OKAN UNIVERSITY FOOD ENGINEERING DEPARTMENT

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1 OKAN UNIVERSITY FOOD ENGINEERING DEPARTMENT COURSE CONTENT 1. SEMESTER MATH113 - Mathematics I ( 4 credits ) This course will investigate limits, rules of limits, continuity, derivatives, differentiation rules, chain rule, implicit differentiation, maximumminimum problems, curve sketching, applied optimization problems, integration, Riemann sums, definite integrals, area between curves, volumes of revolution, transcendental functions. FDE141 - Chemistry Lab (1 credits) This course is designated to enable the practice of the basic principles and theories in chemistry and to provide the essential knowledge in order to write a technical report based on observations, calculations and conclusions. PHYS113 - Physics I (3 credits) This is the first semester of a two-semester sequence of introductory physics for students with any major. This course uses an algebra-based mathematical representation. Topics include vectors, kinematics, Newton's laws of motion, work and energy, conversation of energy, linear momentum and its conservation, rotation of rigid bodies about a fixed axis and rotational kinetic energy ATA111 History of Turkish Revolution I (2 credits) The purpose of this course is to enable to students to acquire a basic historical knowledge about the Turkish Independence War that has let to the foundation of modern Turkey in TRD111 Turkish Language I (2 credits) The aim of this course is to study the features and grammar rules of Turkish language, to demonstrate writing and speaking abilities through samples, to improve students understanding (reading and listening) and expression (oral and written expression) abilities, to provide familiarity with the Turkish literature as well as world literature and culture. CHM101 Chemistry (3 credits) The course is concerned with the systematic treatment of fundamental chemical and physical principles and their applications to the properties and transformations to the materials including the concept of energy, its uses, gas laws, kinetics molecular theory, laws of chemical combination, atomic and molecular structure and periodic classification of the elements. It also highlights chemical equilibrium, acid-base classifications and electrochemistry. 238

2 Foreign Language Elective (2 credits): Every semester various foreign language classes (i.e. German, Russian, Chinese, Arabic, and advance English) offered at the university. Students can select the language of interest. University Elective (3credits) 2. SEMESTER CLP001 Career and Life Planning (1 credit) The purpose of this course is to ensure that students specify their expectations from university education, spend this process in a productive in a productive way and improve themselves, and maket hem get knowledge about professional life and prepare for it during their studies since the first year of their undergraduate education. MATH114 - Mathematics II (4credits) This course will investigate techniques of Integration, improper integrals, infinite sequences and series, convergence tests, power series, radius of convergence and interval of convergence, term-by-term differentiation and integration of power series, vectors in 3-space, dot product and cross product of vectors, equations of lines and planes in space, quadratic surfaces, functions of several variables and their limits, continuity and partial derivatives, chain rule, directional derivatives, tangent planes and normal lines, local and absolute extrema, Lagrange multipliers, double and triple integrals, polar coordinates, change of variables, cylindrical and spherical coordinates, line integrals and surface integrals, Green, Stoke's and Gauss theorems. CMPE152 - Computer Programming (3 credits) The purpose of this course is to show structural programming concept, C Programming Language (Fundamentals, Data types, Statements, String functions. Array manipulations. Procedures and Functions, Units), recursion, sort and search algorithms, basic file applications, dynamic variables and elementary data structures (Pointer, Stack, Queue, Linked list). PHYS114 - Physics II (3 credits) This is the second semester of a two-semester sequence of introductory physics for students with any major. This course uses an algebra-based mathematical representation. Topics include electricity, magnetism and electric circuits. ATA112 History of Turkish Revaluation II (2 credits) The purpose of this course is to study the basic principles of Turkish Republic based on political, legal, social and economic reforms guided by Atatürk, the founder of the republic of Turkey with a view to establish an independent and modern nation state. TRD112 Turkish Language II (2 credits) The aim of this course is to continue to study the features and grammar rules of Turkish language, to demonstrate writing and speaking abilities through samples, to improve students understanding (reading and listening) and expression (oral and written expression) abilities, to provide further familiarity with the Türkish literature as well as world literature and culture. 239

