TÜRKÇE
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Information
| Code | GM630 |
| Name | Packing of Dairy Products and Cold Preservation |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
Course Goal / Objective
The aim of this course is to know the working principles of refrigeration systems, to recognize the materials used in packaging of foods and to know how to pack and store dairy products.
Course Content
Metal, glass, paper and plastic materials used in the packaging of dairy products and their properties. Thermal properties of milk and products, refrigerated storage, cold and frozen storage of milk and products, suitable storage temperatures and durations, transportation of frozen milk products.
Course Precondition
None
Resources
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2010. Akademik Yayıncılık.
Notes
Bilir Ormancı, F. S. Süt Hijyeni ve Teknolojisi. 2020. Ankara Nobel Tıp Kitapevi.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the working principles of cooling systems |
| LO02 | Knows the design of cold storage |
| LO03 | Recognize packaging materials |
| LO04 | Knows the packaging materials of dairy products |
| LO05 | Knows the appropriate storage conditions of dairy products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Introduction to Dairy Packaging and Cold Storage Course | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | The importance of packaging and storage of dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Operation principles of cooling systems | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Design of cold storage | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Materials used in the packaging of dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Considerations when choosing the materials used in the packaging of dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Usage period of materials used in packaging of dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Storage and transport of raw milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Packaging and storage of drinking milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Packaging and storage of concentrated milk and milk powder | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Packaging and storage of fermented dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Packaging and storage of cheeses | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Packing and storing of butter | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Packaging and storage of ice cream | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related books | 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 | ||