DEPARTMENT OF FOOD ENGINEERING COURSE CONTENTS

Transcription

1 DEPARTMENT OF FOOD ENGINEERING COURSE CONTENTS 1 st SEMESTER FIZ183 PHYSICS I (3-0-3) 4 ECTS Physics and Measurement; Vectors; Motion in One and Two Dimensions; Newton s Laws of Motion; Circular Motion and Other Application of Newton s Laws; Work and Kinetic Energy; Potential Energy and Conservation of Energy; Linear Momentum and Collisions; Rotation of a Rigid Object About Fixed Axis; Torque and Angular Momentum. FIZ191 PHYSICS I LABORATORY (0-3-1) 1 ECTS The learning measurement length and mass, the solving problems of equilibrium using vector methods, the measuring gravitational acceleration and coefficients of friction in an inclined plane, the analyze conservation of momentum and mechanical energy in the two body collision, the learning simple harmonic motion and the period of simple harmonic motion obtain from experimental results, the learning definition of center of mass, the investigation of physically pendulum motions, find the gravitational acceleration using the simple pendulum and the conical pendulum, obtain accelerations and angular velocities of rigit bodies,learn the moment of inertia. KİM193 CHEMISTRY (3-0-3) 4 ECTS Fundamental laws of chemistry, chemical form of matter, periodic table, chemical bonds, mole concept, chemical reactions, chemical calculations, acid-base reactions, gases, liquids and solids, solutions, chemical kinetics and equilibrium, electrochemistry chemical calculations. KİM191 CHEMISTRY LABORATORY (0-2-1) 1 ECTS Laboratory procedures, learning a substance with its chemical properties, sedimentation and filtration, diffusion, crystallization, simple distillation, determination the molecular weight of volatile liquid, conservation of mass, chemical reaction rate/effect of heat on chemical reactions rate, chemical reaction rate/effect of concentration on reaction rate, chemical equilibrium in saline solutions, calculation of reaction heat, oxidation/reduction reactions, acid/base titrations, determination of conductivity. MAT181 MATHEMATICS I (4-0-4) 6 ECTS Numbers, Lines, Circles and Parabolas, Functions and their Graphics, Trigonometric Functions, Limit and Limit Rules, Continuity,Derivative and Rules of Differentiation,Chain Rule and Parametric Equations, Derivative of Trigonometric Functions, Inverse Functions and their

2 Derivatives, Derivative of Logarithmic and Exponential Functions, Implicit Differentiation, Monotone functions and First Derivative Test, Extreme Values of Functions, Theorems Related with Differentiable Functions, Concavity, Sketching the Graph of a Function, Indeterminant Forms and L'Hopital Rule, Differentials. GDM101 INTRODUCTION TO FOOD ENGINEERING (2 0-2) 4 ECTS Definition of food engineering, information about food engineering department, history, interest and scope, content of food engineering, general basic information, food science and food technology, food safety methods, food quality control, food process and technologies, Turkish Food Industry. GDM103 BASIC COMPUTER TECHNOLOGY (2-2-3) 4 ECTS Data storage and usage devices like computer, tablet, smart phone, embedded systems, environment units, data storage system, data sizes (bit, byte, kilobyte, megabyte, gigabyte, etc.), storage data in folder and database, operating systems, internet, web browsing, word processor, process tables, preparing presentation, picture programs and drawing programs, usage of current MS Windows and MS Office versions. GDM105 ENGINEERING ETHICS Introduction, historical development of ethics, the fundamental ethical theory types, basic ethics principles, consistency, subjective ethical model, results, objective ethical model, caring, responsible ethics, human's behavior obligations, values ethics, golden rule, universal values, ethics, relation of ethics with empirical sciences and normative sciences, education and ethics, ethics justification, association with a concrete real and tangible phenomenon, ethical justification methods, global and universal dimension of ethics, business and professional ethics (applied ethics), as an institution "Occupation", the standards of professional scientific ethics, engineering ethics principles, principles of UCTEA (Union of Chambers of Turkish Engineers and Architects) s professional behavior, the World Association of Engineers ethics codes, samples. TUR181 TURKISH LANGUAGE I What is language? Place of language as a social institution in nation life and its importance, language-cultural relation, importance of Turkish language among world languages, development of Turkish language, and its historical periods, position of Turkish language today and spread areas, Turkish sounds and classification, Turkish sound features, rules about Turkish sound system, syllables, spelling rules and practice, punctuation and application, affixes and their application, noun and verb conjugations in Turkish, general knowledge about composition, plans used in essay writing and applications.

