FDE101 INTRODUCTION TO FOOD ENGINEERING
| Course Code: | 5730101 |
| METU Credit (Theoretical-Laboratory hours/week): | 1 (1.00 - 0.00) |
| ECTS Credit: | 2.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. ALEV BAYINDIRLI |
| Offered Semester: | Fall Semesters. |
Course Objectives
This course is aimed at introducing students the essential basic knowledge required for the food engineering profession and the outcomes expected from the food engineering program including communication skills and ethics.
Course Content
Scope, definition and historical development of engineering, especially food engineering. Principles of biological and physical sciences related to the food system. Introduction to structure and properties of food materials, preservation techniques and engineering aspect of food processing from harvest to packaging and distribution.
Course Learning Outcomes
The student will be able to
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explain food engineering education and practice
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be aware of professional and ethical responsibility
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use learning opportunities
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be aware of food industry
Program Outcomes Matrix
| Contribution | |||||
| # | Program Outcomes | No | Yes | ||
| 1 | An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics | ✔ | |||
| 2 | An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors | ✔ | |||
| 3 | An ability to communicate effectively with a range of audiences | ✔ | |||
| 4 | An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts | ✔ | |||
| 5 | An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives | ✔ | |||
| 6 | An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions | ✔ | |||
| 7 | An ability to acquire and apply new knowledge as needed, using appropriate learning strategies | ✔ | |||