text: BAYBURT UNIVERSITY ENGINEERING FACULTY DEPARTMENT OF FOOD ENGINEERING UNDERGRADUATE PROGRAMME (I. AND II. EDUCATION) COURSE CONTENTS MF-107 MATHEMATICS I (3-0) 3 Functions; Logarithm and exponential function; Trigonometry; Limit; Derivative; Applications of derivative; Integral; Methods of integration. Textbook Genel Matematik, M. Kemal Sağel, Mine AktaĢ, Pegema Yayıncılık, Ankara, 2008. Supplementary textbook Genel Matematik, Ekrem Kadıoğlu, Muhammet Kamali, Erzurum, 2005. Genel Matematik, Cilt I, Mustafa Balcı, Balcı Yayınları, Ankara, 2006. Temel ve Genel Matematik, Cilt I, Hilmi Hacısalihoğlu, Mustafa Balcı, Ankara, 1988. Temel Matematik, Genel Matematik veya Matematik Analiz isimli diğer Kitaplar. MF-109 PHYSICS I (3-0) 3 Measurement; Vectors; Kinematics in one dimension; Statics of a rigid body; Particle dynamics; Work and Energy; Conservation of energy; Collisions; Rotation kinetics and dynamics Textbook Fen ve Mühendislik için Fizik I, Serway Beicher, Palme Yayıncılık. Supplementary textbook Fiziğin Fizik Temelleri, Cengiz Yalçın Ġlkeleri, Kemal Çolakoğlu GM-115 GENERAL CHEMISTRY (3-2) 4 Properties of matter; Classification; Basic laws; Structure of atoms; Periyodic table and properties of atoms; Chemical bonding; Molecular geometry; The Gaseous state, liquids and solids; Solutions; Acid and Bases; Chemical kinetics; Chemical equilibrium; Ionic equilibrium; Electrochemistry; Thermodynamics. Textbook Genel Kimya (I. ve II. cilt) Prensipler ve Modern Uygulamalar, Tahsin Uyar, (6. Baskı). Supplementary textbook Temel Kimya (I. ve II. cilt) Moleküler, Maddeler ve DeğiĢimler, E. Kılıç, F. Köseoğlu, H. Yılmaz. MF-113 INTRODUCTION TO COMPUTER (2-0) 2 General view of computer information technologies, definition and properties of computer, software, hardware, windows operating systems, introduction of word processing program (MS Word); Internet system, services, search engine and electronic mail; Introduction of MS Excel, tables and graphics preparations, numerical calculations; Introduction of MS PowerPoint, techniques of presentation design. Textbook Bilgisayarın B'si., Ömer Bağcı, Seçkin Yayınları, Ankara, 2008. Supplementary textbook Bilgisayarın B'si., Ömer Bağcı, Seçkin Yayınları, Ankara, 2008. Yardımcı Ders Kitapları: Bilgisayar 2, Selami Eryılmaz, Nobel Yayın Dağıtım, Ankara, 2005. Excel 7.0 ile Etkin Çözümler, Mithat Uysal, Beta Basım Yayım Dağıtım A.ġ. Ġstanbul, 1997. MF-111 TECHICAL DRAWING (2-0) 2 General information about program, screen control commands, drawing preparation commands, drawing commands, commands of information on drawing, saving of drawings on hard disk or floppy disc, commands of drawing edit, commands providing easy-way and saving time, commands of measuring and writing on drawing, printing out drawings commands by using printer and plotter. Textbook ErgüneĢ, Teknik G., Yardım, M. Teknik Resim I., Tokat, 2002. Resim, Saim Bastaban, Ġsmail Öztürk, Atatürk Üniversitesi, Aktif Yayınevi, Erzurum, 1999. Supplementary textbook Teknik Resim-Temel Bilgiler, Ġ. Zeki ġen, Nail Özçilingir, Deha Yayımcılık, Ġstanbul, 2002. Engineering Drawing and Graphic Technology, French, T.E., Vierck, C.J., McGraw-Hill Book Company, ISBN 0-07-022158-8 GM-117 INTRODUCTION TO FOOD ENGINEERİNG (3-0) 3 History of Science and Engineering. Education, future needs, and career in food engineering. Importance of biological science in food engineering. Importance of chemistry in food engineering. Importance of quality control systems in food engineering. Food processing and Technologies. Turkish Food Industry. Seminars in food industry. Textbook Gıda Mühendisliğine Giriş" basılmamış ders notları. Atatürk Üniversitesi Ziraat Fak., 2008. Supplementary textbook Unit Operations of Chemical Engineering. McCabe, W.L., Smith, J.C., and P. Harriott, 5th Ed. McGraw-Hill Book Co., NY., 1993. M-101 TURKISH LANGUAGE I (2-0) 2 What is language? The place and importance of the language as a social institution in life, relation between language and culture. Turkish Language. Speech language, written language, Turkish written language and Turkish of Turkey. Language and Culture. Petition. Punctuation marks and spelling rules. The position of Turkish language today and its invasion. Common language and culture. Structure of Turkish Language. Enhancement of the language and its importance.Expression and sentence disorders. Varieties: a) Article, conversation, trails b) Story and novel c) Interview and reporting d) Conference, symposium, seminar e) Presentation. ATATURK and Turkish Language. To be simplified in Turkish Language. Occupational writings: Letter, report, minutes, curriculum Improvements in Turkish Culture From Reforms to Republic. Types in Turkish Literature. Textbook Yüksek Öğretim Öğrencileri Ġçin Türk Dili Ve Kompozisyon Bilgileri, Korkmaz Z., Ercilasun A.B., Zülfikar H., Akalın M., Gülensoy T.Parlatır C., Birinci N. Supplementary textbook Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Prof.Dr. Yakup Krasoy, Yrd.Doç.Dr. Orhan Yavuz, Okt. Ahmet Kayasandık, Okt. Bekir Direkci. Üniversite Türk Türk Dili ve Kompozisyon Dersleri ( Yavuz K., YetiĢ K., Birinci N.) Dili ve Kompozisyon, Komisyon. M-105 FOREIGN LANGUAGE I (2-0) 2 Personal pronouns; Verb "to be"; Have/has got; There is/are; Present progressive superlatives and other basic grammar structures. Textbook Çakır, V., Yorgancı, N., Keskil, G., Full Stream Ahead, Gündüz Eğitim ve Yayıncılık, 2002. Supplementary textbook Essential Grammer In Use. Ġngilizce-Türkçe, Türkçe-Ġngilizce Sözlük 2. SEMESTER MF -108 MATHEMATICS II (3-0) 3 Personal pronouns; Verb "to be"; Have/has got; There is/are; Present progressive superlatives and other basic grammar structures. Textbook: Genel Matematik, M. Kemal Sağel, Mine AktaĢ, Pegema Yayıncılık, Ankara, 2008. Supplementary textbook Genel Matematik, Ekrem Kadıoğlu, Muhammet Kamali, Erzurum, 2005. Genel Matematik, Cilt I, Mustafa Balcı, Balcı Yayınları, Ankara, 2006. Temel ve Genel Matematik, Cilt I, Hilmi Hacısalihoğlu, Mustafa Balcı, Ankara, 1988. Temel Matematik, Genel Matematik veya Matematik Analiz isimli diğer Kitaplar. MF-110 PHYSICS II (3-0) 3 Electric force and field, The electrostatic potential, Electric energy, Capacitors and dielectrics, Currents and Ohm's law, DC circuits, Magnetic force and field, Ampere's law; Faraday's induction law. Textbook Fen ve Mühendislik için Fizik II, Serway Beicher, Palme Yayıncılık. Supplementary textbook Fiziğin Temelleri, Cengiz Yalçın. GM-116 ORGANIC CHEMISTRY (3-0)3 Introduction, alkanes (structure and nomenclature, stereochemistry and conformation for alkanes, physical properties, preparation, chemical properties), alkenes (structure of the C=C double bond, nomenclature, cis-trans-isomerism, physical properties, preparation, chemical properties), dienes (conjugated dienes and concept of resonance, nomenclature and physical properties, polymerization), alkynes (structure and nomenclature, physical properties), cycloalkanes (structure and nomenclature, cis-trans-isomerism in alicyclic compounds, physical properties), aromatic hydrocarbons (the structure of benzene, aromatic character, physical properties, electrophilic aromatic substitution, inductive effect and resonance effect, orientation rules and the mechanism of the electrophylic aromatic substitution), alkyl halides (structure and nomenclature, physical properties, nucleophylic aliphatic substitution), alcohols (structure and nomenclature, physical properties, hydrogen bond, preparation, chemical properties), ethers (structure and nomenclature, physical properties), aldehydes and ketones (structure and nomenclature, physical properties, preparation, chemical properties), monocarboxylic acids (structure and nomenclature, physical properties, preparation, chemical properties), esters (structure and nomenclature, physical properties, preparation, chemical properties, fats and oils), amines (structure and nomenclature, physical properties), phenols (structure and nomenclature, physical properties). Textbook Organik Kimyaya GiriĢ, Ġkizler, A. 3. baskı, Karadeniz Teknik Üniversitesi Basımevi, Trabzon, 1993. MB – 108 COMPUTER-AIDED TECHICAL DRAWĠNG (2-2) 3 General