3 YDL185 FOREIGN LANGUAGE I Reading texts, listening texts, prepared to speak on general topics sentences, selected topics to write their thoughts and feelings. 2 nd SEMESTER FIZ182 PHYSICS II (3-0-3) 4 ECTS Coulomb s force, the electric field, electric flux, Gauss s law, electric potential, capacitors, current and resistivity, direct current circuits, Kirchhoff s rules, magnetic field, Biot-Savart s law, Ampere s law, induction, Faraday s law, Lenz s law. FIZ192 PHYSICS II LABORATORY (0-3-1) 1 ECTS Ohm's law, Kirchhoff's rules, Electric Fields and Equipotential lines, the transmission of electrical current by using an electrolysis cell, measurement of current and voltage with the d Arsonvalmeter, measurement of resistance with Wheatstone bridge, Analyze of RC circuits, Investigation of RLC circuits in series and measurement of alternating Current and voltage, observation magnetic field lines and determination of magnetic field intensity. MAT182 MATHEMATICS II (4-0-4) 6 ECTS Definite Integral, Fundamental Theorem of Calculus, Indefinite integral, Basic Integration Formulas, Integration Techniques, trigonometric Integrals, Improper Integrals, Application of definite Integrals: Area, volume, surface area, length of a curve, Center of Mass,Sequence and Series,Convergence of Sequences and Series, Convergence Tests for Series, Power Series and Radius of Convergence, Taylor Formula, Parametric Curves and Polar coordinates, Area and Length in Polar Coordinates. GDM102 ANALYTICAL CHEMISTRY Errors in chemical analysis, statistical regulation and evaluation of data, the gravimetric methods, volumetric methods, aqueous-solution chemistry, ionic equilibrium, balance calculations in complex systems, neutralization titrations theory, titration curves of complex acid/base, precipitation titrations. GDM104 ORGANIC CHEMISTRY Alkanes, alkenes, aromatic hydrocarbons, alcohols, ethers, aldehydes and ketones, carboxylic acids, steroisomers, carbohydrates, amino acids, proteins.

4 GDM106 TECHNICAL AND ENGINEERING DRAWINGS (2-1-2) 4 ECTS Introduction, technical drawing rules, geometric drawings, projections and aspect, perspective (axonometric, oblique) views, taking section and section views, scale and dimensioning. GDM108 COMPUTER PROGRAMMING (1-2-2) 3 ECTS Expressing problem solutions with systematic steps, the algorithm logic and creating diagrams for various problems, interpretation of various programming languages in brief introduction programs and explanation the compilation of logic, finding solutions of mathematical and engineering problems with using a high level programming language, description of constants and variables, usage of expressions and assignment statements, usage of logical operators, usage of archive and embedded present functions apart and usage them in program, evaluation of the data, charts individually and with using program. GDM110 ENGINEERING MECHANICS Principles of statics, vector operations, reducing force systems to a point in the plane; in junction in general plane forces, balance, center of parallel forces in the plane, gravity (geometric) center of linear and planar shapes, Pappus-Guldinus theorems; distributed loads, degree of freedom of substance in the plane; static value of a force in the plane, bond types and bond strength in the plane; connecting an object in the plane (depending missing, fully connected and more dependent objects) and calculation of bond forces, solution methods of cage systems, mobile systems, principle of virtual work, potential energy, conservative forces. TUR182 TURKISH LANGUAGE II Using forms of adverbs and prepositions in Turkish, sentence information (phrases in Turkish), parts of sentences, sentence analysis and applications, sentence analysis and applications; sentence formation, oral composition types and applications, speech plan, prepared speeches, rhetoric speech rules, unprepared speech varieties and practices, expression types in the composition and application, written composition types and application, presentation and ambiguity, and correcting them, writing rules to be followed in academic articles, examining academic articles samples, reading and analyzing work about literature and idea, and their rhetorical practices. YDL186 FOREIGN LANGUAGE II Reading texts, listening texts, prepared to speak on general topics sentences, selected topics to write their thoughts and feelings.

