. Ionic and covalent bonds. Molecular geometry. Gases, liquids and solids. Solutions, acids and bases. Solution preparation. Solubility.
2 Mortimer, C. E., Modern Üniversite Kimyası Çağlayan Kitabevi, BeyoĞlu- İstanbul, (1988) Sarıkahya, Y., Güler, Ü., Sarıkahya, F., Genel Kimya Ege Üniversitesi Matbaası Bornova-İzmir (2001) Petrucci, R., Harwood, W. & Herring, G. General Chemistry: Principles and Modern Applications. 8th Ed.Upper Saddle River, NJ: Prentice-Hall (1993). BIO 101 Biology (2+0+0) Theory and morphology of a cell. Biomolecules. Enzymes. Vitamins and Coenzymes. Biosynthesis of macromolecules. Cell division. Plant and animal tissues. Biological basis of life. Organisms and their structure. Classification of organisms. Molecular structure of cells. Cellular structure and proliferation. Plant tissues and organs. Animal tissues. Photosynthesis. Metabolism and respiration of cells. Nitrogen and carbon cycle in nature. Food chain in nature. Food-borne pathogens. Tatlı, A., Genel Biyoloji, Dumlupınar Üniversitesi, (1998). Campbell, Neil A. & Reece, Jane B. Biology. 6th Ed. San Francisco: Benjamin Cummings (2001). FE 101 Introduction to Food Engineering (2+0+0) Definition and scope of food engineering. Historical evaluation of food engineering. Principles of food-associated biological and physical sciences. General properties of food. Stages of food processing from farm to market. Causes of food spoilage. Prevention of food spoilage. Introduction to food safety and quality. Ethics in engineering. Trips to food quality control laboratories and food processing plants. Heldman, D.R. and Lund D.B., Handbook of Food Engineering, Marcel Dekker Inc. New York, (1992). Ertugay, Z., Kurt, A., Elgün, A., Gökalp, H. Y., Gıda Bilimi ve Tekonlojisi, Atatürk Üniversitesi, Ziraat Fakültesi Ofset Tesisi, Erzurum, (1994).
3 TUR 101 Turkish Language (2+0+0) ATA 101 Principles of Atatürk and History of Turkish Revolution I (2+0+0) FE 103 Technical English I (2+0+0) Descriptions of basic terms and components of food processing technologies. Discussions on food processing technologies. Programming. Application Software. Importance of archives. Problem solving. Scientific meetings. Various technical reports. Writing technical reports, Letters. Letter formats. Seminars. MAT 102 Mathematics II (3+0+0) Definition of integration and basic integration formulas. Geometrical meaning of indefinite integral. Partial integration methods. Integration of rational functions, integration of trigonometric functions. Change of variables. Definite integral. Partition of an interval. Area calculations by definite integral. Volume calculations by definite integral. Sequence and series. Concept and limit of sequence. Series. Parametric equations and polar coordinates. Derivative and arc extent with parametric statements. Correletaion between rectangular and polar coordinates. Some special curves and areas in polar coordinates. Stewart, J., Kalkülüs, TÜBA Yayınları, (2007). Gözükızıl, Ö.F., Arıkan, H., Özgür, İ., Genel Matematik II, Değişim Yayınları, (2002). Finney, R. L., Weir, M. D. & Giordano, F. R. Thomas s Calculus. Boston: Pearson Addison Wesley (2001). Edwards, C. H. & Penney, D. E. Calculus with Analytic Geometry. Upper Saddle River, NJ: Prentice-Hall (1998). PHY 102 Physics II (3+0+2) Electrical forces, charge and material. Electrical field. Gauss Law. Electrical potential, Capacitors and dielectrics. Current and resistance. Electromotive force and circuits. Magnetic field. Ampere s law. Faraday s law of induction. Circuits with resistance. Energy in a
4 magnetic field. Electromagnetic spectrum. Energy transfer, radiation pressure, polarization, speed of light. R. A. Serway ve R. J. Beichner, Fizik II, Palme Yayıncılık, F. J. Keller, W. E. Gettys ve M. J. Skove, Fizik II, Literatür, 2007 Halliday D, Resnick R, Walker J. Fundamentals of Physics. 5th Ed. New York John Wiley & Sons (2001). CHM 102 Organic Chemistry (3+0+0) Atoms and molecules. Atomic and molecular properties. Orbitals and covalent bonds. Nomenclature of structural isomers and alkanes, streochemistry, alkyl halogens, substitution and elimination reactions, free radical reactions, alcohols, ethers, epoxides and sulfides, alkenes and alkynes, spectroscopic methods and structural identification. Atkins, R. C. & Carey, F. A. Organic Chemistry. 