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Catalog Data :
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GID 112E Introduction to Food Science and Technology (2-0) 2
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Scope
of food science and technology: food components, food decay and its
prevention, unit operations in food processing, practical technologies, food
quality, food safety, contemporary issues and engineering ethics
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Prerequisites:
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None
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Language:
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English
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Textbook:
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Potter, N. and H. Hotchkiss. 1995. Food Science. 5th Ed.,
Chapman and Hall, NY.
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Reference Book:
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Atkins,
P.J. and I. Bowler, 2001. Food in Society, Economy, Culture, Geography,
Edward Arnold, London, UK.
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Course Objectives :
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Get introduced to food
chemistry, food microbiology, food processing, and the unit operations
involved; Create an awareness of engineering ethical responsibility; Write
and speak with effective communication skills
in preparation of homework assignment.
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Lecture Topics :
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Week
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Scope
of Food Science and Food Technology (scientific principles applied to foods)
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1
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Food
components: Food chemistry and nutrition
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1
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Food
decay and traditional methods for its prevention
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1
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Unit
operations in food processing
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1
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Practical
technology and food quality
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1
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Milk,
cheese and eggs; meat, fish and poultry; fats and oils; cereals and cereal
products; fruits-vegetables and their products; beverages and confectionary
products
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4
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Food
Safety: risks and hazards; food quality control and legislative aspects
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1
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Contemporary issues and engineering ethics
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1
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Student presentations on selected issues (Food
packaging, environmental considerations, etc.)
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3
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Class Schedule :
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Classes
are held in one session per week; 1 class hours in one session.
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Contribution of course to meeting the
professional component: This course contributes to the requirement of
departmental topics with an introduction to food engineering education and
profession.
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Relation
of course to program objectives:
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Strategies and Actions
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Student Learning Outcomes
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ABET
Criterion 3 (a-k) & FdE (l)
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Program
Objectives
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Assessment
Methods / Metrics
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Lectures are based on syllabus.
A textbook is assigned to students at the beginning
of the semester.
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Demonstrate a basic understanding of food
engineering profession and education.
Demonstrate a basic knowledge of food manufacturing
processes.
Develop an awareness of ethical responsibility.
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a,
f, h, j, l
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1,
3
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Instruments
G, J
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Students are grouped into 2 or 3. Each group is assigned to prepare a paper
on specific topic given by the instructor, which is presented both orally and
written format at the end of semester.
Students evaluate the oral presentation quality of each group
individually.
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Plan and deliver presentation effectively will organize
written materials in a logical format.
Share information with others.
Scale down the information to what is important.
Demonstrate an ability to read and write English.
Evaluate one’s performance critically and
accurately.
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d,
e, g, h, i, l
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2,
4
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Instruments
G, K, N, O
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Typical Evaluation:
Homework
assignment: 20%
Midterm
Examination: 30%
Final
Examination: 50%
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Prepared
By : Prof. Dr. Artemis KARAALİ
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Date : January
21, 2002
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