5 3 rd SEMESTER GDM201 FOOD CHEMISTRY (2-0-2) 4 ECTS Water-Ice, description of acid-base, buffer systems, carbohydrates, lipids, proteins, enzymes, vitamins and minerals, natural toxic compounds and contaminants, phenolic compounds, natural color compounds and flavor compounds, alcohols, glycosides, alkaloids. GDM203 GENERAL MICROBIOLOGY (2-2-3) 4 ECTS History and development of Microbiology, definition and scope of microbiology, cell chemistry, prokaryotic protists (monera), morphological characteristics and anatomical structure of bacteria, reproduction in bacteria, classification and nomenclature of microorganisms, general characteristics and growth of molds, yeasts and general characteristics, algae and general characteristics, protozoa and general characteristics, the general properties of viruses and virus reproduction, feeding of microorganisms, microbiological media, practice. GDM205 FLUID MECHANICS (2-2-3) 4 ECTS Introduction, dimension analysis, fluid properties, fluid statics, fluid kinematics, fluid dynamics, potential flow. GDM207 PHYSICAL CHEMISTRY Basic concepts in physical chemistry, ideal gas and ideal gas mixtures, kinematic gas theory, distribution of molecular velocity, real gases and van der Waals equations, first law of thermodynamic, internal energy and enthalpy functions, isothermal and adiabatic processes, the second and third laws of thermodynamics, entropy, free energy, thermochemical reactions, chemical equilibrium, chemical kinetics, reaction rate, order and molecularity, measurement methods of reaction rate, relationship of rate constant and temperature. GDM209 ENGINEERING MATHEMATICS (3-0-3) 4 ECTS First order differential equations, the second-order linear differential equations, high order linear differential equations, series solutions of second-order linear equations, Laplace transformations, equation systems of first order equations. GDM211 FOOD BIOLOGY Creatures, formation of life, importance of water in life, inorganic matters, biological molecules, hormones, vitamins, enzymes, properties of prokaryotic and eukaryotic cells, physical and chemical properties of cell, cell membrane structure and function, cell membrane

6 transport, organelles, aerobic and anaerobic respiration and fermentation, photosynthesis, chemosynthesis, ribosomes and protein synthesis, DNA replication and repair. GDM213 MATERIAL SCIENCE Properties and standards of material, atomic structure, crystal structures and defects. Phase diagrams. Metal, iron and steel types and their production. Heat processes. Metals except iron; production, alloy and properties. Corrosion. High and low temperature materials. Material tests. Basic properties and structures of inorganic, organic and composite materials, biologic materials. YDL285 FOREIGN LANGUAGE III (4-0-4) 2 ECTS English terms and reading passages related to food engineering, relative clauses, describing functions and purposes, time clauses, cause and effect, reason and result connectives. AİT281 PRINCIPALS OF ATATURK AND HISTORY OF TURKISH REVULATION I Events, ideas and principles during foundation and development of the modern Republic of Turkey. GDM901 ETHICS IN FOOD ENGINEERING Historical process in the Food-human relations, historical process in the food engineering education, the professional laws/draft laws, vocational organizations (chambers, associations, foundations, etc..) and their relationships, professional liability, relationships between colleagues, professional abuses, relationships with other professions, food engineer-employer relations, food engineer-employee relations, expertise and expert responsibility, social responsibility of food engineers, general food legislation. 4 th SEMESTER GDM202 FOOD MICROBIOLOGY (3-0-3) 5 ECTS Microorganisms and foods, food contamination sources, factors affecting the growth of microorganisms in foods (internal factors, external factors), food preservation methods (prevention of contamination, removal of contaminants from food, prevention of microbial growth, inactivation of microorganisms found in food, food-borne diseases, epidemiology and controlling of food borne pathogens.