2nd Ed. New York: McGraw-Hill (1997). İkizler, A., Organik Kimyaya Giriş, Karadeniz Teknik Üniversitesi Basımevi, Trabzon, 3. baskı, (1993). EF Computer Aided Engineering Drawing (2+0+0) Importance of engineering drawing. Drawing tools. Types of lines. Basic steps to follow in engineering drawing. Zoning, scaling, dimensioning, sectioning. Basic geometrical diagrams, ellipse, parabola, spiral. Helical drawings. Projection. Types of projection. Number of views. Projections of views. Top, front and end views. Scaling. Multiple and linear scaling. Three dimensional illustration by using top, front and end views and computer aided drawings. French, T. E., Vierck, C. J. & Foseter, R. J. Engineering Drawing and Graphic Technology. New York: McGraw-Hill (1993). COM 102 Basic Information Technologies (2+2+0) History of computer. External and internal hardware. Windows. Winword and its applications. Internet, internet service providers, search on internet and electronical communication. MS
5 Excel. Tables and graphics. Numerical calculations. MS Power Point. Presentation preparation. Taşbaşı, A., Altınbaşak, O., Bilgisayara Giriş, Altaş Basım Yayın Dağıtım, İstanbul (1999). Anonymous, Microsoft Word, Catapult Inc, Washington (1997). TUR 102 Turkish Language II (2+0+0) ATA 102 Principles of Atatürk and History of Turkish Revolution II (2+0+0) FE 104 Technical English II (2+0+0) Descriptions of basic terms and components of food processing technologies. Discussions on food processing technologies. Programming. Application Software. Importance of archives. Problem solving. Scientific meetings. Various technical reports. Writing technical reports, Letters. Letter formats. Seminars. FE 201 Analytical Chemistry (3+0+2) Definitions of qualitative and quantitative analyses. Acidity and basicity constants. Basic analysis methods; gravimetric, volumetric, instrumental, optical, conductometric methods and quantitative calculations. Oxidation-reduction potential. Solution preparation; normality, molality, molarity calculations. Skoog, D.A., West, D.M., Holler, F.J., Fundamentals of Analytical Chemistry, Saunders College Publishing, Seventh Edition (1996). FE 203 Thermodynamics (3+0+0) Introduction to thermodynamics and basic principles. Thermodynamical properties. Energy equivalence and first law of thermodynamics. Entropy equivalence. Second law of thermodynamics and relations among thermodynamic properties. Thermodynamics of energy
6 changes. Carnot cycle. Rankine cycle. Refrigeration cycles. Multicomponent systems. Phase and chemical equilibrium in multicomponent systems. Çengel, Y.A., and Turner, R.H., Fundamentals of Thermal-Fluid Sciences, 2nd Edition, McGraw-Hill Inc., (2005). Geankoplis, C.J., Transport Processes and Seperation Process Principles, 4th Edition, Prentice Hall, USA, (2003). Çengel, A. Y., Boles, M. A. (2002). Thermodynamics. 4th Ed. New York: McGraw- Hill. FE 205 Differential Equations (3+0+0) Basic definitions. Definition and derivates of differential equations. Solutions for differential equations. Initial and boundary-value problems. First order differential equations. Seperation of variables. Homogenous differential equations. First order linear differential equations. Reduction of order. Bernoulli and Riccoti equations. Exact differential equations. Integration constant. Differential equations in closed form. Equations which can be separated into multipliers. Equations which can be solved by dependent variable. Equations which can be solved by independent variable. Equations which are homogeneous according to dependent or independent variables. Geometrical and physical applications. Ross, S.L., Introduction to Ordinary Differential Equations, New York: John Wiley & Sons.(1989). Kells, L.M., Elementary Differential Equations, New York: Mc-Graw Hill (1965). Edwards, Jr, C.H. & Penny, D. E. Differential Equations: Computing and Modelling. Upper Saddle River, NJ: Prentice-Hall (1995). FE 207 Material and Energy Balances in Engineering (3+0+0) Units and dimensions. Unit conversions. Material processes and process variables. Matarial balance calculations. Single phase systems. Multiphase systems. Energy balance calculations. Felder, Richard M., & Rousseau, Ronald W. Elementary Principles of Chemical Processes. 3rd Ed. New York: John Wiley & Sons (2003).
