food engineering department

FOOD ENGINEERING DEPARTMENT

ECTS COURSE CATALOGUE

INFORMATION ON THE DEPARTMENT Name and Address of the Department

Address : Erciyes University, Faculty of Engineering, Food Engineering Department, 38039 Kayseri –TURKEY

Tel : +90 352 437 57 55 Fax : +90 352 437 57 84 Web : http://gida.erciyes.edu.tr/en E-mail : [email protected] Academic Calendar

DEPARTMENT OF FOOD ENGINEERING 2010 – 2011 Academic Calendar

Fall Semester 2010-2011 Course Registrations : September 13 – September 17 Beginning of the Semester: September 20 Mid-term Examinations : November 1- November-8 Courses End : January 8, 2011 Final Examinations : January 9 – February 6 Spring Semester 2010-2011 Course Registration : Janurary 31 – 4 Februray Begenning of the Semester Februrary 5 Mid-term Examinations : April 11 Courses End : June 4 Final Examinations : June 5 – June 26 Academic Authorities

General Description of the Department

Food Engineering Department opened on 18th Augusth 1998 with in the body of Engineering Faculty at Erciyes University was established to educate food engineers that have been needed by our country and district industry and to supply required support to food sector. Our department has been aimed to give an education to accepted students with an international be able to accredited education program. Food engineering department gives five years period of study and one of them is prepclass. It consists of Food Science and Food Technology.

Our department has been started to education with first students came with Student Selection Examination in 2004. Food Engineering Department gives education based on basic engineering, research and development and menagement, food production technology, design and planning, process quality control, food microbiology, hygiene and sanitation, food preservation and packaging, ın this context, our department that planned giving service, aimed to train food engineer that can use scientific method in working area, innavator, solve problem and contractor. Near the supply of reliable, productive and hardworking personel to food sector, our department has made a point of giving service to solve the sector’s problem. There are two Professors that has an abroad experience, four Associate Professors, four Assistant Professors, six Research Assistants and two speacialists in our academic staff of department.

List of Degree Programs Offered There are two basic division in our departments. a) Food Science b) Food Technology Our department is offering Bachelor of Science (B.S) degree with the application of formal and evening education. The department also offers Masters of Science (MSc.) and Doctorate Programs (PhD) in cooperation with the Erciyes University Graduate School Natural and Applied Science. MSc in Food Engineering This taught higher degree course aims to train a new generation of scientists and engineers in the emerging field of food science an technology.The structure of the course allows students to develop an understanding of food structure, food health, food microbiology and instrumental techniques and allows students to learn about the truly interdisciplinary nature of bioscience. The course is centred upon the Food Engineering Department. The course includes an opportunity to undertake a research project and prepaering a MSc thesis, gives training in science communication and provides students with a background to enable them to make a significant contribution to one of the most exciting scientific disciplines of the future. PhD in Food Engineering The course covers detailed study of several topics related to food rheology, food biotechnology, food chemistry, food microbiology, PCR applications, and different application using HPLC, GC, GC-MS. The course also covers in the study of food technology along with several preservatives and other types of Bio-Chemical based processes. The course also relates to the problem solving manners in the food technology sector. The course is centred upon the Food Engineering Department. The course includes an opportunity to undertake a research project and prepaering a PhD thesis, gives training in science communication and provides students with a background to enable them to make a significant contribution to one of the most exciting scientific disciplines of the future.

Admission /Registration Procedures

The candidates are obliged to submit the diplomas and the documents certifying that the requirements to be mentioned in the section INFORMATION ON DEGREE PROGRAMS/ Admission requirements are fulfilled.

Main University Regulations The three major regulations are 1. Educational and exam regulations of Erciyes University 2. Regulations concerning the enrollment of the graduates of two-year Vocational Colleges in the Four-year Undergraduate programs 3. Regulations concerning horizontal transfer at undergraduate level among higher educational Institutes

INFORMATION ON DEGREE PROGRAMS Qualifications Awarded Qualifications awarded are BS in Food Engineering, MS in Food Engineering and PhD in Food Engineering. Students who gain BS degree from the Food Engineering Department’s undergraduate program have employment opportunities in the fields such as Food Processing and manufacturing, Private Food Analysis laboratories and Ministry of Agriculture. Those who gain MS degree from the the department’s masters programs are generally the employees in the public and private sectors who seek to improve their personal capabilities and skills in their fields of work. The student profile of the doctorate programs, on the other hand, is generally composed of research assistants of Food Engineering Department or those individuals who intend to gain advanced research skills in their fields of interest. Admission Requirements Admission Requirements to the MSc Programs: 1. DIPLOMA: An undergraduate (4-year) diploma. 2. POSTGRADUATE EDUCATION ENTRANCE EXAMINATION (LES): A LES score of at least 70 points. 3. GRADE POINT AVERAGE (GPA): A GPA of at least 55 out of 100 points or its equivalent in the undergraduate program. 4. FOREIGN LANGUAGE PROFICIENCY SCORE: KPDS[2], ÜDS[3] , TOEFL or IELTS score is included in the calculation of average overall score, but no minimum score is required. 5. AVERAGE OVERALL SCORE: It is calculated by taking %60 of the LES Score, %20 of the grade point average and %20 of the foreign language proficiency score A minimum of 62 points is required. 6. The candidates for each master’s program who fulfill the above requirements are rank ordered in terms of their average overall scores. Admission Requirements to the Doctorate Programs: 1. DIPLOMA: An undergraduate (4-year) diploma or master’s diploma. 2. POSTGRADUATE EDUCATION ENTRANCE EXAMINATION (ALES): ALES score of at least 70 points for applicants with undergraduate diploma. ALES score of at least 55 points for applicants with master’s diploma. 3. GRADE POINT AVERAGE: A GPA of at least 75 out of 100 points or its equivalent for applicants with master’s diploma. A GPA of at least 65 out of 100 points or its equivalent for applicants with undergraduate diploma. 4. FOREIGN LANGUAGE PROFICIENCY SCORE: ÜDS or KPDS score of at least 50

points or TOEFL score of at least 173 points irrespective of candidate’s diploma. 5. AVERAGE OVERALL SCORE: It is calculated by taking %50 of the ALES Score, %15 of the grade point average and %15 of the foreign language proficiency score and 20% of oral interview score. A minimum of 75 points is required. 6. The candidates for each doctorate program who fulfill the above requirements are rank ordered in terms of their average overall scores. The above-mentioned requirements for full enrolment in the degree programs apply to the students who are the citizens of Turkey and to the foreign students who have gained a diploma from a university in Turkey. The foreign student with a diploma from a university abroad has to submit YÖK[4]’s certificate of recognition for his/her diploma and the certificate of proficiency in Turkish from TÖMER[5]. The exchange student who intends only to take some courses from one or more of the above degree programs, are subject to the requirements to be stipulated in the bilateral agreements between our faculty and his/her university. -------------------------------------------------------------------------------- [1] Turkish Student Selection and Placement Center [2] Foreign Language Proficiency Examination for State Employees [3] Interuniversity Board Foreign Language Examination [4] Higher Education Council of Turkey. [5] Ankara University Turkish and Foreign Language Research and Application Center Educational and Professional Goals Educational and Professional Goals

� to increase the department’s laboratory capabilities and equipments according to the recent technical advances,

� to become a highly preferred Food Engineering Department by students among all the Food engineering Departments in Turkey,

� to increase the number of international symposiums organized by the Department, � to bring the university and industry cooperation to a desired level � to become a respected educational institution whose graduates are highly preferred in

industry, � to facilitate student and academic personnel exchanges within international

universities, � to contribute our scientists to develop themselves in the world standards, � to increase the number of publications appeared SCI journals,

Access to Further Studies

Access to Further Studies

After being awarded with B.S. in Food Engineering Graduates may apply to the Graduate School Natural and Applied Science to pursue postgraduate studies. Applicants coming from other disciplines such economics, chemistry, biology have to attend the Institution’s one year Preparatory Program to become eligible for enrollment of M.Sc. and Ph. D classes.

Course Structure Diagram with Credits Bachelor's Degree (First Cycle)

