FDE312 FOOD PROCESSING
| Course Code: | 5730312 |
| METU Credit (Theoretical-Laboratory hours/week): | 3 (3.00 - 0.00) |
| ECTS Credit: | 5.0 |
| Department: | Food Engineering |
| Language of Instruction: | English |
| Level of Study: | Undergraduate |
| Course Coordinator: | Prof.Dr. SERPİL ŞAHİN |
| Offered Semester: | Fall or Spring Semesters. |
Course Objectives
Students will acquire knowledge on principles of traditional and novel methods used in food processing and preservation. Students will gain practice in solving problems related to food processing techniques and equipment.
Course Content
A study of the basic methods by which foods are
preserved. Commercial methods of canning,
freezing, irradiation, dehydration. Packaging and
storage of foods.
Course Learning Outcomes
Students will be able to
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apply basic knowledge of science and engineering to food processing
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create actions plans and time tables to complete assigned work
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state ideas clearly
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take new information and effectively integrate with previous knowledge
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demonstrate an awareness of what is learned in classroom applies to food industry
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plan and deliver oral presentations effectively
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analyze problems from different view points
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 | ✔ | |||