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Week
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Topics
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Study Metarials
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1
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Engineering ethics, responsibilities, health and safety issues
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R2
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2
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General definitions, Project and process engineering definitions
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R1-Chapter2
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3
|
Food process design parameters
Capacity determination and factory location
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R1-Chapter2
R2-Chapter9
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4
|
Flow charts
Determination of qualitative-quantitative flow charts
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R1-Chapter2
|
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5
|
Mass and Energy Balances
|
R1-Chapter2
AR1
|
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6
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Mass Balances Case Study, Group Work
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R1-AR1-AR2
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7
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Energy Balances Case Study, Group Work
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R1-Chapter2
AR1
AR2-Chapter1
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8
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Heating process-Heat transfer analysis
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R1-Chapter2
AR1
AR2-Chapter4
|
|
9
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Heat Transfer, Case Study, Group Work
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R1-Chapter2
AR1
AR2-Chapter4
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|
10
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Fluid Mechanics, Case Study, Group Work
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R1-Chapter2
AR1
AR2-Chapter2-3
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11
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Fluid Mechanics, Case Study, Group Work
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R1-Chapter2
AR1
AR2-Chapter2-3
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|
12
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Factory setup economic evaluation
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R3-Chapter10-11
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|
13
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Factory setup economic evaluation, Case Study, Group Work
|
R3-Chapter10-11
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|
14
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Factory setup economic evaluation, Case Study, Group Work
|
R3-Chapter10-11
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Sezin TUTA ŞİMŞEK
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Instructors
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-
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Assistants
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-
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Resources
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R1 Maroulis, Z. B., & Saravacos, G. D. (2003). Food process design (Vol. 126). CRC Press, ABD.
R2 Saldamlı, İ. Saldamlı E. (2004). Gıda Endüstrisi Makineleri, Savaş Yayınevi, Ankara.
R3 Işık A. (2012) Mühendislik Ekonomisi, Birsen Yayınevi, İstanbul.
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Supplementary Book
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AR1 Singh, R.P., Heldman, D.R. (2015). Gıda Mühendisliğine giriş, Nobel Akademik Yayıncılık, Ankara.
AR2 Geankoplis, C. J. (1993). Transport Processes and Unit Operations. Third ed., Prentice-Hall International, New Jersey.
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Goals
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Process Design and Economic Evaluation
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Content
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Providing students with information about engineering ethics and responsibilities, designing tools used in the food industry with case studies, evaluating the principles of engineering processes in the design report in detail.
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Program Learning Outcomes |
Level of Contribution |
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1
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Ability to apply mathematics, science and engineering theories and principles into Food Engineering problems.
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5
|
|
2
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Ability to plan and perform product development applications in Food Engineering
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4
|
|
3
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Designing and conducting experiments, as well as to analyze and interpret data
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-
|
|
4
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Ability to design and analyze a process for a specific purpose within technical and economical limitations
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5
|
|
5
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Ability to recognize the technologies developed in the field and to solve the problems encountered in the application process of these technologies.
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5
|
|
6
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Obtaining information about the problems of the age by following the technological developments and choosing and using the appropriate tools in the applications.
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4
|
|
7
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Ability to define, model, and solve problems related to Food Engineering.
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5
|
|
8
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Recieving the board education necessary to understand the impact of engineering calculations on a global and societal level
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3
|
|
9
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Receive the broad education necessary to understand the impact of engineering solutions on a global and societal level
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5
|
|
10
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Using databases and other information resources to the knowledge required in the field
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-
|
|
11
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Following national and international legislation and other regulations in the field
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2
|
|
12
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Knowing and applying the issues related to environment, occupational safety and human health in applications in the field
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4
|
|
13
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Ability to work in interdisciplinary teams and communicate effectively
|
5
|
|
14
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Ability to have the awareness of the necessity of lifelong learning
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-
|
|
15
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Ability to comprehend, adopt and apply social, cultural and social responsibilities
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-
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