Course

Content

1st Term

Mathematics 1

(GMD 101)

One variable reel functions, limits and continuity, derivation and differential, chain rule, closed derivatives, maximum, minimum and mean value theorem, rules of integral, indefinite integral conception, integral methods, definite integral, area, arc length, volume calculations of rotating objects.

Foreign Language 1

(YAB 141)

Simple Present Tense, Simple Past Tense, had to, Possessive Adjectives and Pronouns, Whose Possessive, Adjectives, Present Continuous Tense, There is, There are,  Infinite articles, Time and Frequency Adverbs, Present Perfect Simple, Conditional Clauses

Physical education 1

Body activities for healthy life are applied

Physics 1

(GMD 103)

Units, physical dimension and vectors, linear and plane motion of a rigid object, Newton’s motion laws, work and energy, impulse and momentum, revolving motion of an object, the balance of a rigid object, periodic motion, flow mechanics, temperature, heat, 1. Law of thermodynamics.

General Chemistry

(GMD 105)

 Concept related to general chemistry, atomic structure, laws of gases, solutions, chemical balance, balance constant, acids and bases.

Engineering Drawing

(GMD 107)

Inscription, ruling and scale studies, 3 dimension, perspectives, intersections and expansions, bolts, spindles, geared and rotor construction.

Basic Computer Using Technology

(GMD 109)

Windows 98/Me, XP, Microsoft Office 97/2000, XP, Microsoft word 97/2000, XP, tables, word instructions, file recording, printing applications, Microsoft Excel applications, Excel logical and text functions, Microsoft Powerpoint, internet settings, utilization and applications, Picture, video and voice programs.

History of Atatürk’s Principles

(AIT 121)

Fall of Ottoman Empire and a look at the Turkish revolution, the first steps for national struggle, reconstruction by congresses.

Turkish Language and Literature

(TUR 131)

Nouns, adjectives, verbs, noun- adjective phrases, differences between preposition and conjunctions, sentences, paragraphs, punctuation marks, poem explanations.

Introduction to Food Engineering

(GMD 111)

The history of engineering, the history and state of food engineering in Turkey and in the world, tasks of food engineer, food engineering education, food sciences (quality control, food chemistry, food microbiology), food technologies (meat, cereals, oil, milk, biotechnology, fruits and vegetables), food processes (drying, thermal processes, freezing, refrigerated storage).

2nd Term

Basic Computer Sciences

(GMD 112)

General introduction to Microsoft office applications, formation of tables and figures, numeric calculations and statistical applications by Microsoft Excel. Presentations by using Microsoft power point program.

Organic Chemistry

(GMD 110)

Introduction to organic chemistry. Classification of hydrocarbons. Saturated hydrocarbons. Alkans and cycloalkans. Their nomenclatures. Physical attributes and chemical reactions. Unsaturated hydrocarbons, their nomenclatures. Physical attributes and chemical reactions. Aromatic compounds. Structure of benzene. Substitution reactions. Orientation, disubstitution, trisubstitution benzene derivatives.

Turkish Language and Literature

(TUR 132)

Nouns, adjectives, verbs, noun- adjective phrases, differences between preposition and conjunctions, sentences, paragraphs, punctuation marks, poem explanations.

Mathematics 2

(GMD 102)

Polar coordinates. Vectoral functions. Limit and transitorines, Limit in multivariate functions, Partial derivative. Regional transformation, Jacobien, area and volume in space, curve integrals, surface integrals, series

Foreign Language 2

(YAB 142)

Present, Simple, Simple Past Tenses, Frequency Adverbs, Used to, Ability, Obligations, Requests and Orders, Past Continuous, Going to,  Present Perfect Continuous, Will Future Continuous, Phrasal Verbs, Reported Statements

Physical Education 2

It is aimed to teach and apply the required physical activities to maintain a healthy life.

Physics 2

(GMD 104)

Electrostatic, Coulombs Law, electrical field intensity, capacity and dielectric, intensity of current, resistance, electromotive force, straight current, electrodynamics,  magnetic field intensity and magnetic force, sources of magnetic fields, electromagnetic induction, inductance, specific induction coefficient of a bobbin, alternative currents.

 Principals of Atatürk and Revaolutional History

(AIT 122)

 Establishment of the Turkish Grand National Assembly, Turkish war of independence, Turkish revolution of law from Mudanya to Lozan, revolution of education and culture, revolutions in social and health services.

