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Studies Office of International Relations İzmir Institute of Technology Urla TR-35430 Izmir Tel +90 232 750 62 90, Fax +90 232 750 61 96 |
COURSE DISCRIPTIONS
FE 420 Food Biotechnology
FE 500 Thesis Non-credit
A
research topic that can be experimental or/and theoretical has to be pursued.
The requirements set by the Izmir Institute of Technology should be fulfilled.
FE 501 Food
and Process Engineering Design (3-0)3
Design
of equipment, processes and facilities for food, biotechnology and related food
process industries.
FE 502
Advanced Food Quality Control (3-0)3
Principles
of Quality Control System design in a food plant with emphasis on total quality
management. Review of the statistical background of quality control as applied
to food quality attributes. Quality control charts, sampling techniques and
acceptance sampling plans as applied to foods and beverages.
FE 503
Advanced Microbiology (3-0)3
Application
of basic microbiological concepts to biotechnology. Cultivation of
microorganisms, growth kinetics, continuous culture. Preservation, maintenance
and isolation of microorganisms for industrial processes. Cell composition,
anabolism and catabolism.
FE 504
Advanced Food Plant Sanitation (3-0)3
The
role of sanitation in food industry, the relationship of microorganisms to
sanitation. Introduction to HACCP (Hazard Analysis at Critical Control Points),
sanitation practices in different food processing systems, cleaning compounds,
sanitizers, waste product handling.
FE 505
Advanced Food Technology (3-0)3
Methods
of production of dairy, horticultural, meat products. Fats and oils and their
products and all other food processing industries including sugar, chocolate,
beverage etc.
FE 506
Optimization Methods in Food Science (3-0)3/
The
principles of empirical and model building and optimization are covered.
Response Surface Methodology (RSM), Evolutionary Operation (EVOP), Taguchi
methods and the philosophy of statistically designed experiments for product/process
development are considered.
FE
507 Advanced Instrumental Methods in Food Analysis
(3-0)3
Theory
and application of spectroscopic and chromatographic techniques for food and
biological analysis. The content for instruments may include UV-VIS Spectroscopy,
GC, HPLC, ICP-AES. Preparation of a project on application of advanced
instrumental techniques on food or biological samples will be required from
students at the end of the semester.
FE
510 Biomaterials (3-0)3/
Classification
and characterization of materials which are used in biomedical area. Metals,
metal-alloys, ceramics, polymers and their structure property relationships.
Tissue and blood response to implants and their tests.
FE 511
Advanced Food Chemistry (3-0)3
Molecular
characterization of food components with respect to molecular weight and
structure, crystal structure and thermal properties. Functional characterization
of food components as emulsifiers, stabilizers, texturizers, gelling and foaming
agents. Relationship between molecular and functional properties of food
components. Porosity and pore structure. Textural characterization of food
materials with emphasis on food gels, emulsion and porous solid food materials.
FE 512
Membrane Processes (3-0)3
Review
of the basics of the membrane concepts. Principles of membrane separations.
Preparation of ceramic, metallic and polymeric membranes. Application of
membrane in stream purification, product recovery, wastewater treatment and
other industrial processes.
FE 514 Food
Biotechnology (3-0)3
Principles
of food processing and preservation with emphasis on the application of
biotechnology. Treatment of food industry and agricultural wastes. Production of
nutrients, fermented food stuffs, processing aids, flavors, functional food
ingredients etc. via enzyme, fermentation technology and tissue culture.
FE 515 Food
Additives, Contaminants and Toxicology (3-0)3
Acute,
chronic and genetic toxicology of naturally occurring food substances,
intentional and incidental food additives. Incidence and mode of action of
foodborne pathogenic bacteria, mycotoxins, detoxification processes, residue
analysis in foods. Food-drug interactions.
FE 516
Sensory Evaluation of Foods (3-0)3
Principles
and methods of subjective evaluation of foods; statistical evaluation and
interpretation of data; correlation and subjective and objective methods.
FE 517
Introduction to Process Principles
(3-0)3
A
brief survey of chemical process principles with a clear orientation to
biotechnology. Material and energy balances, basic principles of thermodynamics,
kinetics and transfer operations.
FE 518 Food
and Industrial Microbiology (3-0)3
Relationship
of microorganisms to food manufacture and preservation, industrial fermentation
and processing. Cultivation of microorganisms, growth kinetics, continuous
culture. Preservation, maintenance and isolation of microorganisms for
industrial processes.
FE 519 Food
Processing and Packaging (2-0)2
This
course covers relevant basic engineering concepts and their applications to
solve food processing and packaging problems. Key unit operations and
regulations or recommended practices for manufacture of a variety of foods will
also be covered.
FE 520 Protein Purification (3-0)3/
Cell
disintegration and clarification of the extract. Precipitation and salting out.
Gel filtration and other chromatography methods, aqueous two phase systems,
reverse micelles, liquid membranes, dialysis, electrophoretic methods,
isoelectric focusing, ultrafiltration.
FE 521
Aseptic Processing Technology (2-0)2
Overview
of processing and packaging systems. Thermal processing and fluid flow in
continuous heat exchangers. Food microbiology, chemistry and packaging as
applied to aseptic processing. Establishing processes for aseptic processing of
liquid and particulate foods.
FE
522 Downstream Processing in Biotechnology (3-0)3/
Cell
disruption methods, lytic enzymes. Bioproduct recovery via centrifugation,
filtration, chromatography, bioaffinity methods. Concentration, drying and
packaging.
FE 524
Principles of Different Fermentation Methods (3-0)3
Immersed
and solid state fermentations and fermenters. Growth kinetics development of
inocula and media for industrial fermentations. Primary and secondary
metabolites. Fermentation economics.
