Master of Sc ience in Food Engineering
Applicants of MS programme in Food Engineering must hold a Bachelor of Science in Engineering or Science. The required course load is 21 in İYTE credit hours. Continuous registration is required of all MS students until the thesis is approved unless special permission from the Graduate School of Engineering and Sciences is obtained.
The master’s programme requires the writing and defending of a thesis. Students have to define their thesis topic latest at the end of the second semester. The seminar course, FE 598, has to be taken at their third semester. During the thesis study, along with the FE 500 course, the thesis advisor’s 800 and 900 courses must be taken.
The department requires matriculation in two specific Food Engineering courses: FE 532, FE 536). The rest İYTE Credits are completed by choosing elective courses within the department or out of the department according to interest of thesis topic.
FE 500 Thesis (0-1)NC
FE 532 Food Engineering Principles (3-0)3
FE 536 Design of Experiments (3-0)3
FE 598 Seminar* (0-2)NC
FE 800 Special Studies (4-0)NC
FE 900 Special Topics (4-0)NC
*All MS students must register Seminar course until the beginning of their 4 th semester.
Once students determine their thesis topic, they have to register for the FE 500 course and thesis supervisor’s 800 and 900 courses, the code of which changes with faculty member.
Total number of semesters: 4 + maximum 2 semesters of extension
FE 420 Food Biotechnology (3-0)3
FE 500 Thesis Non-credit (0-1 )
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 / Course We b Page
Design of equipment, processes and facilities for food, biotechnology and related food process industries.
FE 502 Advanced Food Quality Control (3-0)3 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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/ Course Web Page
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 / Course Web Page
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 513 Food Lipids (3-0)3/ Course Web Page
To develop knowledge of basic physical, chemical and biochemical properties of food lipids and
application of this knowledge to food processing and quality control.
FE 514 Food Biotechnology (3-0)3 / C ourse Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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/ Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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/ Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 / Course Web Page
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 539 Molecular Methods for Food Safety Applications (3-0)3 / Course Web Page
The main objective of this course will be understanding and application of the nucleic acid based techniques for the detection, identification/characterization and subtyping of bacterial agents. Various genotyping techniques for subtyping of bacterial species that will help to track and identify source(s) of an infectious disease or outbreak(s) and to determine their genetic relationships between bacterial strains will be included and application of these techniques for some bacterial species will be presented.
FE 540 Foodborne Bacterial Pathogens (3-0)3/ Course Web Page
To describe and learn various aspects of common important and emerging bacterial foodborne pathogens and their associations with various types of foods and to understand their associations in human diseases, to ascertain the possible routes by which pathogenic bacteria enter into food chain and/or contaminate foods of various kinds. Detection, characterization and virulence factors and pathogenic mechanism of these bacteria will also be given. To provide students a knowledge of epidemiology/incidence and possible transmission source(s) and/or mode(s) of these pathogens.
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.