TÜRKÇE
ENGLISH
Information
| Code | GM613 |
| Name | Analytical Quality Control in Cereal Products |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERTAÇ ÖZER |
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
NONE
Resources
Tahıl ve Ürünleri Analiz Yöntemleri, 1990, Gıda Teknolojisi Derneği Yayınları No:14, Ankara.
Notes
Course material (lecture note, slide) prepared by the lecturer in accordance with the course curriculum.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | General information about cereals |
| LO02 | General information about wheat |
| LO03 | Knows the methods and principles of wheat analysis. |
| LO04 | Knows the methods and principles of flour analysis. |
| LO05 | Knows the methods and principles of bread analysis. |
| LO06 | Knows the methods and principles of biscuit analysis. |
| LO07 | Knows the methods and principles of pasta analysis. |
| LO08 | Knows the methods and principles of cake analysis. |
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. | 3 |
| 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. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| 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. | 3 |
| 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. | 4 |
| 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. | |
| 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 | Sampling methods | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 2 | Hectoliter weight and kernel weight determination | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 3 | Impurity anaysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 4 | Determination of moisture, ash, total acidity | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 5 | Gluten analysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 6 | Falling number analysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 7 | Flour production | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 8 | Mid-Term Exam | Books and lecture notes | Ölçme Yöntemleri: Sözlü Sınav |
| 9 | Farinograph analysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 10 | Extensograph analysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 11 | Sedimentation analysis | Books and lecture notes | Öğretim Yöntemleri: Deney / Laboratuvar, Anlatım |
| 12 | Evaluation of breads 1 | Books and lecture notes | Öğretim Yöntemleri: Grup Çalışması |
| 13 | Evaluation of breads 2 | Books and lecture notes | Öğretim Yöntemleri: Grup Çalışması |
| 14 | Evaluation of biscuits and cakes 1 | Books and lecture notes | Öğretim Yöntemleri: Anlatım |
| 15 | Evaluation of biscuits and cakes 2 | Books and lecture notes | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Sözlü Sınav |
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 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||