7 Himmelblau, David M., & Riggs, James B. Basic Principles and Calculations in Chemical Engineering. 7th Ed. Upper Saddle River, New Jersey: Prentice- Hall (2003). FE 209 Food Chemistry and Biochemistry (3+0+0) Biochemistry and food chemistry. Unprocessed food and biochemical changes. Food processing and biochemical changes during processing. Enzymatic and non-enzymatic reactions. Food spoilage and biochemistry. Primary and secondary metabolites. Food enzymes and enzyme inhibition. Enzyme activity and changes during food production. Food fermentations. Changes in color and composition. Food components. Water and water activity. Configuration of sugars. Mono, oligo and polysaccharides. Structure and properties of aminoacids and proteins. Classification and chemical composition of lipids. Vitamins, minerals and trace elements. Basic properties of food additives. Enzymes, phenolic compounds and natural coloring compounds. Natural flavour compounds. Natural toxic compounds and contaminants. Eskin, M. N. A., Biochemistry of Foods, Academic Press, Inc. California, 2 nd Ed. (1990). Alais, C. and Linden, G., Food Biochemistry, Morton I and Whitehead A (Eds), 1st Ed (1991). Shi, J., Mazza, G., Maguer, M.L., Functional Foods: Biochemical and Processing Aspects, CRC Press, London, Vol. 2., (2002) DeMan, J.M., Principles of Food Chemistry, The Avi Publishing Company, Second edition (1990). Heimann, W., Fundamentals of Food Chemistry The Avi Publishing Company, (1980). Lee, F.A., Basic Food Chemistry, The Avi Publishing Company, Second edition (1983). Gunstone, F.D., Harwood, J.L., Padley, F.B., The Lipid Handbook Chapman and Hall, London, (1986). Demirci, M., Gıda Kimyası, Onur Grafik, (2010). Saldamlı, İ., Gıda Kimyası, Hacettepe Üniversitesi Yayınları, (2007). DeMan, J.M., Principles of Food Chemistry, The Avi Publishing Company, Second edition (1990). Heimann, W., Fundamentals of Food Chemistry The Avi Publishing Company, (1980). Lee, F.A., Basic Food Chemistry, The Avi Publishing Company, Second edition (1983). Gunstone, F.D., Harwood, J.L., Padley, F.B., The Lipid Handbook Chapman and Hall, London, (1986). Demirci, M., Gıda Kimyası, Onur Grafik, (2010). Saldamlı, İ., Gıda Kimyası, Hacettepe Üniversitesi Yayınları, (2007).
8 FE 211 General Microbiology (2+0+2) Principles of microbiology. History of microbiology. Microorganisms in our lives. Spontaneous generation. Biogenesis and germ teories of diseases. Chemical bonds and reactions. Biological molecules. Microscopy. Staining methods. Classification of microorganisms. Basic methodologies in microbial classification. Structures of prokaryotic and eucaryotic cells. Gram (+) and Gram (-) bacterias, external and internal organelles. Chemical and physical requirements for microbial growth. Microbiological media and types of microbial medium. Pure culture. Control of microbial growth, bacterias, fungi, molds, algae, actinomycetes, protozoans, viruses, parasites. Microbial genetics. Growth and metabolism of microorganisms. Healthful and harmful effects of microorganisms. Definition of immunology, antibodies and antigens, antibody-antigen reactions. Boyd, R.F., General Microbiology, Times Mirror/ Mosby College Publ. 2nd ed., (1988). Brock, T.D., Madigan, M.T., Martinko, J.M., Parher, J., Biology of Microorganisms, Prenice- Hall International Inc. 7th ed., (1994). Tunail, N., Mikrobiyoloji, ISBN , 446s, (2009). Özçelik, S., Genel Mikrobiyoloji, Süleyman Demirel Üniversitesi, 3. baskı, (2009). FE 202 Heat and Mass Transfer (3+0+0) Basic concepts in heat transfer, conduction, convection and radiation, heat transfer to fluids without a phase change, heat transfer coefficients in laminar and turbulent flow, heat transfer to fluids with a phase change. Basic principles in mass transfer, phase equilibrium and phase diagrams, moleculer diffusion in solids, fluids and gases, convective and overall mass transfer coefficients, models for predicting mass transfer coefficients, correlations for convective mass transfer coefficient, analogy among heat, mass and momentum transfer, principles of diffusion in unstable phases. Çengel, Y.A., and Turner, R.H., Fundamentals of Thermal-Fluid Sciences, 2nd Edition, McGraw-Hill Inc., (2005). Geankoplis, C.J., Transport Processes and Seperation Process Principles, 4th Edition, Prentice Hall, USA, (2003).