FE 525
Advanced Food Biochemistry (3-0)3/
Cell
structure and function. The chemistry of major constituents; structure of
proteins and their functions, protein characterization and purification
techniques, enzyme reaction and kinetics, biosynthesis and degradation of amino
acids, structure of nucleic acids, replication of DNA, protein synthesis (transcription
and translation).
FE 526
Physical Properties of Food and Biological Materials (3-0)3/
Deformation,
flow and textural properties of food materials, properties of powders and flow
of particulate solids. Instrumental methods for measuring physical properties of
foods and food quality, functionality and physical stability.
FE 527
Enzyme Engineering (3-0)3
Structure
of enzymes, characterization methods, enzyme kinetics, production, purification
and use of enzymes. Immobilized enzymes and their applications.
FE
528 Functional Foods (3-0)3
Health
potential foods such as dietary fiber, limonoids, antioxidants, essential oils,
peptides and proteins, lactic acid bacteria, etc. Application of functional
materials, low allergen foods.
FE
530 Heat Treatment and Thermal Processing of Food (3-0)3/
Determination
of thermal inactivation parameters (for enzymes, biologically active compounds,
microorganisms and bacterial spores), modes of heat tarnsfer, heat penetration
measurement, heat penetration curves, methods of determining lethality of
thermal processes (the graphical or general method, Ball formula method),
conventioanal thermal processing, aseptic processing, surface sterilization,
commercial sterilization systems, evaluation of the probability of spoilage
from a given process, examples of thermal process and heat treatment
calculations.
FE
531 Biological Systems Simulation and Modeling (3-0)3/
This course
includes definition of biological systems, model development, simulation
techniques. Methods for solving differential equations such as Runge-Kutta,
Euler methods will be taught in this course and a computer language (either
Fortran or C++) will be used for solving biological system models. Response
Surface Methodology can also be introduced to the concept of this course.
FE
532 Food Engineering Principles (3-0)3/
Principles of
fluid dynamics, heat and mass transfer in food processing operations.
Formulation of continuum problems using "shell" balances. Velocity
distributions in laminar Flow. Shell energy balances and temperature
distributions in Laminar flow and solids. Concentration distributions in solids
and laminar flow.
FE
533 Enzyme Characterization and Kinetics
(3-0)3
Structure of
enzymes, enzyme-substrate interaction, multi substrate reactions, specificity of
enzymes, control of enzyme activity in cell, enzyme nomenclature, enzyme
extraction and purification, determination of enzyme activity, enzyme kinetics,
methods of plotting enzyme kinetics data, molecular weight, optimum pH, heat
stability, optimum temperature and substrate specificity of enzymes.
FE
534 Multivariate Statistical Analysis for Engineers (3-0) 3 The course will cover the statistical tools for the analysis of process data. Basics of matrix algebra, statistics and graphical techniques to describe data, normal distribution, test of normality, hypothesis testing will be introduced first. The methods to compare several multivariate population means will be included. Techniques that are used for modeling and monitoring multivariate processes will be covered; linear regression, principal component analysis, factor analysis, discrimination and clustering analysis will be given to model and classify process data, and also to monitor and diagnose the process. Students who want to take this course should be familiar to a software to perform required matrix operations.
FE 535 Statistical Process Monitoring and Quality Control (3-0) 3
This
course will focus on the statistical process monitoring and control techniques
used in science and engineering. The content covers statistical process
monitoring charts for variables and attributes. Descriptive statistics including
mean, standard deviation, variance, probability distributions will be given. The
concept of univariate charts such as Shewhart, cumulative sum and exponentially
weighted moving average charts will be followed by autocorrelation and
crosscorrelation in process data. The techniques for multivariable processes
with correlated data will be introduced. The definition and guidelines of
experimental design and factorial experiments will be covered.
FE 536 Design of
Experiments (3-0) 3 This course is about the methods and techniques used in the design and analysis of experiments. It emphasizes the connection between the experiment and the model that the experimenter can develop from the results of the experiment. As an introduction to the course, the fundamental concepts of experimental design, such as randomization and blocking, comparison of treatments, the analysis of variance along with simple graphical techniques will be presented. Factorial and fractional factorial designs with particular emphasis on the two-level design system will be introduced. Fitting regression models, Response surface methods (RSM), which are the tools for process optimization trough designed experiments, and Taguchi methods, will also be covered.
FE 538
Bioprocess Engineering Principles (3-0)3/ Contents include bioprocess develpment with an interdisciplinary point of view. Course starts with basic engineering calculations, physical processes, fluid flow, heat and mass transfer and unit operations. Reactor and reaction basics are given and reaction engineering is studied with an engineering point of view but applied to biological processes. Emphasis is given to bioreactor operations and application to biological systems. Course ends with bioprocesses using plant cell cultures and bioreactors. Students are expected to give presentations on such applications.
FE
580 Special Topics in Food Engineering (3-0)3/
Contents
vary according to interests of student and instructors in charge. Typical topics
are Food Science, Food Technology, Food Processing, Biotechnology, etc.
FE 590
Technical Report Writing Non-Credit (2-0
Conducting
research and preparing journal papers, reports and theses. Methods of research
procedures for drafting, outlining and revision, design of layout. Extensive
writing practice with journal papers and reports.
FE
598 Seminar Non-Credit (0-2)/
A seminar must
be given by each student on his research area which is graded by academic member
of staff. The topic of the seminar is specified by the student and his
supervisor.
FE 8XX Special Studies Non-credit (4-0)/
M.S. students
choose and study a topic under the guidance of a faculty member normally his/her
advisor.
FE
9XX Special Topics Non-credit (4-0)/
Graduate
students as a group or a PhD student choose and study advanced topics under the
guidance of a faculty member normally his/her advisor.
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