information about program, screen control commands, drawing preparation commands, drawing commands, commands of information on drawing, saving of drawings on hard disk or floppy disc, commands of drawing edit, commands providing easy-way and saving time, commands of measuring and writing on drawing, printing out drawings commands by using printer and plotter. GM-114 FOOD ENGINEERING MATERĠAL SCIENCE (2-0) 2 Metallurgy; Iron and steel metallurgy; Stainless-steel production and applications in food industry; Copper metallurgy and applications of copper in food industry; Aluminum and applications of aluminum in food industry; corrosion; Glasses and ceramics; plastics and applications in food industry; Special steels; Organic materials and applications in food industry. Textbook Malzeme Bilimi, K. Onaran, Bilim Teknik Yayınevi, 2000. Metalürji ve Gıda Sanayinde Malzeme Bilgisi Ders Notları, Prof. Dr. Salih Özdemir. Malzeme Bilgisi. Erdoğan D., Ankara Üniversitesi, Ziraat Fakültesi, Yayın No:1537, Ders Kitabı:490, Ankara, 2003. Supplementary textbook Malzeme Bilgisi ve Muayenesi, Wolfgang W ve Anık S, Birsen Yayınevi. ISBN: 975-511002-X Çağaloğlu, Ġstanbul, 1984. Malzeme, Baydur G., Milli eğitim Bakanlığı Devlet Kitapları. No:32, Ankara, 1979. Malzeme Bilimi Ders Notları, Doç Dr. Gültekin Göller, Yrd. Doç Dr. Özgül KeleĢ, AraĢ. Gör. Ġpek AKIN, Ġstanbul Teknik Üniversitesi, Ġstanbul, 2009. GM-118 GENERAL BIOLOGY (3-0) 3 Definition of biology; History of biology; Biologic units; Characteristics of alive; Classification of alive; physical and chemical structure of cell; Biomolecules; Cell organization; Photosynthesis; Cell division; Plant and animal tissues; Introduction to ecology; Food chain; carbon and nitrogen cycle; Phosphorus cycle. Textbook Temel Biyoloji, Prof. Dr. Asım Kadıoğlu, Prof.Dr. Zihni Demirbağ, Doç.Dr. Bülent ġahin, KTÜ Öğretim Üyeleri, Trabzon, 2005. Supplementary textbook Genel Biyoloji (2 cilt), Keton Gould, Palme Yayıncılık. Genel Biyoloji, Prof.Dr. Ġlhami Kiziroğlu. Genel Zooloji, Prof.Dr. Remzi Geldiay, Prof.Dr. Semahat Geldiay. Genel Botanik, Prof. Dr. Asım Kadıoğlu, Doç.Dr. Yusuf Kaya M-101 TURKISH LANGUAGE II (2-0) 2 What is language? The place and importance of the language as a social institution in life, relation between language and culture. Turkish Language. Speech language, written language, Turkish written language and Turkish of Turkey. Language and Culture. Petition. Punctuation marks and spelling rules. The position of Turkish language today and its invasion. Common language and culture. Structure of Turkish Language. Enhancement of the language and its importance. Expression and sentence disorders. Varieties: a) Article, conversation, trails b) Story and novel c) Interview and reporting d) Conference, symposium, seminar e) Presentation. ATATURK and Turkish Language. To be simplified in Turkish Language. Occupational writings: Letter, report, minutes, curriculum Improvements in Turkish Culture From Reforms to Republic. Types in Turkish Literature. Textbook Yüksek Ögretim Ögrencileri Ġçin Türk Dili ve Kompozisyon Bilgileri, Korkmaz Z., Ercilasun A.B., Zulfikar H., Akalın M., Gulensoy T.Parlatır C., Birinci N. Supplementary textbook Uygulamalı Türk Dili ve Kompozisyon Bilgileri, Prof.Dr. Yakup KARASOY, Yrd.Doç.Dr. Orhan Yavuz, Okt. Ahmet Kayasandık, Okt. Bekir Direkci. Üniversite Türk Dili ve Kompozisyon Dersleri, Yavuz K., Yetis K., Birinci N. Türk Dili ve Kompozisyon, Komisyon. M-105 FOREIGN LANGUAGE II (2-0) 2 Future tense; Future progressive tense; Was/were; Simple past tense; Present Perfect Tense; Past Perfect Tense; Relative Clauses; Passive voice. Textbook Çakır, V., Yorgancı, N., Keskil, G., Full Stream Ahead, Gündüz Eğitim ve Yayıncılık, 2002. Supplementary textbook Essential Grammer In Use. Ġngilizce-Türkçe, Türkçe-Ġngilizce Sözlük 3. SEMESTER GM-201 FOOD SCINCE AND TECHNOLOGY (3-0) 3 Content and function of food technology; Food composition. Source and properties of raw material; Primary food and food groups; Cereal and cereal products; Meat and meat products; Milk and dairy products; Fruit-vegetables and products; Beverages; Vegetable oils; Fermented foods; Novel approaches in food technology. Textbook Gıda Bilimi ve Teknolojisi, Zeki Ertugay, Ahmet Kurt vd., Erzurum, 1994. Gıda Bilimi ve Teknolojisi,Özkaya, H., ġahin, E., Türker, Ġ., Üniversitesi Ziraat Fakültesi Yayınları:1199, Ders Kitabı no: 350, Ankara, 1991. GM- 203 ANALYTICAL CHEMISTRY (3-0) 3 Introduction to analytical chemistry, a review of some basic concepts ( some important units of measurements, solutions and their concentrations), gravimetric methods of analysis, volumetric methods of analysis ( some general aspects of volumetric titrimetry, standard solutions, volumetric calculations, normality and equivalent weight), aqueous solution chemistry ( the chemical composition of aqueous solutions, chemical equilibrium), calculation of pH values for aqueous solutions (pH of buffer solutions, pH of polyfunctional acids). Textbook Analytical Chemistry, Harris, D.C., Gazi Büro Kitabevi, Ankara, 1982. Supplementary textbook Fundamentals of Analytical Chemistry, Seventh Edition, Skoog, D.A., West, D.M., Holler, F.J., Saunders College Publishing, 1996. GM-205 GENERAL MICROBIOLOGY(2-2) 3 Introduction to microbiology, terminology, classification, the general properties of groups of microorganisms, the importance of these groups of microorganisms in food microbiology, microbial metabolism, microbial growth, the control of microorganisms, immunology, genetic structure and mutation. Textbook Genel Mikrobiyoloji, Prof.Dr. Selahattin SERT, Atatürk Üni. Ziraat Fak. Yayınları, Erzurum, 2000. Genel Mikrobiyoloji Uygulama Teknikleri, Ayhan TEMĠZ. Supplementary textbook Genel Mikrobiyoloji, Prof.Dr. Mehmet ÖNER, Ege Üni.Fen Fak. Yayını, Ġzmir, 2001. GM-207 MATERIAL AND ENERGY BALANCES (3-0) 3 Dimensions and units, Systems of units, Pressure, Temperature, Methods of expressing concentrations, Batch, Semi-batch and continuous operations, Material balances around single units and multi-unit systems, Material balances and chemical reaction, Combustion calculations, Gases and vapors, Psychrometry, Energy Balances for closed and open systems, Calculation of heating-cooling requirements for various food processing operations, Energy balances and chemical reaction. Textbook Material and Energy Balances in Food Engineering, Doç. Dr. Ali Esin. Orta Doğu Teknik Üniv. Gıda Müh. Böl., Ankara, 2003. Supplementary textbook Fundamentals of Food Process Engineering, Third Edition, Toledo R.T. Springer ScienceBusiness Media, LLC, New York, 2007. GM-209 REACTION KINETICS (2-0) 2 Chemical and biological reactions, reaction types, determination of reaction rate constants, factors effecting reaction kinetics, microbial death and enzyme kinetics, batch, semicontinuous and continuous fermentation systems, design of a bioreactor, product, biomass formation kinetics, substrate consumption kinetics, inhibition kinetics, determination of oxygen transfer coefficient and specific oxygen consumption rate, determination of yield and productivity values in bioprocesses. Textbook Kimyasal Kinetik ve Makromoleküller, C. ġenvar, Marmara Üniversitesi Yayın No: 435, Ġstanbul, 1986 Chemical Kinetics, K. J. Laidler, Third Edition, Harper Collins Publishers, New York, 1987 Supplementary textbook J. E. House, 'Principles of Chemical Kinetiks', Wm. C. Brown Publishers, Illinois Dubuque, 1997 J. I. Steinfeld, J. S. Francisko, W. L. Hase, 'Chemical 'Kinetics and Dynamics' Prentice Hall, Englewood Cliffs, New Jersey, 1989. Ġleri Kimyasal Reaksiyon Kinetiği Ders Notları (Düzenleyen Y.Doç.Dr. Mesut AKGÜN) GM-211 ENGINEERING THERMODYNAMICS (3-0) 3 Basic principles of thermodynamics, properties of pure substances, thermodynamic diagrams and tables of pure substances, heat and work, application of first law of thermodynamics to closed systems, application of first law of thermodynamics to control volumes, second law of thermodynamics, entropy, power cycles, refrigeration cycles. Textbook Mühendislik YaklaĢımıyla Termodinamik. Çengel, Y.A. ve Boles, Michael A., Türkçesi: Derbentli, T., 1. Basım, McGraw-Hill Literatür