TÜRKÇE
ENGLISH
Information
| Code | GM427 |
| Name | Cereal Processing Technology |
| Term | 2022-2023 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERTAÇ ÖZER |
| Course Instructor |
Prof. Dr. MEHMET SERTAÇ ÖZER
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about basic principles, processing, and evaluation of cereals.
Course Content
The concept of creals sort, presantation of creals sort, analysis of statistical data related to the production of creals, properites of wheat, storage of creals, physical properties of wheat, chemical properties of wheat, technological properties of wheat, milling, flour technology and concept of quality, bread technology, paste technology, products (bulgur, biscuit)
Course Precondition
NONE
Resources
Hububat Bilimi ve Teknolojisi, 2021, 1. Baskı, Sidas Yayıncılık, İzmir.
Notes
Course material (lecture note, slide) prepared by the lecturer in accordance with the course curriculum.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows structural properties of creal. |
| LO02 | Knows physcial and chemical properties of creals. |
| LO03 | Knows storage of creals. |
| LO04 | Knows processing (milling, bread making, production of bulgur, biscuit, pasta) of creals. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The concept of cereals sort | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 2 | Characteristics of cereals | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 3 | Presantation of creals sort, analysis of statistical data related to the production of creals. | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 4 | Properites of wheat | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 5 | Storage of creals | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 6 | Physical Properties of Wheat | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 7 | Chemical Properties of Wheat | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Exam Prep | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Milling I | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 10 | Milling II | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 11 | Flour technology and concept of quality | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 12 | Bread Technology | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 13 | Pasta Technology | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 14 | Other Products I (bulgur) | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 15 | Other Products II (biscuit) | Cereal Technology Books | Öğretim Yöntemleri: Anlatım |
| 16 | Preparation for the Final Exams | Exam Prep | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam Prep | Ölçme Yöntemleri: Performans Değerlendirmesi |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||