Back>>Appendix I - Course Syllabi  
GID332 Food Engineering Laboratory
 

Catalog Data :                       

GID 332 Food Engineering Laboratory (0-4) 2

 

Laboratory experiments on physical and thermal properties of foods; Fluid mechanics; Heat transfer; Separations; Drying; Solid-Liquid Extraction; Packaging properties.

Prerequisites:

None

Language:

Turkish

Textbook:

Laboratory manual

Reference Books:

 

Rizvi, S.S.H. and G.S. Mittal. 1992.  Experimental Methods in Food Engineering. Van Nostrand Reinhold, NY.

Barbosa-Canovas, G.V., Ma, L. and B. Barletta.  1997.  Food Engineering Laboratory Manual.  Technomic Publ., Lancaster, PA.

Potter, N.N.  1986.  Food Science.  4th Ed.  Van Nostrand Reinhold Co., NY.

Course Objectives :

To provide practical knowledge about principles of unit operations, technology and applications used in the manufacture of food products; to illustrate mass and energy balances, fluid flow and heat transfer calculations applied to pilot-scale manufacturing processes; to develop team-working skills by working in groups; to demonstrate industry-sale manufacturing processes by organizing field trips. 

Topics :

 

 

week

Introduction, laboratory rules, course syllabus

1

Physical properties of food materials (Rheology, density)

1

Microwave heating

1

Heat transfer (Thermal properties, PHE)

1

Fluid flow in pipes

1

Membrane separations (Filtration, reverse osmosis, ultrafiltration)

1

Physical separation methods (Centrifugation, milling-sieving)

1

Drying methods
    Spray drying
    Fluidized-bed drying
    Freeze-drying
    Tunnel drying

4

Solid-liquid extraction

1

Analysis of food packaging materials

1

Field trip

1

Laboratory Experiments:

12 weeks of laboratory experiments as listed above.

Class Schedule :

Classes are held in one session per week; 4 laboratory hours one session.

Contribution of course to meeting the professional component: This course contributes to the engineering design requirement of departmental topics.

Relation of course to program objectives: GID431 has been merged into this course, some of its experiments were transferred into this course.

Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A course syllabus is prepared and followed throughout the semester.

Laboratory manual and reference books are assigned to the students at the beginning of the semester.

Demonstrate a basic knowledge of fundamental food engineering principles to design a process.

Demonstrate a basic knowledge of manufacturing processes.

Demonstrate the ability to apply theoretical concepts to practical problem solving.

a, b, c, d, e, k

1, 2, 3

Instruments

G, J

Students are divided into groups and experiments are performed by the groups.  Each team evaluates the contribution of own members.

Cooperate and share information with others.

Apply appropriate engineering tools and methods to solve problems.

Organize information into meaningful categories.

Encourage participation among team members. 

Assess one’s performance accurately and critically.

a, b, c, d, e, f, g, j, k

2, 3

Instruments

G, O, P

Field trip is organized.

Demonstrate an awareness of how what is learned in the classroom applies to industry.

h, j

3

Instruments

G
A laboratory report is prepared by each group

Bring in information from outside sources to help make decisions.

Use knowledge from various courses in an integrate manner.

Demonstrate an ability to synthesize and integrate information and ideas.

Learn from mistakes and practices and continue improvement. 		b, c, d, f, g, h, i, j, k, l 1, 2, 3, 4

Instruments

G, M
Individual performance is evaluated by written examinations. Demonstrate a capacity to think one’s self. a, e, I, k 1, 3, 4

Instruments

G, J

Prepared By: Ass. Prof. Dr. Meral Kılıç, Prof. Dr. Özgül Evranuz, Prof. Dr. M. Hikmet Boyacıoğlu

Date: March 28, 2002