Yayıncılık, 1996. Termodinamik Problemler., Öztürk, A ve Kılıç, A., Seç Kitap Dağıtımı, Ankara, 1987. Supplementary textbook Fundamentals of Classical Thermodynamics. Van, W., Gordon J. And Sonntag, R., 2nd Ed., John Wiley & Sons, Inc, 1978. Termodinamik ve Isı GeçiĢi Tabloları, Öztürk, A ve Kılıç, A, Hasbi, Y., Çağlayan Kitabevi, Ankara, 1996. GM-213 MATHEMATICS III (3-0) 3 Definitions (examples of differential equations, the elimination of arbitrary constants), equations of order one (separation of variables, homogeneous equations, exact and linear equations of order one, the general solutions of linear equations, the determination of integrating factor, Bernoulli equations), Linear differential equations (linear independence, the wronskian, general solution of homogenous equations), Non-homogenous equations (undetermined coefficients, variation of parameters, inverse differential operators), Nonlinear equations, Linear systems of equations, Power series solutions (regular singular point, irregular singular point), Laplace transforms. Textbook Diferansiyel Denklemler ve Uygulamaları. M. Aydın, B. Kuryal, G. Gündüz, G. Oturanç, Fakülteler Kitabevi BarıĢ yayınları, Ġzmir, 1995 Supplementary textbook Advanced Engineering Mathematics. P. V. O'Neil. Thomson Brooks/cole, 2003. Teori ve Problemleriyle Diferansiyel Denklemler. F. Ayres, Çev. E. Pakdemirli, Güven Kitabevi yayınları, Ankara, 1978. M-217PRINCIPLES OF ATATÜRK AND RECENT TURKISH HISTORY I (2-0) 2 The objectives of teaching Ataturk's Principles and the History of the Revolution and the concept of Revolution, A General Look at the reasons leading to Collapse of the Ottoman Empire and laying the, Foundation of the Turkish Revolution, Ideological Movements during the late Ottoman Era, Disintegration of the Ottoman Empire, The Armistice of Mundros, The situation of the Country in the face of Occupations and Mustafa Kemal Pasha's, Reaction Mustafa Kemal's going ashore in Samsun, The First Step for the National Struggle, Organization through Congresses, National Forces and National Pact, Inauguration of the Turkish Grand National Assembly, The Turkish Grand National Assembly's Taking Charge of the Independence War, The National Struggle Until the Battle of Sakarya, The Battle of Sakarya and The Grand Assault, National Struggle in Education and Culture National Struggle in Social and Economic Arenas, From Mudanya to Lausanne, Ataturk's Life, The Strategy of the Turkish Revolution, Two major revolutions in the Political Arena, Progressive Republican Party and Establishment of Public Order Period, Turkish Legal Revolution and Advancement, Economic Revolutions, Abolishment of the Tithe Collection, Educational and Cultural Revolutions, An Attempt to Start a Multi-Party Political Era and its reactions, The Kemalist System of Thinking, Ataturk's Principles and Threats Directed Against These Principles, Revolutions in the Social Structure and Health, Internal and Foreign Policies of the Turkish Republic (19381950), The Democratic Party Period, Turkey's Foreign Policies After 1960, Geopolitics and Turkey's geopolitical position, Psychological Threat against the University Youth, Modern Turkey in the 21 century. Textbook Atatürk Ġlkeleri ve Ġnkılap Tarihi-I, II, III. (Komisyon) Supplementary textbook Nutuk I-II-III, Atatürk. 4. SEMESTER GM-202 FOOD MICROBIOLOGY I (3-2) 4 Microorganisms and foods, Sources of contamination to foods. Factors that effect the growth of microorganisms in foods (Intrinsic factors, extrinsic factors) Food preservation methods (prevention of contamination and removal of contaminants from foods, inhibition of microbial growth, destruction of microorganisms in foods), Indicator organisms in foods (hygiene and sanitation indicators), foodborne diseases, epidemiology and control of foodborne pathogens. Textbook Gıda Mikrobiyolojisi ve Uygulamaları, Ank.Üniv.Ziraat GM-204 BIOCHEMISTRY (3-0) 3 Cell and its chemical content; properties of water and aqueous solutions and importance for alive; amino acids, peptides and structure and functions of proteins, enzymes, coenzymes and importance, structure and functions of carbohydrates, lipids and nucleic acids; metabolism of biomembrans, carbohydrates, lipids, proteins and nucleic acids, bioenergetics, arrangement of metabolisms with coordination. Textbook Biyokimya, Prof.Dr.E.Edip Keha, Prof.Dr.Ö.Ġrfan Küfrevioğlu, ġafak Yayınları, Erzurum, 1997. Temel Biyokimya, Prof.Dr.Bahattin Adam, Nobel Yayınları, Ankara, 2000. GM-206 COLD PRESERVATĠON TECHNOLOGY (2-0) 2 Basic concepts of refrigeration, and its importance; restrictions related to current environmental phenomena like ozone layer and greenhouse effect; Cold preservation of foodstuffs; Refrigeration cycles; Cold stores, modified atmosphere storage; Freezing; Energy conservation in cold stores; Product based applications; Process control equipments in refrigeration systems. Textbook Besinleri Soğukta Saklama Teknolojisi, Suntur, S.R., Çağlayan Kitabevi, Ġstanbul, 1982. Supplementary textbook Uygulamalı Soğutma Tekniği, Özkol, N., Maya Matbaacılık, Ankara, 1985. Soğutma Makineleri,Aybers, N., Bayrak Matbaacılık, Ġstanbul, 1992. GM-208 HEAT AND MASS TRANSFER (3-0) 3 Thermal energy balance. Heat transfer mechanisms. Steady state heat transfer: conduction thermal conductivity, resistances in series and parallel. Dimensionless variables. Unsteady state heat conduction: negligible internal resistance, unidirectional and multidirectional heat conduction. Forced and free convection: correlations for convective heat transfer coefficients, boiling and condensation. Thermal radiation. Heat exchangers: double pipe, shell and tube, plate and scraped surface heat exchangers. Fundamentals of mass transfer, Phase equilibrium and related diagrams, Molecular diffusion in gases, liquids and solids, Film (convective) and overall mass transfer coefficients, mass transfer models, correlations for convective mass transfer coefficients, analogies among heat, mass and momentum transfer, principles of unsteady state diffusion. Textbook Introduction to Food Engineering. Second Edition, Acedemic Pres Inc., San Diego, 1993. Supplementary textbook Isı Transferine GiriĢ, Sadık Kakaç, Tıp ve Teknik Yayıncılık Bakanlıklar, Ankara, 1998. Introduction to Food Process Engineering, Smith, P.G. Kluwer Academic / Plenum Publishers, New York, 2003. Unit Operations in Food Engineering, Ibarz, A., Barbosa-Canovas, G. V., CRC Press, New York, 2003. GM-210 COMPUTER-AIDED STATISTICAL ANALYSES (2-2) 3 Hypothesis tests; Planning of experiments; Full random test plan; Random complete block experimental plan; Continuous probability distributions; Discrete probability distributions, confidence intervals, hypothesis testing, variance analysis of the basic assumptions, multiple comparison tests, Latin square experimental plan; missing observations estimation; factorial experiments; Influence mix of arrangements made, the covariance analysis; Nested classification; repeated trials, Regression and correlation analysis. Textbook AraĢtırma ve Deneme Metodları, Necati YILDIZ ve Hüdaverdi BĠRCAN, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum, 2008. Supplementary textbook AraĢtırma ve Deneme Metodları, Yüksel BEK ve Ercan EFE, Çukurova Üniversitesi Ziraat Fakültesi, Adana, 1995.CRC Press, New York, 2003. GM-212 FLUID MECHANICS (3-0) 3 Fluid statistics, Flow of fluids, Viscosity, Newtonian and non-Newtonian fluids, Laminar and turbulent flow, Basic equations of fluid flow, Flow of incompressible fluids in pipes, Friction, Flow past immersed bodies, Transportation and metering of fluids, modeling of fluid mechanics Textbook AkıĢkanlar Mekaniği Temelleri ve Uygulamaları. Y. A. Çengel ve J. M. Cimbala, çev. ed. T. Engin, Ġzmir Güven Kitabevi, Ġzmir, 2008. Yardımcı Ders Kitapları: Supplementary textbook AkıĢkanlar Mekaniği. F. M. White, çev. K. Kırkköprü ve E. Ayder, Literatür Yayınları, Ġstanbul, 2005. AkıĢkanlar Mekaniği Kavramlar, Problemler, Uygulamalar. S. Peker ve ġ. ġ. Helvacı. Literatür Yayınları, Ġstanbul, 2003. GM-214 PLANT SANITATION (2-0) 2 Food industry and sanitation, microorganisms of special interest; Cleaning procedures and cleaning