7 GDM204 FOOD MICROBIOLOGY LABORATORY (0-3-2) 2 ECTS Basic techniques on laboratory studies with microorganisms, obtaining pure colonies with case studies, determining number of colony, finding colony and control of microorganisms, determination of quality with microbiological analysis. GDM206 MASS AND ENERGY BALANCES (2-1-3) 4 ECTS Dimensions and units, unit systems, basic concepts such as pressure, temperature, concentration, composition, mass balances for open systems, mass balances for transactions involving chemical reaction and free, gas-vapor relations, the phase diagram of water, balance, vapor pressure, the partial pressure, saturation, partial saturation and humidity concepts, the establishment of the overall energy balance, enthalpy changes without phase change, enthalpy changes in the phase change, the establishment of the overall energy equation in chemical reaction and without the system. GDM208 THERMODYNAMICS (2-2-3) 4 ECTS Basic principles of thermodynamics, properties of pure substances, thermodynamic tables and diagrams of pure substances, ideal gases, application of the first law of thermodynamics to open and closed systems, second law of thermodynamics, entropy, power cycles, refrigeration cycles. GDM210 FOOD BIOCHEMISTRY Vivo characteristics, cell structure, carbohydrates, proteins, lipids and metabolism, biochemical reactions that occur during food processing, non-enzymatic browning reactions (caramelization, ascorbic acid oxidation and Maillard reactions ), the bioactive proteins and peptides, enzymescoenzymes, enzymes in the food industry. GDM212 STATISTICS (3-0-3) 4 ECTS Significance of statistics in engineering, principles of probability theory, random variables and random events, probability concepts, distributions of random variables, distribution parameters, statistical moments, mean, variance, frequency analysis, estimation of parameters, significant probability distribution functions, sampling distributions, statistical hypotheses control, simple linear regression analysis, the correlation coefficient, nonlinear multivariate regression analysis. GDM214 ECONOMY Economy, definition and subject of the economy, basic concepts, introduction to microeconomics, price theory, consumer theory, production theory, cost theory, introduction to macroeconomics, monetary - credit and banking, inflation, foreign trade, national income,

8 employment, economic growth, general finance, public revenues, taxes (income tax, value added tax, excise tax), fiscal policies, enterprises and varieties. YDL286 FOREIGN LANGUAGE IV (4-0-4) 2 ECTS Professional technical writing and reading in food engineering, foreign language for speaking and business life. AİT282 PRINCIPALS OF ATATURK AND HISTORY OF TURKISH REVULATION I Events, ideas and principles during foundation and development of the modern Republic of Turkey. GDM902 RECENT TOPICS IN FOOD ENGINEERING Current food processing technologies, pulsed electrical fields, high pressure, magnetic field, infrared, radio waves, ohmic heating, irradiation, ultraviolet light, ultrasound, non-thermal processes, supercritical fluid extraction, microwave technology, determinative microbiology, electrolyzed water, ozone. 5 th SEMESTER GDM301 FOOD HYGIENE AND SANITATION The concepts and the importance of hygiene and sanitation in food industry, sources of contamination in foods and prevention, cleaning and sanitation practices in food plants, the introduction to HACCP, personal hygiene and education, detergants and disinfectants, insect control, properties and disinfection of the water used in the food industry, waste product operations. GDM303 FERMENTATION TECHNOLOGY The role and importance of fermentation technology in food industry, definition of fermentation, types of fermentation, alcohol fermentation, lactic acid fermentation, acetic acid fermentation, citric acid fermentation, raw materials for fermentation, fermentation microorganisms, yeast and bacterial cell structures, replication and growth conditions, pickle production technology, olive production technology, vinegar production technology, wine production technology, beer production technology, distilled spirits technology, boza production technology.

9 GDM305 REACTION KINETICS The reaction rate, the reaction rate theory, factors affecting the rate of reaction in food, calculation of kinetic parameters for the reactions in food (reaction rate constants and half - lives), the effect of temperature on reaction rates in foods (activation energy and Q10 values). Kinetics of biological reactions. Kinetics of microbial death and enzyme inactivation. GDM307 FOOD ANALYSIS (2-2-3) 4 ECTS Sampling, sample preparation for analysis of, evaluation of the results, ph and titratable acidity, total dry matter and moisture analysis, mineral and ash analysis, fat, protein, sugar analysis, vitamin analysis, density determination, determination of enzyme activity, rheological analysis, color analysis sensory evaluation. GDM309 HEAT AND MASS TRANSFER (2-2-3) 4 ECTS The basic principles of heat transfer, Fick's law, heat transmission coefficients, steady-state heat transfer, film coefficients, general coefficient concept in natural and forced convection, heat loss and insulation, heat exchangers, heating and cooling of solids, radiation, unsteady state heat conduction. The principles of mass transfer, phase equilibrium and related diagrams, basic principles of steady and unsteady state molecular diffusion, the models used for mass transfer coefficient, correlations for convective mass transfer coefficients, analogies between the heat, mass and momentum transfer. GDM311 OCCUPATIONAL HEALTH AND SAFETY The historical development of occupational health and safety in Turkey, workplace safety and threatening factors, legal procedures to be made in work accidents, occupational health and safety terminology, risks related to occupational safety, work accidents and occupational diseases, occupational health and safety legislation, occupational safety related foundations, occupational safety applications in factory and laboratory, personal safety materials, first aid principles occupational health and safety management system. GDM313 UNIT OPERATIONS IN FOOD ENGINEERING I (3-0-3) 4 ECTS Cleaning, sorting and classification systems in food industry, the equipment used for milling process, sieving, grinding, mixing and homogenisation, emulsification, filtration, membrane separation systems and equipment used for general principles, applications in the food industry.

