GM609 Ice Cream Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM609
Name Ice Cream Technology
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 Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. NURAY GÜZELER
Course Instructor
1


Course Goal / Objective

To learn the calculation of ice cream mix, properties of ice cream mix, volume increase in ice cream, ice cream recipes, sensory evaluation of ice cream, ice cream microbiology and cleaning and sanitation in ice cream businesses.

Course Content

Calculation of ice cream mix, properties of ice cream mix, volume increase in ice cream, ice cream prescriptions, sensory evaluation of ice cream, ice cream microbiology and cleaning and sanitation in freezing plants.

Course Precondition

None

Resources

Ünal, G., Karagözlü, C. ve Akalın, S. Dondurma Teknolojisi. 2019. Ege Üniversitesi Yayınları.

Notes

Course material prepared by the lecturer.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows ice cream mix calculation.
LO02 Knows different ice cream prescriptions.
LO03 Knows the quality characteristics of ice cream.
LO04 Knows cleaning and sanitation applications in ice cream enterprises.
LO05 Know the analysis applied to ice cream.


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.
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 Definition of ice cream and its history Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
2 Ice cream in the world and Turkey Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
3 Calculation of ice cream mix Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
4 Properties of ice cream mix Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
5 Volume increase in ice cream Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
6 Ice cream production technology Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
7 Considerations when producing ice cream Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Related course notes and books Ölçme Yöntemleri:
Yazılı Sınav
9 Ice cream prescriptions Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
10 Physicochemical properties of ice cream Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
11 Microbiological properties of ice cream Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
12 Other features of ice cream Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
13 Storage of ice cream and some problems Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
14 Ice cream legislation Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
15 Ice cream businesses Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Related course notes and books Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Related course notes and 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

Update Time: 18.11.2022 04:52