Food Engineering

Prof. Dr. Feryal KARADENİZ
Prof. Dr. İlkay SALİHOĞLU
Prof. Dr. Berrin ÖZKAYA
Prof. Dr. Filiz ÖZÇELİK
Assoc. Prof. Dr. Hüseyin ÇAMUR
Course Code Course Name Credit
FDE 500 MSc. Thesis NC
MAT 501 Advanced Applied Mathematics 3
ME 503 Scientific Research Methods 3
FDE 510 Food Microbiology Techniques 3
FDE 512 Transport Phenomena inFood Engineering 3
FDE 513 Thermal Process Engineering 3
FDE 514 Advanced Engineering Thermodynamics 3
FDE 520 Food Engineering Analysis 3
FDE 521 Biochemical Changes in Foods 3
FDE 522 Microbiological Quality Control of Foods 3
FDE 523 Industrial Microbiology 3
FDE 531 Food Additives, Contaminants and Toxicology 3
FDE 541 Experimental Baking 3
FDE 542 Lipid Chemistry 3
FDE 543 Clarifying of Fruit Juice 3
FDE 551 Shelf-Life of Foods 3
FDE 552 Fermentation Kinetic 3
FDE 553 Continuous Fermentation 3
FDE 561 Biscuit Technology 3
FDE 562 Functional Foods 3
FDE 563 Olive Oil Technology 3
FDE 500 M.S. Thesis NC
Program of research leading to M.S. degree, arranged between student and a faculty member. Students must start registering to this course no later than the second semester of the program and do so in all semesters while the research program or write-up of thesis is in progress.

FDE 512 Transport Phenomena in Food Engineering (3-0)3
Microscopic and macroscopic balances for momentum, energy and mass transport. Solutions of the equations for rheological systems with emphasis on food materials.

FDE 513 Thermal Process Engineering (3-0)3
General principles of heat transfer. Conduction and thermal conductivity. Experimental methods for the determination of thermal conductivity, methods of analysis. Steady and unsteady state conduction. Analytical and numerical solutions. Thermal methods applied in food processing.

FDE 514 Advanced Engineering Thermodynamics  (3-0)3
1st and 2nd Laws of Thermodynamics, Availability and Chemically Reacting Systems

FDE 520 Food Engineering Analysis  (3-0)3
Formulation of mathematical models describing food processing operations. Applications of numerical differentiation, integration; finite differences and regression analysis of food engineering problems.

FDE 521 Biochemical Changes in Foods (3-0)3
Enzymatic browning in foods, phenolase enzyme and substrates. Control of enzymatic browning reactions by physical and chemical procedures. Non enzymatic browning in food. Amadori reaction, Strecker breakdown, caramelisation, askorbic acid oxidation. Control of non-enzymatic browning with physical and chemical procedures. Using of enzyms in food industry for different aims.

FDE 522 Microbiological Quality Control of Foods (3-0) 3
Sampling and preparation for microbiological analyses, microbiological examination of foods in respect to spoilage, indicator and health hazardous microorganisms, determination of sterilization methods and tests for efficiency of sterilization, evaluation of the results of microbial analyses, Microbial criteria on food standards, considerations of microbiologic analyses on foods, isolation and identification of bacteria. Rapid methods for the determination of microorganism population on foods. Hurdle technology and applications, HACCP, microbiological quality control criteria, total quailty management.

FDE 523 Industrial Microbiology (3-0)3
Microbial processes involved in food and pharmaceutical processes, such as, single cell protein, beakers yeast, yeast autolysate, amino acids, nucleotides, vitamins, enzymes, antibiotics, wine, beer, alcoholic beverages and genetic engineering products. Regulation of cellular activity. Fundamentals of genetic engineering.

FDE 531 Food Additives, Contaminants and Toxicology (3-0)3
Intentional and non-intentional additives, natural toxic constituents of plant and animal foods. Mycotoxins, detoxification processes, package-food interactions. Food-drug interactions, residue analysis in foods.