10 GDM315 LABORATORY TECHNIQUES Laboratory rules and safety, laboratory materials, basic laboratory procedures, sample preparation for analysis, solution preparation and instrumental analysis based on different principles. GDM317 REFRIGERATION TECHNOLOGY Getting cold and some definitions, cooling agents and their properties, steam cycles, cooling systems, main parts of compression refrigeration system, planning of cold storages and critical factors in construction, food freezing methods and freezers, food storage in cold conditions without freezing, frozen storage, chemical changes in stored frozen vegetable foods, frozen storage of dairy products and eggs, frozen storage of meat and seafood products, physical and chemical changes in frozen meat, thawing of frozen foods. GDM319 PRINCIPLES OF NUTRITION Food and nutrition, diet - health relationships. Importance of diet and nutrients. Digestion and absorption. Energy metabolism. Nutrition programs in special cases, menu planning. Exercise and nutrition. GDM315 PROJECT PREPARATION TECHNIQUES Project concepts, food projects and properties, determination of the issue of project and project decisions, the project's rationale and market survey, project scale and plant location selection, the technical aspect of the project, project costs and incomes, technical evaluation of projects, evaluation of projects from a financial perspective, EU project cycle management. GDM903 DESIGN IN FOOD ENGINEERING General definitions, food processing operations and the implementation of engineering principles, reactor design, evaporation, filtration, distillation and mixing systems, plant organization, planning, feasibility and capacity studies, project research and development activities, market and location research, process design, process flow charts, material and equipment selection, management and economic evaluation techniques. 6 th SEMESTER GDM302 DAIRY TECHNOLOGY The importance of milk, transport and cold storage, technological processes applying to milk, milk cleaning (clarification), standardization of milk fat and separators, homogenization of milk

11 and homogenizers, deaeration, heat treatment applied to milk, heaters, pasteurization and sterilization, drinking milk technology, sanitation in dairy plants, ice-cream production technology, condensed milk products technology, milk powder production technology, nonthermal processing methods to extend the shelf life of milk (microfiltration, pulsed electrical fields, high hydrostatic pressure, ultrasound, microwave, UV and related applications). GDM304 MEAT TECHNOLOGY Meat of physical, chemical, microbiological and histological characteristics, biochemical reactions that occur in the period after cutting, the factors that determine meat quality, preservation methods; meat refrigeration and freezing technologies, meat products processing technology; curing, smoking, emulsification, fermentation technology, canned meat technology, quality control analyzes in meat and meat products. GDM306 BASIC OPERATION IN FOOD ENGINEERING II (3-0-3) 4 ECTS Heat and mass transfer operations; distillation and applications, freezing, solid-liquid extraction and applications, evaporation and evaporators, crystallization and crystallizers, humidification and humidity removal, drying methods and dryers. GDM308 BASIC OPERATION IN FOOD ENGINEERING LAB. (0-2-1) 1 ECTS Fluidized bed, plate heat exchangers, double tube heat exchangers, agitated boiler, thermal conductivity measurement, rising film evaporator, unsteady state heat transfer, freezing of food, solid-liquid extraction, tray dryer, hammer mill and solids processing systems, coefficient measurement of diffusion of gases and liquids. GDM310 INSTRUMENTAL ANALYSIS (2-1-3) 3 ECTS Chromatography based analysis methods (paper, colon, thin-layer, gas and liquid chromatography); analysis methods based on spectroscopy (UV-visible spectroscopy, fluorescence, infrared spectroscopy and atomic absorption), electrophoresis, and potentiometry. GDM312 FRUIT AND VEGETABLE TECHNOLOGY Physical and biological properties of fruits and vegetables, pre-treatment applied in the preservation of fruits and vegetables, freezing storage of fruits and vegetables, canned production technology, tomato paste production technology, jam-marmalade production technology, drying technology, fruit juice production technology, quality analysis of fruit and vegetables products.

