Academic Catalog

DEPARTMENT OF FOOD ENGINEERING

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.

UNDERGRADUATE PROGRAM STUDENT OUTCOMES
The Student Outcomes (SOs) for the Food Engineering undergraduate program are related to the following skills and attributes:
a. the ability to apply knowledge of mathematics, science and engineering
b. the ability to design and conduct experiments, as well as to analyze and interpret data
c. the ability to design a system, component, or process to meet desired needs within realistic constraints such as economics, environmental, social, political, ethical, health and safety, manufacturability and sustainability.
d. the ability to function on multi-disciplinary teams
e. the ability to identify, formulate and solve engineering problems
f. the understanding of professional and ethical responsibility
g. the ability to communicate effectively
h. the education necessary to understand the impact of engineering solutions in a global, economic, environmental and societal context
i. a recognition of the need for, and an ability to engage in life-long learning
j. a knowledge of contemporary issues
k. the ability to use the techniques, skills and modern engineering tools necessary for engineering practice

The Food Engineering undergraduate program was accredited by the Engineering Accreditation Commission of ABET, http://www.abet.org

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
CENG230 INTRODUCTION TO C PROGRAMMING 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
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
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 4.0
FDE305 FOOD MICROBIOLOGY LAB. 1 0 2 1.0
FDE311 FOOD MICROBIOLOGY 3 3 0 5.0
FDE313 FOOD CHEMISTRY 3 3 0 5.0
FDE321 FOOD ENGINEERING OPERATIONS II 4 4 0 8.0
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
            TECHNICAL ELECTIVE

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

FORTH YEAR

Seventh Semester
Course Code Course Name METU Credit Contact (h/w) Lab (h/w) ECTS
FDE400 SUMMER PRACTICE II 0 0 0 4.0
FDE407 PROCESS.CONTROL APPL.IN FOOD ENG. 3 3 0 5.0
FDE413 FOOD TECHNOLOGY 3 3 0 5.0
FDE425 FOOD ENGINEERING DESIGN 3 2 2 7.0
            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 2 2 7.0
            TECHNICAL ELECTIVE
            TECHNICAL ELECTIVE
            NONTECHNICAL ELECTIVE

h/w = hours per week