2010-2011 ACADEMIC YEAR

COURSE STRUCTURE DIAGRAM WITH ECTS CREDITS

1. SEMESTER

CODE LESSON T P K ECTS

Cr. EXPLANATION

GM 101 CALCULUS I 4 0 4 6

GM 103 PHYSICS I 3 0 3 6

GM 105 GENERAL CHEMISTRY 3 2 4 6

GM 107 BIOYOLOGY 3 0 3 4

GM 109 TECHNICAL AND ENGINEERING DRAWINGS

1 2 2 3

GM 111 INTROCUCTION TO COMPUTER AND SYSTEMS

1 2 2 4

TOTAL 16 6 18 29

ING 101 FOREIGN LANGUAGE I (ENGLISH) 2 0 2 0

TD 101 TURKISH LANGUAGE I 2 0 2 0

AI 101 PRINCIPLES OF ATATURK AND REVOLUTION HISTORY I

2 0 2 0

2. SEMESTER


Cr. EXPLANATION

GM 102 CALCULUS II 4 0 4 6

GM 104 PHYSICS II 3 0 3 6

GM 106 ANALYTICAL CHEMISTRY 2 2 3 6

SB 108 GENERAL ECONOMY 2 0 2 4

GM 112 INTRODUCTION TO FOOD ENGINEERING 2 0 2 3

GM114 MATERIAL SCIENCE 3 0 3 6

SB 210 ENGINEERING MANAGEMENT AND HUMAN RELATIONS

2 0 2 3

TOTAL 18 0 19 34

ING 102 FOREIGN LANGUAGE II (ENGLISH) 2 0 2 0

TD 102 TURKISH LANGUAGE II 2 0 2 0

AI 102 PRINCIPLES OF ATATURK AND REVOLUTION HISTORY II

2 0 2 0

3. SEMESTER


Cr. EXPLANATION

GM 201 DIFFERENTIAL EQUATIONS 3 0 3 5

GM 203 ORGANIC CHEMISTRY 3 0 3 5

GM 205 FLUID MECHANICS 3 0 3 5

GM 207 MATERIAL AND ENERGY BALANCES 3 0 3 4

GM 209 GENERAL MICROBIOLOGY 3 0 3 4

GM 213 TECHNICAL FOREIGN LANGUAGE 2 0 2 3

GM 217 GENERAL MICROBIOLOGY LABARATORY 0 2 1 3

TOTAL 17 2 18 29

4. SEMESTER


Cr. EXPLANATION

GM 202 HEAT TRANSFER 3 0 3 6

GM 204 FOOD MICROBIOLOGY I 3 0 3 4

GM 206 FOOD BIOCHEMISTRY 3 0 3 4

GM 208 ENGINEERING THERMODYNAMICS 3 0 3 5

GM 212 MASS TRANSFER 2 0 2 5

GM 216 STATISTICAL METHODS IN ENGINEERING STUDIES

3 0 3 4

GM 218 FOOD MICROBIOLOGY LABARATORY 0 2 1 3

TOPLAM 17 2 18 31

SUMMER PRACTICE

5. SEMESTER


Cr. EXPLANATION

GM 301 FOOD CHEMISTRY I 2 0 2 5

GM 303 INSTRUMENTAL FOOD ANALYSIS 3 0 3 7

GM 307 UNIT OPERATIONS 3 0 3 6

GM 309 FOREIGN LANGUAGE FOR CAREER 2 0 2 4

GM 311 FOOD BIOTECHNOLOGY 3 0 3 4

SELECTIVE II 3 0 3 4

TOTAL 16 0 16 30

6. SEMESTER


Cr. EXPLANATION

GM 302 FRUIT-VEGETABLE TECHNOLOGY 3 0 3 4

GM 304 CEREAL TECHNOLOGY 3 0 3 4

GM 306 FOOD ANALYSIS 3 0 3 4

GM 308 FOOD PROCESSING APPLICATIONS 2 2 3 4

GM 312 FOOD CHEMISTRY II 2 0 2 5

GM 314 FOOD ANALYSIS AND TECHNOLOGY LABARATORY I

0 4 2 5

SELECTIVE I 2 0 2 26

TOTAL 15 6 18 28

SUMMER PRACTICE

7. SEMESTER


Cr. EXPLANATION

GM 401 MEAT TECHNOLOGY 3 0 3 4

GM 403 DAIRY TECHNOLOGY 3 0 3 4

GM 405 EDIBLE LIPID TECHNOLOGY 3 0 3 4

GM 409 SEMINAR 0 2 1 4

GM 411 FOOD ENGINEERING DESIGN 1 2 2 5

GM 413 FOOD ANALYSIS AND TECHNOLOGY LABARATORY I II

0 4 2 5


TOTAL 15 5 17 30

8. SEMESTER


Cr. EXPLANATION

GM 402 NUTRITIONAL PRINCIPLES 2 0 2 3

GM 410 GRADUATION PROJECT 0 3 1 9

SELECTIVE I 2 0 2 3

SELECTIVE I 2 0 2 3


TOTAL 9 3 10 17

SELECTIVE LESSONS

SELECTIVE I

GM 320 FOOD MARKETTING 2 0 2 4

GM 321 BUSINESS LAW 2 0 2 4

GM 323 FOOD HYGIENE AND SANITATION 2 0 2 4

GM 324 CHILL STORAGE TECHNOLOGY 2 0 2 4

GM 325 FOOD MACHINARY 2 0 2 4

GM 326 MILLING TECHNOLOGY 2 0 2 4

SB 327 HISTORY AND PHILOSOPHY OF SCIENCE 2 0 2 4

SB 328 ADMINISTRATION AND ENTREPRENEURSHIP

2 0 2 4

GM 420 FERMENTATION TECHNIQUES 2 0 2 4

GM 421 FOOD ADDITIVES AND TOXICOLOGY 2 0 2 4

GM 422 SHELF LIFE OF FOODS 2 0 2 4

SELECTIVE II

GM 322 FOOD QUALITY CONTROL 3 0 3 4

GM 450 FOOD PRESERVATION AND PACKAGING 3 3 3 4

GM 451 FRUIT JUICES AND GASEOUS JUICES TECHNOLOGY

2 0 3 4

Master's Degree (Second Cycle) 2010-2011 ACADEMIC YEAR

MASTER'S DEGREE COURSE STRUCTURE WITH ECTS CREDITS

GM 452 SEAFOODS PROCESSING TECHNOLOGY 3 0 3 4

GM 453 POULTRY PROCESSING TECHNOLOGY 3 0 3 4

GM 454 BAKERY PRODUCTS TECHNOLOGY 3 0 3 4

GM 455 DAIRY PRODUCTS PROCESSING TECHNOLOGY

3 0 3 4

GM 456 ALCOHOLIC BEVERAGES TECHNOLOGY 3 0 3 4

GM 457 POULTRY PROCESSING TECHNOLOGY 2 2 3 4

GM 458 FOOD COMPONENTS 3 0 3 4

GM 460 SENSORY ANALYSIS 3 0 3 4

GM 461 SPECIAL FOODS 3 0 3 4

GM 462 PRODUCT DEVELOPMENT AND OPTIMIZATION

3 0 3 4

GM 463 FOOD MICROBIOLOGY II 3 0 3 4

Note: Selective lessons, including minimum 15 credit totally, must be selected in order to graduate.

T: Theory, P: Pratic, K: Credit, ECTS Cr.: ECTS Credit.

1. SEMESTER


Cr. Explanation

GDM 500 SEMİNAR 0 2 0 4

GDM 509 FOOD LIPIDS 3 0 3 7

GDM 519 METHODS IN FOOD RESEARCH 3 0 3 7

GDM 521 BIOCHEMICAL CHANGES IN FOODS 3 0 3 7

GDM 529 NON-THERMAL PROCESSING TECH. IN FOOD INDUSTRY

3 0 3 7

GDM 535 HONEY AND BEE PRODUCTS TECHNOLOGY 3 0 3 7

GDM 539 LACTBACIC ACID BACTERIA IN FOOD INDUSTRY 3 0 3 7

GDM 541 GRAINS AND PRODUCTS ANALYSIS METHODS 3 0 3 7

GDM 543 FOOD PROTEINS 3 0 3 7

YBD 501 ENGLISH I 6 0 6 8

GDM 800 THESIS STUDIES 0 0 0 25

GDM 801 SPECIAL FIELD COURSE 4 0 0 5

TOTAL 34 2 30 98

2. SEMESTER


Cr. Explanation


GDM 501 CEREAL CHEMISTRY 3 0 3 7

GDM 514 FERMENTED DAIRY PRODUCTS 3 0 3 7

GDM 524 SWEETENERS IN FOOD INDUSTRY 3 0 3 7

GDM 526 PROCESSING OF MEAT PRODUCTS 3 0 3 7

GDM 528 ADDITIVES IN MEAT PRODUCTS 3 0 3 7

GDM 540 FOOD PRESERVATION METHODS 3 0 3 7

GDM 544 QUALITY AND SAFETY SYSTEMS IN FOOD INDUSTRY

3 0 3 7

YBD 502 ENGLISH- II 6 0 6 8



TOTAL 31 2 18 91

Doctorate Degree (Third Cycle)

2010-2011 ACADEMIC YEAR

DOCTORATE DEGREE COURSE STRUCTURE WITH CREDITS

1. SEMESTER


Cr. Explanation


GDM 601 SEPERATION TECHNIQUES IN FOOD ENGİNEERING I 3 0 3 7

GDM 611 FOOD RHEOLOGY I 3 0 3 7

GDM 627 MOLECULAR TECHNIQUES IN FOOD ANALYSIS I 3 0 3 7

GDM 635 SKELETAL MUSCLE CHEMISTRY 3 0 3 7

GDM 637 MICROBIOLOGICAL COUNTING METHODS 3 0 3 7



EGB 601 DEVELOPMENT AND LEARNING 3 0 3 7

TOTAL 25 2 18 78

2. SEMESTER


Cr. Explanation

GDM 614 RECENT DEVELOPMENTS IN CEREAL TECHNOLOGY 0 2 0 4

GDM 620 FOOD RHEOLOGY II 3 0 3 7

GDM 623 LIPID CHEMISTRY 3 0 3 7

GDM 630 MOLECULAR TECHNIQUES IN FOOD ANALYSIS 3 0 3 7

GDM 634 ENZYME TECHNOLOGY 3 0 3 7

GDM 636 FUNCTIONAL FOODS 3 0 3 7

Final Test No comprehensive exam is required in the department of Food Engineering Examination and Assessment Regulations

Attendance and exams

a) Attendance of lectures: In order to be eligible to sit semester or end of the year exams, attendance of lectures must be at least 70% and 80% in the case of practicum. For students repeating course units, the repeat attendance of lectures is not required. However, all repeat practicum must be attended

b) Prior Condition: At the recommendation of the Department Head and with the agreement of the Faculty Board, condition (a), stated above, can also be applied to designated lectures. c) Exams: Every course has at least one mid-term exam and one final exam each semester. However, the Faculty Board can decide to increase the number of exams. The relevant professor should inform, in writing, the relevant department head of the number of the exams to be set. The number of mid-term exams for each course and their format (multiple choice, written oral or written-oral, written-practical or written-practical-oral, homework or project) should be notified in writing to the Dean during the first two weeks of each semester. The number and format of exams accepted by the Faculty Board are then announced by the third week of each semester. Except for religious and national holidays, exams can be held at weekends. Following the Dean's approval, the prepared exam programs are then announced to all relevant departments. Students are required to attend the exams for their exam program at the date and time stipulated and to provide means of identification if necessary. Exams are held under the surveillance of sufficient professors or teaching assistants appointed by the relevant department officer or by the lecturer responsible for the course. A student sitting an exam to which he is not entitled will be disqualified

Scores and graduation degree:

a) Mid-term Scores: Midterm tests will be carried out for each course. Results for each exam will be combined, the arithmetic average calculated and the mid-term grade for each student assigned. The decimal number calculated in this way will be rounded up to the nearest whole number. The grade of any student that does not attend an exam without a valid reason will be zero (0).

GDM 621 SCIENTIFIC RESEARCH AND ETHICS 3 0 3 7


EGB 601

EGB 602

GDM 901

DEVELOPMENT AND LEARNING

INSTRUCTIONAL PLANNING AND EVALUATION

SPECIAL FIELDCOURSE

3

4

4

0

0

0

3

0

0

7

5

7

TOTAL 29 2 21 90

b) Final Exam Scores: The student's final exam grade is calculated in the same manner. c) Achievement Score: The achievement score is determined by adding 40% of the average scores of each midterm exam to 60% of the final score. If this score is less than 50 (fifty), the student will fail the course. Therefore to be successful a student must achieve a score of at least 50 (fifty) in the final exam.

d) In calculating the graduation degree of students in the Faculty, only the courses taken and exempted during the main degree are considered. Obligatory courses such as Atatürk’s Principles and Revolutions, Turkish Language, Foreign Language, Preparatory Class and optional courses, for example art and physical education, are not included

Description of Individual Course Units Bachelor Degree (First Cycle) Indiviual Course Units

BACHELOR’S DEGREE (FIRST CYCLE) COURSES CATALOGUE

ERCIYES UNIVERSITY

ENGINEERING FACULTY


I. General Information Course Title Fruit and vegetable technology

Compulsory Term Fall

Department Food Engineering Coordinator Assist. Prof. Mustafa FINCAN

ECTS CREDITS 4

Erciyes University, Faculty of Engineering, Dept. of Food Engineering, 38039 Kayseri, TURKEY E-mail: Web Page :

II. Course Information CATALOG DESCRIPTION: Composition of Fruit and vegetables, Preservation principles, and processing , Preservation Technologies; Cold storage, Freezing, Canning, Dressing,Drying and Jam Technologies. COURSE PRECONDITIONS: LEARNING OBJECTIVES: COURSE STRUCTURE: TEXTBOOK:

• Meyve ve sebze işleme teknolojisi, Bekir Cemeroğlu,Ankara Üniversitesi, 2. Baskı, Ankara 2004

GRADING:

TOPIC S: (14 Weeks) Composition of Fruit and vegetables, Preservation principles, and processing , Preservation Technologies; Cold storage, Freezing, Canning, Dressing,Drying and Jam Technologies. OUTCOME COVERAGE:

DİKKAT: Ders bilgilerinin güncel olmasına dikkat ediniz. Bu hazırlığı yaparken bölüm

başkanlığına ve ilgili öğretim elemanına güncellik konusunu hatırlatınız.

ERCİYES UNİVERSİTY

ENGINEERING FACULTY


I. General Information Course Title Graduation project

Compulsory Term Fall

Department Food Engineering Coordinator Assist. Prof. Mustafa FINCAN

ECTS CREDITS 9


II. Course Information CATALOG DESCRIPTION: Selection of a topic on food, research methodology to gather information,categorization of the information, writing graduation project COURSE PRECONDITIONS:

LEARNING OBJECTIVES:

COURSE STRUCTURE: TEXTBOOK:

• Meyve ve sebze işleme teknolojisi, Bekir Cemeroğlu,Ankara Üniversitesi, 2. Baskı, Ankara 2004

GRADING:

• TOPIC S: (14 Weeks)

Library,Scientific data bases,food boks and lecture notes,internet OUTCOME COVERAGE:

ERCİYES UNIVERSITY

FACULTY OF ENGINEERING


I. General Information Course Title GM 112 Introduction To Food

Engineering Term Spring

Department Food Engineering ECTS Credits: 3 Coordinator: Associate Prof. Ahmed KAYACIER Erciyes University, Faculty of Engineering, Dept. of Food Engineering., 38039 Kayseri, Tel:(352) 4374901 (32750)

E-mail: [email protected]

Web page : http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3800

II. Course Information

CATALOG DESCRIPTION: Fundamental information related to the scope of food science and technology, food components, spoilage and preservation methods, unit operation in food processing and food safety COURSE PRECONDITIONS: LEARNING OBJECTIVES: Freshmen Food Engineering students will be introduced with fundamental concepts of Food Engineering including microbiology, food chemistry, unit operations, food technology and processeing. COURSE STRUCTURE: The class meets for two lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Essentials of Food Science (3rd Edition) by Vickie A. Vaclavik and Elizabeth

W.Christian (2008), Springer Science+Business Media, LLC.

• Introduction to Food Engineering / R.Paul Singh, Dennis R. Heldman, 3rd ed.--

Amsterdam: Academic Press, 2003

• Peter S. Murano. 2003. Understanding Food Science and Technology. Publisher: Peter

Marshall. Thomson Wadsworth publication.

GRADING:

1. Homework and presentation (20%) 2. Midterm 1 (20%) 3. Midterm 2 (20%) 4. Final exam (40%)

TOPICS: (14 Weeks) (1 week) Scope of food science and technology

(1 week) Engineering units and basic concepts of food engineering

(1 week) Unit operation in Food Engineering

(4 week) Food components and chemistry

Carbohydrates Proteins Lipids Vitamins

Minerals

(1 week) Nutrition

(1 week) Food spoilage

(2 week) Food preservation methods

(1 week) Food safety

(1 week) Student presentations OUTCOME COVERAGE:

• Ability of use of mathematics, science and engineering knowledge for problem

solving

• Development of effective communication

ERCİYES UNIVERSITY



I. General Information Course Title GM 207 Material And Energy Balances Term Fall

Department Food Engineering Credits: 3 Coordinator: Associate Prof. Ahmed KAYACIER Erciyes University, Faculty of Engineering, Dept. of Food Engineering., 38039 Kayseri, Tel:(352) 4374901 (32750)




CATALOG DESCRIPTION: Learning the applications of physics and chemistry to the solution of industrial problems related to Food Engineering. COURSE PRECONDITIONS: LEARNING OBJECTIVES: Provide basic knowledge and fundamental principles for analysis of food processing systems; educate students to use the concept of “conservation of mass and energy” as a basis in food engineering analysis. COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Material and Energy Balances in Food Engineering by Ali Esin (1993) Middle East

Technical University

GRADING:

5. Quizes (20%) 6. Midterm 1 (20%) 7. Midterm 2 (20%) 8. Final exam (40%)

TOPICS: (14 Weeks) Dimensions and units, problem solving techniques (1 week) Mass balances System and operations, physical operations (1 week) Chemical operations (3 week) Recycyle, bypass (1 week) Reaction kinetics (2 week) Gases, vapors, liquids Gas laws, ideal and real gases (1 week) Gas-vapor mixtures (2 week) Energy balances Energy types, heat capacity, enthalpy (1 week) Non-reactional systems, phase transitions (1 week) Physical and chemical operations (1 week) OUTCOME COVERAGE:

• Apply mathematics, science and engineering knowledge for problem solving

• Identify, formulate, and solve food engineering problems

ERCİYES UNIVERSITY



I. General Information Course Title GM 312 Unit Operations Term Spring



Web page : http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3800 II. Course Information

CATALOG DESCRIPTION: Gıda Mühendisliğ temel işlem hesaplamalaları (ısıl işlem hesaplamaları, psikrometrik cetvel

ve kurutma işlemleri, evaporasyon, dondurma, soğutma) COURSE PRECONDITIONS: LEARNING OBJECTIVES: Gıda Mühendisliği öğrencilerine gıda işleme ve muhafazasında kullanılan temel işlemler hakkında bilgi vermek; gıda proseslerinde uygulanan temel işlemler ile ilgili mühendislik problemlerini analiz ve çözümleme yöntemlerini öğretmektir. COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Introduction to Food Engineering / R.Paul Singh, Dennis R. Heldman, 3rd ed.--

Amsterdam: Academic Press, 2003

• Introduction to Food Process Engineering / P. G. Smith, New York: Kluwer

Academic/Plenum Publishers, 2003.

