TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM662 |
| Name | Developments in the Dairy Industry |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To follow the developments in milk processing technology. To investigate the applicability of these developments and to create synthesis with some products. Trends in raw materials, additives and production techniques used in dairy industry, development of new dairy products, developments in the evaluation of dairy residues, new machines and applications in dairy industry.
Course Content
To follow the developments in milk processing technology. To investigate the applicability of these developments and to create synthesis with some products. Trends in raw materials, additives and production techniques used in dairy industry, development of new dairy products, developments in the evaluation of dairy residues, new machines and applications in dairy industry.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the developments in milk processing technology in the world. |
| LO02 | Knows the developments in milk processing technology in Turkey. |
| LO03 | Knows the applicability of the developments in milk processing technology from the world to Turkey. |
| LO04 | Evaluates the dairy industry in the world |
| LO05 | Evaluates the dairy industry in Turkey. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Milk production in Turkey | Internet resources and articles | |
| 2 | Evaluation of the dairy industry in Turkey | Internet resources and articles | |
| 3 | Milk production in the world | Internet resources and articles | |
| 4 | Evaluation of the dairy industry in the world | Internet resources and articles | |
| 5 | Following-up national and international workshops, symposiums, congresses, meetings etc. | Internet resources and articles | |
| 6 | Evaluation of national and international workshops, symposiums, congresses, meetings etc. | Internet resources and articles | |
| 7 | Developments related to raw materials | Internet resources and articles | |
| 8 | Mid-Term Exam | Internet resources and articles | |
| 9 | Developments in dairy products | Internet resources and articles | |
| 10 | Developments in dairy production methods | Internet resources and articles | |
| 11 | Differences between dairy production methods | Internet resources and articles | |
| 12 | Advances in additives in the dairy industry | Internet resources and articles | |
| 13 | Developments in tools, equipment and machines in dairy industry | Internet resources and articles | |
| 14 | Developments related to packaging in dairy industry | Internet resources and articles | |
| 15 | Developments related to storage and marketing | Internet resources and articles | |
| 16 | Term Exams | Internet resources and articles | |
| 17 | Term Exams | Internet resources and articles |