3rd Term

Mathematics 3

(GMD 201)

Sources of differential equations and basic concepts for their solutions. ordinary differential equations of 1st degree and their applications in engineering education, homogeneous and non-homogeneous differential equations from high degrees

Analytical Chemistry

(GMD 209)

Units and concentrations, laboratory equipments, experimental error, statistics, gravimetric analysis methods, titration analyses, chemistry of water solutions, ionic equations, neutralizing titrations, titration curves for acids and alkalines and application of neutralizing titrations, titrations for sedimentation, complex titrations.

General Economics

(GMD 207)

Basic concepts of General Economy, economical systems, market, marketing and market types, decision units in marketing, full competition in marketing, monopoly, development of science of economics

Food Biochemistry

(GMD 205)

 Molecular logic of live organisms, bio-elements and bio-molecules, enzymes, amino acids, lipids, carbohydrate metabolism, lipid metabolism, determination and metabolism of nitrogen.

Personal Communication

(GMD 213)

Organizational behavior, role and status concepts, personality and personal differences, motivation, communication, leadership, group work,

Mass and Energy Balances

(GMD 211)

Units and measurements, unit systems, pressure, temperature, concentration, composition concepts, problem solution techniques, open system, bass balances, gas and vapour balances, relative pressure, saturation, relative saturation and humidity concepts, energy balances, enthalpy calculations.

Engineering Mechanics

(GMD 203)

Mechanics in engineering, definitions, conceptions, fundamental principles and applications of dynamics and statics. Force, moment and balance, center of gravity, moment of inertia, tension, kinematics and kinetics of materials (motion, Newton’s law, work and energy).

4th Term

Food Chemistry 1

(GMD 204)

Definition and history of chemistry. Water in foods and its structure, water activity, sorption isotherms. Composition and classification of foods. Amino acids, its properties, isoelectric point and pH equation. Some chemical reactions of amino acids, classification of amino acids, determination and analysis methods of amino acids. Structure and properties of proteins, denaturation and classification of proteins. Definitions and classification of lipids. Monoenoic, dienoic and polienoic fatty acids, chemical composition of oils, color materials soluble in oil and their properties.

Physical Chemistry

(GMD 214)

 Physical chemistry systems, first, second and third law of thermodynamics, solutions, non-ideal systems, colloids

 Nutrition

(GMD 212)

Nutrition and its importance, energy, carbohydrates, proteins, oils, vitamins, water, minerals, metabolism, pregnant, child breast feeding and nutrition, integrated nutrition industry, diet analysis.

General Microbiology

(GMD 206)

 History of microbiology, classification of microorganisms, procaryotes, eucaryotes, bacteria, rickettsia, algaes and viruses, yeasts and molds, description of microorganisms and protection of pure cultures. Microbial metabolism and enzymes, microbial genetics, microbial reproduction and the factors effecting reproduction, physical and chemical controls of microorganisms, immunity.

Statistics

(GMD 202)

Introduction to statistics, mean and variance tests, normal, t-, Ki sqare and F- distributions, statistical conceptions, methods of analysis, analysis related to population and sample, simple linear regression.

Thermodynamics

(GMD 208)

First and second law of thermodynamics

Fluid Mechanics

(GMD 210)

Fluid statics, flow properties, basic equations, Bernouli equation, flow in different sections, flow on immerged materials, mixing.

5th Term

Food Microbiology

(GMD 303)

Methods for food protection, microorganisms related with foods, sample, analysis, microorganism count, bacteria, ricketsia, moulds, yeasts, virus. Factors effecting the microbial growth in foods. Moisture, pH, oxidation-reduction potential, inhibitory substances, plant products, hygienic and protective barriers, temperature. Microbiological interaction, pathogenic food-borne microorganisms, bacteriological illnesses, mycotoxins and mycotoxicosis.

Instrumental Food Analysis

(GMD 309)

Potentiometry, potentiometric titrations, electromagnetic radiation and interactions with foods, uv-vis spectrophotometry, flame emission and spectrophotometry, chromatography, thin layer chromatography, GC and HPLC.

Unit Operations 1

(GMD 301)

 Raw material and its properties, clarification and clarification methods,; sorting and grading, sorting and grading, equipment used for sorting and grading, milling and principles of separation, milling equipment, sieving; mixing and homogenization,  fundamentals of filtration, filtration applications in the food industry.