GRADING:

9. Quizes (20%) 10. Midterm 1 (20%) 11. Midterm 2 (20%) 12. Final exam (40%)

TOPICS: (14 Weeks)

Unit operations concepts (1 week)

Principal of heat transfer (1 week)

Heat treatment calculations

D, Z and F values (1 week)

TDT calculations (1 week)

Graphic method (1 week)

Formula method (1 week)

Psychrometry (1 week)

Food Drying calculations (1 week)

Evaporation

Single effect evaporator (1 week)

Multiple effect evaporator (1 week)

Freezing calculations

Planck method (1 week)

Pham method (1 week)

Preservation of foods by cooling (1 week)

Separation, mixing, size reduction processes (1 week) OUTCOME COVERAGE:

• Apply mathematics and engineering knowledge for problem solving

• Identify, formulate, and solve food engineering problems

ERCİYES UNIVERSITY



I. General Information Course Title GM 313 Statistical Methods in

Engineering Term Fall





CATALOG DESCRIPTION: Basic statistical information, data analysis methods, interpretation of statistical analysis results. COURSE PRECONDITIONS: LEARNING OBJECTIVES: To teach fundemaental statistical concepts and methods as well as give the ability to interpret results of statistical analysis COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Betimsel İstatistik: Saraçbaşı, T ve Kutsal, A.

• Statistics For the Life Sciences: Samuels, M. L.

GRADING:

13. Quizzes and Homework(20%) 14. Midterm 1 (20%) 15. Midterm 2 (20%) 16. Final exam (40%)

TOPICS: (14 Weeks) Fundamental concepts ( 1 week)

Organization of statistical data (1 week)

Central measures (1 week)

Measures of variation (1 week)

Probability, permutation and combination (1 week)

Normal distribution (2 week)

Sampling methods1 week)

Hypothesis testing2 week)

χ2 test (1 week)

Analysis of Variance (1 week)

Regression (1 week)

Correlation (1 week)

OUTCOME COVERAGE:

•

ERCİYES UNIVERSITY



I. General Information Course Title GM450 Food Preservation Methods and

Packaging Term Fall, Spring





CATALOG DESCRIPTION: Conventional and novel methods used in food preservation, food packaging principals and methods COURSE PRECONDITIONS: LEARNING OBJECTIVES: To teach food spoilage and factors affecting food spoilage, the conventional food preservation methods, the use of modern and novel methods in food preservation, food packaging and functions of food package, materials used in food packaging and package –food interaction. COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Gıdaların ambalajlanması, Mustafa Üçüncü, Yayınlayan Ege Üniversitesi, 2000.

• Handbook of Food Preservation /M. Shafiur Rahman CRC Press, 2007

GRADING:

17. Quizzes and Homework (30%) 18. Midterm (30%) 19. Final exam (40%)

TOPICS: (14 Weeks) Spoilage in foods (1 week)

Factors affecting to the food spoilage (1 week)

Conventional food preservation methods

Heat processing- -pastorization and sterilization - (1 week)

Freezing and chilling (1 week)

Drying and smoking (1 week)

Use of pH in food preservation, food fermentation, food additives (1 week)

Novel food preservation methods

Pulsed electrical field (1 week)

Hydrostatic high pressure technology, microwave heating (1 week)

Ionizing irradiation, ultrasound, ohmic heating (1 week)

Packaging principles (1 week)

Packaging materials

Plastics and glass (1 week)

Paper and metal (1 week)

Wood and multilayer food packaging material (1 week)

Interactions between packaging material and food (1 week)

OUTCOME COVERAGE:

•

ERCİYES UNIVERSITY



I. General Information Course Title GM461 Special Foods Term Fall, Spring

Department Food Engineering Credits: 3

Coordinator: Associate Prof. Ahmed KAYACIER Erciyes University, Faculty of Engineering, Dept. of Food Engineering., 38039 Kayseri, Tel:(352) 4374901 (32750)




CATALOG DESCRIPTION: Ingredients and production methods of certain foods including sugar, chocolate, olive, molasses and candy. COURSE PRECONDITIONS: LEARNING OBJECTIVES: To teach food science students about the production of certain food products such as sugar, chocolate, olive, molasses and candy. COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Özel Gıdalar Teknolojisi , ALTAN,A., Çukurova Üniversitesi, Ziraat Fak. , Ofset

Atölyesi, 2005

GRADING:


TOPICS: (14 Weeks) Sugar production (2 hafta)

Cocoa products technology

Cocoa, cocoa powder and oil (1 hafta)

Chocolate and its production steps (1 hafta)

Candy Technology

Ingredients in candy technology (1 hafta)

Hard ve soft candy production (1 hafta)

Turkish delight production (1 hafta)

Molasses production technology (2 hafta)

Sesame paste production (1 hafta)

Olive technology (1 hafta)

Production of traditional foods (3 hafta)

OUTCOME COVERAGE:

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ENGINEERING FACULTY


I. General Information Course Title GM 421 Food Additives and toxicology

optional Term Spring, autumn

Department Food Engineering Coordinator Yrd. Doç. Dr. Hasan YALÇIN

Credits: 2

Erciyes University, Faculty of Engineering, Dept. of Food Engineering, 38039 Kayseri, TURKEY E-mail: [email protected] Web Page :

II. Course Information CATALOG DESCRIPTION: Food additives used in food industry and effect on human health. COURSE PRECONDITIONS:

For undergraduate student. LEARNING OBJECTIVES:

1. Learning of the food additives used in food industry and effect on human health.

COURSE STRUCTURE: The class meets for two lectures a week, each consisting of two 50-minute sessions. There are one in-class mid-term exam and a final exam. TEXTBOOK:

• T. Altuğ, Gıda Katkı Maddeleri, Meta Basım, 2001. GRADING:

23. Midterm 24. Final exam

TOPICS: (14 Weeks) (1 Week) Introduction to food additives (2 Week) Coloring agent (2 Week) Flavoring agent (2 Week) Stabilizators (1 Week) Antioxidants (2 Week) Acidification agent (1 Week) Emulsifiers (1 Week) Gums (1 Week) Chelating agent

(1 Week) Sweeteners OUTCOME COVERAGE:


ENGINEERING FACULTY


I. General Information Course Title GM 421 Food Machines and Equipment

optional Term Spring, autumn


Credits: 2


II. Course Information CATALOG DESCRIPTION: Food machines used in food industry. COURSE PRECONDITIONS:

For undergraduate student. LEARNING OBJECTIVES:

2. Learning of the food machines used in food industry

COURSE STRUCTURE: The class meets for two lectures a week, each consisting of two 50-minute sessions. There is one homework. Student represents this homework in the classroom. Mid-term exam, a final exam and homework evaluate at the end. TEXTBOOK:

• İ. Saldamlı, E. Saldamlı , Gıda Endüstrisi Makinaları, Önder Matbaası, Ankara, 1990.. GRADING:


TOPICS: (14 Weeks) (1 Week) Introduction food industry (1 Week) Preparation of raw material machines (1 Week) Production machines (1 Week) Packaging machines (1 Week) Antioxidants

(1 Week) Grinding machines (2 Week) Heat treatment machines (1 Week) Mixing machines (1 Week) Elimination machines (2 Week) Clarification machines (2 Week) Automation Systems (1 Week) feasibility of dizayn OUTCOME COVERAGE:


ENGINEERING FACULTY


I. General Information Course Title GM 402 Human nutrition and health Term Spring


Credits: 2


II. Course Information CATALOG DESCRIPTION: The important of human nutrition and effect on human health. COURSE PRECONDITIONS:

For undergraduate student.


3. Learning of the important of human nutrition and effect on human health.

COURSE STRUCTURE: The class meets for two lectures a week, each consisting of two 50-minute sessions. There are one in-class mid-term exam and a final exam. TEXTBOOK:

• GRADING:


TOPICS: (14 Weeks)

(1 hafta) The important of the nutrition (1 hafta) Function of the food (2 hafta) Metabolism. (1 hafta) Nutrition and energy. (2 hafta) Nutrition and the oils. (2 hafta) Nutrition and the carbohydrates. (2 hafta) Nutrition and the proteins (1 hafta) Nutrition and the vitamins. (1 hafta) Nutrition and the minerals. (1 hafta) Nutrition and the water. OUTCOME COVERAGE:


ENGINEERING FACULTY


I. General Information Course Title GM 405 Oil Technology Term Spring


Credits: 3


II. Course Information CATALOG DESCRIPTION: Production of edible oil from oily seed and rafination of crude oil. COURSE PRECONDITIONS:

For undergraduate students LEARNING OBJECTIVES:

Learning of edible oil production from oily seed and rafination of crude oil. COURSE STRUCTURE: The class meets for four lectures a week, each consisting of four 50-minute sessions. Two lessons are theoreticaly in the class and the other two lessons are praticaly in the laboratuvary. TEXTBOOK:

• A. Saygın Gümüşkesen , Bitkisel Yağ teknolojisi, Asya Tıp Yayıncılık, 1999. GRADING:

29. Midterm

30. Final exam

TOPICS: (14 Weeks) (1 Week) Storage of oil seeds. (1 Week) Pretreatment of oilseeds (Clarification and linterisation) (1 Week) Humidification, breaking crust and grinding of the oilseeds. (1 Week) Roasting and pressing of oilseed (2 Week) Solvent extraction (1 Week) Degumming of the crude oil (1 Week) Neutralisation of crude oil (1 Week) Bleaching of crude oil (1 Week) Deodorisation of crude oil (2 Week) Production of margarine (2 Week) Comparsion of vegetable oil. OUTCOME COVERAGE:


ENGINEERING FACULTY


I. General Information Course Title GM 206 BIOCHEMISTRY Term Spring

Course hours per week: 3

Department Food Engineering Coordinator Assist. Prof. Dr. Haydar ÇELİK

Credits: 3

Erciyes University, Faculty of Engineering, Dept. of Food Engineering, 38039 Kayseri, TURKEY Tel:(352) 4374901 Extension:32756 E-mail: [email protected] Working hours: 08:00 AM – 05:00 PM

II. Course Information CATALOG DESCRIPTION: Properties of aqueous systems, structure and function of the cell compartments, structures and properties of basic biomolecules (proteins, carbohydrates, lipids and nucleic acids), enzymes, enzyme kinetics, vitamins and trace elements, enrichment of foods by some vitamins and minerals, biochemical enery transformations, definition of metabolism, regulation of metabolic pathways and cycles, metabolism of carbohydrates, lipids and proteins,

photosynthesis, hormonal control. COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES: By the end of this course students will have acquire knowledge about the following topics: some basic structure of biomolecules and their chemical properties, general properties of metabolic pathways and cycles and their regulation mechanisms. Thus, students will have a better understanding of the basic constituents of foods and their structures and basic biochemical reactions. COURSE STRUCTURE: The class meets for three lectures a week, each consisting of 50-minute sessions. There are one in-class mid-term exam and a final exam. TEXTBOOK: • “Biyokimyanın İlkeleri” (3. Baskıdan Çeviri, 2005) David L. Nelson, Michael M. Cox (Çeviri Editörü: Prof. Dr. Nedret Kılıç). Palme Yayıncılık. • “Biyokimya” (3. Baskı, 2007) Pamela C. Champe, Richard A. Harvey, Denise R. Ferrier (Çeviri Editörü: Doç. Dr. Engin Ulukaya). Nobel Tıp Kitapevleri. • “Concepts in Biochemistry” (3rd edition, 2006) Rodney F. Boyer. John Wiley and Sons, Inc. • “Biochemistry” (3rd edition, 2004). Donald Voet and Judith Voet: John Wiley and Sons, Inc. • “Biochemistry” (3rd edition, 2000) Christopher K. Mathews, Kensal E. Van Holde, Kevin G. Ahern. Addison Wesley Longman, Inc. GRADING: There are one in-class mid-term exam and a final exam (closed book exams).

