DEPARTMENT OF FOOD ENGINEERING
Academic Staff
Courses
TQF Adoption
Program Outcomes Course Matrix
Graduate Program
Double Major Program
Minor Program
Head of Department: Prof.Dr. HAMÝ ALPAS
Web adress: http://www.fde.metu.edu.tr/
Courses
TQF Adoption
Program Outcomes Course Matrix
Graduate Program
Double Major Program
Minor Program
Head of Department: Prof.Dr. HAMÝ ALPAS
Web adress: http://www.fde.metu.edu.tr/
General Information on Undergraduate Program
General Information on Undergraduate ProgramFood Engineering applies modern science and engineering to the manufacture and distribution of food. To accomplish this objective, an understanding of the basic principles and techniques of many disciplines, including chemistry, physics, economics, engineering, microbiology, management, nutrition and public health, must be coupled with the ability to apply this knowledge to food processing and preservation as well as to marketing. Food engineers are concerned with the theoretical and practical aspects of the food industry that involve the food chain from the production of raw materials to the ultimate utilization of products by consumers. The curriculum balances fundamental principles and useful applications of the theory. Food engineers should be prepared to meet challenges of work in such areas as: cereals, dairy products, fruits and vegetables, meat, poultry and fish products or fabricated foods of the future.
MISSION STATEMENT: METU- Food Engineering program aims to provide graduates with the knowledge and skills that can be applied to design, develop and manufacture safe, high quality, value added food products and production and distribution systems for the benefit of mankind.
UNDERGRADUATE PROGRAM EDUCATIONAL OBJECTIVES
Within a few years after graduation, our graduates are expected to
1- take pioneering, entrepreneurial, and innovative roles in private sector or public enterprises and institutions for food processing, design and development of new food products and processes.
2- continue their career development through professional training or graduate studies as engineers having life-long learning ability.
3- be engineers complying with food safety and ethical rules for public welfare and health.
The Food Engineering undergraduate program was accredited by the Engineering Accreditation Commission of ABET, http://www.abet.org
UNDERGRADUATE PROGRAM STUDENT OUTCOMES
The Student Outcomes (SOs) for the Food Engineering undergraduate program are related to the following skills and attributes:
*An ability to identify, formulate, and solve complex engineering problems by applying principles of engineering, science, and mathematics
*An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors
*An ability to communicate effectively with a range of audiences
*An ability to recognize ethical and professional responsibilities in engineering situations and make informed judgments, which must consider the impact of engineering solutions in global, economic, environmental, and societal contexts
*An ability to function effectively on a team whose members together provide leadership, create a collaborative and inclusive environment, establish goals, plan tasks, and meet objectives
*An ability to develop and conduct appropriate experimentation, analyze and interpret data, and use engineering judgment to draw conclusions
*An ability to acquire and apply new knowledge as needed, using appropriate learning strategies
Undergraduate Curriculum
FIRST YEAR
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| PHYS105 | GENERAL PHYSICS I | 4 | 3 | 2 | 6.0 |
| MATH119 | CALCULUS WITH ANALYTIC GEOMETRY | 5 | 4 | 2 | 7.0 |
| BIOL107 | CONCEPTS IN BIOLOGY | 3 | 3 | 0 | 5.0 |
| CENG240 | PROGRAMMING WITH PYTHON FOR ENGINEERS | 3 | 2 | 2 | 4.0 |