9 Mc Cabe W.L., and Smith J. C., Unit Operations of Chemical Engineering, 3th Edition, McGraw-Hill, Inc, New York, (1976) Incropera, F. P. & De Witt D. P. Fundamentals of Heat and Mass Transfer. 5th Ed. New York: John Wiley & Sons, (2002). FE 204 Fluid Mechanics (3+0+0) Basic properties of fluids, changes in hydrostatic pressure. Hydrostatical forces acting on submerged surfaces, equilibrium in submerged and floating bodies. Relative equilibrium of fluids. Velocity and accelaration in a flow. Continuity equation. Definitions of vortex, circulation, stream function and velocity potential. Eulerian motion in frictionless flow. Bernoulli equation and its applications. Çengel, Y.A. and Turner, R.H., Fundamentals of Thermal-Fluid Sciences, McGraw-Hill, (2001). Geankoplis, C. J., Transport Processes and Seperation Process Principles", 4th Edition, Prentice Hall, New jersey, (2003). Mc Cabe W.L., and Smith J. C., Unit Operations of Chemical Engineering, 3th Edition, McGraw-Hill, Inc, New York, (1976). FE 206 Instrumental Analysis (2+0+2) Light beam and its properties. Refractometry. Polarimetry. Ultra-violet and visible spectroscopy. Infrared spectroscopy. Nuclear Magnetic Resonance, Fluorescens and phosphorescence spectroscopy. Atomic absorption, emission and flame emission spectroscopies. Chromatographic and electrophoretic methods. Skoog, D. A. and Hooler, F. J. Crouch S. R. Principles of Instrumental Analysis. 6th Edition, Cengage Brooks Cole Publishing Hışıl,Y. Enstrümental Gıda Analizleri-I-II-III, Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın No: , 3.Baskı, (2002). Hışıl,Y. Enstrümental Gıda Analizleri-Laboratuvar Deneyleri, Ege Üniversitesi Mühendislik Fakültesi Ders Kitapları Yayın No.45, 1.Baskı, (2004) FE 208 Food Microbiology (3+0+2) Definition of food microbiology. Historical evaluation of food microbiology. Microbial activity in food. Important microorganisms associated with food. Sources of microbial
10 contamination. Factors effecting microbial growth in food. Indicator microorganisms. Foodborne microbial disease. Principles of food preservation. Prevention of microbial contamination and removal of microorganisms. Inhibition of microbial growth in food. Sterilization methods. ICMSF, Microorganisms in Foods 5; Characteristics of Microbial Pathogens, Balckie Academic Professional, (1996). ICMSF, Microorganisms in Foods 6; Food Commodities, Balckie Academic Professional, (1998). Jay, J. M., Modern Food Microbiology AVI book, New York, (1992). Frazier, W.C. and Westhoff, D.C., Food Microbiology McGRAW-Hill International, (1988) FE 210 Unit Operations in Food Engineering (3+0+0) Theory and applications of cleaning, separation, classification, milling, mixing, emulsification, filtration, membrane filtration and centrifugation. Improved systems for food processing. Examples of heat and mass transfer operations, gas absorption, distillation and its applications, solid-liquid extraction and its applications, evaporation and evaporators, crystallization and crystallizers, hydration and dehydration, drying techniques and dryers. Brennan J. G., Butters J. R., Cowell N. D.,Lilley A.E.V., Food Engineering Operations, Elsevier Applied Science London, (1990). Geankoplis, C. J., Transport Processes and Seperation Process Principles", 4th Edition, Prentice Hall, New jersey, (2003). Mc Cabe W.L., and Smith J. C., Unit Operations of Chemical Engineering, 3th Edition, McGraw-Hill, Inc, New York, (1976). FE 301 Food Biotechnology (3+0+0) Definition of biotechnology. Application areas of biotechnology and biotechnological problems in Turkey, new developments in applications of biochemical systems used in industrial scale, organic acid production by fermentation, acid and alcohol fermentations, amino acid production by fermentation, vitamin, growth factors and carbohydrate production by fermentation, unit operations of fermentation, important classes of enzyme.