agents; Disinfection and disinfectants; Cleaning and disinfection procedures; Sanitation equipment and systems; special considerations for sanitation procedures; Personnel hygiene; solid waste disposal; pest management; Water and air hygiene Textbook Gıda ĠĢletmelerinde Sanitasyon, Prof. Dr. Mustafa Metin. Gıda Hijyeni ve Sanitasyonu, Doç. Dr. Semra Kayaardı. M-218PRINCIPLES OF ATATÜRK AND RECENT TURKISH HISTORY II (2-0)2 The objectives of teaching Ataturk's Principles and the History of the Revolution and the concept of Revolution, A General Look at the reasons leading to Collapse of the Ottoman Empire and laying the, Foundation of the Turkish Revolution, Ideological Movements during the late Ottoman Era, Disintegration of the Ottoman Empire, The Armistice of Mundros, The situation of the Country in the face of Occupations and Mustafa Kemal Pasha's, Reaction Mustafa Kemal's going ashore in Samsun, The First Step for the National Struggle, Organization through Congresses, National Forces and National Pact, Inauguration of the Turkish Grand National Assembly, The Turkish Grand National Assembly's Taking Charge of the Independence War, The National Struggle Until the Battle of Sakarya, The Battle of Sakarya and The Grand Assault, National Struggle in Education and Culture National Struggle in Social and Economic Arenas, From Mudanya to Lausanne, .Ataturk's Life, The Strategy of the Turkish Revolution, Two major revolutions in the Political Arena, Progressive Republican Party and Establishment of Public Order Period, Turkish Legal Revolution and Advancement, Economic Revolutions, Abolishment of the Tithe Collection, Educational and Cultural Revolutions, An Attempt to Start a Multi-Party Political Era and its reactions, The Kemalist System of Thinking, Ataturk's Principles and Threats Directed Against These Principles, Revolutions in the Social Structure and Health, Internal and Foreign Policies of the Turkish Republic (19381950), The Democratic Party Period, Turkey's Foreign Policies After 1960, Geopolitics and Turkey's geopolitical position, Psychological Threat against the University Youth, Modern Turkey in the 21 century.. Textbook Atatürk Ġlkeleri ve Ġnkılâp Tarihi-I, II, III. (Komisyon) Supplementary textbook Atatürk ve Türkiye Cumhuriyet Tarihi, Hacettepe Üniv. Atatürk Ġlke ve Ġnkılâp tarihi Enstitüsü. Atatürk Ġlke ve Ġnkılâp Tarihi, Gazi Üniv. (Komisyon). 5. SEMESTER GM-301 FOOD CHEMISTRY (2-0) 2 Water (structure of the water molecule, physical properties of water and ice, water activity, types of water, freezing, structure of ice, water activity and food spoilage), protein materials (properties and reactions of amino acids, classification of amino acids, separation and determination of amino acids, constitution of proteins, biological value of proteins, classification of proteins, reactions for the presence and determination of proteins), lipids (description and classification of lipids, fats and oils, chemical composition and properties of fats and oils, chemical properties of lipids, aliphatic and aromatic fatty alcohols, antioxidants in fats and oils), minerals (occurrence of minerals, anionic minerals, cationic minerals, minerals in canned foods, toxic minerals. Textbook Gıda Kimyası, Prof. Dr. Mehmet Demirci. Supplementary textbook Food Chemistry, Fennema, O.R., Marcel Deccer Inc. Newyork, 1985. Ransidity in Foods, Allen, J.C., Hamilton, R.J. Chapman and Hall., 1994. Food The Chemistry of It's Components, Coultate, T.P. Thomas Graham House, The Science Park, Cambridge, 1996 GM-303 FOOD ENGINEERING UNIT OPERATIONS I (2-0) 2 Preliminary preparative operations: Cleaning, sorting, grading methods. Size reduction: Size reduction equipment, disintegration of fibrous materials, energy requirements for communion of solids. Mixing and emulsification. Filtration theory and applications. Membrane separations. Centrifugation theory and applications: Separation of immiscible liquids, separation of insoluble solids from liquids, centrifugal filtration Textbook Gıda ĠĢleme Mühendisliği, Gürses, Ö.L. 1986. I. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 973, 285,103 s. Gıda Mühendisliğinde Temel ĠĢlemler, Cemeroğlu, B.(ed.)2005. GM-305 DAIRY SCIENCE AND TECHNOLOGY (2-2) 3 Description of milk, milk constituents and factors affecting these constituents, the physicochemical properties of milk constituents and their technological importance, coagulation mechanisms of milk, reception and pretreatment of milk, processing of liquid milk, starter cultures, manufacturing processes for dairy products as yogurt, cheese, butter, milk powder and ice cream, evaluation of dairy by-products, chemical analyses of dairy products in laboratory and process lines and manufacturing practices in pilot plant. Textbook Süt Teknolojisi (Sütün BileĢimi ve ĠĢlenmesi). Prof. Dr. Mustafa Metin, Ege Üniversitesi Mühendislik Fakültesi Yayınları No: 33. Supplementary textbook Süt Teknolojisi, Editör Prof. Dr. Atila YetiĢemiyen, Ankara Üniv. Zitaat Fak. Süt teknolojisi Bölümü, Ankara, 2007 Süt Kimyası, Zühtü Yöney, Ankara Üniv. Ziraat Fak. Yay. No: 533. The Technology of Dairy Products, Early, R., Blackie and VCH Publishers, Inc, 1987. Süt Teknolojisine GiriĢ. Kurt, A., Atatürk Üniv. Yay., Erzurum, 1990. GM-307 MEAT SCIENCE AND TECHNOLOGY (2-2) 3 Meat as food, structure and composition of muscle, the mechanism of muscle contraction. Glycolysis, Factors that affects the conversion muscle to meat, and the effects of glycolysis on meat quality. Properties of fresh muscle. Basic processing techniques in meat technology: Curing, smoking, emulsification and fermentation. Textbook Et Bilimi ve Teknolojisi. Öztan, TMMOB. Gıda Mühendisleri Odası Yayınları, Kitaplar Serisi yayın No:1. Ankara, 2005. Lawrie's Meat Science, R.A. Lawrie, Woodhead Publishing Limited, Ġngiltere, 1998. Et Ürünleri ĠĢleme Mühendisliği, H.Y. Gökalp, M. Kaya, Ö. Zorba, Atatürk Üniversitesi Yayınları No:786, Ziraat Fakültesi yayın No: 320, Erzurum, 2004. Supplementary textbook Muscle Foods, D.M. Kınsman, A. W. Kotula, B.C. Breidenstein, Chapman & Hall, New York, 1994. Muscle and Meat Biochemistry, A.M. Pearson, R.B. Young, Academic Pres, 1989 GM-309 FRUIT AND VEGETABLE PROCESSING TECHNOLOGY (2-2) 3 Processing technologies of fruit juices, nectars and drink, processing of tomato products, especially paste processing, concentration techniques of fruit and vegetable juices, calculation of pasteurization and sterilization conditions in heat processing, production of special canned foods and ready to eat meals, processing of jam and marmalade, principle of cold and frozen storage, freezing and thawing techniques, basic principles of dehydration, drying and dehydration methods, drying and processing of figs, sultanas, apricots, tomatoes etc., organic foods. Textbook Meyve ve Sebze ĠĢleme Teknolojisi, B. Cemeroğlu, F. Karadeniz ve M. Özkan. Gıda Teknolojisi Derneği Yayınları No:28, Ankara, 2003 GM-311 CEREAL AND MILLING TECHNOLOGY (2-2) 3 Bread production technology (basic ingredients, minor and other ingredients, bread production processes, bread production methods, bread types, bread faults); Macaroni production technology; Bulgur production technology; Biscuit production technology; Cracker and cake production technology; Starch, dextrose and glucose production technology; Breakfast cereals; Evaluation of other cereals (barley, rye, oat, corn, rice) Textbook Tahıl ĠĢleme Teknolojisi, Prof. Dr. Adem ELGÜN Prof. Dr. Zeki Ertugay Atatürk Üniversitesi Ziraat Fak Yayınları No:297 Supplementary textbook Öğütme Teknolojisi Prof. Dr. Hazım Özkaya Prof. Dr. Berrin Özkaya Gıda Teknolojisi Derneği Yayınları No:30 GM-313 VEGETABLE OIL TECHNOLOGY (2-0) 2 Oil-bearing materials, Handling and storage of oil-bearing materials, Preparatory treatments (cleaning, dehulling and separating processes, delinting, flaking, cooking), Mechanical oil extraction, Solvent extraction, Refining (degumming, neutralization, bleaching, deodorization, winterization), Quality control of the refining operation, Fat-modification processes (hydrogenation, interesterification, fractional crystallization), Production of margarines, Olive oil technology. Textbook Bitkisel Yağ Teknolojisi, S. Nas, H.Y. Gökalp, M. Ünsal, Pamukkale Üniversitesi, Mühendislik Fakültesi Ders Kitapları, Denizli, 1998. Supplementary textbook Modifiye Yağlar ve Üretim Teknolojileri, M. Kayahan, METU Pres, Ankara, 2002. Yağlı Tohumlardan Ham Yağ Üretim Teknolojisi, M. Kayahan, TMMOB Gıda Mühendisleri Odası Kitaplar Serisi, Ankara, 2006. Rancidity in Foods", J.C. Allen, R.J. Hamilton, Elsevier Science Publishers LTD, England, 1989. GM-315 FOOD INDUSTRY MACHINES (2-0) 2 Basic properties of foods and basic principles in processing; Raw material processing machines; Package and packaging machines; System cleaning; Automation; Plant establishment techniques. Textbook Gıda Endüstrisi Makineleri, Saldamlı, Ġlbilge ve Engin Saldamlı, Ankara, SavaĢ Yayınevi, 2004. 