3 FDE102 - Food Engineering Survey (1credits) The purpose of this course is to introduce the scope of food engineering: food components, food spoilage, introduction to basic food processes, food quality, food safety, contemporary issues, engineering ethics, technical trips to food factories, and to invite guest speakers from industry. 3. SEMESTER MATH215 - Mathematics III (3 credits) This course will investigate systems of linear equations and their solutions, the operations of the matrix and vector algebra, evaluations of the determinants and inverse matrix, properties of determinants, Cramer s Rule, vector spaces, subspaces, linear independence, basis, row space, column space, null space, rank, linear transformations, eigenvalues and eigenvectors, diagonalization, inner product spaces, orthogonality, Gram-Schmidt process, least squares, orthogonal diagonalization and singular value decomposition. FDE211 - Organic Chemistry (3 credits) The purpose of this course is to demonstrate a detailed knowledge on the chemistry of bonding and isomerism; structures, chemical reactions, and survey of hydrocarbons, alcohols, aromatic compounds, aldehydes, ketones, and carboxylic acids (and their derivatives). This course emphasizes the fundamental properties of organic compounds. FDE221 - Transfer Processes in Food Systems (3 credits) Material and energy balances in food and biological systems. Introduction to heat, mass, momentum transfer. Psychrometrics and applications in conditioning of air. FDE231 - Physical Chemistry (3 credits) Gasses, ideal gasses and real gasses, kinetic theory, Maxwell-Boltzmann Distribution, Transport Properties, The first Law of Thermodynamics, The Second Law of Thermodynamics, Application of the second law to physical and chemical processes, Phases, Chemical Potential, Colligative Properties, Roult and Henry rules, Simple and Complex reaction kinetics, Reaction rate theories, Electrochemistry, Polymers. Faculty Elective (3 credits) CE205 - Materials Science (3 credits) The purpose of this course is to emphasize the following topics: Introduction to materials science and engineering, classification of materials. Atomic structure and interatomic bonding: ionic bonding, covalent bonding, metallic bonding, Van der Waals bond. The structure of crystalline solids: crystal structures, crystallographic points, directions and planes, crystalline and noncrystalline materials. Imperfections in solids: point defects, miscellaneous imperfection. Diffusion. Mechanical properties of metals: tensile test, stress-strain relations, brittle behavior, ductile behavior, shear effect, hardness. Dislocations and strengthening mechanisms: recovery, re-crystallization and grain growth. Failure: ductile fracture, brittle fracture, fatigue, creep. Phase diagrams. 240

4 ME201 - Computer Aided Technical Drawing (3 credits) The Purpose of this course is to understand Technical Drawing with AutoCAD concept, perspective projections and types, orthographic projection, isometric drawing, oblique drawing, sectioning of the objects, dimensioning, and solid drawing, 4. SEMESTER MATH216 - Mathematics IV (3 credits) This course will investigate classification of differential equations, first order differential equations: solution of separable, linear and exact differential equations, substitution methods and order reduction, higher order differential equations: linear, homogeneous equations with constant coefficients, nonhomogeneous equations, method of undetermined coefficients, method of variation of parameters, Laplace transform solution of initial value problems, linear systems of differential equations: homogeneous differential equations in R 2, homogeneous differential equations in R 3, matrix exponential and fundamental matrix solution, solution of systems of nonhomogeneous equations, Laplace transform methods, power series method: series solution near ordinary points, regular singular points, method of Frobenius. FDE232 Thermodynamics (3 credits) Introduce the student basic concepts of thermodynamics; such as properties of pure substances with phase changes, energy transfer by heat, work and mass, 1st Law of Thermodynamics in open and closed systems, 2nd Law of Thermodynamics, and Entropy. This course is designated to provide the knowledge necessary to move from the role of a student to that of an engineer. The focus is directed toward the legal, ethical and professional responsibilities of an engineer. FDE231 (Prerequisite) FDE212 Biology (3 credits) The purpose of this course is to demonstrate the principles and concepts of biology by emphasising on basic biological chemistry, cell structure and function, metabolism and energy transformation, genetics, evolution, classification, and other related topics. MATH265 - Probability and Statistics I (3 credits) The purpose of this course is to introduce following topics: Combinatorial methods; product rule, permutation, combination. Probability; sigma algebra, probability axioms, conditional probability, Bayes formula. Random variable; distribution function, probability function, Chebyshev inequality. Discrete and continuous distributions; uniform, Bernoulli, Poisson, geometric, hypergeometric, normal, exponential, gamma and beta distributions. Generating functions. Decision theory. The notion of estimation. Hypothesis testing. Non-parametric testing. Correlation and regression. Program Elective (3 credits) FDE214 - Food Engineering Economics ( 2 credits ) The focus of this course is to provide understanding on engineering economic principles and methods and to apply it in food 241