31. Mid-term exam (40%) 32. Final exam (60%)

TOPICS: (14 Weeks) (2 weeks) Introduction; life and definition of biochemistry, structure and properties of water, acid-base chemistry, biological buffer systems, structure of the cell and function of the cell compartments, (2 weeks) Proteins; introduction to proteins, classification of proteins, amino acids and their properties, structure of the peptide bond, primary, secondary, tertiary and quaternary structure of proteins. (1 week) Enzymes; classification of enzymes, working principles of enzymes, co-enzymes, cofactors, enzyme kinetics, enzyme control, allosteric enzymes, enzymes in food industry, enzyme applications in food industry (1 week) Carbohydrates, monosaccharides, disaccharides, polysaccharides, their structures and functions, nutritional carbohydrate sources (1 week) Lipids; classification of lipids, properties of fatty acids, triglycerides, phospholipids, steroids, structure of the membrane and transport systems (1 week) Nucleic acids; structure of purine and pyrimidine bases, nucleotides, structure of nucleic acids, primary, secondary and tertiary structure of DNA and RNA (3 hafta) Bioenergy and carbohydrate metabolism; definition of metabolism, anabolism, catabolism, biochemical energy transformations, carbohydrate metabolism, glycolysis, pentose phosphate pathway, Krebs cycle, oxidative phosphorylation, chemiosmosis theory, gluconeogenesis, biosynthesis and breakdown of glycogen and starch

(2 weeks) Metabolism of fatty acids and lipids; metabolism of dietary triglycerides, oxidation of fatty acids, regulation, ketone bodies and metabolism, fatty acid biosynthesis, cholesterol metabolism (1 week) Amino acid metabolism; protein degradation, amino acid degradation pathways, urea cycle, nitrogen cycle and fixation, amino acid biosynthesis OUTCOME COVERAGE:

• Apply math, science and engineering knowledge. • Ability to work in interdisciplinary teams. • Design and conducting an experiment and analysis and interpretation of the data


ENGINEERING FACULTY


I. General Information Course Title GM 311 FOOD BIOTECHNOLOGY

Must course Term Fall

Course hours per week: 2

Department Food Engineering Coordinator Assist. Prof. Dr. Haydar ÇELİK

Credits: 2

Erciyes University, Faculty of Engineering, Dept. of Food Engineering, 38039 Kayseri, TURKEY Tel:(352) 4374901 Extension:32756 E-mail: [email protected] Working hours: 08:00 AM – 05:00 PM

II. Course Information CATALOG DESCRIPTION: Definition of biotechnology, history of biotechnology and its progress, application fields of biotechnology, importance of food biotechnology, developments and trends in this field, comparison of classical and modern biotechnology, application of biotechnological strategies in food industry, review of nucleic acid biochemistry, techniques of genetic engineering, genetic recombination, gene delivery techniques, molecular clones, cloning strategies, recombinant DNA technology, plant biotechnology, tissue culture, genetically modified plants, animal biotechnology, application of genetic methods in animals for food production, microbial biotechnology, biotechnologically important microorganisms, microbial products used in food industry, recombinant food (or food –associated) products, fermentation, types of fermentation, basic principles of bioreactors, bioractor types, risk assesment of genetically modified organisms, safety and labelling, protein and enzyme biotechnology, recombinant protein and enzyme production for food industry, enzyme immobilization techniques, use of immobilized enzymes in food industry. COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES:

By the end of this course students will have a basic knowledge of the following topics: biotechnology, plant and animal biotechnology, microbial biotechnology, enzyme biotechnology, recombinant DNA technology, genetically modified organisms (plants, animals and microorganisms), recombinant food products, recombinant enzymes and proteins used in food industry, fermentation, bioreactors, industrial microorganisms, immobilization techniques and the use of biotechnological strategies in food industry in general. COURSE STRUCTURE: The class meets for two lectures a week, each consisting of 50-minute sessions. There are one in-class mid-term exam and a final exam. TEXTBOOK: • “Bitki Biyoteknolojisi I Doku Kültürü ve Uygulamaları” (2. Baskı, 2004) Editörler: Mehmet Babaoğlu, Ekrem Gürel, Sebahattin Özcan. Selçuk Üniversitesi Vakfı Yayınları. • “Bitki Biyoteknolojisi II Genetik Mühendisliği ve Uygulamaları” (2. Baskı, 2004) Editörler: Sebahattin Özcan Ekrem Gürel, Mehmet Babaoğlu. Selçuk Üniversitesi Vakfı Yayınları. • “Biyoteknoloji I” (1995) Zeki Ertugay, Muharrem Certel. Atatürk üniversitesi Ziraat Fakültesi Yayınları, Ders Notu Yayın No: 135. • “Food Science and Food Biotechnology” (2003) Editors: Gustavo F. Gutierrez-Lopez, Gustavo V. Barbosa-Canovas. CRC Press. • “Food Biotechnology” (Progress in Biotechnology Volume 17) (2000) Editors: Stanislaw Bielecki, Johannes Tramper, Jacek Polak. Elsevier. • “Food Biotechnology” (Second edition, 2006) Editors: Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin. CRC Press, Taylor & Francis Group. • “Biotechnology Changing Life Through Science” (2007) Editors: K. Lee Lerner, Brenda Wilmoth Lerner. Thomson Gale. • “Plant Biotechnology and Transgenic Plants” (2002) Editors: Kirsıi-Marja Oksmah-Caldentey, Wolfgang H. Barz. Marcel Dekker, Inc.

• “Plant Biotechnology” (2007) William G. Hopkins. Chelsea House Publishers.

GRADING: There are one in-class mid-term exam and a final exam (closed book exams).

33. Mid-term exam (40%) 34. Final exam (60%)

TOPICS: (14 Weeks) (1 week) Description of biotechnology, history of biotechnology and its progress, application fields of biotechnology, comparison of classical and modern biotechnology, developments and trends (1 week) Nucleic acid biochemistry, chemical structures, functions, replication, gene expression, transcription, translation, posttranslational modifications (1 week) Introduction to genetic engineering, genetic recombination (2 weeks) Recombinant DNA technology, molecular clones and vectors, gene delivery techniques, cloning strategies (2 weeks) Plant biotechnology; a general outlook, application fields, tissue culture, genetically modified plants created using recombinant DNA technology, current researches, applications, problems and risk assesment (2 weeks) Animal biotechnology; a general outlook, application fields, cell culture, application of genetic methods in animals for food production, genetically modified animals as food source, current researches, applications, problems and risk assesment

(2 weeks) Microbial biotechnology; a general outlook, biotechnologically important microorganisms, fermentation, fermentation products, microbial products used in foods, recombinant food (or food-associated) products, current researches, applications, problems and risk assesment (1 week) Industrial fermentation, (bioprocess biotechnology, bioreactors), scale-up, principles of application (1 week) Product harvesting and purification techniques (downstream processing) (1 week) Protein and enzyme biotechnology, protein bioengineering, production of recombinant enzymes and proteins used in food industry, enzyme immobilization techniques, use of immobilized enzymes in food industry OUTCOME COVERAGE:

• Apply math, science and engineering knowledge. • Design and conducting an experiment and analysis and interpretation of the data • Ability to work in interdisciplinary teams. • Design a system, component or process to meet desired needs.


ENGINEERING FACULTY


I. General Information Course Title Computer Programming Term Fall

LOCAL CREDIT: 3

Department Food Engineering Coordinator Assist. Prof. Dr. Mustafa DANACI

ECTS CREDIT: 4


II. Course Information CATALOG DESCRIPTION:

The emphasis of this course will be on the practical aspects of computer programming techniques. These techniques will involve computer architecture, high-level programming language, operating system, multi user operating systems, editor using, basic programming (variables, input and output , administrating and control, dimensional variables, sub-programs). COURSE PRECONDITIONS: Only undergraduate students are accepted for the course LEARNING OBJECTIVES: At the end of this course, students will be able to:

4.

5.

TEXTBOOK:

• Brian W. K., C Programming Language, Prentice Hall, 1988.

• King K. N., C Programming: A Modern Approach, W.W. Norton & Company, 1996.

• Balena F., Programming Microsoft Visual Studio 6.0, Microsoft Press.

However, also other books that includes same topics can be preferred by students. GRADING:

35. Midterm ( 40 %) 36. Final exam (60 %)

TOPICS: (14 Weeks) Week 1 : Overview of algorithm tecniques. Week 2 : Overview of algorithm tecniques. Week 3 : Basic Language syntaxs, expressions and funtementals Week 4 : Basic Language syntaxs, expressions and funtementals Week 5 : Basic Language loops, types, arrays, sub routines and program organizations Week 6 : Basic Language loops, types, arrays, sub routines and program organizations Week 7 : C Language syntaxs, expressions and funtementals Week 8 : C Language syntaxs, expressions and funtementals Week 9 C Language loops, types, Week 10 : C Language arrays Week 11: C Language, procedures&functions Week 12 : C Language pointers. Week 13 : C Language loops, types, arrays, functions, pointers and program organizations Week 14 : C Language loops, types, arrays, functions, pointers and program organizations.

OUTCOME COVERAGE:

• Apply math, science and engineering knowledge. • Design a system, component or process to meet desired needs. • Identify, formulate, and solve engineering problems.

ERCİYES UNİVERSITY

ENGINEERING FACULTY


I. General Information Course Title Turkish I Term Fall

LOCAL CREDIT: 2

Department ECTS CREDIT: 2

Coordinator Lütfiye GÜVENÇ



Importance of language in social life. The history of Turkish language. The situation of Turkish in the World. The properties of Turkish and the expressions techniques in Turkish. The grammar rules of Turkish.

COURSE PRECONDITIONS: Only undergraduate students are accepted for the course LEARNING OBJECTIVES: At the end of this course, students will be able to:

6. Use punctation marks, formal writes etc. 7. Analyze status of Turkısh Turkey on other Turkic dialects.

TEXTBOOK: 1.Muharrem Ergin, Türk Dili, Bayrak Yay., İstanbul. 2- Güncel Türkçe Sözlük, Türk Dil Kurumu, Ankara. 3- Yazım Kılavuzu, Türk Dil Kurumu, Ankara. 4- Şerif Aktaş-Osman Gündüz, Yazılı ve Sözlü Anlatım, Ankara.

GRADING:


TOPICS: (14 Weeks) 1- İstiklal Marşı and Atatürk’s Address To Turkish Youth. 2- What’s language, Turkish language and culture; culture’s components. 3- Languages in world, Turkish language places in world’s languages and expansion area. 4- Work of art examine: Poetry. 5- Turkish phonetic. 6- Syllable structure in Turkish, accent, voice events, voice harmony. 7- The historical period of Turkish language. 8- Mid-term exam. 9- Written expression shape. 10- Work of art examine: Tale. 11- Today’s problems of Turkish language I. 12- Prepare scientific writings, form writings. 13- Spelling rules. 14- Punctuation marks.

OUTCOME COVERAGE:

ERCIYES UNIVERSITY



I. General Information Course Title English I Term Fall

LOCAL CREDIT: 3

Department Food Engineering Coordinator Ahmet EYİCİ

ECTS CREDIT: 7




8. Communicate with their colleagues and friends in English 9. understand what they read in English and use the basic language skills

TEXTBOOK:

• Reader at Work by A.Velioğlu,B.Kandiller,N.Tugay Published by METU Department of Basic English

GRADING:


TOPICS: (14 Weeks) Selected related toppics from Reader at Work by Middle East Technical University

(1st Week) Unit 3 Atoms

(2nd Week) Unit 6 Aquifers

(3rd Week) Unit 7 Educational Standards

(4th Week) Unit 8 School for change

(5th Week) Unit 12 Work Matters

(6th Week) Unit 18 Earthquakes

(7th Week) Unit 19 Vitamins

(8th Week) Unit 22 Advertising

(9th Week) Unit 23 Winds

(10th Week) Unit 35 Changes in World Climate

(11th Week) Unit 41 Keys to Quicker Learning

(12th Week) Unit 42 The Discovery of the Electron

(13th Week) Unit 44 Fresh Water

(14th Week) Unit 45 Minerals etc. Plus additional articles and written sources

OUTCOME COVERAGE:

• Our Course aim is to teach students English so well that they can communicatewith

their colleagues and understand English documents which they have to search.

ERCİYES ÜNİVERSİTESİ

ENGINEERING FACULTY


I. General Information Course Title Cereal Technology Term Spring

Department Food Engineering Coordinator

Credits: 3


II. Course Information CATALOG DESCRIPTION: Cereal grains: General composition, kernel structure, utilization; Bread wheat quality, storage of cereals, modern milling, breadmaking technology; Durum wheat quality, pasta production technology; Soft wheat products; Bulgur production technology COURSE PRECONDITIONS:

None

LEARNING OBJECTIVES: At the end of this course, students will be able to have a knowledge on:

10. cereal technology, 11. cereal varieties, criteria and tools for the evaluation of wheat quality, 12. storage of cereals,

13. processes of milling, baking and pasta making

COURSE STRUCTURE: Classes are held in one session per week; 2 class hours in one session an 2 class hour in a laboratory. There are one in-class mid-term exams and a final exam. TEXTBOOKS: Hoseney, R.C. 1994. Principles of Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, MN.

Kruger, J.E., Matsuo, R.B. and J.W. Dick. 1996. Pasta and Noodle Technology. Am. Assoc. Cereal Chem. St.Paul, MN. Posner, E.S. and A.N. Hibbs. 1997. Wheat Flour Milling. American Association of Cereal Chemists, St. Paul, MN.