6. SEMESTER GM-302 INSTRUMENTAL FOOD ANALYSES (2-2) 3 Laboratory experiments for proximate analysis of foods (moisture, ash, fat, protein, sugar, starch), analysis of food additives (colorants, nitrite, etc.) and quality tests (peroxide, acidity, etc.), application of chemical, physical, instrumental, chromatographic and enzymatic methods used in food quality control. Course is supported with projects. Textbook Enstrümental Analiz, Gündüz T., Bilge Yay., Ankara, 1990. Enstrümantal Analiz Yöntemleri, Yıldız, A., Genç, Ö. ve BektaĢ, S.. 2. Baskı, Hacettepe Üniv. Yaymlan A-64. Ankara, 1997. Enstrümental Gıda Analizleri-I. HıĢıl, Y.. E.Üniv. Müh. Fak. No:30. Ġzmir, 1994 Enstrümental Gıda Analizleri-II. HıĢıl, Y. E. Üniv. Müh. Fak. No:31. Ġzmir, 1994. Gıda Analizleri. Yetim, H. GM-316. Ders Notlan Atatürk Üniversitesi Ziraat Fak. Erzurum, 2000. Supplementary textbook Gıda Maddeleri Muayene ve Analiz Yöntemleri Kitabı. Anonim, Tarım Orman ve Köy ĠĢleri Bakanlığı Gıda ĠĢi. Gen. Müd. Genel Yayın No. 65, 62-105, Ankara, 1983. Kantitatif Analiz Laboratuvar Kitabı. Gündüz, T. Bilge Yay. Ankara, 1997. Laboratuvar Tekniği. KeleĢ, F. Atatürk Üniv. Ziraat Fak. Erzurum, 1986. Laboratuvar Tekniği. Türker. Ġ. A. Üniv. Ziraat Fak. No: 381. Ankara, 1992. Modern Nükleer Manyetik Rezonans Spektroskopisi ve Uygulamaları. Yelekçi. K. Marmara Üniv. Fen Ed. Fak. No: 516, Ġstanbul, 1991. GM-304 FOOD ENGINEERING UNIT OPERATIONS II (2-0) 2 Examples of heat and mass transfer processes; gas absorption, distillation and its applications, leaching and its applications, evaporation and evaporators, crystallization and crystallizers, humidification and dehumidification, drying methods and driers. Textbook Gıda ĠĢleme Mühendisliği II, Gürses, Ö.L., Ankara Üniversitesi Ziraat Fakültesi Yayınları: 963., 1986. GM- 306 DAIRY PRODUCTS PROCESSING ENGINEERING (2-2) 3 Drinking milk technology; Cheese making technology; Yogurt making technology; Cream and butter processing technology; Concentrated and dried milk technology; ice cream making technology. Textbook Süt iĢleme teknolojisi, Prof. Dr. Mehmet Demirci ve Prof. Dr. Osman ġimĢek Süt ve Mamulleri Analiz Yöntemleri, Prof. Dr. Mustafa Metin, Doç. Dr. Gül Figen Öztürk, Ege Meslek Yüksek Okulu Basımevi, Ġzmir, 2002. Supplementary textbook Süt Teknolojisi, Prof. Dr. Mustafa Metin, Ege Üniversitesi Mühendislik Fakültesi Yayınları, Ġzmir, 2003. Süt ve Mamulleri Muayene ve Analiz Metotları Rehberi, Prof. Dr. Ahmet Kurt, Prof. Dr. Songül Çakmakçı, Prof. Dr. Abdullah Çağlar. GM-308 MEAT PRODUCTS PROCESSING ENGINEERING (2-2) 3 Meat; Oil and additives; Curing and cured meat products; Emulsion meat products; Fermented meat products and Sucuk; Kavurma; Pastırma; Canned meat; Basic machines is used in process; Smoking; Hygiene and sanitation in meat industry. Textbook Et Ürünleri ĠĢleme Mühendisliği, H.Y. Gökalp, M. Kaya, Ö. Zorba, Atatürk Üniversitesi Yayınları No:786, Ziraat Fakültesi yayın No: 320, Erzurum, 2004. Supplementary textbook Meat Processing, J. Kerry, J. Kerry, D. Ledward, woodhead publishing Limited, Ġngiltere, 2000. Handbook of Fermented Meat and Poultry, F. Toldra, Blackwell Publishing, 2007 GM- 310 BEVERAGES TECHNOLOGY (2-2) 3 Introduction to fruit juice technology, nectar and drink technology, fruit juice and pulp yield of fruits, international fruit juice standards, pretreatments of fruits, pressing and pulp production, pretreatment of mash, clarification, deaeration and homogenization, concentration and storage, reconstitution and thermal treatment, packaging (bottling and aseptic packaging) and storage, manufacturing of other soft drinks, quality defects of fruit juices and other soft drinks. Textbook Meyve Suyu Üretim Teknolojisi, B. Cemeroğlu, ve F. Karadeniz, Gıda Teknolojisi Derneği Yayınları No:25 Ankara, 2001 Supplementary textbook Meyve ve Sebze Suyu Teknolojisi (Handbuch der Lebensmitteltechnologie, Frucht-und Gemüsesäfte ve Ulrich Schobinger tarafndan hazırlanan kitabın çevirisi). Acar, J., BasımGrafik Matbaası, Ankara, 1990. GM-312 CEREAL PRODUCTS PROCESSING ENGINEERING (2-2) 3 The importance of physical, chemical and technological criteria of wheat varieties. Design of wheat/flour mixture. Design of wheat tempering. Determination of cleaning and milling capacities of the miller. Milling design of flour for bread-making and special type of flours. Production design of bread according to bread type and weight. Additives in bread-making industry. Importance of raw material, product weight and package material in breadmaking. New technologies in pasta industry. New technologies in biscuit industry. Comparison of the traditional and novel production technologies of Bulgur. Textbook Tahıl ĠĢleme Teknolojisi, A.Elgün, Z. Ertugay, Atatürk Üniv. Ziraat Fak. 2006 Baking Science and Technology, E.J.Peyler Supplementary textbook Pratical Baking, William J. Sultan. 1969 Techhology of Cereals, N.L.Kent Wheat Chemistry and Technolgy, Y.Pomeranz Hububat Teknolojisi, S.T.Tekeli GM-314 FOOD BIOTECHNOLOGY (2-2) 3 Introduction to the basic concepts of biotechnology and fermentation, and their application's area, raw materials for fermentation, classification of microorganisms and microbial growth. Production of food and food ingredients through fermentation processes. Aerobic and anaerobic systems. Enzymes; structure and activity of enzymes, and application areas. Engineering principles of baker's yeast, pickles and olives, industrial enzymes, flavorings, vitamins, alcoholic beverages, high fructose corn syrup (HFCS), organic acid and amino acid production. Textbook Biyoteknoloji, Prof. Dr. Mustafa Arda, KÜKEM Derneği Bilimsel Yayınları No:2, 1994. Biyoteknoloji, Prof.Dr. Zeki Ertugay-Prof. Dr. Muharrem Certel Atatürk Üniv. Ziraat Fak. Yayınları, 1995. Biyogüvenlik ve Biyoteknoloji, Prof. Dr. R. ġeminur Topal, 2006. Supplementary textbook Biotechnologie mit Pilzen-Eine Einfuhrung, M. Wainwright, Springer-Verlag Berlin Heildelberg, 1992. Biotechnologie in der Lebensmittel-industrie, M.P. Tombs, Springer-Verlag Berlin Heildelberg, 1990. 7. SEMESTER GM-401 FOOD ADDITIVES AND TOXICOLOGY (2-0) 2 General information on toxicology and toxins, branches of toxicology, classification of toxins, toxic doses, toxication, mechanism of toxic effects, mutagens, carcinogens, and teratogens in foods, toxicity tests-acute, sub-acute, chronic toxicity tests, end-points of assessment in food toxicology- NOAEL, ADI, MTD values, inherent toxicants in foodsdefinition, classification, toxic effects, food contaminants- definition, classification, toxic effects,, food additives- definition, classification, safety and legal aspects, functions, common uses. Textbook Gıda Katkı Maddeleri (6. Baskı), Prof. Dr. Songül Çakmakçı, Atatürk Üniversitesi Ziraat Fakültesi Yay. No:164, Ziraat Fak. Ofset Tesisi, Erzurum, 2007. Supplementary textbook Furia, T.E. Handbook of Food Additives, 2 nd ed. CRC, Cleveland. Altuğ, T. Gıda Katkı maddeleri, META Basım, Bornova, Ġzmir, 2001, GM-405 PLANT MANAGEMENT (3-0) 3 Introduction to management, , the objective of the firm, the cost concepts and analysis, production, productivity, layout patterns, control tools for production, location of the plant, time value of money, determining of credit, entrepreneurship, benchmarking, project management, management by objectives. Textbook ĠĢletmelerde Yönetim ve Organizasyon, Ġsmail Elif, Alfa Basım Yayım Dağıtım. GM-403 FOOD