Academic Catalog

DEPARTMENT OF FOOD ENGINEERING

General Information on Undergraduate Program

General Information on Undergraduate Program
Food 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

First Semester
Course Code Course Name METU Credit Contact (h/w) Lab (h/w) ECTS
PHYS105 GENERAL PHYSICS I 4 3 2 6.5
MATH119 CALCULUS WITH ANALYTIC GEOMETRY 5 4 2 7.5
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

Second Semester
Course Code Course Name METU Credit Contact (h/w) Lab (h/w) ECTS
PHYS106 GENERAL PHYSICS II 4 3 2 6.5
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

SECOND YEAR

Third Semester
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 8.0
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

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 8.0
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

THIRD YEAR

Fifth Semester
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 8.0
OHS301 OCCUPATIONAL HEALTH AND SAFETY - II 0 0 0 2.0
Any 1 of the following set ..
TURK105 TURKISH I 0 4 0 2.0
TURK201 ELEMENTARY TURKISH 0 2 0 2.0
TURK303 TURKISH I 0 2 0 2.0

Sixth Semester
Course Code Course Name METU Credit Contact (h/w) Lab (h/w) ECTS
CHE423 CHEMICAL ENGINEERING ECONOMICS 3 3 0 5.0
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 8.0
Any 1 of the following set ..
TURK106 TURKISH II 0 4 0 2.0
TURK202 INTERMEDIATE TURKISH 0 2 0 2.0
TURK304 TURKISH II 0 2 0 2.0
            TECHNICAL ELECTIVE

FOURTH YEAR

Seventh Semester
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
            TECHNICAL ELECTIVE
            NONTECHNICAL ELECTIVE

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
            TECHNICAL ELECTIVE
            NONTECHNICAL ELECTIVE

h/w = hours per week