Pyler, E.J. 1988. Baking Science and Technology. Sosland Publishing Company, Merriam, KS.

GRADING:

39. Laboratory (15%) 40. Midterm 1 (50%) 41. Final exam (35%)

TOPICS: (14 Weeks)

( 1 week) Introduction, Definition of cereals and species

( 1 week) Wheat, corn, rice

( 1 week) Barley, rye, oats

( 2 weeks) Wheat bread quality Kernel, milling and flour quality Physical dough quality Breadmaking quality

( 1 week) Storage of cereals

( 2 weeks) Milling technology

Cleaning and Tempering of wheat Milling process

( 2 weeks) Baking Technology Bread ingredients, additives and their properties Baking methods, Bread staling

( 3 weeks) Pasta making technology

Durum wheat quality Pasta processing; Extrusion and Drying

( 1 week) Soft wheat products: Cookies and cake processing. Bulgur production technology

OUTCOME COVERAGE:

This course contributes as a technical elective to food engineering topics with special emphasis on cereal technology.


ENGINEERING FACULTY

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title Professional English I Term Food Engineering


Credits:



LEARNING OBJECTIVES: To improve foreign language ability in reading, understanding and translation of major terms and concepts of food engineering subjects.

COURSE STRUCTURE: Two lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

Chapters from food science and technology books regarding food processing operations Food Processing: Principles and Applications, 2004, J. Scott Smith (Editor), Y. H. Hui, Ph.D (Editor), Wiley

1. Midterm exam (65%) 2. Final exam (35%)

TOPICS: (14 Weeks) (1 Hafta) Introduction (1Hafta) Properties of Foods and Processing Theory, Process Control (1Hafta) Raw Material Preparation, Size Reduction, Mixing and Forming (1Hafta) Separation and Concentration of Food Components (1Hafta) Fermentation and Enzyme Technology (1Hafta) Processing Using PEF, HHP, Irradiation, Light or Ultrasound (1Hafta) Blanching, Pasteurisation, Heat Sterilisation (1Hafta) Evaporation and Distillation

(1Hafta) Extrusion, Dehydration (1Hafta) Baking and Roasting, Frying (1Hafta) Dielectric, Ohmic and Infrared Heating (1Hafta) Controlled- or Modified-Atmosphere Storage and Packaging (1Hafta) Freezing, Freeze Drying and Freeze Concentration (1Hafta) Packaging, Storage and Distribution OUTCOME COVERAGE:

Ability to use technical terms in engineering


ENGINEERING FACULTY


I. General Information Course Title Food Quality Control and Legislation Term Autumn


Credits: 3


II. Course Information CATALOG DESCRIPTION: Quality concept and related definitions; national and international standards and legislation concerning food quality; quality assurance systems and total quality management in food industries; quality management tools; quality criteria, their respective limits and quality monitoring systems for different food commodity groups; relevant ethical issues COURSE PRECONDITIONS:

None


Educate students for having knowledge on quality criteria in food commodity groups and for having ability to apply this basic knowledge in achieving quality control of food products and food production processes; promote student’s focus on quality management and quality assurance systems and tools; educate students on respective national and international food standards and food legislations; improve the student’s writen and oral communication skills through the homework assignment. Demonstrate a basic knowledge on food legislation and food regulations

COURSE STRUCTURE: Classes are held in one session per week; 2 class hours in one session an 2 class hour in a laboratory. There are one in-class mid-term exams and a final exam. TEXTBOOKS: Early, R. 1995. Guide To Quality Management Systems For The Food Industry, Blackie Academic, UK. Gould,W. 1993. Total Quality Assurance For The Food Industries. CTI Publ., USA

GRADING: One written midterm exams (40%); one written final exam (60%)

TOPICS: (14 Weeks)

(1 week) Introduction to “quality” concept; national and international food quality standards and legislations.

(2 week) TQM (Total quality management) ; quality control tools and quality assurance sytems as applied in food industries.

(2 week) Implementing food safety in food industrial plants: GHP, GMP and HACCP systems

(4 weeks) Quality criteria and quality standards for foods

(1 week) General introduction to Turkish and the EU legislation, (1 week) International standards, (EN, ISO, Codex Alimentarius standards); (1 week) Turkish standards (TSE), (1 week) Turkish Food Codex, Food Regulations concerning food labelling, protection against the fraud, etc. (1 week) Quality Management and quality system elements (ISO 9000, TQM): basic concept, implementation and quality system certification

OUTCOME COVERAGE:

This course contributes to the requirement of departmental topics with a special emphasis on the chemistry of food components related to the food quality.


MÜHENDİSLİK FAKÜLTESİ

ELEKTRİK-ELEKTRONİK

MÜHENDİSLİĞİ BÖLÜMÜ

I. GENEL BİLGİLER Ders Adı Gıda Kalite Kontrol ve Mevzuat Dönemi Güz-Bahar

DERS SAATİ: 2

Bölümü Gıda Mühendisliği KREDİSİ

Ders Sorumlusu Erciyes Üniversitesi, Mühendislik Fakültesi, Gıda Müh. Böl., 38039 Kayseri, Tel:(352) 4374901 (İç hat:), E-mail: , Web sayfası : Çalışma saatleri: 8.00-17.00

II. DERS BİLGİLERİ DERSİN İÇERİĞİ: Gıda kalite nitelikleri ve yasal mevzuat DERSİN ÖNKOŞULLARI: Lisans öğrencileri DERSİN AMAÇLARI: Bu dersin amacı; lisans eğitimi alan öğrencilere gıdalarda kalite kavramını ve kalite öğelerini ve kalite yönetim sistemlerini tanıtmak, Türkiyede gıda mevzuatı ve gıda kontrolu hakkında bilgi vermektir. DERSİN YÖNTEMİ: Sınıf dersleri: Haftada iki saat teorik iki saat uygulama. DERSDÖKÜMANLARI:

1. Altuğ, T., vd. 1995 Gıda Kalite Kontrolü E.Ü. Basımevi, İzmir

ÖNERİLEN KAYNAKLAR:

2. Başoğlı, F. 1994. Gıda Kalite Kontrol U.Ü. Ziraat Fak. Ders Notları No: 50, Bursa

3. Topal , Ş. 2000. Kalite Yönetimi ve Güvence Sistemleri, YTÜ Yayınları, İstanbul DEĞERLENDİRME BİLGİLERİ: Bir yazılı ara sınav ve bir yarıyıl sonu sınavı. Laboratuar sınavından başarılı olmak zorunludur. DİĞER BİLGİLER: Öğrenciler, programlı ders faaliyetlerinin %70’ine devam etmek zorundadır. DERS KONULARI: (Toplam 14 Hafta)

1. Hafta: Giriş ders tanıtımı

2. Hafta: Kalite, temel tanim ve kavramlar, Kalite kavramında gelişmer

3. Hafta: Toplam Kalite genel prensipler, Gıda kalite karakteristikleri

4. Hafta: Görünüş özellikleri, renk Şekil ve boyutlar, Kusur

6. Hafta: Kinestetik özellikler: Tekstür

7. Hafta: Akış Özellikleri:Viskozite, kıvam konsistens

8. Hafta: Arasınav

9. Hafta: Kontaminantlar

10. Hafta: Lezzet Duyusal Analiz 11. Hafta:. Dünyada ve Türkiyede Gida Denetim Sistemleri ve Yeni Yaklaşimlar.. Türk Gıda Mevzuatı

12. Hafta: Kontrol ve denetim usul ve esasları, Kontrol ve Denetim İşlemleri Çalışma izni ve gıda sicili işlemleri, tescil ve üretim izni işlemleri, 13. Hafta: Sorumlu Yönetici Olabilme Esasları, Sorumlu Yöneticilerin Yetki ve Sorumlulukları 14. Hafta: Gıda hijyeni, tağşiş, taklit, organik gıda, fonksiyonel gıda, gıda kodeksi, ISO 9000, GMP(iyi üretim uygulamaları) vb. terimlerle ilgili tanımlar DERSİN PROGRAM ÇIKTILARI İLE İLİŞKİSİ: İstenen gereksinimleri karşılayacak biçimde bir sistemi, parçayı ya da süreci tasarlama becerisi


ENGINEERING FACULTY

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title Professional English II Term Autumn


Credits:



LEARNING OBJECTIVES: To improve foreign language ability in reading, understanding and translation of major terms and concepts of food engineering subjects.

COURSE STRUCTURE: Two lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

Articles from food science and technology journals regarding food processing operations

1. Midterm exam (65%) 2. Final exam (35%)

TOPICS: (14 Weeks) Food Process Engineering Food Chemistry Meat Technology Milk Technology Cereal Technology Oil Processing

Fruit Processing Writing for scientific article Presentaion of scientific article Abstract ve Summary writing OUTCOME COVERAGE:

Ability to use technical terms in engineering


ENGINEERING FACULTY


I. General Information Course Title Food Quality Control and Legislation Term Autumn


Credits: 3


II. Course Information CATALOG DESCRIPTION: Quality concept and related definitions; national and international standards and legislation concerning food quality; quality assurance systems and total quality management in food industries; quality management tools; quality criteria, their respective limits and quality monitoring systems for different food commodity groups; relevant ethical issues COURSE PRECONDITIONS:

None


Educate students for having knowledge on quality criteria in food commodity groups and for having ability to apply this basic knowledge in achieving quality control of food products and food production processes; promote student’s focus on quality management and quality assurance systems and tools; educate students on respective national and international food standards and food legislations; improve the student’s writen and oral communication skills through the homework assignment. Demonstrate a basic knowledge on food legislation and food regulations

COURSE STRUCTURE: Classes are held in one session per week; 2 class hours in one session an 2 class hour in a

laboratory. There are one in-class mid-term exams and a final exam. TEXTBOOKS: Early, R. 1995. Guide To Quality Management Systems For The Food Industry, Blackie Academic, UK.

Gould,W. 1993. Total Quality Assurance For The Food Industries. CTI Publ., USA

GRADING: One written midterm exams (40%); one written final exam (60%)

TOPICS: (14 Weeks)

(1 week) Quality factors in foods

(1 week) Food color and appearance

(1 week) Viscosity and consistency

(1 weeks) Texture analysis

(1 week) Flavor of foods

(1 week) Sensory analysis of foods

(1 week) Quality assurance systems

(1 week) Quality management system in food industry

(1 week) General introduction to Turkish and the EU legislation, (1 week) International standards, (EN, ISO, Codex Alimentarius standards); (1 week) Turkish standards (TSE), (1 week) Turkish Food Codex, Food Regulations concerning food labelling, protection against the fraud, etc. (1 week) Quality Management and quality system elements (ISO 9000, TQM): basic concept, implementation and quality system certification

OUTCOME COVERAGE:

This course contributes to the requirement of departmental topics with a special emphasis on the food quality control and legislative issues regarding food quality.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GM 424 Industrial Meal Production

Elective CREDIT: 2

Term Autumn Department Department of Food Engineering Coordinator Prof. Hasan YETİM

Erciyes University, Faculty of Engineering, Dept. Of Food Engineering, 38039 Kayseri, Tel: (352) 4374901 (32725), E-mail: [email protected] , Web page: http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3355

II. Course Information CATALOG DESCRIPTION: Collective consumption and catering Industry, definitions and history, catering plants, airlines catering services, fast food applications, collective consumption system and management, catering establishment and organization, industrial kitchen equipments, hygiene and sanitation in collective consumption systems, cost planning, control and marketing, principles of nutrition and foods, menu planning, meal preparation methods, preparation to service, marketing and consumer satisfaction, legislations and other legal obligations, collective consumption and employee training, ISO EN 22000 and HACCP, problems of catering industry COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES: The objective of this course is to help students to know about preparing meal and its principles in collective cooking places like caterings, hotels, restaurants and hospitals. COURSE STRUCTURE: Two theoretical based lessons TEXTBOOK:

• All About Catering, J. Reay, Pitman Publ., London, 1988. • Ninemeier, J. D. 2000. Management of Food and Beverage Operations (3rd Ed), J. D.

Ninemeier, Educational Institute of AHLA (AHMA), Butterworth-Heinemann, US, 2000.

• Introduction to Catering, S. B. Shiring, W. R. Jardine ve R. J. Mills, Delmar Cengage Learning, New York, 2001.

• How to Start a Home-Based Catering Business, 4th Ed. Vivaldo, D. Globe Pequot Press, Guilford, Conn. 2006

• Toplu Beslenme Teknolojisi. V. Yiğit ve T. Duran, Ekin Yay. & Paz., İstanbul, 1997. • Hazır Yemek Et ve Balık Konservesi Yapım Teknolojisi, Ü. Yurdagel, Ü. R. Yaman ve T.