AND NUTRITION (2-0) 2 What is food made of; The role of production and processing operations; The significance of food composition; Nutrients, carbohydrates, lipids, proteins, other energy yielding components, fiber, minerals, vitamins, other beneficial components; Their chemical nature and role in the body; Nutrition labeling and chemical composition, nutrition claims; Technological factors in development of low-calorie foods. Textbook: Beslenme, Prof.Dr. Mehmet Demirci, Rebel Yayıncılık, Tekirdağ, 2003. Beslenme, Prof.Dr. Ayşe Baysal, Hatiboğlu Basım, Ankara, 2007. Supplementary textbook Besinler ve Beslenme, Hikmet Yaşar, Suat Melek, Ankara, 2003. Genel Beslenme Bilgisi, Prof.Dr. Ayşe Baysal, Hatiboğlu Basım, Ankara, 1985. GM-407 SPEAKING AND PRESENTATION SKILLS (2-0) 2 Communication: Basic Communications Skills, Kinds of Communications, Rules of Effective Communication. Target Groups of Public Relations: Media, Employee, General Public, Competitive, Government, Financial Groups. Methods of Public Relations: Sponsorship, Media Relationship, Seminars, Trade fairs, Public Relations Campaign Planning Model. Textbook Temel KonuĢma Teknikleri ve Diksiyon, Sırrı Er, Hayat Yayınevi, 2009. Diksiyon / Güzel KonuĢma Sanatı, Suna Okur, Lamia Yayınları, 2008. Supplementary textbook Furia, T.E. Handbook of Food Additives, 2 nd ed. CRC, Cleveland. Altuğ, T. Gıda Katkı maddeleri, META Basım, Bornova, Ġzmir, 2001, GM-400 GRADUATION EXERCĠSE (ANNUAL) (0-2) 0 Students will do the research work for the Graduation Project. The topics are suggested by any professor and carried out under his/her supervision. The student may apply for the topics. 7. SEMESTER ELECTIVE COURSES MEAT PLANT ESTABLISHMENT AND ORGANIZATION (2-0) 2 General conditions of meat plants in Turkey; Meat plants that should be taken into account in establishing the basic criteria; General features and definitions about meat plants; Functions and importance of meat plants; General features and units of meat plants; Slaughterhouse and meat combines design specifications; cattle and sheep slaughter hall design; slaughtering, maturation, storage, meat processing and quality control units; Definitions of tools and equipment used in meat industry and their technical properties; Red and poultry meat and meat products manufacturing plants plan, establishment. Textbook Et Ürünleri ĠĢleme Mühendisliği. H.Y. Gökalp, M. Kaya, Ö. Zorba, Atatürk Üniversitesi Ziraat Fakültesi Yayın No: 320., Erzurum, 2004. Et Bilimi ve Teknolojisi, Öztan, TMMOB- Gıda Mühendisleri Odası Yayınları, Kitaplar Serisi yayın No:1., Ankara, 2005. Supplementary textbook Kırmızı et ve et ürünleri üretim tesislerinin çalıĢma ve denetleme usul ve esaslarına dair yönetmelik. Tarım ve Köy ĠĢleri Bakanlığı, 2005. Kanatlı et ve et ürünleri üretim tesislerinin çalıĢma ve denetleme usul ve esaslarına dair yönetmelik. Tarım ve Köy ĠĢleri Bakanlığı, 2005. DAIRY BY-PRODUCTS PROCESSING ENGINEERING (2-0) 2 Introduction to the evaluation of dairy by-products; Usage areas of whey; Industrial evaluation of whey; Lactose production from whey; Use of whey in various foods; Various beverages production from whey; Lactic acid production from whey; Curd production from whey; Purification of whey from minerals by electrodialysis; Production of dairy protein products; Production of casein; Production of coprecipitate; Production of lactoalbumin; Functional properties of milk proteins; Usage areas of milk proteins. Textbook Süt Esaslı Ürünler Teknolojisi, Prof. Dr. Asuman Gürsel TEA PROCESSING TECHNOLOGY (2-0) 2 Tea biochemistry and processing; Processing of black tea; Tea withering; Curling; Fermentation (Enzymatic oxidation); Drying; Classification and grading of tea; Green tea production; Quality control. Textbook Çayın Biyokimyası ve ĠĢleme Teknolojisi, Burhan KACAR, Çaykur Yayını No:6 Ankara, 1987. SUGAR AND CANDIED PRODUCTS TECHNOLOGY (2-0) 2 State of sugar industry in Turkey; Anatomy of sugar beet and sugar cane; Sugar production from sugar beet and sugar cane; Cocoa and chocolate technology; Confectionery Technology; Confectionery components; Some varieties of candy and production methods; Jam; Marmalade; Halva; Molasses; Component of honey and its effects on health; Turkish delight production. Textbook Özel Gıdalar (ġeker, Kakao ve Çikolata, ġekerleme, Çay, Kahve) Teknolojisi, Ali Altan. Ç. Ü. Ziraat Fakültesi Genel yayın No: 178. Ders Kitapları yayın No: A-55. Supplementary textbook Meyve ve Sebze iĢleme Teknolojisi, Bekir cemeroğlu, Feryal Karadeniz, Mehmet Özkan. Gıda teknolojisi Derneği Yayınları. No: 28. Ankara. FOOD SAFETY (2-0) 2 Food hygiene and sanitation, food and food poisoning, microorganisms that cause infections and intoxications, personal hygiene, kitchen hygiene, food plants hygiene, cleaning of food plants, disinfection of food plants, Hygiene and sanitation of equipments and systems, Legionella control and precautions to be taken, possible food poisoning and the path to be followed, pest control, hygiene control list, ISO 2200 applications. Textbook Auditing in the Food Industry; from safety and quality to environmental and other audits, Dillon, M., Griffith, C., CRC Pres & Woodhead Publishing Ltd., 2001. WATER IN FOOD ENGINEERING (2-0) 2 Importance of water in human life; Origin of water; Water requirement; functions of water in organism; Reasons of water pollution; physical, chemical and microbiological properties of water; quality properties of drink water; source of drink and utility water; water purification methods; specifications of water in food industry; national and international drink and utility water Standard; between water activity and foods relationship. Supplementary textbook Wasserversugung, R. Karger, F. Haffman, C. Landwehr, Wieweg+Teubner Verlag, Wiesbaden, 2008. Wasseroufbereizung, S. Wilhelm, Springer-Verlag, Berlin, Germany,2008. CONVENIENCE FOODS TECHNOLOGY(2-0) 2 Food industry and sanitation, microorganisms of special interest; Cleaning procedures and cleaning agents; Disinfection and disinfectants; Cleaning and disinfection procedures; Sanitation equipment and systems; special considerations for sanitation procedures; Personnel hygiene; solid waste disposal; pest management; Water and air hygiene. Textbook Toplu gıda tüketimi yapılan kuruluĢlarda insangücü verimliliğini artırmaya yönelik beslenme teknikleri. Milli Prodüktivite Merkezi Yayınları:325, Ankara, 1989. HACCP in der Praxis, H.J., Sinell, H.Meyer. Behr's Verlag, Hamburg, 1996. Supplementary textbook Meyve ve Sebze iĢleme Teknolojisi, Bekir cemeroğlu, Feryal Karadeniz, Mehmet Özkan. Gıda teknolojisi Derneği Yayınları. No: 28. Ankara. FOOD MICROBIOLOGY II (2-2) 3 Vegetable originated foods, animal originated foods, canned foods, fruit juices and concentrates, non alcoholic drinks, oils and fats, spices and salts, drinking water, microorganisms used in food fermentation, food fermentation, usage of microorganisms in the organic acid-enzymes-vitamin production, indicators for microbial degradation of foods, sampling for microbiological analysis, traditional methods of microbiological analysis of food, food safety and quality management systems. Textbook Jay, J. M., "Modern Food Microbiology" AVI book, New York, (1992). ENERGY ANALYSES AND MANAGEMENT IN FOOD PLANTS (2-0) 2 Plant foundation studies; Operating functions of production; Management structure of plants; Management accounting; Business preliminary study and planning; Charge systems and managements; Usage of direction-action research in management; Statistical analyses methods for management. Textbook Sanayide Enerji Yönetimi ve Tasarrufu, Ġbrahim Kavrakoğlu, Ġstanbul, 1983. FOOD ECONOMICS (2-0) 2 Basic concepts in economics; problems of economic organization. Supply and demand, utility and consumer behaviors, price and elasticity. Production and marginal products; cost theory and decision of the firm. Perfect and imperfect competition, measurement of national output and income. Textbook Genel Ekonomi Ders Notları, Editör: Fahri YAVUZ, 2008. Supplementary textbook Ġktisadın ABC'si, M Ġlker Parasız, Ezgi Kitabevi Yayınları. Mikroiktisat, Muammer Yaylalı, Beta Basım yayım Dağıtım A.