TÜRKÇE
ENGLISH
Information
| Code | GM0016 |
| Name | Cereal Extrusion Products |
| 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 |
Course Goal
To give information about the extruders and production technology of extruded food products.
Course Content
Definition of extrusion, usage areas of extrusion, food and extrusion, changes on food components (starch, protein, etc.), relations between temperature and pressure in extrusion technology, food products produced by extrusion
Course Precondition
NONE
Resources
Altan, A. 1986. Tahıl İşleme Teknolojisi, Ç.Ü.Z.F. Ders Kitapları, Adana
Notes
Pomeranz, Y. 1988. Wheat Chemistry and Technology, AACC, St.Paul. Minnesota, USA
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Gains knowledge about the extrusion process |
| LO02 | Gains knowledge about the production technology of extruded food products. |
| LO03 | Knows the effect of extrusion process on food components |
| LO04 | Knows the food products produced by the extrusion process and the quality features of those |
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. | 4 |
| 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. | 4 |
| 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. | |
| 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 extrusion | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Usage areas of extrusion 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Usage areas of extrusion 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Food and extrusion | Review literature | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 5 | Changes of extrusion in food ingredients | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Effects on starch 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Effects on starch 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev |
| 9 | Effects on protein 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Effects on protein 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Relationships between food composition and water content in extrusion technology | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Relationships between temperature and pressure in extrusion technology | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Food products produced by extrusion | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Expanded cereal-based products | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Breakfast cereals | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
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 | ||