12 GDM314 PRACTICE (0-0-0) 4 ECTS Training is carried out in accordance with Food Engineering Department s quidelines with purpose of making stronger its knowledge and professional manner that learn during education in, various private or public institutions operating in the area/organization. GDM316 FOOD INGREDIENTS Additive definitions, purpose of additives usage in foods, which foods in which additives are used in what proportions, national and international regulations for additives. GDM318 ENZYME SCIENCE Historical development of enzymes, importance of enzymes, basic structure of the enzymes, nomenclature and classification of enzymes, enzyme kinetics, degradation caused by enzymes in foods, important enzymes for the food industry, commercial enzyme production and furification, properties and important function of enzymes used in food technology. GDM320 PROJECT PREPERATION TECHNIQUES Project concepts, food projects and properties, determination of project issues and project decisions, project's rationale and market studies, project scale and organisation place selection, the technical aspects of the project, costs and revenues, technical evaluation of project, evaluation of projects with respect to financial and economic aspects, of view, EU project cycle management. SSP900 SOCIAL RESPONSIBILITY PROJECT (1-2-2) 3 ECTS Everything about it can be useful to learn how to perform application producing community responsibility projects on various topics and to examine the results. 7 nd SEMESTER GDM401 FOOD TECHNOLOGY LABORATORY IN (0-3-2) 2 ECTS Fruit and vegetable technology applications, dairy technology applications, fermentation technology applications. GDM403 OIL TECHNOLOGY Oil chemistry, fatty acid, glycerides, phosphatides, sterols, colorants, flavors and odour, waxes, hydrocarbons, natural antioxidants,basic deterioration reactions in fats, fatty raw materials, storage and cleaning of raw materials, size reduction, roasting, pressing, extraction and prepression-extraction, taking the adhesive materials, decreasing acidity, bleaching, deodorization,

13 winterization, production of modified fats, fractional crystallization, hydrogenation, interesterification, margarine production, oil production technology, quality control of oil. GDM405 GRAIN TECHNOLOGY Physical and chemical properties of grain, grain quality criteria, storage, milling, flour quality criteria, dough chemistry and rheology, bread production technology, pasta production technology, biscuit production technology, bulgur production technology, breakfast cereals and snack foods production technology, quality of cereals control. GDM407 DESIGN AND PROCESS CONTROL (1-2-2) 2 ECTS Project research and development activities in the food plants, costs and calculation methods, interest, depreciation, evaluation of investment options, feasibility studies, optimization, basic fluid mechanics theories, basic heat transfer theories, optimization, basic production systems and waste management in food factories. Importance of process control in the food industry, general control systems, temperature and flow control systems, level, pressure, humidity and rheology measurement, mathematical modeling. Presentation and discussion of the feasibility report prepared by the students. GDM409 FOOD QUALITY CONTROL Quality concept and food quality criteria, history of food control in Turkey, quality assurance basic concepts and related definitions (ISO, GMP, HACCP, GAP), quality assurance organization and tasks, quality control cards and comends, color, texture and rheological properties in foods, sensory properties and sensory analysis methods of foods, national and international standards related to food quality, introduction to Turkish legislation, Turkish Standards, food legislation and preparation of grounds, Turkish Food Law Regulation, Turkish Food Codex Regulation, Food Production-Consumption and Control regulations, food legislation and food control in EU. GDM499 PRACTICE (0-0-0) 4 ECTS Training is carried out in accordance with Food Engineering Department s quidelines with purpose of making stronger its knowledge and professional manner that learn during education in, various private or public institutions operating in the area/organization. GDM497 DIPLOMA PROJECT (0-2-1) 4 ECTS Diploma work is a study based on design, practical or experimental research that 8th. semester student use their skills that gain during food engineering education. students; office programs (word processor, spreadsheet, presentation, etc.) and using the necessary design software, diploma work on spelling rules are also obliged to prepare a diploma work properly.