11 Hui, Y. H. &. Khachatourians, G. G. Food Biotechnology, Microorganisms. New York: Wiley-VCH Press (1995). Aran, N., Gıda Biyoteknolojisi, Nobel Yayınevi, (2012). FE 303 Fruit and Vegetable Processing Technology (3+0+0) Physical, chemical and biological properties of fruit and vegetables, pretreatment in preservation of fruit and vegetables, prevention of fruit and vegetables by freezing, cannedfood technologies, tomato-paste production technologies, jam and marmelade production technologies, drying technology, fruit juice production technologies, quality analyses for fruit and vegetables. Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara. (2004). Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara (2004). Arthey D., Ashurts P. R. Fruit Processing: Nutrition, Products and Quality Management. Second Edition. An Aspen Publication (2001). Barrett D. M., Somogyi L. P., Ramaswamy H. S. Processing Fruits Science and Technology, Second Edition, CRC Press (2004). Sinha N. K. Handbook of Vegetables and Vegetable Processing. A John Wiley & Sons Ltd. Publication (2011). FE 305 Cereal Products Technology (3+0+0) Structure of cereal grains, storage of cereals, wheat milling technology, quality criteria for wheat and flour, milling and processing of rye, oat, barley, corn and rough rice, chemical composition of cereals, starch and its properties, cereal proteins, gluten, rheology of dough, bread, bulgur, pasta, biscuit, cookie, cake and breakfast cereals production technologies, quality control in cereal products. Elgün A, Ertugay Z. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, Erzurum, (2000) Hoseney, R.C. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA (1994). Talay, M. Ekmek bilimi ve teknolojisi. Ekin yayıncılık ve pazarlama, İstanbul (1997).
12 Köksel, H., Sivri, D., Özboy, O., Başman, A. Hububat laboratuvarı el kitabı. Hacettepe Üniversitesi Yayınları, Ankara, (2000). FE 307 Meat and Meat Products Processing Technology (3+0+0) Carcasses and meat production, Ante-mortem and post mortem examinations. Composition of meat. Physical, chemical, microbiological and histological properties of meat. Biochemical reactions after slaughtering. Conversion of muscle to meat. Meat preservation and tenderising methods. Quality criterias for meat and grading of meat according to quality parameters. Microbiology of meat. Poultry meat production technologies. Quality control in meat industry. Sanitation and disinfection in meat industry. Aquaculture and importance in human nutrition. Histological and chemical structure of fish meat. Biochemical and microbiological changes in fish. Cooling, freezing, salting, smoking and canning of fresh fish. Physical, chemical analyses and sensory evaluation of meat and meat products. Öztan, A., Et Bilimi ve Teknolojisi, Hacettepe Üniversitesi Mühendislik fakültesi Yayınları, (1999). Hui, H., Y. Handbook of Meat and Meat Processing. Taylor & FrancisGroup, CRC Press, (2012) FE 309 Food Analysis and Technology Laboratory I (0+0+4) Sampling, preparation of samples for analysis, principles and applications of basic food anlyses such as determination of moisture content, total dry matter, water-soluble and waterinsoluble dry matter and ash, ph measurement, analysis of titratable acidity, carbonhydrate, lipid, protein and ascorbic acid contents. Cemeroğlu B. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No: 34, Ankara (2007) Nielsen S.S. Food Analysis (Third Edition) Kluwer Academic / Plenum Publishers, New York, (2003) Weaver, C.M. and Daniel, J.D. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Vol. 16, ISBN CRC Press, Boca Raton, FL, (2003)
13 FE 311 Food Additives (2+0+0) Definition of food additives. Reasons of food additive usage. Mechanism of action. Application areas in food industry. How they are added into food. Regulations for food additive usage. Toxicological evaluations and classsification of food additivies ( antioxidant, acid regulator, emulsifier, gums, preservatives, colours, sweeteners, chelate agents, flavourers etc.) Hışıl, Y. ve Bakırcı, G.T., Gıda Katkı ve Kalıntı Analiz Metotları, Sidaş Medya Ltd. Şti. Şimşek, H., A'dan Z'ye Hayvansal Kaynaklı Gıda Katkı Maddeleri, Lemi Yayınları. Altuğ, T., Gıda Katkı Maddeleri, Mete Basım, (2001). FE 302 Nutrition and Dietetics (3+0+0) What is food? Effect of processing on nutritional value of food. Composition of food materials. Nutritional ingredients, carbonhydrates, lipids, proteins, other energy providing components. Fibers, minerals, vitamines, other useful compounds. Functions of these compounds in human body, Nutritional labels. Technological aspects in the production of food with low calorie. Hutton, T, Food Chemical composition: dietary significance in food manufacturing, Royal Society of Chemistry Pub. UK, (2002). Henry C.J.K. ; Heppell N.J., Nutritional aspects of food processing and ingredients Aspen Publication, UK, (1998) Baysal, A., Beslenme, Hatipoğlu Yayınları, (2009). Demirci, B., Beslenme, Onur Grafik, (2009). FE 304 Edible Oil Technology (3+0+0) Lipids, classification of lipids ( basic, complex and derived lipids). chemical reactions of lipids and fatty acids. Atmospheric oxidation and spoilage of edible oils. Oil-seeds and edible oils. Oil extraction from oilseeds, rafination, winterization, hydrogenation and margarine production.
