FDE310 FOOD MATERIALS LAB.
| Course Code: | 5730310 |
| METU Credit (Theoretical-Laboratory hours/week): | 1 (0.00 - 2.00) |
| ECTS Credit: | 1.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. SERPİL ŞAHİN |
| Offered Semester: | Spring Semesters. |
Course Objectives
Encourage students to develop their skills in experiment methodologies and to analyze and interpret data on chemical and physical characteristics of food materials
Course Content
Laboratory experiments on physical and chemical characterization of food materials with regard to chemical composition, structure and functionality. Chemical and physical changes during processing, physical and chemical stability of processed foods.
Course Learning Outcomes
Students will be able to
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how to reach information regarding the completion of a given experimental task
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improve their time management and teamwork skills
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analyze and interpret data on physical and chemical properties of food materials
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apply knowledge of momentum, heat and mass, heat transfer for determination engineering properties of important food products.
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use knowledge on experimental methodologies and how to make conclusion from experiments.
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 | ✔ | |||