5 engineering field. The field of Food Engineering Economics is concerned with the systematic economic analysis of food preservation, food manufacturing and food ingredients plant in relation to a number of representative food processes. The economic analysis of food plant requires the evaluation of the quantitative data from the design and operation of food processes and processing plants. FDE204 - Numerical Analysis (2 credits) The purpose of this course is to study the numerical methods used in food engineering using the Series and Truncation Errors, Finite Difference Calculus, Interpolation and Extrapolation, Roots of Equations, Solution of Linear Algebraic Equations, Numerical Integrations, Modeling of Data, Numerical Solutions of Ordinary Differential Equations, Numerical Solutions of Partial Differential Equations. 5. SEMESTER FDE321 - Transport Phenomena I (3 credits) This course designed to teach students momentum transfer, basic principles of fluid mechanics, properties of fluids, pressure and fluid statics, mass, Bernoulli and energy equations, pipe flow, differential flow analysis. FDE221 (Prerequisite) FDE325 Kinetics (3 credits) This course designed to teach students rate of a chemical reaction, kinetics of biological reactions, kinetics of biomass production, substrate utilization and product formation in cell cultures, kinetics of microbial death and enzyme inactivation, kinetics and shelf life of food. FDE331 - Food Chemistry (3 credits) The purpose of this course is to demonstrate a detailed knowledge on individual food components, including water, carbohydrates, proteins, and lipids, giving particular attention to their chemical structures and reactions and to the role of each component on food quality. Throughout the laboratory analysis, students will be able to analyze food materials for their principle components and determine some specific reactions of these components. Foreign Language Elective (2 credits): Every semester various foreign language classes (i.e. German, Russian, Chinese, Arabic, and advance English) offered at the university. Students can select the language of interest. University Elective (3credits) INT001 Internship (0 Credits ): Manufacturing or service sector businesses operating in the recognition of the place, the system described in the course of the investigation, and theoretical knowledge and experience in the application of methods to business. 6. SEMESTER FDE322 - Transport Phenomena II (3 credits) This course designed to teach students heat and mass transfer, basic principles developed and illustrated with problems from food engineering 242

6 practice, modes of heat transfer: conduction, convection, radiation; conduction: fundamental principles and equations, steady and unsteady conduction; convection: fundamental principles and equations, forced and natural convection; radiation: fundamental principles and equations, radiation heat transfer; mass transfer: fundamental principles, mass diffusion and convective mass transfer. FDE321 (Prerequisite) FDE324 - Process Control (2 credits) The purpose of this course is to provide knowledge on process control in food manufacturing, measurement instruments, control elements: valves, dosage elements, pumps, control systems, symbols, design, and pipes. FDE308 - Food Engineering Operations I (3 credits) This course designed to teach students basic unit operations in food processing such as preliminary preparative operations including cleaning, sorting, grading methods in food industry; size reduction and screening of solids; mixing and emulsification; power consumption in agitation systems; filtration theory and applications; membrane separations; centrifugation theory and applications: separation of immiscible liquids. FDE304 - Food Quality (3 credits) The purpose of this course is to provide a detailed knowledge on quality criteria in food commodity groups and to introduce an ability to apply this basic knowledge in achieving quality control of food products and food production processes; promote student s focus on quality management and quality assurance systems and tools; educate students on respective national and international food standards and food legislations; improve the student s written and oral communication skills through the homework assignment. FDE312 - Food Microbiology (4 credits) The purpose of this course is to provide engineering undergraduate students with the basic knowledge about microbiology; microbial physiology and metabolism; human microbial interactions and their outcomes; food as an environment for microbial growth; and current laboratory techniques for the isolation, characterization, and identification of microorganisms from various food environment. FDE306 - Food Legislation (2 credits) The purpose of this course is to provide the knowledge necessary to move from the role of a student to that of a graduate nurse. The focus is directed toward the legal, ethical and professional responsibilities of the nurse in managerial and coordinating roles. 7. SEMESTER FDE401 - Food Product Development (3 credits) The purpose of this course is to provide an understanding and applying practices to develop food products with traditional and novel food ingredients and processes in the context of existing national and international legal, regulatory, economic, environmental, and social constraints. Nutritional and health implications relating to newly designed food products will also be emphasized. This course will include working in 243