14 Altan A., Kola O. Yağ İşleme Teknolojisi. ISBN: Bizim Büro Basımevi, Ankara, 267 sayfa, (2007). Kayhan M. Yemeklik Yağ Rafinasyon Teknolojisi. TMMOB Gıda Mühendisleri Odası Kitaplar Serisi: 7, 234 sayfa, Ankara, (2005). Gunstone F.D. The Chemistry of Oils and Fats Sources, Composition, Properties and Uses. Blackwell Publishing Ltd., UK, (2004). Sikorski Z.E., Kolakowska A. Chemical and Functional Properties of Food Lipids.CRC Pres LLC, USA, (2003) Kayhan M. Yağ Kimyası. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2003 Basım, 220 sayfa, Ankara, (2003). Kayhan M. Modifiye Yağlar e Üretim Teknolojileri. ODTÜ Geliştirme Vakfı Yayıncılık ve İletişim A. Ş. Yayını 2002 Basım, 288 sayfa, Ankara, (2002). FE 306 Dairy Technology (3+0+0) Description of milk and its composition. Comparison of different types of milk. Milk secretation. Factors of effecting milk composition and yield. Physicochemical properties of milk. Definition, importance and biochemical properties of milk lipids. Milk proteins and their importance. Chemical structure and composition of milk proteins. Their phsical properties. Fractions. Denaturation and coagulation of milk. Coagulation mechanisms, Techniques for casein coagulation. Chemical structure of milk carbonhydrate. Lactose and lactose fermentation. Nutritional aspects and health effects of minerals found in milk. Definitation, structure, classification and technological importance of enzymes found in milk. Enzymes affecting quality of milk and dairy products. Minor components found in milk: vitamins, gases, organic acids, hormones, preservatives, somatic cells and contaminants Üçüncü, M., Süt Teknolojisi, Ege Üniversitesi Yayınları, (1999). Üçüncü, M., Süt Teknolojisi, Ege Üniversitesi Yayınları, (1999). Konar, A., Süt Teknoloji, Ç.Ü. Ders Kitabı (1996). Yetişmeyen, A., Süt Teknolojisi, A.Ü. Ders Kitabı (1992). Yöney, Z., Süt Kimyası, A.Ü. Ders Kitabı (1974). İnal, T., Süt ve Süt Ürünleri Hijyen ve Teknolojisi, İ.Ü. Ders kitabı (1990). Metin, M., Süt Teknolojisi, E. Ü. Ders Kitabı (2001). Hui, Y. H., Dairy Science and Technology Handbook. John Wiley & Sons (1993). Dairy Science and Technology. La Fondation de technologie laitiere du Quebec (1985). Smit G. Dairy Processing, improving quality. CRC Press, LLC (2003)
15 FE 308 Fermentation Technology (3+0+0) Definition of fermentation. Microorganisms. Fermentation kinetics. Alcohol fermentation and other fermentations. Technologies for distilled alcoholic drinks. Wine production technology. Beer production technologies. Vinegar production technologies. Lactic acid fermentation technologies. Quality evalutions of fermentated products. Hui, Y. H., Handbook of Food and Beverage Fermentation Technology. Taylor & Francis. Turşu Teknolojisi (3.Baskı) Prof.Dr. Nihat Aktan, Yrd.Doç.Dr. Hatice Kalkan Yıldırım, Doç.Dr. Ufuk Yücel Sirke Teknolojisi Prof.Dr. Nihat Aktan, Yüksek Müh. Hatice Kalkan Sofralık Zeytin Teknolojisi Prof.Dr. Nihat Aktan, Yüksek Müh. Hatice Kalkan. Distile Alkollü İçkiler Teknolojisi Prof.Dr. Nihat Aktan, Yük.Müh. Hatice Kalkan Şarap Teknolojisi Prof.Dr. Nihat Aktan, Dr. Hatice Kalkan Malt ve Bira Teknolojisi (İsmet Türker) Şarap Üretimi ve Kalite Kontrolü (Selma Güven) Stanbury, P. F. & Whitaker, A. Principles of Fermentation Technology. Oxford: London Press Robert Maxwell M. C. Publisher (1984). FE 310 Food Analysis and Technology Laboratory II (0+0+4) Sampling, preparation of samples for analysis, principles and applications of basic food anlyses such as determination of moisture content, total dry matter, water-soluble and waterinsoluble dry matter and ash, ph measurement, analysis of titratable acidity, carbonhydrate, lipid, protein and ascorbic acid contents. Cemeroğlu B. Gıda Analizleri. Gıda Teknolojisi Derneği Yayınları No: 34, Ankara, (2007) Nielsen S.S. Food Analysis (Third Edition) Kluwer Academic / Plenum Publishers, New York, (2003). Weaver, C.M. and Daniel, J.D. The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Vol. 16, ISBN CRC Press, Boca Raton, FL, (2003).