FDE 541 Experimental Baking (3-0) 3
Ingredients for baking properties and their importance in bread quality; bread additives: oxidizing agents, enzymes, dough improvers, nutritive agents etc.; bread making process: mixing, dough fermentation, dough make-up and baking process; bread making methods; bread faults and their causes, microbial spoilage of bread, bread quality control.

FDE 542 Lipid Chemistry (3-0) 3
Definition and extent of lipids, nomenclature of lipids existing in the nature, simple lipids, complex lipids, derivative lipids, synthesis mechanism and essential components of lipids, digestion metabolism of lipids and their roles in nutrition, the main specific reactions of lipids, deterioration reactions of lipids and their determination.

FDE 543 Clarifying of Fruit Juice (3-0) 3
Passing from turbidity to clarity, overview on the juice technology, turbidity sources in fruit juice processieng, clarifying agents for fruit juice, flockulation and sediment seperation, applications of filtration, total liquefaction, clarifying application and control tests.

FDE 551 Shelf-Life of Foods  (3-0) 3
The quality losses in foods, climatic effects on packed foods, mechanical effects on packed foods, permeabilitiy properties of food packages (gas and vapor, aroma, liquid penetration, light transmission), barrier priorities of food packages, food and package interactions, the recent applications in food packaging, determination of shelf-life of foods.

FDE 552 Fermentation Kinetics (3-0) 3
Reaction kinetics and determination of reaction ratke, Kinetics of microbial growth, kinetics of product formation and nutrient utilization, yield and productivity in batch fermentation processes. Growth of microorganisms in the presence of multiple carbon sources and complex media. Mixed cultures. Microbial grouwth and its relationship to the environment. General principles of substrate formulation. Principles of idealized fermentör design. Kinetic applications in fermentation technology.

FDE 553 Continuous Fermentation (3-0) 3
Continuous culture systems and their theoretical analysis, productivity in continuous fermentation, selection of microorganisms in continuous culture, single state chemostat with cell recycle, multistage continuous culture, transient behayior of chemostat cultures, product formation in continuous culture, bioengineering problems of continuous fermentation systems, scale-up, preparation and sterilization of the substrate, aeration and agitation, contamination, desingn of the fermentor and control of system, industrial applications of continuous fermentation.

FDE 561 Biscuit Technology (3-0) 3
Soft wheats and their properties; biscuit ingredients: flours, sweeteners, shortenings, emulsifiers, milk products, egg products, leavening agents and others: pre-processing of ingredients; dough mixing and materials, handling systems, dough forming systems,baking, product cooling and packaging; biscuit formulations and procedures; biscuit quality control.

FDE 562 Functional Foods (3-0) 3
Definition of functional foods, health attributes of functional foods. Functional ingredients (dietary fiber, oligosaccharides, sugar alcohols, peptides and proteins, glicosides, minerals, fatty acids, phytochemicals). Functional foods from plant and animal sources.

FDE563 Olive Oil Technology (3-0) 3
History and trade of olive oil. Olive harvesting and storage. Obtaining olive oil form olive fruit. Leaf removal and washing. Crushing. Mixing of olive paste. Oil extraction from olive paste. Pressing. Separation of oil from vegetable water. Decantation. Certrifugation. Centrifuge-decantors. Dual-phase systems. Tri-phase systems. Percolation. Coadjuvants for olive oil extraction. Pomace oil extraction. Olive oil storage and oxidation. Olive oil composition. Olive oil refining. Olive oil classification and characteristics. Olive oil adulteration and identification. Organoleptic assessment of virgin olive oil.

MAT 501  Advanced Applied Mathematics (3-0) 3
Review of Vector Algebra, Complex Numbers, Laplace Transforms and Fourier Series. Review of Ordinary Differential Equations. Variations of Parameters and Cauchy-Euler Differential Equations. System of Linear Diffrerential Equations. Partial Differential Equations and Statistics and Probability.