TÜRKÇE
ENGLISH
Information
| Code | GM0042 |
| Name | Developments in the Dairy Industry |
| 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 | |
| Course Instructor |
1 |
Course Goal / Objective
To be able to follow the developments in milk processing technology. It is to investigate the applicability of these developments and to create their synthesis with some products. To know the trends in raw materials, additives and production techniques used in the dairy industry, the development of new dairy products, developments in the evaluation of dairy residues, new machines and applications in the dairy industry
Course Content
Advances in milk processing technology. To investigate the applicability of these developments and to create their synthesis with some products. Trends in raw materials, additives and production techniques used in the dairy industry, development of new dairy products, developments in the evaluation of dairy residues, new machines and applications in the dairy industry.
Course Precondition
None
Resources
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2021. Sidas Yayıncılık
Notes
Course material prepared by the lecturer.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the developments in milk processing technology in the world. |
| LO02 | Knows the developments in milk processing technology in Turkey. |
| LO03 | Knows the applicability of the developments in milk processing technology in the world in Turkey. |
| LO04 | Knows the trends in raw materials, additives and production techniques used in the dairy industry, the development of new dairy products, and developments in the evaluation of dairy residues. |
| LO05 | Knows new machines and applications used in dairy industry |
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. | 4 |
| 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. | |
| 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 | Milk production in Turkey | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Evaluation of the dairy industry in Turkey | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Milk production in the world | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Evaluation of the dairy industry in the world | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Follow-up and evaluation of national and international workshops related to the field | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | National and international symposiums, congresses etc. related to the field. follow-up and evaluation of meetings | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Developments about raw materials | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related course notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Developments in dairy products | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Developments in dairy production methods | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Storage developments in the dairy industry | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Advances in additives in the dairy industry | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Developments in tools, equipment and machinery in the dairy industry | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Developments in packaging in the dairy industry | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Developments in marketing in the dairy industry | 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 | ||