ġ., Ġstanbul, 2004. Makro Ġktisat, Aziz Köklü, Sevinç Matbaası, Ankara, 1984. SENSORIAL ANALYSES (2-0) 2 Sensory Quality Characteristics, Definition Of Sensory Evaluation, Sensory Evaluation Laboratory, Selection Of Panelists in Sensory Evaluation, Discriminative Tests, Scalar Used in Sensory Evaluation, Descriptive Tests, Flavor Profile Analysis, Texture Profile Analysis, Analysis Of Consumer Preferences Textbook Sensory Analysis of Dairy Product. Body Field, TP. 1986. 8. SEMESTER GM-402 FOOD PACKAGING (3-0) 3 Definitions of packaging and expectations from packaging, Choice of food packaging materials, Paper and paper based packaging materials, cardboard and pasteboard boxes, Glass packaging, wood packaging and aluminum packaging, Tinplate packaging and production of tinplate box, Plastics and the plastic materials used in packaging, Multilayer packaging and covering processing and variety of covering processing, Suggestion of packaging according to product properties, Using of preservative gases in packaging, Barcode system and aseptic packaging, Odor problems of packaged foods, Plastic packaging and relations of health-environment, Safety and Legislative Aspects of Packaging. Textbook Gıdaların Ambalajlanması, Üçüncü, M., Ege Üniversitesi Basımevi, 2000. Gıdaların Ambalajlanması, Üçüncü, M., Ege Üniversitesi Basımevi, 2000. Supplementary textbook Gıda Ambalajlama Ġlkeleri, Fevzi KeleĢ, Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi No:189, Erzurum, 2008. Gıda Maddelerinin Ambalajlanması, Üçüncü, M., E. Ü. Müh. Fak. Gıda Müh. Böl. Yayın No: 66, Ġzmir, 1989. GM-404 FOOD LEGISLATION AND QUALITY CONTROL (3-0) 3 The content of the course are; the basics of the law, food law and food regulation, the need for food control and the organization of the food control system, presentation of the Turkish Food Law and Regulations, international food regulation. Textbook Anon., Türk Gıda Mevzuatı, Globus Dünya Basımevi, Ġstanbul, 2003. Boutrif, E., The new role of Codex Alimentarius in the context of WTO/SPS agreement, Food Control, 14:81-88., 2003. Türk Gıda Mevzuatı, Sağlam F.Ö., ÇEV-SAĞ Yayınları, Ankara, 1999. Supplementary textbook Gıda Kalite Kontrolü, Prof.Dr.Tomris Altuğ, 2000. GM-406 NEW PRODUCT DEVELOPMENT (2-0) 2 Pulsed electric field technology; High Pressure processing; Magnetic field; Infrared; Radio frequency; Ohmic heating; Irradiation; Ultraviolet light; Ultrasound; Nonthermal processing; Super critical fluid extraction; Microwave technology; Predictive microbiology Supplementary textbook Lebensmittel-technologie, R. Heiss, Springer-Verlag Berlin,1996. Die Warmebehandlung von Fleischwaren, J.E. Reichhert, Hans Holzmann Verlag, Bad Wörishofen, Germany, 1995. GM-408 BASIC CONCEPTS OF LAW (2-0) 2 Defining law: characteristics which distinguish legal rules from other social rules; branches of law, sources of Turkish positive law: statute law, traditional law, judicial decisions and interpretation. Persons and personality in law; legal persons, the beginning and the end of the personality, persons as subjects of rights and their legal capacity of act, the protection of personality. Rights: kinds of rights; acquisition, usage, and loss of rights. Legal events: legal actions and their results. Obligations: sources and types of obligations; torts. Textbook ĠĢ Kanunu Kitabı


text:
Relative Values of Single-story vs. Multistory Factory Buildings
the relative values of single-story vs. multistory and general-purpose vs. special purpose factory buildings
Fundamentally, when management is faced with the problem of designing an industrial building, there are just two types of buildings that can be built single-story and multistory. The decision for one or the other is inescapably an executive responsibility. It should turn on the relative advantages and costs anticipated. Generally speaking, the advantages of the one are the disadvantages of the other.
Advantages of the singles-story building:
Let us first consider the advantages of the singles-story building. Among these are the following
1. Ability to carry a greater floor load, since no structural strength is diverted to supporting upper stories and their loads.
2. Relative in-susceptibility to building vibration and so less subject to noise transmission.
3. Greater ease and lower cost of building expansion, either upward or outward.
4. Easier access to natural light and ventilation.
5. It is exacting soil requirements for the foundation.
6. A higher percentage of the total floor space is usable for processing; stairwells, elevator shafts and duplicate service facilities are eliminated.
7. Concentration of non-duplicated service facilities in central locations speeds service and lowers operating costs.
8. More efficient layout and material handling are puss possible, together with more efficient routing of the product through processing. In particular, difficulties faced in multistory buildings in placing one or more whole departments on single floors are precluded.
9. Facilitation and lower cost of supervision. Supervisors certainly never have to run from one floor to another to deal with departmental emergencies.
Advantages of multistory building
A multistory building likewise has its advantages, among which the following are important
1. The available land area is more efficiently utilized, since more usable floor space for processing can be crowded onto a plot of land of given size,
2. Heating the plant is easier and less costly because hot air rises and the roof-escape area is much smaller for such a building than for a one-story building having the same total floor space.
3. Beginning with the foundations, greater structural strength is required, meaning that the building will be of higher class, fireproof construction, and so will be a better building.
4. Upper stories will be more free of street or processing odors, street noise, and dirt particles floating in the air.
5. Downward, inter-floor movement of materials ins process by gravity flow becomes possible, either by chutes or ramps, inclined roller conveyors, or pipeline.
6. Layouts may be made more compact and efficient (but if forced layout compactness results, processing may be inefficient and cost of operations too high).
It is a moot point as to whether a single-story or multistory building is cheaper to build per square foot of usable floor space. Most experts feel that multistory buildings are less costly. If true, this constitutes a, material advantage over single-story buildings. Some highly capable experts hold the reverse is true. Both groups are sometimes right, at least, as there are cost variances between regions and between cities located in a single region.
In some, single-story buildings are cheaper, in others, multistory buildings are cheaper. There may also be opposite cost variations in a single community over a period of years.

subset: commoncrawl


text:
30 Montaigne 2-in-1 Pouch Dark Denim Blue Grained Calfskin
Reference: S2086OBAE_M94B
The dark denim blue 2-in-1 pouch is a versatile design that showcases the elegance of blue as one of Mr. Dior's favorite neutrals. A 'CD' element at the front captures the signature look of the 30 Montaigne line, while a single interior compartment is accented by 4 card slots, 1 zip pocket, and 2 patch pockets. The piece can be worn as a belt, over the shoulder, crossbody, or carried as a clutch.
- Dark denim blue grained calfskin
- 1 large interior compartment
- 'CD' signature at front
- Adjustable and removable belt
- Removable chain
- 4 card slots
- 1 zip pocket
- 2 patch pockets
- Dimensions: 19 x 12.5 x 4 cm
- Made in Italy


text:
Producer/Host: Jim Campbell
Two conferences coming up might not make the front pages of the daily paper but they are of great interests to those of us who live part of our lives in cyberspace. Black hat and DefCon take place at the end of July/beginning of August in Las Vegas. Both conferences highlight security vulnerabilities in the electronic world, and it seems that every year some company tries to keep a presenter from speaking because the company's product has a security problem the company doesn't want the world top know about. This year is no different.