Baysal, Ege Üniv. Basımevi, İzmir, 1996. GRADING: By midterm (40%) and final exams (60%) TOPICS: (Total 14 weeks) Collective consumption and catering Industry, definitions and history, collective consumption plants, airlines catering services, fast food applications, principles of nutrition and foods, (1 week) Collective consumption and catering Industry (1 week) Collective consumption system and management (1 week) Catering establishment and organization, industrial kitchen equipments (1 week) Hygiene and sanitation in collective consumption systems (1 week) Cost planning, control and marketing (1 week) Principles of nutrition and foods (1 week) Menu planning (1 week) Midterm exam (1 week) Meal preparation methods (1 week) Preparation to service, marketing and consumer satisfaction

(1 week) Legislations and other legal obligations, (1 week) Collective consumption and employee training (1 week) ISO EN 22000 and HACCP (1 week) problems of catering industry OUTCOME COVERAGE:

• Identify, formulate, and solve engineering problems.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GM 401 Meat Technology

Compulsory Term Autumn

CREDIT: 3

Department Department of Food Engineering Coordinator Prof. Hasan YETİM


II. Course Information CATALOG DESCRIPTION: Introduction to meat science and technology, definition of meat, meat consumption and health, livestock animals and their properties, slaughter of animals and systematic examination, meat chemistry, conversion of muscle to meat, carcass cutting, meat microbiology, meat preservation methods, meat products manufacturing technology, chicken and fish processing technology, slaughterhouse products, cleaning and disinfection in meat plants COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES: This course is intended to help students learn everything about meat and meat products, processing technologies, cleaning and disinfection processes etc. COURSE STRUCTURE: Four lessons which consist of two theoretical and two practical TEXTBOOK:

• Meat Technology, Lecture Notes, Hasan YETİM, 2010. • Principles of Meat Science, Elton D. Aberle et al., Kendall/hunt Publishing Company,

2001. • Chemistry of Meat Tissue, Ockerman, H. W. Dept. of Anim. Sci., Ohio State Uni. USA,

1996 • The Meat We Eat (Romans J. R., vd, New Jersey, USA 2000,

GRADING: By midterm (40%) and final exams (60%) TOPICS: (Total 14 weeks) (1 week) Introduction to meat technology (definition of meat, meat production and

consumption rates, importance of meat for nutrition and health) (1 week) Current problems, suggestions to solve of meat sector and industry (1 week) Histological structure of meat, structure of striated muscle (1 week) Slaughter animals and their properties, slaughtering and standard cutting of carcass (1 week) Contraction of the muscle, post-slaughtering changes in meat (1 week) Conversion of muscle to meat, undesired changes after slaughtering (1 week) Meat microbiology, microorganism present in meat, types of contamination, microbiological spoilage in meat, parasites and diseases like BSE. (1 week) Midterm exam (1 week) Meat preservation methods, raw materials and additives for meat products manufacturing (1 week) Meat products technology I ( sucuk, sausage, salam – production and properties) (1 week) Meat products technology (pastrami, fried meat, canned meat and other products) (1 week) Poultry meat products technology (poultry meats and their chemical properties, slaughtering stages, preservation methods), Fisheries technology (fish and its chemical properties, preservation methods) (1 week) Packaging of meat and meat products (1 week) Personnel hygiene, cleaning and disinfection in meat plants OUTCOME COVERAGE:

• Identify, formulate, and solve engineering problems.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GM 314 English for Business and Industries

Compulsory Term Autumn

CREDIT: 2



II. Course Information CATALOG DESCRIPTION: This course is designed especially for business and engineering majors. It is the study for the mastery of parts of application processes, sentence construction and effective writing in any communications, the types and principles of communications and report design. The minimum essentials for business correspondence are reviewed. COURSE PRECONDITIONS: Undergraduate students LEARNING OBJECTIVES: This course is intended to help students feel completely confident in their ability to use

standard English in terms of speaking and writing, the style of English that is most likely to lead to success in their academically, business, professional or technical career. COURSE STRUCTURE: Two theoretical based lessons TEXTBOOK:

• English for Business and Industries, Lecture Notes, Hasan YETİM, 2010. • Business English, Mary Ellen Guffey, Southwestern, 2002. • Teaching Business English, Mark Ellis and Christine Johnson, Oxford Univ. Press, 1994.

GRADING: By midterm (40%) ve final exams (60%) TOPICS: (Total 14 weeks) (1 week) Course overview, attitudes, expectations and beliefs (1 week) Determine his or her strengths and/or weaknesses in the areas of English grammar, punctuation, capitalization, spelling, use of words in academical and business writing, speaking (1 week) Develop an awareness of the communication process for academic or educational purposes (2 weeks) Preparing or organizing professional and official documents (resume, statement of purpose, recommendation letter, official transcript, financial statement etc.) (Homework 1) (1 week) Utilize terminology applicable to technical and business writing, apply critical evaluation techniques to academical and business environment (Homework 2) (1 week) Following professional visual materials prepared for business purpose (1 week) Midterm exam (1 week) Develop an awareness of the communication process as related to the business world (1 week) Preparation of business letters, e-mail, memo and fax messages, fundamentals of all kinds of writings in business environment (1 week) Preparing or organizing professional documents (resume cover letter, interview follow up letters, resignation letter, ordering, contracts, confirmation letters, statements etc.) (1 week) Some other formal writings, types of reports, documenting research reports (Homework 3) (1 week) Following professional visual materials prepared for business purpose (1 week) Defining and filling official or application forms in job hunting OUTCOME COVERAGE:

• Identify, formulate, and solve engineering problems in English.

ERCIYES UNIVERSITY



I. General Information Course Title English I LOCAL CREDIT: 3

Term Fall Department Food Engineering Coordinator Ahmet EYİCİ

ECTS CREDIT: 7




14. Communicate with their colleagues and friends in English 15. understand what they read in English and use the basic language skills

TEXTBOOK:

• Reader at Work by A.Velioğlu,B.Kandiller,N.Tugay Published by METU Department of Basic English

GRADING:


TOPICS: (14 Weeks) Selected related toppics from Reader at Work by Middle East Technical University

(1st Week) Unit 3 Atoms

(2nd Week) Unit 6 Aquifers

(3rd Week) Unit 7 Educational Standards

(4th Week) Unit 8 School for change

(5th Week) Unit 12 Work Matters

(6th Week) Unit 18 Earthquakes

(7th Week) Unit 19 Vitamins

(8th Week) Unit 22 Advertising

(9th Week) Unit 23 Winds

(10th Week) Unit 35 Changes in World Climate

(11th Week) Unit 41 Keys to Quicker Learning

(12th Week) Unit 42 The Discovery of the Electron

(13th Week) Unit 44 Fresh Water

(14th Week) Unit 45 Minerals etc. Plus additional articles and written sources

OUTCOME COVERAGE:

• Our Course aim is to teach students English so well that they can communicatewith

their colleagues and understand English documents which they have to search. Master Degree (Second Cycle) Indiviual Course Units

MASTER’S DEGREE (SECOND CYCLE) COURSE CATALOGUE

ERCİYES UNIVERSITY



I. General Information Course Title GM540 Food Preservation Methods Term Fall, Spring





CATALOG DESCRIPTION: Traditional and novel food processing methods COURSE PRECONDITIONS: LEARNING OBJECTIVES: To teach food spoilage and the methods used fort he preservation of foods COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Handbook of Food Preservation /M. Shafiur Rahman CRC Press, 2007

GRADING:


TOPICS: (14 Weeks) Spoilage in foods (1 week)

Pastorization (1 hafta)

Sterilization- (1 hafta)

Freezing and chilling (1 hafta)

Drying (1 hafta)

Smoking (1 hafta)

Utilization of pH in food preservation (1 hafta)

Fermentation applications (1 hafta)

Food additives kullanımı (1 hafta)

Pulsed electrical field (1 hafta)

Hydrostatic high pressure technology (1 hafta)

Microwave heating (1 hafta)

İonizing radiation (1 hafta)

Ultrasound, ohmic heating (1 hafta)

OUTCOME COVERAGE:

•

ERCİYES UNIVERSITY



I. General Information Course Title GDM 517 Statistical Data Analysis Term Fall





CATALOG DESCRIPTION: The methods used for the analysis of data obtained from various subjects of food engineering. COURSE PRECONDITIONS: LEARNING OBJECTIVES: To teach how to analyze the data using SAS statistical software and give the ability to interpret SAS outputs COURSE STRUCTURE: The class meets for three lectures a week, each consisting of two 50-minute sessions. TEXTBOOK:

• Statistics For the Life Sciences: Samuels, M. L.

• Uygulamalı İstatistik Yöntemler: Ünver Ö. ve Gamgam, H

GRADING:

45. Quizzes and Homework(30%) 46. Midterm (30%) 47. Final exam (40%)

TOPICS: (14 Weeks) Basic concepts of statistics ( 1 week)

Hypothesis testing (1 week)

Basic rules of SAS (1 week)

Data analysis using SAS software

Regression (3 week)

ANOVA (3 week)

Contrast and multiple comparison (1 week)

Random and fixed models (1 week)

Covariance analysis (1 week)

Unbalanced data analyzis (1 week)

Repeated data analysis analizi (1 week)

OUTCOME COVERAGE:

•



GIDA MÜHENDİSLİĞİ BÖLÜMÜ

I. General Information Course Title GDM 509 Food Lipid Term Autumn


ECTS Credits: 7



CATALOG DESCRIPTION: Fats and oils in foods, deterioration and stabilization of the oils. COURSE PRECONDITIONS:

For graduate student.


Learning of the fats and oils in foods and deterioration and stabilization of the oils.

COURSE STRUCTURE: For three lectures a week, each consisting of two 50-minute sessions. One homework is assigned per semester. There are one in-class mid-term exam and a final exam. TEXTBOOK:

GRADING:


TOPICS: (14 Weeks) (2 hafta) Fats and oils in foods (2 hafta) Oxidation of lipids (2 hafta) Hydrolisation of lipids (2 hafta) Determination methods of oxidation (2 hafta) Stabilization of lipids against oxidation (2 hafta) Artificial stabilization methods (2 hafta) Natural stabilization methods OUTCOME COVERAGE:


ENGINEERING FACULTY


I. General Information Course Title Food Proteins Term Autumn


ECTS Credits: 7

Erciyes University, Faculty of Engineering, Dept. of Food Engineering, 38039 Kayseri, TURKEY

E-mail: Web Page : II. Course Information

CATALOG DESCRIPTION: Properties, functionalities and applications of food proteins derived from vegetable and animal-based sources. The origin of the various proteins, their functional and nutritional properties and the relative importance of the proteins in the various food applications. The functionalities of each individual protein will be highlighted, as well as the processing methods to extract proteins. COURSE PRECONDITIONS:

None LEARNING OBJECTIVES:

To provide basic understanding of the biochemical, chemical and technological

aspects of the food proteins

COURSE STRUCTURE: TEXTBOOK:

Belitz,H.-D. and W. Grosch. 1999. Food Chemistry. Translated by D. Hadziyev (English), Springer-Werlag, Berlin. Bollag, D.M., Rozycki, D. & S.J. Edelstein. 1996. Protein methods. Wiley-Liss, NY. Creighton, T.E. 1992. Protein folding. W.H. Freeman and Co., NY. Doonan, S. 1996. Protein purification protocols. Humana Press. NJ. Kinsella, J.E. and W.G. Soucie. 1989. Food Proteins. American Oil Chemists’ Soc., USA Shirley, B. A. 1995. Protein Stability and Folding. Humana Press, Inc., NJ.

Written midterm exam 30%

Critique of a research article 20%

Project work and presentation 20%

Final exam 30%

TOPICS: (14 Weeks) (1 Hafta) Main sources, amino acids

(1 Hafta) Determination methods

(1 Hafta) Isolation, purification and characterization

(1 Hafta) Intro functional properties, film and foam forming

(1 Hafta) Surface active properties: gel and emulsion formation

(1 Hafta) Cereal and soy proteins

(1 Hafta) Chemical and enzymatic modifications

(1 Hafta) Interactions and alterations during processing

(1 Hafta) Milk proteins

(1 Hafta) Meat proteins

(1 Hafta) Application in food industry: additive, coating

(1 Hafta) Protein-nutrition relationship

(1 Hafta) Protein-biotechnology relationships

(1 Hafta) General evaluation

OUTCOME COVERAGE:

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 519 Methods in Food Research

Elective Term Autumn

ECTS Credits: 7


Erciyes University, Faculty of Engineering, Dept. Of Food Engineering, 38039 Kayseri, Tel: (352) 4374901 (32725), E-mail: [email protected], Web page: http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3355

II. Course Information CATALOG DESCRIPTION: Philosophy of science, education and public, hypothesis development in research, description of the issue and objectives, critical evaluation of literature. COURSE PRECONDITIONS: Graduate students LEARNING OBJECTIVES: Objectives of this course are to show the ways of scientific studies and enable them to be sophisticated academicians and/or scientists. COURSE STRUCTURE: Three theorical based lessons TEXTBOOK:

• Methods in Food Research, Lecture Notes, Hasan YETİM, 2008. • Bilimsel Makale Nasıl Yazılır, Nasıl Yayımlanır, Robert A. Day, TÜBİTAK Yayınları,

10. Basım, 2005. • Bilimsel Bir Araştırma Ödevi Nasıl Hazırlanır, Dr. Türker Baş, www.kaliteofisi.com

GRADING: By midterm (40%) ve final exams (60%) TOPICS: (Total 14 weeks) (1 week) Philosophy of science

(1 week) Fundamentals of scientific papers (1 week) Title, authors and addresses of scientific papers (2 weeks) Abstract, introduction, material and methods of scientific papers (1 week) Result, discussion, conclusion and acknowledgements of scientific papers (1 week) References of scientific paper and preperation of tables (1 week) Midterm exam (1 week) Publishing and presentation period of written texts (1 week) Fundamentals of thesis writing (1 week) Verbal presentations (2 week) Preparation of poster presentations (1 week) Preparation of seminar presentation OUTCOME COVERAGE:

• Design a system, component or process to meet desired needs. • Identify, formulate, and solve engineering problems.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 531 Scientific Research and Ethics

Elective Term Autumn

ECTS Credits: 7



II. Course Information CATALOG DESCRIPTION: Nature of scientific research, duties and responsibilities of scientists, ethical issues and society, scientific ethics and main principals, unethical manners in research, plagiarism, hypothesis and design of experiments in research, protocols and methodology in research projects, subject of an experiment, archiving of research data, analysis of data, preparation of scientific publication, publication processes and being referee, presentation of results, acknowledgment COURSE PRECONDITIONS: Graduate students LEARNING OBJECTIVES: Objective of this course is to inform students about the ethical rules of scientific research and publishing. COURSE STRUCTURE: Three theoretical based lessons

TEXTBOOK: • Scientific Research and Ethics, Lecture Notes, Hasan YETİM, 2010. • Honor in Science, C. L. Jackson, The Scientific Research Society, 2000. • Bilimsel Araştırmada Etik ve Sorunlar, TÜBİTAK Bilimler Akademisi Bilim Etiği

Komitesi, 2002.

