GM613 Analytical Quality Control in Cereal Products

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM613
Name Analytical Quality Control in Cereal Products
Term 2023-2024 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

Update Time: 08.05.2023 03:46