16 FE 312 Food Adulteration (2+0+0) Adulterations in raw materials in food processing. Adulterations at the production and marketing steps in food production. Techniques used to determine food adulterations. Laws and legal regulations on food adulteration. FE 401 Food Engineering Design (3+0+0) General definitions. Food processing operations. Application of engineering principles in food plant design. Design of reactors. Evaporation, filtration, distillation and stirring and mixing systems. Plant organization. Planning, feasibility and capacity studies. Research and development activities. Market and land survey. Process design. Process block diagrams. Selection of materials and equipments. Managerial and economical assessment techniques. Yurdakul, O., Çukurova Üniversitesi Ziraat Fakültesi Yayınları, (1999). Douglas, J. M. Conceptual Design of Chemical Processes. New York: McGraw- Hill (1998). Peters, M., Timmerhaus, K. D. Plant Design and Economics for Chemical Engineers. 4th Ed. New York: McGraw-Hill (1991). FE 403 Special Food Processing Technology (3+0+0) Set up and development of sugar industry in Turkey. Production of sugar and sugar raw materials. Cacao and chocolate Technologies. Cacao bean, cacao powder and cacao oil, and chocolate. Different types of chocolate and production Technologies. Technologies for production of confectioneries. Confectioneries and their properties (marshmallow, nougat, starch and pectin jellies, hard candies, fudge, caramel, cream and coated candies). Tea technology (black tea and instant tea). Coffee technology (coffee bean and instant coffee) Altan A. Özel Gıdalar (Şeker, Kakao ve Çikolata, Şekerleme, Çay, Kave) Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi, Genel Yayın No: 178, Ders Kitapları Yayın No: 55, 251 sayfa, Adana, (1997).
17 FE 402 Graduation Project (2+0+4) Each student has to prepare a research project on a topic related to his/her enginnering discipline. He/she has to present his/her report in a seminar. His/her research report should be approved by a comittee elected from faculty members in his/her department. FE 404 Food Quality Control and Legislation (3+0+0) Definition of quality. Quality assurance. Concept of total quality. Historical evaluation of quality. Total quality management. ISO-9000 standards. Functions of department of quality control in a food plant. Interactions of food quality control department with other departments in the food plant. Determination of critical control points. HACCP, GMP. Classification of food quality characteristics. Determination and evaluation of sensory characteristics of food. Test techniques used in the sensory evaluations. Control of nutritional compounds. Compositional analysis in food. Tools for statistical quality control. Laboratory applications: Water content (oven, vakuum oven, toluen distillation techniques), determination of ash content, analysis of volatile oils, analyses for determination of fibers, starch, total and inverted sugars, synthetic food coloring substances, benzoic acid, SO 2, nitrite, and copper. Physical analysis methods (Instron, Penetrometer, Lovibond tintometer, refractometer, polarimeter, Bostswick consistometer, Hunter colorimeter), sensory analysis (sensitivity to basic flavour and aroma, cross-check, double, triple and triangle tests) Kramer, A., Twigg, B.A., Quality Control for the Food Industry, The AVI Publ. Comp. Inc. Westport, Connecticut, (1984). Gould, W.A., Total Quality Management for the Food Industries, CTI Publ. Inc. Baltimore, USA, (1992). Topal, Ş., Kalite Yönetimi ve Güvence Sistemleri, Yıldız Teknik Üniversitesi Yayınları-YTÜVAK, (2000).