TOPICS: (Total 14 weeks) (1 week) Nature of scientific research (1 week) Duties and responsibilities of scientists (1 week) Ethical issues and society (2 weeks) Scientific ethics and main principals (1 week) Unethical manners in research (1 week) Plagiarism (1 week) Midterm exam (1 week) Hypothesis and design of experiments in research (1 week) Protocols and methodology in research projects (1 week) Subject of an experiment, archiving of research data, analysis of data, (2 weeks) Preparation of scientific publication, methods (1 week) Presentation of results, acknowledgment OUTCOME COVERAGE:

• Conscience of responsibilities of ethics in professional life

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 526 Processing of Meat Products

Elective Term Spring

ECTS Credits: 7


Erciyes University, Faculty of Engineering, Dept. Of Food Engineering, 38039 Kayseri, Tel: (352) 4374901 (32725), E-mail: [email protected], Web page: http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3355

II. Course Information CATALOG DESCRIPTION: Carcass and quality relations in meat products, meat products processing methods, emulsion type meat products, fermented meat products, starter cultures used in meat products, dried meats, restructuring of meat, heat treatment and calculation of D, F, and Z values, curing, smoking, fresh meat products and storage, packaging of meats, hygiene and quality in meat products, recent developments in meat processing. COURSE PRECONDITIONS: Graduate students LEARNING OBJECTIVES:

Objective of this course is to inform students about meat and processing, technological processes in manufacturing meat products. COURSE STRUCTURE: Three theoretical based lessons TEXTBOOK:

• Processing of Meat Products, Lecture Notes, Hasan YETİM, 2010. • Et Ürünleri İşleme Mühendisliği, H. Y. Gökalp, M. Kaya, Ö. Zorba, Atatürk Üniversitesi

Ziraat Fakültesi Yayınları, Erzurum, 2001. • Meat Products Handbook - Practical science and technology, G. Feiner, CRC Pres.

Woodhead Pub. Ltd. Cambridge, England, 2006. • Meat Science and Applications Y.H. Hui et al. CRC Pres. Woodhead Pub. Ltd.

Cambridge, England, 2001 TOPICS: (Total 14 weeks) (1 week) Carcass and quality relations in meat products (1 week) Meat products processing methods (1 week) Emulsion type meat products (2 weeks) Fermented meat products (1 week) Starter cultures used in meat products (1 week) Dried meat products (1 week) Midterm exam (1 week) Restructuring of meats (1 week) Heat treatment and calculation of D, F, and Z values (1 week) Curing and smoking of meat (1 week) Fresh meat products and storage, packaging of meat (1 week) Hygiene and quality in meat products (1 week) Recent developments in meat processing. OUTCOME COVERAGE:

• Design a system, component or process to meet desired needs. • Identify, formulate, and solve engineering problems.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 528 Use of Additives in Meat Products

Elective Term Spring

ECTS Credits: 7



II. Course Information CATALOG DESCRIPTION: Primary additives used in meat and meat products, food additives and their chemical

characteristics, classification of additives used in meat products, animal and vegetable additives, chemical curing agents, salt, nitrate and nitrite, phosphate, ascorbates, microbial preservatives, antioxidants and colorants, relationships between additives and quality, food additives used in meat products and health, recent development and application in additives. COURSE PRECONDITIONS: Graduate students LEARNING OBJECTIVES: Objective of this course is to inform students about additives used in meat processing, their properties and functions in meat products COURSE STRUCTURE: Three theoretical based lessons TEXTBOOK:

• Use of Additives in Meat Products, Lecture Notes, Hasan YETİM, 2007. • Et Ürünleri İşleme Mühendisliği, H. Y. Gökalp, M. Kaya, Ö. Zorba, Atatürk Üniversitesi

Ziraat Fakültesi Yayınları, Erzurum, 2001. • Meat Products Handbook - Practical science and technology, G. Feiner, CRC Pres.

Woodhead Pub. Ltd. Cambridge, England, 2006. • Gıda Katkı Maddeleri, T. Altuğ, Meta Basım, Bornova, İzmir, 2001.

TOPICS: (Total 14 weeks) (1 week) Primary additives used in meat and meat products (2 weeks) Food additives and their chemical characteristics (1 week) Classification of additives used in meat products (1 week) Animal and vegetable additives (2 week) Chemical curing agents, salt, nitrate and nitrite, phosphate, ascorbates (1 week) Midterm exam (1 week) Microbial preservatives (1 week) Antioxidants and colorants (1 week) Relationships between additives and quality (2 weeks) Food additives used in meat products and health (1 week) Recent developments and applications in additives OUTCOME COVERAGE:

• Apply math, science and engineering knowledge. • Identify, formulate, and solve engineering problems.

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 532 Microbiology and Hygiene in

Meat Products Elective

Term Spring

ECTS Credits: 7

Department Department of Food Engineering

Coordinator Prof. Hasan YETİM Erciyes University, Faculty of Engineering, Dept. Of Food Engineering, 38039 Kayseri, Tel: (352) 4374901 (32725), E-mail: [email protected] , Web page: http://abis.erciyes.edu.tr/Sorgu.aspx?Sorgu=3355

II. Course Information CATALOG DESCRIPTION: Contamination sources in animal foods, the effect of meat composition on microbiological factors, preservation of meat and microorganisms, relationship between microbiology and fresh / frozen meats, processed meat products and hygiene, pathogen microorganisms in meat products and their control, Meat plant hygiene, HACCP in meat products, hygienic controls and analysis. COURSE PRECONDITIONS: Graduate students LEARNING OBJECTIVES: Objective of this course is to inform students about the beneficial and spoilage microorganisms and their functions in meat products COURSE STRUCTURE: Total four hours course, two theoretical and two practical. TEXTBOOK:

• Microbiology and Hygiene in Meat Products, Lecture Notes, Hasan YETİM, 2010. • Lawrie’s Meat Science, Seventh Edition, R. A. Lawrie ve D. A. Ledward, CRC Pess,

2006. • Gıda Mikrobiyolojisi, Adnan Ünlütürk ve Fulya Turantaş, İzmir, 2003. • Modern Food Microbiology, J.M. Jay. AVI Book, Van Nostrand Reinhold, 2000.

TOPICS: (Total 14 weeks) (1 week) Contamination sources in animal foods (1 week) The effect of meat composition on microbiological factors (2 weeks) Preservation of meat and microorganisms (1 week) Relationship between microbiology and fresh / frozen meats (2 weeks) Processed meat products and hygiene (1 week) Midterm exam (1 week) Microorganisms in meat products and their control (1 week) Meat plant hygiene (2 weeks) HACCP in meat products (1 week) Cleaning and disinfection methods (1 week) Hygienic controls and analysis OUTCOME COVERAGE:

• Apply math, science and engineering knowledge. • Identify, formulate, and solve engineering problems.

Doctorate Degree (Third Cycle) Indiviual Course Units

DOCTORATE DEGREE (THIRD CYCLE) COURSE CATALOGUE



GIDA MÜHENDİSLİĞİ BÖLÜMÜ

I. General Information Course Title GDM 638Lipid Chemistry Term Spring


ECTS Credits: 7


II. Course Information CATALOG DESCRIPTION: Oil chemistry, chemical reactions of oils. COURSE PRECONDITIONS:

For graduate student.


Learning of the oil chemistry and chemical reactions of the oils and treatment of these reactions in oil technology.

COURSE STRUCTURE: For three lectures a week, each consisting of two 50-minute sessions. One homework is assigned per semester. TEXTBOOK:

GRADING:


TOPICS: (14 Weeks) (1 Week) -Classification of Lipids (2 Week) -Content of Lipids (2 Week) -Hydrolisis of lipids (2 Week) -Oxidation of Lipids (1 Week) - Saponification of Lipids (2 Week) -Hydrogenation of Lipids (1 Week) -Esterification of Lipids (1 Week) -Interesterification of Lipids (2 Week) -Function of lipids in human body. OUTCOME COVERAGE:

ERCIYES UNIVERSTY

ENGINEERING FACULTY


I. General Information Course Title GDM 627 Molecular Techniques in Food

Analysis I (Protein based techniques) Term Fall

Department Food Engineering Coordinator Yrd.Doç.Dr. Zülal Kesmen

ECTS Credits: 7


II. Course Information CATALOG DESCRIPTION: Structure and fonctional analysis of proteins, isolation and purification methods, novel and popular protein methods used in food analysis. COURSE PRECONDITIONS:

None LEARNING OBJECTIVES: To comprehend the biochemical principles underlying the protein based molecular techniques and methodologies used in nutrition and food analyses and extend the knowledge of the students in molecular biology to the research level. COURSE STRUCTURE: TEXTBOOK:

1. Moleküler Biyolojide Kullanılan Yöntemler, Ed. Temizkan, G., Arda N.. Nobel

Yayınevi, 2007.

2. The Protein Protocols Handbook. Ed. John M. W. 2002 Humana Press Inc.

GRADING:

52. Homework and quizzes (10%) 53. Midterm (30%) 54. Final exam (60%)

TOPICS: (14 Weeks) 1. week: Structure analysis of proteins

2. week: Fonctional analysis of proteins

3. week: Protein Isolation

4. week: Protein Purification

5. week: SDS-PAGE

6. week: 2D- Gel Electrophoresis

7. week: Mass Spectrometer

8. week: Immunodetection

9. week: Mikroplate ELISA Method

10. week: Monoclonal Antibodies

11. week: Western Blotting

12. week: Proteomics and Biomarker

13. week: Protein Arrays

14. week: Proteomix

OUTCOME COVERAGE:

ERCIYES UNIVERSTY

ENGINEERING FACULTY


I. General Information Course Title GDM 630 Molecular Techniques in Food

Analysis I (Nucleic acid based techniques) Term Spring

Department Food Engineering Coordinator Yrd.Doç.Dr. Zülal Kesmen

ECTS Credits: 7


II. Course Information CATALOG DESCRIPTION: Isolation and purification methods of nucleic acids, DNA hybridisation, PCR, real-time PCR, micrarrays and novel and popular DNA methods used in food analysis. COURSE PRECONDITIONS:


To comprehend the biochemical principles underlying the nucleic acid based molecular techniques and methodologies used in nutrition and food analyses and extend the knowledgeof the students in molecular biology to the research level COURSE STRUCTURE: 1. Temizkan, G., Arda N. 2007. Moleküler Biyolojide Kullanılan Yöntemler. Nobel

Yayınevi, 2007.

2. The Nucleic Acid Protocols Handbook. Ed. Rapley, R Humana Press; 1 edition, 2000

TEXTBOOK: GRADING:

1. Homework and quizzes (10%) 2. Midterm (30%) 3. Final exam (60%)

TOPICS: (14 Weeks) 1. week: Nucleic acid isolation protocols

2. week: DNA Hybridisation

3. week: Polimearse Chain Recation (PCR)

4. week: Agarose gel electrophoresis

5. week: DNA isolation from agarose gel

6. week: Restriction enzyme digestion of DNA

7. week: RT-PCR

8. week: Real-time PCR

9. week: Primer and porbe design

10. week: Microarrays

11. week: Molecular cloning

12. week: Sequencing

13. week: Genetic modified organisms (GMO) and analysis methods

14. week: Bioinformatic and biological databases

OUTCOME COVERAGE:

ERCIYES UNIVERSITY

ENGINEERING COLLAGE

DEPARTMENT OF FOOD

ENGINEERING

I. General Information Course Title GDM 525 Chemistry and Biochemistry of

Striated Muscles Elective

Term Autumn

ECTS Credits: 7



II. Course Information CATALOG DESCRIPTION: Muscle development, structure of muscle and muscle tissue, muscle composition and chemistry, muscle physiology, pre and post slaughter factors and meat quality, biochemical changes in muscle, DFD and PSE meat issues, freezing of muscle tissue, water holding capacity of meat, pH, color and quality relation in muscle, electrical stimulation and new technologies. COURSE PRECONDITIONS: Having GM 401 Principles of Meat Science, Graduate students only LEARNING OBJECTIVES: The objectives of this course are to inform students about the structure and biochemical properties of striated muscle tissue of meat animals. COURSE STRUCTURE: Three theoretical based lessons TEXTBOOK:

• Chemistry and Biochemistry of Striated Muscles, Lecture Notes, Hasan YETİM, 2009. • Meat Science, Ethon D. Aberle et al., Kendall/Hunt Publishing Company, 2001. • Lawrie’s Meat Science, Seventh Edition, R. A. Lawrie and D. A. Ledward, CRC Press,

2006.

