TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | GM611 |
| Name | Wheat Milling Technology |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| 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. MEHMET SERTAÇ ÖZER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Teaching laboratory safety rules, sampling and sampling preparation, preparation of solutions, operation of basic laboratory tools and equipments, and basic analyses methods of food components.
Course Content
Laboratory and pilot plant practices about food science and technology
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To learn the concept of varieties in cereals |
| LO02 | Learn the quality criteria of wheat |
| LO03 | To have information about technological analysis |
| LO04 | Milling flowshet |
| LO05 | Milling diagramm |
| LO06 | Improvers |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | - | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | - | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | - | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | - | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | - | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | - | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | - | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | - | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | - | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | - | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | - | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | - | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | - | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | - | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | - | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Physical, chemical and physicochemical evaluation of cereals | Course books and books | |
| 2 | Physical, chemical and physicochemical evaluation of cereals introduction | Course books and books | |
| 3 | Physical evaluation of cereals | Course books and books | |
| 4 | Chemical evaluation of cereals | Course books and books | |
| 5 | Physicochemical evaluation of cereals | Course books and books | |
| 6 | Determination of quality characteristics of cereals | Course books and books | |
| 7 | Flour sampling methods | Course books and books | |
| 8 | Mid-Term Exam | Course books and books | |
| 9 | Physical evaluation of flour | Course books and books | |
| 10 | Chemical evaluation of flour | Course books and books | |
| 11 | Physicochemical evaluation of flour | Course books and books | |
| 12 | Physical, chemical and physicochemical evaluation of flour | Course books and books | |
| 13 | Physical, chemical and physicochemical evaluation of flour | Course books and books | |
| 14 | Quality control in bread and bakery products | Course books and books | |
| 15 | Quality control in bread and bakery products | Course books and books | |
| 16 | Term Exams | Course books and books, reports | |
| 17 | Term Exams | Course books and books, reports |