Technical English 1

(GMD 311)

 Structure of English grammar, translations from Turkish into English and English into Turkish.

Heat Transfer

(GMD 305)

Mechanisms of heat transfer and their applications, steady and unsteady state heat transfer

Food Chemistry 2

(GMD 307)

Carbohydrates and their classifications, effects of alkali solutions on monosaccharides, oxidation and reduction reactions of monosaccharides, aldonic acids, uronic and aldaric acids, homo and heteroglicans, glicosides and pectin, effect of temperature on solubilities of carbohydrates, vitamins, mineral materials and trace materials

6th Term

Meat Technology

(GMD 308)

Introduction to Meat Technology, importance of meat technology and effect on economy, definition of meat types, composition of meat and its histological structure.

Mass Transfer

(GMD 304)

 Introduction to mass transfer, diffusion, extraction and distillation

Cereal Technology

(GMD 306)

Introduction to cereal technology, morphological, physical and chemical characteristics of cereals, quality of wheat and techniques used for determination of quality of wheat, storage of wheat, cleaning, grinding technology, flour quality, bread manufacturing technology, pasta technology, biscuit technology, pounded wheat, tarhana and traditional foods.

Plant Organization and Administration

(GMD 310)

Organization in food plants, general structure, institutional activities, methods for high efficiency, productivity

Unit Operations 2

(GMD 302)

Review of basic math concepts, thermal process calculations, evaporation, freezing, psychrometry, crystallization, drying

Food Additives and Toxicology

(GMD 312)

Legislation of food additives and usage of additives in food industry. Natural and synthetic food additives and toxic materials

Technical English II

(GMD 314)

Basic English grammar rules, translations from Turkish to English and from English to Turkish related to foods.

7th Term

Food Hygiene and Sanitation

(GMD 405)

Food industry and sanitation, relationships between sanitation and microorganisms, cleaning and disinfection, disinfection materials and solutions, detergents, sanitation equipments and systems, personal hygiene, pest control, air disinfection

Dairy Technology

(GMD 409)

 Composition of milk, protection of milk, unit operations applied to milk, clarification, separation of cream from milk, calculation and calibration of milk fat, milk products technology, cheese and yoghurt production.

Oil Technology

(GMD 411)

Introduction to oil technology, classification of vegetable oil sources. Oil seeds and their characteristics, storage of oil raw materials, internal and external factors affecting raw material during storage. Cleaning and de-hulling of oil seeds, criteria in evaluation of oil seeds. Pretreatment of oil seeds before oil extraction, extraction methods, Extractor types and extraction process. Processing of crude oil, filtration, pre-concentration and distillation of mycella. Refining process and refining steps, degumming.

Food Quality Control

(GMD 403) 

Definition and tasks of quality assurance department in the factories, general factors in quality assurance, quality characteristics of foods, sensory analysis methods in foods, sampling of foods and food defects.

Food Legislation

(GMD 415)

 Definition of food legislation, scopes and the principles in food legislation, legislation related to wholesale and retail, rules related to waste materials, Turkish Food Codex, regulations about processing, transportation and storage of foods.

Process Control

(GMD 407)

The importance of process and control in the food industry, general control systems, temperature and flow control systems, level, pressure, rheology and humidity measurements, mathematical modeling.

8th Term

FoodMaterials Packaging

(GMD 402) 

The relations between food spoilage and the preservation functions of packaging materials, package types; glass, paper, metal and plastic packaging materials, package combinations for different foods and packing methods.

Biotechnology

(GMD 406)

General information about biotechnology, production of microorganisms, malt and beer technology, wine, vinegar technology, lactic acid fermentation, baker’s yeast production, distilled alcoholic drinks technology.

 Fruits and Vegetable Processing Technology

(GMD 408)

 Contents and structural properties of fruits and vegetables, product development, structures of products, canned food production technology, drying technology.

Work Safety

(GMD 412)

 Occupation and work accidents, security policies and rules, employee health.

Food Materials Marketing

(GMD 410)

Concepts of market and marketing. Market types and competition rules, principles of marketing in food companies.

Food Engineering Design and Economy

(GMD 404)

 Costs in food companies and factors affecting cost, interest and investment costs, investment choices, amortization, feasibility, optimization.