7 teams to produce novel, unique, healthy, and consumer-demand products. This course will include industry presentations and will help the students to gain experience for positions in industry and/or graduate education. FDE403 - Modelling & Design of Biological Systems (2 credits) This course designed to introduce students the economic and design principles as applied in food engineering processes and operations, to provide students various stages of plant design such as cost estimations, profitability and feasibility studies, capacity planning, plant location and management, optimum design strategies. FDE425 - Food Engineering Operations II (3 credits) This course designed to give students the principles and calculation methods of important food engineering operations, including heat and mass transfer applications, such as evaporation, distillation, solid-liquid extraction, evaporation, humidification and drying; to give the area of application of this operations in food industry, the information about the equipment s used; to carry the students to a level that they can manage the process and equipment design FDE308 (Prerequisite) BUS220 Entrepreneurship (3 credits) The purpose of this course is to increase students knowledge about Turkish business life and entrepreneurship. Students will also be able to analyze the economic issues of the global world. In line with this objective, the course will focus on the contemporary issues in Turkish business life. The course will cover theoretical and practical information about global change. Issues related with strategic management, human resources, marketing, production, business ethics will also be examined. The original side of this course is business people sharing their experience with students. Program Elective (2 credits) Program Elective (2 credits) FDE411 - Fundamentals of Food Marketing (2 credits) This course aims to enable students to gain knowledge about how to apply the principles of economics and business management in the food industry from farm gate to plate and to provide a basic infrastructure and an effective understanding of marketing process as a whole in plenty of food manufacturing areas with various analytical tools. FDE413 - Food Additives (2 credits) The purpose of this course is to demonstrate a detailed knowledge on the general characteristics and classification of food additives, giving particular attention to their risks and benefits, toxicology and safety evaluations, regulations, and health implications. This course will also describe the food applications of each group of food additives through giving examples from the food industry. FDE415 - Food Biotechnology (2 credits) The purpose of this course is to provide knowledge of methods and tools applied to the production of biotechnologically derived 244

8 foods and food ingredients. To equip students with the basic scientific skills to enter the food biotechnology industry. To improve student s communication, presentation and writing skills related to food biotechnology. FDE417 - Functional Foods (2 credits) The purpose of this course is to demonstrate basic knowledge on principles of functional food and nutraceutical concepts involving conventional nutrients and phytochemicals, health claims and evidence based potentials, toxicological implications, regulations, and consumer trends. FDE419 - Food Packaging (2 credits) The purpose of this course is to demonstrate basic knowledge on: Essential functions of food packaging on food spoilage; Physical, chemical and quality properties, types, and utilization of paper-, glass-, metal- and plastic based packaging materials, multi-layer combination; Examples of food packaging technologies including aseptic packaging and modified atmosphere packaging; Bar-code system in packaging; Packages and recycling; Migration from food packing material to food; Regulations on food packing, food contact material and labelling FDE421 - Cereal Technology (2 credits) The purpose of this course is to demonstrate a basic knowledge on cereal technology, cereal varieties, criteria and tools for the evaluation of wheat quality, storage of cereals, and processes of milling, baking and pasta making. FDE405 - Food Technology (2 credits) The purpose of this course is to integrate principles of food chemistry, food microbiology, food engineering unit operations, food quality and safety, nutrition, and sensory evaluation through discussion of food processing operations. Areas covered include processing of cereals, fruit and vegetables, dairy products, and fats and oils. Chemical and biochemical properties of raw materials and their relationship to current processing methods to obtain the desired products will be discussed. 8. SEMESTER FDE404 - Capstone Design Project (4 credits) 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. Design of a quality control laboratory for that product. Designing of a food plant by selecting or designing proper equipment, calculation of the costs of equipment, operations, and the product. FDE221 (Prerequisite), FDE232 (Prerequisite), FDE308 (Prerequisite), FDE321 (Prerequisite), FDE322 (Prerequisite), FDE425 (Prerequisite) FDE406 - Graduation Project (2 credits) The purpose of this course is to apply all knowledge gained throughout Food Engineering program education to practical (experimental studies, computer-based design, survey studies, data collection, and analysis) or theoretical research 245

9 (literature review) under supervision of an instructor; and to make the students prepare a final project report based on their research results. Program Elective (2 credits) FDE408 - Human Health & Nutrition (2 credits) The purpose of this course is to provide an integrated overview of the physiological requirements and functions of protein, energy, and the major vitamins and minerals that are determinants of health and diseases in human populations. Topics include dietary sources, intake levels, physiological role, and requirement of major nutrients; the biological determinants of nutrient requirements and the assessment of nutrient status in individuals and populations; the role of nutrition in growth and health through the life cycle; the rationale for the development of dietary guidelines and of nutrition policies in different countries; the role of diet in the development of chronic diseases, such as cardiovascular disease, cancer, diabetes, etc. FDE412 - Novel Food Technologies (2 credits) This course aims to make a description of novel food preservation technologies, such as pulsed electric fields (PEF), high hydrostatic pressure (HHP), ohmic heating, etc. FDE414 - Risk Evaluation for Foods (2 credits) The purpose of this course is to provide students an overview of risk analysis, its role in food hazards, understanding the food supply chain and the steps involved in food recall. Hazard identification, the predominant risk analysis models, issues associated with risk management and risk communication, some of the tools of risk assessment will be discussed. The analysis, recognition and management of food hazards and risk will be discussed using case studies. 246