18 ELECTIVE TECHNICAL COURSES FE 401 Menu Planning and Food Service Systems Definition and importance of FDS, FDS, management, organization and planning. New developments in FDS systems. The equipment used in kitchen and dining halls. Menu management and planning. Importance of hygiene and sanitation in FDS. Cooking methods, transportation and service techniques in FDS. Legal regulations related to FDS. Toplu Beslenme Yapılan Kurumlarda Çalışan personel için sanitasyon/hijyen eğitimi. Merdol, TK ve Ark. Hatiboğlu yayıncılık Ankara, (2003). Endüstriyel yiyecek üretimi, Maviş, F. Detay Yayıncılık, Ankara, (2003). Sullivan C. F., Atlas C. Helath Care Food Service Systems, 3rd Edition, Aspen Publishers, (1998). FE 403 Drying Technology Importance of drying. Forms of hot air in drying technology. Factors affecting the drying rate of fruit and vegetables. Phsycal, chemical and microbiological changes during drying. Drying systems, cabinet drier, tunnel drier, conveyor drier. Pre-treatments before drying of fruit and vegetables, drying and final treatments. Storage conditions. Kudra T., Mujumdar A.S. Advanced Drying Technologies, Second Edition, CRC Press, (2009). Chen X.D., Mujumdar A.S. Drying Technologies in Food Processing, Blackwell Publishing, (2008). FE 405 Enzymology Enzyme structure and features, The princliples of enzymatic catalysis, Cofactors, Enzyme inhibition, Regulation of enzyme activity, Isoenzymes, Isoenzymes in food practice, Enzymes in diagnosis, Methods in measuring enzyme activity Harper s Illustrated Biochemistry.Murray, Grammer, Mayes, Rodwell. Appleton &Lange, 28e. Tietz textbook of Clinical Chemistry. Ashwood. Saunders (1994).
19 Color Atlas of Biochemistry. Koolman, Röhm. Thieme. (1996). FE 407 Sensory Analysis Techniques Principles of sensory analysis, Structure of sense organs and their roles of the perception, Facilities required to bear of panelist and panel places, Selection and training of panelist, The selection of different methods of sensory analysis and the application of them in food, Preparation of statements of sensory analysis, Determination of the threshold value, Preparation of statements of sensory analysis, Texture analysis, Colour and appearance analysis, Accepted and choice methods of analysis, Evaluate the statistics of the sensory analysis findings, Descriptive analysis and the use of them in design of foods, Advanced in techniques for sensory analysis. Altuğ T., Elmacı Y. Gıdalarda Duyusal Değerlendirme. Meta Basım, İzmir, 130s, (2005) FE 409 Fruit Juice Technology Definition of fruits which used in juice processing; the constituent of fruits and fruit juices; fruit juice, nectar and beverage production with traditional and modern technology; harvesting, transport and washing facilities; pressing pretreatments and presses; pulp production from pomace; clarification, filtration; packaging and storage of fruit juices; concentrating of fruit juices; vegetable juice production technology; carbonated and noncarbonated beverage production technology Ashurst P. R. Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages. ISBN: , London: Blackie Academic and Professional, (1995). Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara, (2004). Cemeroğlu, B., Karadeniz F. Meyve ve Sebze İşleme Teknolojisi 2. Meyve Suyu Üretim Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:25, Ankara, (2001). Cemeroğlu, B. Meyve Suyu Üretim Teknolojisi. Teknik Basım Sanayi Matbaası, Ankara, (1982). Cemeroğlu, B. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları. Biltav Yayınları, (1992).
20 FE 411 Quality Control of Fruit and Vegetable Products Importance of quality control, product quality detection and principles for providing quality, presentation of sampling and test results, importance and basic principles of quality control in fruit and vegetable products, factors effecting quality, analysis methods and control criteria, HACCP system, standards and regulations about fruit and vegetables, Turkish Food Codex regulations Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi (I. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara, (2004). Cemeroğlu B. Meyve ve Sebze İşleme Teknolojisi (II. Cilt). Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Ankara, (2004). Cemeroğlu B., Karadeniz F., Özkan M. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları No:28 Ankara, (2003). Cemeroğlu B., Acar J. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Y.No:6. ANKARA, (1986). Anonymous. Preserves Handbook. Sunkist Growers, California, (1964). FE 413 Food Hygiene and Sanitation Types of microorganisms. Food contamination and spoilage. Food-borne microorganisms. Food-borbe diseases. Personal hygiene and safety Roday S. Food Hygiene and Sanitation. Tata McGraw Hill Publishing, (1999). Marriott N. G. and Gravani R. B. Principles of Food Sanitation. Fifth Edition. Springer Science+Business Media Inc., (2006). Kayaardı S. Gıda Hijyeni ve Sanitasyon. Sidas Medya Ltd. Şti., (2011).
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science
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