Standard Podcast [ 8:03 ] Play Now | Play in Popup | Download


text:
Grand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & SuitesGrand Hotel & Suites
Editor's Pick
See all photos
Highly praised downtown Toronto all-suite hotel with indoor pool, rooftop hot tubs and spa
- Free amenities: Wi-Fi, breakfast buffet, local calls, local shuttle service
- Guests found the rooms clean with hardwood floors and well equipped with mini-kitchens
- Many guests enjoyed the roof top hot tubs and the indoor pool
- Location was handy to downtown attractions, restaurants and shopping
- Some loved the dining on site at Citrus
- Many guests enjoyed the free hot and cold breakfast buffet
- Wi-Fi was rated very good by guests overall
- The staff were kind and gave great service according to guests
- Good value at this hotel according to guests
- Self-parking is $19 + tax and valet parking is $28 + tax per day
- Some found the rooms a little dark and poorly lit
- Some guests found their rooms or bathrooms small
- The immediate area had homeless people, but guests said they were not hassled
Free Wi-Fi
Free Breakfast
Editor's Review
Updated Jun 13, 2017
This hotel is located in downtown Toronto, a 12-minute walk from the city centre at Nathan Phillips Square. It's an easy walk from a wide variety of ethnic and chain restaurants, shops, entertainment and attractions in the downtown district.more
The 18-storey property offers 177 smoking and non-smoking rooms with elevator access.
All rooms include free Wi-Fi, free local calls, an LCD TV with cable, a coffeemaker, a mini-kitchen (mini-fridge, microwave, sink), a desk, a DVD player, a CD player, a laptop-size safe, dataports, an iron and ironing board, a hair dryer, bathrobes, slippers and climate control.
Some rooms include a sofabed, 1 or 2 separate bedrooms, 2 or 3 TVs, a living room, a full kitchen (stove, oven, full-size fridge, dishwasher), 2 washrooms, 2 desks, and a 2-person hot tub.
Rooms are furnished with 1 or 2 queen beds or 1 king bed.
Underground self-parking is $19 + tax per day and valet parking is $28 + tax per day. Clearance is 6'2". The hotel has an outside parking lot for larger vehicles.
A free local shuttle operates Monday to Friday from 8 am to 4:30 pm in the downtown district (about a 4km radius).
Pets are welcome for $50 per stay.
A free hot and cold breakfast buffet is available to all guests.
Restaurant on site: Citrus Restaurant serves lunch and dinner daily. Guests can also enjoy their outdoor terrace, and lounge with bar service. Room service is 24 hours.
Hotel amenities include a 2-storey indoor saltwater pool, an indoor hot tub, a rootop garden patio with 2 outdoor hot tubs and music video screen, a steam room, a sauna, a fitness centre, a day spa, a business centre, concierge, dry cleaning, 24-hour gift shop, and meeting space.
What's nearby? Dundas Square and Toronto Eaton Centre are a 7-minute walk from the hotel. St. Lawrence Market is a 10-minute walk and Ryerson University is 5 minutes on foot. The CN Tower, Rogers Centre and Ripley's Aquarium are a 30-minute walk or 8-minute drive from the hotel.
Getting around: The light rail stop on Dundas is 2 minutes away on foot. Union Station (transportation hub) is a 22-minute walk. Toronto Pearson International Airport (YYZ) is a 21-minute drive or 47 minutes using public transit. (All travel times: Google Maps)
Confirmed by hotel June 12, 2017: all rooms have a mini-kitchen or a full kitchen, no guest laundry on site, pet fees, parking and shuttle details
The Good
Guests really liked this downtown hotel with many giving it full marks. It was welcoming with attentive service, it was clean and comfortable and it had a grand feel to it. Many reviewers wanted to return and make this their go-to hotel in downtown Toronto.
There were several highlights for guests. One of these was the enjoyment provided by the rooftop patio hot tubs which guests felt was truly memorable due to the stunning views of the city's skyline. Another highlight was the beautiful 2-storey indoor pool.
Guests were typically quite impressed with the variety of the free breakfast and felt that this added value to the stay, along with very reasonable room rates. Guests who dined on site enjoyed their meals and the bar service at the lounge. Some loved the ambiance of the dining venues on site saying they had a European feel.
Guests found the rooms well equipped with mini-kitchens, clean with hardwood floors and comfortable with quality beds and linens. The higher floors provided great city views.
The staff provided top-notch service. They were described as super welcoming, quick and efficient and guests found them quite responsive to requests for help.
Also adding value was the free area shuttle service which ran during business hours in the downtown area, saving on driving and parking hassles.
The location was well liked by guests for being walkable to Dundas Square (a mini Times Square), Eaton Centre mall, St. Lawrence Market and a host of restaurants and shops in the downtown district.
The Bad
There was a little negative feedback found online.
The area immediately surrounding the hotel seemed a little sketchy. Although there were homeless people in the neighbourhood, guests did mention that they were not harassed and still felt safe.
Occasionally guests said the in-room lighting was rather dim for reading or applying makeup. Some said the decor was dark also.
Some guests found their rooms or bathrooms small.
SourcesBooking.com guest ratings averaged to 8.8 points out of 10 and the site had 1,918 reviews.
TripAdvisor.ca guest ratings averaged to 4.5 points out of 5 and the site had 1,436 reviews. The hotel was ranked #19 out of 138 Toronto hotels.
Expedia.ca rated this hotel 4.4 out of 5 from 2,641 reviews.
This hotel is an Editor's Pick for...
Guest Reviews
Ranked by Guests#


text:
Pic Blanc is a high mountain peak at an elevation of 2.665m (8,743ft) above the sea level, located in the Encamp parish of Andorra, lying on the border with France.
The road to the summit is gravel, rocky, tippy and bumpy at times. The road is totally impassable in winters. Great trail for experienced wheelers. Avoid driving in this area if unpaved mountain roads aren't your strong point.
It's one of the highest mountain roads of the country. 4x4 required. Stay away if you're scared of heights. Expect a trail very steep. Wet conditions may make for tough driving along the muddy road. No personal vehicles are allowed.
Pic: http://www.pirineos3000.com/servlet/DescripcionAscension/IDASCENSION--24028.html


text: Felis ISSN 2398-2950 Feline sarcoma virus Synonym(s): Feline sarcoma virus, FeSV Contributor(s): Susan Dawson, Margaret J Hosie, Brian J Willett Introduction Active Forms Clinical Effects Diagnosis Introduction ClassificationTaxonomy Family: Retrovirus. Type: Gammaretrovirus. Etymology Retro because the viral RNA is reverse transcribed into DNA (proviral DNA). Active Forms This article is available in full to registered subscribers Sign up now to purchase a 30 day trial, or Login Clinical Effects EpidemiologyTransmission The resulting tumors contain both FeLV and FeSV which may be transmitted experimentally. FeSV is not transmitted between cats in nature; the virus arises de novo in cats persistently infected with FeLV. FeLV is transmissable between cats by direct contact. Pathological effects FeSV will not arise in cats immune to FeLV, thus protection against FeLV protects against FeSV. FeSVs induce multiple, usually subcutaneous, fibrosarcomas of young cats <5 years of age (the more common solitary fibrosarcoma of the older cat (mean age 10 years) is not caused by FeSV). ControlControl via chemotherapies Unlikely to work, however, a protocol is given by Keller and Helfand (1994) for those desperate to try. Control via environment As for FeLV. Vaccination Since FeSV cannot occur without FeLV, FeLV vaccination will also protect cats from FeSV. Other countermeasures Tumors usually recur after surgery. Since the prognosis for FeSV fibrosarcomas is grave, euthanasia may well be the best option. Diagnosis This article is available in full to registered subscribers Sign up now to purchase a 30 day trial, or Login Further ReadingPublicationsRefereed papers Recent references from PubMed and VetMedResource. Other sources of information Keller E T, Helfand S C (1994) Clinical management of soft-tissue sarcomas. In: Consultations in feline internal medicine 2. Ed John R. August. W B Saunders Co., Harcourt Brace Jovanovich, Inc. The Curtis Center, Independence Square West, Philadelphia, PA 19106. pp 3-12. Hardy W D Jr. (1987) Oncogenic viruses of cats: the feline leukemia and sarcoma viruses. In: Diseases of the Cat: Medicine and Surgery Ed Holzworth, J. W B Saunders Co., Harcourt Brace Jovanovich, Inc. The Curtis Center, Independence Square West, Philadelphia, PA 19106. pp 256-258. Organization(s) Companion Animal Diagnostics, Veterinary Diagnostic Services. Faculty of Veterinary Medicine, University of Glasgow, Bearsden Road, Glasgow, G61 1QH, Scotland. Tel: + 44 141 330 5777; Fax: + 44 141 330 5748; E-mail: email@example.com .