Back>>Appendix I - Departmental Course Syllabi  
GID402 Food Engineering Design II
 

Catalog Data :                       

GID 402 Food Engineering Design II (1-4) 3

 

Selecting an industrial food product.  The production technology and flow diagram of food product.  Gathering essential statistical data for process calculations and determination of capacity.  Calculations of mass and energy balances, fluid mechanics, heat and mass transfer for the selected process. Designing of a food plant by selecting or designing proper equipments, calculation of the costs of equipments, operational, and the product.

Prerequisites:

GID 411E ( A minimum of FF)

Language:

Turkish

Textbook:

None

Reference Books:

 

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.

Thorne, S. 1992. Mathematical Modeling of Food Processing Operations. Elsevier, London, England.

Peters, M.S. and K.D. Timmerhaus. 1991. Plant Design and Economics for Chemical Engineers. 4th Ed. McGraw-Hill Book Company, NY.

Ozilgen, M. 1998. Food Process Modelling and Control: Chemical Engineering Applications. Gordon & Breach Science Publisher, Australia.

Course Objectives :

Demonstrate an ability to apply the basic engineering principles that have been learned in the past years to design an equipment, component or system. Demonstrate an ability to work in teams and to apply modern engineering tools necessary for engineering practice. Develop an ability of written & oral communication. Demonstrate a basic understanding on the impact of engineering solutions in a global and society context and an ethical and professional responsibility. Encourage students to broaden their knowledge in contemporary issues.

 

 

 

 

Topics :

 

 

week

Introduction: Forming teams and assignment of roles, selection of design projects

    What is cooperative learning? A presentation given by faculty

    Effective presentation techniques-A presentation given by faculty

1

Presentation of flow diagrams and production technology

1

Gathering and presentation of essential statistical data for process calculations and determination of capacity (Raw materials and formulations, national and international standards, process conditions, physical, chemical, thermal properties of raw materials, intermediate and end products)

1

Field trip to a selected food company

1

Calculations of mass and energy balances

2

Submission and presentation of mid-reports

1

Process calculations (i.e., head loss, selection of pump, selection of heat exchanger, calculation of heat transfer area etc.)

4

Calculations of costs

    Presenting the information on the equipments

    Comparison of equipment costs

    Calculating operational costs

    Product cost

1

Preparation of design reports

1

Presentation of design reports & General discussions

1

Class Schedule :

 

Classes are held in one session per week; 1 class hours and 4 recitation hours in 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:

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.

Apply their knowledge in unit operations, mathematics, mass and energy balances, heat and mass transfer, fluid mechanics, and food science and technology to design a food plant by considering its impact on society and environment and ethical responsibilities as well.

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

1, 2, 3

Instruments

G, J

A presentation is given by the instructor on cooperative learning & team work and effective presentation techniques in the first week.

Develop an understanding of the importance of sharing information and success with others.

Develop a basic knowledge how to apply presentation tools such as multimedia applications effectively when delivering oral presentations.

d, g, j

2

Instruments

G 

Students are formed into teams of 3-4.  Team members evaluate each other’s contribution critically and evaluate their working attitudes and professional and ethical responsibility.

Share credit for success with others.

Assess one’s performance critically and accurately.

Demonstrate an ability to make informed ethical choices.

c, d, f, k

1, 2, 4

Instruments

N, O, P
Each team is provided a list of food products to select. Each team then prepares a plant design project.

Demonstrate a basic understanding of the design process from the concept to prototyping.

Demonstrate a basic knowledge of manufacturing processes.

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

Apply basic knowledge of management and economic theory to problem solving.

Apply appropriate engineering tools and methods to solve problems.

Challenge the ways things are being done.

Meet project milestones and deadlines.

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

 1, 2, 3

Instruments

G, L
A field trip is organized to a food plant. Demonstrate an awareness of how and what is learned in the classroom applied to industry. h, j 3

Instruments

G
Team performance is evaluated by instructors twice based on oral presentations and written reports: as a progress report and final report.

Take corrective action based on feedback from others.

Plan and deliver oral and written materials effectively. 		a, c, d, g, k 2, 4

Instruments

G, N, O
Individual performance is evaluated on the basis of final examination Demonstrate an ability to learn independently. a, i 4

Instruments

G, J

Typical Evaluation:

Progress report and presentation:  20%

Final project report and presentation: 40%

Final examination: 40%

Prepared By: Prof. Dr. Dilek Boyacıoğlu, Ass. Prof. Dr. Gürbüz Güneş

Date : February 1, 2002