TÜRKÇE
ENGLISH
Information
| Code | GM0035 |
| Name | Dairy Industry and Organization |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
To know the characteristics of the dairy industry, general studies, feasibility studies, determination of the production scheme, production and packaging of dairy products, storage of products, business structures, inputs, support services and services.
Course Content
Features of dairy industry, general studies, feasibility studies, determination of production scheme, production and packaging of dairy products, storage of products, business structures, inputs, support services and services.
Course Precondition
None
Resources
KAPTAN, N. Süt Endüstrisi ve Organizasyonu. 1982. Ankara Üniversitesi Ziraat Fakültesi Yayınları.
Notes
Course material prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the dairy industry |
| LO02 | Knows how to conduct studies on the subject. |
| LO03 | Knows the production schemes of dairy products. |
| LO04 | Knows business structures and inputs. |
| LO05 | Knows the support services and services related to the subject. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | 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. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Features of the dairy industry | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | General studies | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Feasibility studies | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Business structures | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Determination of the production scheme | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Dairy production | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Packaging | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related lecture notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Storage of dairy products | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Business entries | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Business support services | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Business services | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Legal legislation on the subject | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Sample project applications | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Points to consider when implementing sample project applications | Related lecture notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related lecture notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related lecture notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||