Ders Bilgileri
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Ders Tanımı
| Ders | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| BASIC OPERATION IN FOODS | MYO 125 | 1 | 3 + 0 | 3 | 5 |
| Ön Koşul Dersleri | |
|---|---|
| Önerilen Seçmeli Dersler |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Önlisans |
| Dersin Türü | ZORUNLU |
| Dersin Koordinatörü |
Öğr. Gör. Dr. YELİZ PARLAK |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | |
| Dersin Amacı |
To gain the main treatments are applied in foods and use of proficiency of the machines used in the food industry.
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| Dersin İçeriği |
Basic properties of foods and the principles used in production, raw material preparation machines, production machines.
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| Dersin Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
| 1 - Specifies the basic properties of foods. | 1 - 3 - 2 - | A - |
| 2 - Sorting methods and machines used in preparation of raw materials. | 8 - 2 - 1 - | A - D - |
| 3 - Sorting production techniques and machines. | 8 - 2 - 1 - | D - A - |
| 4 - Describe the cleaning methods of food machines. | 2 - 1 - | A - |
| 5 - Explain the basic operations used in food production. | 2 - 1 - | A - |
| Öğretim Yöntemleri: | 2:Question-Answer 1:Lecture 8:Group Study 3:Discussion |
| Ölçme Yöntemleri: | A:Testing D:Project / Design |
Ders Akışı
| Hafta | Konular | ÖnHazırlık |
|---|---|---|
| 1 | The main features and principles used in the production of food. | |
| 2 | Raw material weighing, measuring, transportation and transmission instruments. | |
| 3 | Food pretreatment and cleaning machines, stalk separation, bark removing and seed removal process and machines. | |
| 4 | Separation and classification machines | |
| 5 | Separation and classification machines | |
| 6 | Mixing, agitating, size reduction processes and machines. | |
| 7 | Heat treatments and equipments. | |
| 8 | Heat treatments and equipments. | |
| 9 | MIDTERM, Crystallization | |
| 10 | Evaporation and Evaporators. | |
| 11 | Evaporation and Evaporators. | |
| 12 | Deareration and Deaerators, Deodorizers. | |
| 13 | Boiled process and machines, baking, roasting and frying operations and machines. | |
| 14 | Dehydration systems. |
Kaynaklar |
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Döküman Paylaşımı |
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Dersin Program Çıktılarına Katkısı
| No | Program Öğrenme Çıktıları | KatkıDüzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. | X | |||||
| 2 | To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. | X | |||||
| 3 | To be able to select and use modern techniques, tools and information technologies required for applications related to the field. | X | |||||
| 4 | Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. | X | |||||
| 5 | Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . | ||||||
| 6 | Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. | X | |||||
| 7 | To have a sense of social responsibility, universal, social and professional ethics and to respect historical values | ||||||
| 8 | To have quality awareness, environmental protection knowledge, worker health and job security. | ||||||
| 9 | To gain the ability to use computer software and hardware at the basic level required by the field. | ||||||
| 10 | To gain application skills by examining the relevant processes in the industry and service sector on site. | ||||||
| 11 | To gain the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. | ||||||
Değerlendirme Sistemi
| YARIYIL İÇİ ÇALIŞMALARI | SIRA | KATKI YÜZDESİ |
|---|---|---|
| AraSinav | 1 | 50 |
| KisaSinav | 1 | 15 |
| Odev | 1 | 20 |
| KisaSinav | 2 | 15 |
| Toplam | 100 | |
| Yıliçinin Başarıya Oranı | 40 | |
| Finalin Başarıya Oranı | 60 | |
| Toplam | 100 |
AKTS - İş Yükü
| Etkinlik | Sayısı | Süresi(Saat) | Toplam İş yükü(Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
| Mid-terms | 1 | 12 | 12 |
| Quiz | 2 | 8 | 16 |
| Project / Design | 1 | 12 | 12 |
| Final examination | 1 | 16 | 16 |
| Toplam İş Yükü | 136 | ||
| Toplam İş Yükü /25(s) | 5.44 | ||
| Dersin AKTS Kredisi | 5.44 |