14 GDM411 INDUSTRIAL MICROBIOLOGY General characteristics of industrial microorganisms, industrial applications of some microorganisms, microbial growth and stoichiometry of the product formation, principles of free and immobilized culture applications, bioreactor selection, scale-up, operation and control, recycling of industrial microbiology products and purification, usage of genetically modified organisms. GDM413 FOOD REOLOGY Definition of rheology and history, cutting and force definitions, rheological behavior models, calculation of flow parameters, parameters that affect the rheological properties, rheological characterization and comparison of various foods. GDM415 CATERING TECHNOLOGY Historical development and classificatio, catering system and management, pre-processing in the production of ready to eat canned food, raw materials used in ready to eat canned food, additives, packaging, heat treatment techniques, various convenience food formulations and processing, applications in the canning production techniques, quality control, storage and transport ready, quality assurance systems in catering industry. GDM417 MARKETING OF FOOD Definition of marketing, content, development and new trends, basic marketing techniques and food marketing, strategic planning and role of marketing, market types, estimation of market demand, target market selection, product, price and distribution strategies, finance, personnel and public relations, food marketing affecting agricultural factors (cobweb and king laws), effect on marketing of food business supply system, marketing research and information system, consumer markets and consumer behavior, industrial markets and international markets, market segmentation, targeting, positioning and sales forecasts, product, price, marketing communication, personal selling and sales promotion, advertising and public relations, definition of advertising, types and importance, stages of the sales process, distribution channels, physical distribution, brokerage and dealership system, concept of brand, branding process, brand and customer loyalty, the definition of advertising, types and importance, examination of case and overall assessment. GDM419 SENSORY ANALYSIS IN FOODS Principles of sensory analysis, structure of the sense organs and their role in sensing, sensory characteristics of food, introduction of sensory testing methods (identifiers, distinctive preference tests), factors affecting sensory measurements, preparation and control of sample and test rooms for sensory analysis, sensory panelist selection for analysis and training, determining the threshold value, sensory test methods applied in laboratory and issues considered in practice.

15 GDM421 FERMENTED DAIRY PRODUCTS Starter cultures used in the production of fermented milk products, yoghurt, cheese, butter, buttermilk, fruit yogurt, koumiss, kefir production technology. Packaging and storage of fermented dairy products, fermented dairy products in general quality control. GDM423 SEAFOOD PROCESS TECHNOLOGY Classification of fisheries, anatomy and physiology, fisheries product composition and importance of nutrition products, postmortem changes in fisheries, rigor mortis, and impact on fish meat quality, freshness parameters in seafood, cold and frozen storage of seafood, canned production technology, cured, smoked, dried and alternative aquaculture production technologies and quality control of fishery products. GDM425 EVALUATION OF FOOD INDUSTRY WASTE Important food industry waste, dairy processing wastes, fish processing wastes, meat processing waste, oil processing wastes, potato processing waste, processing waste of sodas, recycling of bakery products processing waste, current waste assessments exaples, recycling of waste, composting and biogas production. GDM427 WATER TECHNOLOGIES The presence of water in nature, water chemistry and characteristics, drinking, using and industrial water required properties, properties of water used in the food industry, substances that water contained and events that they cause, processes applied for purification of water. 8 th SEMESTER GDM400 DIPLOMA PROJECT (0-2-1) 4 ECTS Diploma work is a study based on design, practical or experimental research that 8th. Semester student use their skills that gain during food engineering education. Students; office programs (word processor, spreadsheet, presentation, etc.) and using the necessary design software, diploma work on spelling rules are also obliged to prepare a diploma work properly. GDM402 FOOD TECHNOLOGY LABORATORY II (0-3-2) 2 ECTS Meat technology applications, oil technology applications, cereals technology applications.