| FDE101 | INTRODUCTION TO FOOD ENGINEERING | 1 | 1 | 0 | 2.0 |
| ENG101 | ENGLISH FOR ACADEMIC PURPOSES I | 4 | 4 | 1 | 6.0 |
| OHS101 | OCCUPATIONAL HEALTH AND SAFETY-I | 0 | 0 | 0 | 2.0 |
| IS100 | INTRODUCTION TO INFORMATION TECHNOLOGIES AND APPLICATIONS | 0 | 0 | 2 | 1.0 |
| Semester Total: | 33 | ||||
Second Semester
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| PHYS106 | GENERAL PHYSICS II | 4 | 3 | 2 | 6.0 |
| CHEM107 | GENERAL CHEMISTRY | 4 | 3 | 2 | 6.0 |
| MATH120 | CALCULUS OF FUNCTIONS OF SEVERAL VARIABLES | 5 | 4 | 2 | 7.5 |
| BA100 | CAREER PLANNING | 0 | 1 | 0 | 2.0 |
| ME105 | COMPUTER AIDED ENGINEERING GRAPHICS | 3 | 2 | 2 | 5.0 |
| ENG102 | ENGLISH FOR ACADEMIC PURPOSES II | 4 | 4 | 1 | 6.0 |
| Semester Total: | 32.5 | ||||
SECOND YEAR
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| CHEM229 | ORGANIC CHEMISTRY FOR ENGINEERS | 4 | 3 | 2 | 6.0 |
| MATH219 | INTRODUCTION TO DIFFERENTIAL EQUATIONS | 4 | 4 | 0 | 7.0 |
| FDE201 | MATERIAL AND ENERGY BALANCES | 4 | 4 | 0 | 7.0 |
| ENG211 | ACADEMIC ORAL PRESENTATION SKILLS | 3 | 3 | 1 | 4.0 |
| Any 1 of the following set .. | |||||
| HIST2201 | 0 | 2 | 0 | 2.0 | |
| HIST2205 | HISTORY OF THE TURKISH REVOLUTION I | 0 | 2 | 0 | 2.0 |
| FREE ELECTIVE | 5.0 | ||||
| Semester Total: | 31 | ||||
Fourth Semester
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| CHEM230 | ANALYTICAL CHEMISTRY FOR ENGINEERS | 4 | 3 | 2 | 6.0 |
| ECON210 | PRINCIPLES OF ECONOMICS | 3 | 3 | 0 | 5.0 |
| CHE204 | THERMODYNAMICS I | 4 | 4 | 0 | 7.0 |
| FDE224 | FOOD ENGINEERING OPERATIONS I | 4 | 4 | 0 | 7.0 |
| Any 1 of the following set .. | |||||
| HIST2202 | 0 | 2 | 0 | 2.0 | |
| HIST2206 | HISTORY OF THE TURKISH REVOLUTION II | 0 | 2 | 0 | 2.0 |
| RESTRICTED ELECTIVE | 5.0 | ||||
| Semester Total: | 32 | ||||
THIRD YEAR
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| ES303 | STATISTICAL METHODS FOR ENGINEERS | 3 | 3 | 0 | 5.0 |
| FDE300 | SUMMER PRACTICE I | 0 | 0 | 0 | 5.0 |
| FDE305 | FOOD MICROBIOLOGY LAB. | 1 | 0 | 2 | 1.0 |
| FDE311 | FOOD MICROBIOLOGY | 3 | 3 | 0 | 5.0 |
| FDE313 | FOOD CHEMISTRY | 4 | 4 | 0 | 7.0 |
| FDE321 | FOOD ENGINEERING OPERATIONS II | 4 | 4 | 0 | 7.0 |
| OHS301 | OCCUPATIONAL HEALTH AND SAFETY - II | 0 | 0 | 0 | 2.0 |
| Any 1 of the following set .. | |||||
| TURK105 | TURKISH I | 0 | 4 | 0 | 5.0 |
| TURK201 | ELEMENTARY TURKISH I | 0 | 2 | 0 | 3.0 |
| TURK303 | TURKISH I | 0 | 2 | 0 | 2.0 |
| Semester Total: | 37 | ||||
Sixth Semester
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| CHE423 | CHEMICAL ENGINEERING ECONOMICS | 3 | 3 | 0 | 3.5 |
| FDE310 | FOOD MATERIALS LAB. | 1 | 0 | 2 | 1.0 |
| FDE314 | PHYSICAL PROPERTIES OF FOOD MATERIALS | 3 | 3 | 0 | 5.0 |
| FDE320 | APPLIED KINETICS | 3 | 3 | 0 | 5.0 |
| FDE324 | FOOD ENGINEERING OPERATIONS III | 4 | 4 | 0 | 7.0 |
| Any 1 of the following set .. | |||||
| TURK106 | TURKISH II | 0 | 4 | 0 | 5.0 |
| TURK202 | INTERMEDIATE TURKISH I | 0 | 2 | 0 | 3.0 |
| TURK304 | TURKISH II | 0 | 2 | 0 | 2.0 |
| TECHNICAL ELECTIVE | 5.0 | ||||
| Semester Total: | 31.5 | ||||
FOURTH YEAR
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| FDE400 | SUMMER PRACTICE II | 0 | 0 | 0 | 5.0 |
| FDE413 | FOOD TECHNOLOGY | 3 | 3 | 0 | 5.0 |
| FDE425 | FOOD ENGINEERING DESIGN | 4 | 2 | 4 | 8.0 |
| TECHNICAL ELECTIVE | 5.0 | ||||
| TECHNICAL ELECTIVE | 5.0 | ||||
| NONTECHNICAL ELECTIVE | 5.0 | ||||
| Semester Total: | 33 | ||||
Eighth Semester
| Course Code | Course Name | METU Credit | Contact (h/w) | Lab (h/w) | ECTS |
| FDE416 | FOOD ENG.OPERATIONS LAB. | 3 | 1 | 4 | 8.0 |
| FDE426 | FOOD PRODUCT AND PLANT DESIGN | 3 | 1 | 4 | 7.0 |
| TECHNICAL ELECTIVE | 5.0 | ||||
| TECHNICAL ELECTIVE | 5.0 | ||||
| NONTECHNICAL ELECTIVE | 5.0 | ||||
| Semester Total: | 30 | ||||
| Program Total: | 260 | ||||
h/w = hours per week