GRADING: By midterm (40%) and final exams (60%) TOPICS: (Total 14 weeks) (1 week) Muscle development (1 week) Structure of muscle and muscle tissue (1 week) Muscle composition and chemistry (1 week) Muscle physiology (1 week) Pre- and post slaughter factors and meat quality (2 weeks) Biochemical changes in muscle (1 week) Midterm exam (1 week) Meat quality (1 week) DFD and PSE conditions in muscle tissue

(1 week) Freezing of muscle tissue (1 week) Water holding capacity of meat (1 week) pH, color and quality relations in the muscle (1 week) Electrical stimulation and new technologies OUTCOME COVERAGE:

• Design a system, component or process to meet the expected needs. • Identify, formulate, and solve food engineering problems.

GENERAL INFORMATION FOR STUDENTS Accommodation

A great number of students who pursue their education in Kayseri are accommodated in

Erciyes Male Students’ Dormitory with a capacity 1500 beds and Gevher Nesibe Female

Students’ Dormitory with a capacity of 1300 beds, belonging to the Credit and Dormitories

Institution. Other students are housed in Demir Karamancı Science Complex belonging to the

university, and various foundation dormitories, private student dormitories and hostels are

available. Alternatively, students can rent flats, in Talas or in the city center. The student

dormitories belonging to the Credit and Dormitories Institution have central heating and

baths, and there are means to meet all kinds of other social needs in these buildings. These

include halls in which cultural and sports activities are performed, canteens, rooms for

studying, relaxing and reading. Foundation and private student dormitories are also able to

meet the needs of the students. As the number of the students at our university increases, so

does the capacity of the dormitories.

Dormitories in KAYSERİ

ATA FEMALE DORMİTORY http://www.atayurtlari.com/ Address: Inonu Boulevard, No: 38 (near the Gunes Hospital)/Melikgazi-Kayseri Phone: 0352 336 9898

CANDAN FEMALE DORMİTORY http://www.kaysericandankizyurdu.com/ Address: Sahabiye District, AhmetPaşa Street, Duru Avenue, No:77/Kocasinan-Kayseri Phone: 0 352 221 2000

DEMİREL FEMALE DORMİTORY http://www.demirelkizyurdu.com/ Address: Sahabiye District, Mete Street, No:14/Kocasinan-Kayseri Phone: 0352 2319333

HANEDAN FEMALE RESİDENCE http://www.kayseriapart.com/

Address: Mevlana District, Numune Avenue, No:8/Talas-Kayseri Phone: 0352 4314551

ERAS MALE DORMİTORY http://www.erasogrenciyurdu.com/ Address: Konaklar District, Salkimsgutler Street, (in back of Eras Collegue)/Melikgazi-Kayseri Phone: 0352 2249801

ATA MALE DORMİTORY http://www.atayurtlari.com/ Address: Nazimbey Boulevard, Nazimbey Street, No: 13 (opposite of Grand Eras Hotel)/Melikgazi- Kayseri Phone: 0352 2312555

SEZA MALE/FEMALE RESİDENCE http://www.sezaresidans.com/ Address: Mevlana District, Fesleğen Avenue, No: 9 (in back of Mevlana Market)/Melikgazi-Kayseri Phone: 0352 4314547

TIMUCIN MALE/FEMALE RESİDENCE http://www.timucinresidans.com/ Address: Yenidogan District, Ogulcuklu 1 Avenue, No: 14/Talas-Kayseri Phone: 0352 4379914

FIMAJ MALE/FEMALE RESİDENCE

http://www.fimaj.com/ Address: Erenkoy District, Talas Boulevard, 1452. Avenue, No: 12/Melikgazi-Kayseri Phone: 0352 4374757

STAYING IN A FLAT

The students can rent a flat in the centre of city Kayseri or Talas that is nearest town to the Erciyes University Campus. The monthly rent for a flat that has three rooms is approximately 450-600 Turkish Liras (280-380 $ or 200-280 €). However, students should keep in mind that the flats generally dont includes furnitures or other household goods. But residences thats stated above are full of furniture.

COST OF LIVING IN KAYSERI

You can find average values of expense per month or day that includes accommodation and other expense (meals, transportation, stationery expenses, hobbies etc.)

Expense class Exp (TL) Exp ($) Exp (€) Dormitories (monthly) 350-650 220-410 150-290 Rent a flat (monthly) 450-600 280-380 200-270 Rent a car (daily) 60 40 25 Transportation ticket(by bus or tram)

1.5 0.95 0.67

Stationery (monthly) 60 40 25

Meals (nosh up)(daily) 20 12 9 Entertainment (monthly) 40-60 25-40 18-25

Meals

A dining hall with a capacity of 2500 students is available on the main university campus in Kayseri. The menu is prepared by dietitians and is served throughout the academic year between the hours 11.00-13.00. The meals are nutritious, warm and palatable. The Students Social Service Fund covers half of the total cost of the meals. There are also faculty canteens, restaurants and pastry shops where students are regularly served tea, coffee, soft drinks and various dishes prepared under hygienic and healthy conditions.

And also, there are many speacial restaurant in centre of Kayseri that serve rather delicious foods.

Medical Facilities

Students who apply to Medico-Social Health Center are given medical treatment for a small fee. If tests are carried out at this center dictate, patients needing treatment beyond the capacity of this facility are sent to the Gevher Nesibe Hospital of the university. From time to time, the patients depending on his condition may also be sent to hospitals of neighboring universities.

The students with dental problems are also treated in the dental unit of the Medico-Social Health Center. Some services provided include tooth pulling, cavity filling, and canal treatment are provided for our students.

Some of medical tests are done at the Medico-Social Laboratory. However, when necessary, students are able to receive an injection. Those students who face emotional, social, educational, or vocational problems are given advice by the Psychological Advice and Guidance Unit.

Medicines can be purchased from any pharmacy that has a contract with the university. The costs of medical treatment for students whose parents are members of a social insurance plan are covered until the student reaches age of 25. Under this plan students are required to pay 10% of the prescription costs.

Facilities for Special Students’ Needs

In the faculty building a lift has been installed and a classroom made available on the ground floor to serve the physically challenged students. The University offers free accommodation in the furnished flats of Demir Karamancı Housing Complex to the highest-achieving undergraduate students

Financial Support for Students

Our students are provided with a scholarship by various people and organizations as a result of the efforts of the university. The students ranked among the top 2000 in Turkey overall in terms of equal weight, quantitative and verbal scores in The Student Selection and Placement Exam, and the students ranked among the 1000 in Turkey overall in terms of a language who have enrolled at our university, are given scholarships for 9 months. Those who receive financial aid do so as long as they are successful. 1525 successful students who need financial aid receive scholarship for 6 months from the Social Services Budget.

A great number of students are given the opportunity of jobs in the various units of the university and thus are provided with support in return for their services. Among the foundations and institutions providing scholarships are; Erciyes University Foundation, Prime Ministry Social Co-operation and Solidarity Encouragement Fund, Turkish Education Foundation, Erciyes Education and Service Foundation, Hacı Ömer Sabancı Foundation, Turkish Piety Foundation, The Community of Development of Turkish-Japanese Affairs, The Presidency of Organized Industrial District Enterprising Organization and The Red Crescent Branch of Kayseri among others. Apart from the foundations and organizations mentioned, charitable businessmen support successful students who need financial aid.

Insurance

Insuring all of the students against minor accidents has been put into practice as of 2004-2005 academic year. Insurance that covers the costs of therapy, prolonged injury and death is provided at a very small cost to the students

Student Affairs Office

The data concerning student grades and other personal information are stored and processed by the central Student Affairs Office. The staff in the faculty feeds in the exam grades to the centralized system. The office in the faculty provides several documents, such as, certificates of graduation, transcripts, student ID’s etc., upon student request

Study Facilities

Faculty of engineering has an Engineering Data Process Lab consisting 35 computers of which students can make use of students can use the internet and work freely here. In addition to that, departments of the faculty have their own labs, libraries and study rooms.

International Programs

No international program is in operation. However, a package of courses that are instructed in English is placed in the curriculum to set the ground for the international programs.

Internships

In order to complement his/her theoretical knowledge with practical training, the student is obligated to complete an internship program in a firm operating in the service or manufacturing sector. Practical training has to be completed within a period no less than a month in the summer preceding the student’s senior year. Upon the completion of the internship, the student must submit the relevant documents to his/her supervisor. The students are obliged to prepare an internship report in which they are expected to interpret and evaluate the knowledge and experience they have gained. At the end of the practical training period, internship evaluation document is confidentially filled and signed by the firm which has employed the student.

Neither the college of engineering nor the departments is responsible for finding internship places for students. Internship quotas of official and private businesses are posted each year by the related department. In case of insufficient internship position in the college, the students may complete their internship in other business places that are approved by the internship committees. Also, internship may be completed abroad with the guidance of an official or private institution

Sports Facilities

On the campus of Erciyes University there are many closed and open sports facilities in which students have an opportunity to play sports at any time of the day. The Suleyman Demirel Sports Hall with a capacity for 2500 spectators is of international standard and is a modern complex where sports such as basketball, volleyball, badminton and handball can be played. There is also the Physical Education and Sports College Sports Hall with a capacity for 500 spectators. Within the campus it is also possible for the students to make use of the 80th Year Ataturk Closed Football Field with a capacity for 250 spectators, plus 4 open tennis-courts, two of which are of international standard, 4 open basketball pitches, 2 open volleyball pitches, and 3 open mini football fields.

There is also the building of the closed swimming pool and social facilities, which provides a semi-Olympic swimming pool, cafeteria, fitness hall, sunbathing terrace, cabins for undressing and baths.

Sports festivals are organized every year under the title of the Rector’s Cup. The teams of the faculties also participate in the university games in all fields of sports organized nationwide. Basketball and volleyball teams representing the University compete in the official Turkish leagues

Extramural and Leisure Activities

During the academic year organization such as Information Technology, Internet Week, Project Wanted and the various panel and symposiums are held at Faculty of Engineering It is among the highest ranking priorities of the university to bolster cultural and artistic events. Cultural activities such as Turkish classical music, Turkish folk music, and symphonic music recitals and drama performances are carried out all through the academic year. The spring festival which brings together a variety of lively events has already become a well-established tradition.

During the festival, students have the chance to attend concerts given by Turkey’s prominent singers, to take part in conferences, panels, and to visit the booths displayed by the student organizations and by the local as well as nationwide companies. Throughout the annually organized interuniversity theatre festival, theatre groups from various universities and the leading theatre companies visit our university and perform their plays.

The duration of these two festivals is one week and they are both open to the community in Kayseri.

Student Association

Student clubs established by the Student Leisure Activity Board perform their activities in cooperation with the students. They are as follows: • Skiing Club • Bicycle Club • Mountaineering Club • Aeronautics Club • Folk Dance Club • Publication Literature Club

• Cultural Relations and Friendship with Turkish Republics Club • Music Club • Information technology club • Tracking Club • Birdwatching and Tour Club • Theatre Club • Chess and Bridge Club • Cinema Video and Photography Club • Afforestation and Environment Club • Europe Society Club • Science and Industry Club • Introduction Club • Biology Club • Book Club • China Language and Literature Research Club • Business Administration Economy Club • Mathematics Club • Astronomy Club • Organization Club • Dance Club • Career Planning Club • Buildings Club • Chemistry Club • Turkish Club • Management Club • Communication Club • Volleyball Club • Basketball Club • Mechatronics Club • Fine Arts Club • Idea and Discussion Club • Gevher Nesibe Hospitals Scientific Research Club • First Aid and Rescue Club • Union of Turkish Medical Student Club • Social Aid Club • Animal Care and Life Society Club

Regular Meetings with Students

Holding periodical meetings with the students is mentioned above among the steps for achieving our long run goals. Our faculty has already taken this step by making it a tradition to have meetings with the undergraduate students on the last Wednesday of each month. The dean, the vice deans and the students take part and exchange views in the discussions.

CONTACT PERSONS

Professor Mehmet HAYTA Head of Department

Erciyes University Engineering Faculty Food Engineering Department, 38039, Kayseri/TURKEY.

Tel: +90 352 437 49 01 / 32755 Fax: +90 352 437 57 84

e-mail: [email protected]

Assoc. Prof. Mahmut DOGAN Vice-Head of Department


Tel: +90 352 437 49 01 / 32751 Fax: +90 352 437 57 84


Assoc. Prof. Ahmed KAYACIER Vice-Head of Department


Tel: +90 352 437 49 01 / 32750 Fax: +90 352 437 57 84


food engineering department

Documents

food microbiology

food engineers

food sector

food health

food preservation

food science b food

department address

food production technology