16 GDM404 ENTREPRENEURSHIP AND LEADERSHIP. (2-2-3) 4 ECTS Basic concepts of entrepreneurship, importance of entrepreneurship and development, entrepreneurial types, entrepreneurial characteristics and entrepreneurial test applications, creativity and business idea development, issues to be considered in the preparation of the business plan concept and business plan, business plan concept and elements, business plan sections: Market research and marketing plan,, preparing an example marketing plan, production plan and preparation of a sample production plan, management plan and sample preparation of a management plan, financial plan and preparation of a sample financial plan, writing a business plan and the issues to be considered in the presentations. GDM406 FOOD ENGINEERING DESIGN APPLICATIONS (1-1-2) 2 ECTS Exploration of design-based subject in food engineering, presentation and discussion of the report. GDM408 BUSINESS LAW Law, rule of law, right to work, labor organization, employment contracts and debts arising from this contract, termination of contract,, work and rest periods, permittion and holidays, occupational health and safety. GDM410 NEW METHODS IN FOOD TECHNOLOGY Basic concepts of modern methods used in food production and preservation. High pressure, reverse osmosis, pulsed electrical fields, ultrasound, pulsed lighting, ohmic heating, infrared heating and other modern food preservation methods with supercritical solvent applications. GDM412 CHEESE TECHNOLOGY Nutritional value of cheese, classification of cheese, raw milk, additives used cheese making and processing aids, preparation of milk for the production of cheese, curd and processing curd, starter cultures, cheese ripening, cheese packaging, technology of domestic and foreign types of cheese; cheese defects and precautions, recycling of cheese water. GDM414 TRADITIONAL FOODS The definition of traditional food, importance of regional distribution and other basic concepts, Turkish culinary culture, geographic labeling, traditional dairy products, traditional cereals, traditional meat products, traditional fruit and vegetable products, traditional drinks, traditional sweets, traditional fermented foods, traditional food in the physical, chemical and biological risks, production techniques and industrial applicability of conventional foods, nutritional value of traditional foods, ISO 9001 for the production of traditional food, ISO and HACCP practices, the use of blocking technology to traditional foods.

17 GDM416 FOOD PACKAGING AND STORAGE Food spoilage and preservation, conservation methods, packing and packaging, packaging materials and containers, glass-based packaging, rigid, semi-rigid and flexible packaging materials, wood packaging materials, aluminum and tin materials, tin and lacquering methods, corrosion, sulfur dark and rust, lacquering, multilayer packaging materials, printed packaging materials, film and foil-based packaging, packaging, housing and food of protective gases (controlled and modified atmosphere), barcode system, intelligent packaging technology, innovations in packaging, edible packaging. GDM418 NEW PRODUCT DEVELOPMENT METHODS New product development strategies with the potential to produce in the food industry and consumer treds, evaluation of new product ideas,panel tests, product properties, sensory analysis techniques, evaluation of new product concept studies and saving them, determination of prototype product and design, identification of product specifications, formulation, ingredients and functional characteristics, recipe optimization,improvrment of cost and content of existing products, consumer acceptance testing, marketing strategies, determination of final product's shelf life and reliability, package choosing and label design, market representation and distribution, enrichment activities in various ways within the scope of possibilities of making functional the existing products. GDM420 SPECIAL FOOD TECHNOLOGY Tea production technology, quality criteria tea, coffee, cocoa, cocoa powder and butter, cocoa products technology, chocolate and chocolate production stages, sugar production, sugar technology, raw materials used in sugar tevhnology, soft and hard candy production, delight, pişmaniye, molasses, sesame oil and halvah production, fermented products, production of a variety of traditional foods. GDM422 FUNCTIONAL FOODS The definition of functional foods, effects on health, functional ingredients, (dietary fiber, phenolic compounds, oligosaccharides, sugar alcohols, peptides and proteins, glycosides, minerals, fatty acids, prebiotics and probiotics, phytochemicals), vegetable and animal origin functional foods, functional food production and legal regulations about its consumption. GDM424 FOOD SAFETY Microbiological, physical and chemical hazards in foods, food quality approaches. ISO 9000 and other ISO standards. HACCP, basic concepts, preparation stages, preliminary operations. Hazard analysis. Application of HACCP. rules of keeping registrations. HACCP practices. Risk analysis. Good Agricultural Techniques; GAP. Good Manufacturing Practise, GMP, cgmp. Basic issues of food security threatens the health of consumers; pesticides, mycotoxins, heavy

18 metals, veterinary drug residues, additives, dioxins, natural toxic ingredients, allergens, GMO and etc. GDM426 FOOD PRESERVATION TECHNIQUES Physical, chemical and microbiological spoilage in food, basic principle used for food preservations, methods of food preservation, prevention of contamination, removal of microorganisms, preservation of foods with chemical preservatives, refrigeration and freezing techniques, decreacing of water activity, controlled and modified atmosphere packaging, heat treatment in food processing and preservation, electricity, high pressure, irradiation, microwave examples of new applications. GDM428 FOOD COLORS The importance of color in food, impact on taste and other characteristics, regulations about taste, synthetic colorants used in food, natural colorants used in food, analysis of some color materials.