TÜRKÇE
ENGLISH
Information
| Code | GM609 |
| Name | Ice Cream Technology |
| 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. NURAY GÜZELER |
Course Goal
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 | ||