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Information
| Code | GM0015 |
| Name | Wheat Milling Technology |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| 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
Comprehension of wheat milling flow chart and equipment, evaluation of the effect on flour properties
Course Content
Purpose of wheat milling, wheat milling equipment, wheat milling systems, screening equipment and systems, control of the milling system
Course Precondition
NONE
Resources
Wheat Flour Milling, 2nd Edition, International Multifoods Corporation, Minneapolis, Minnesota, U.S.A.
Notes
Course material prepared by the lecturer
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Have knowledge about the grinding process |
| LO02 | Recognizes milling equipment |
| LO03 | Knows the effects of milling on the final product |
| LO04 | Knows the factors affecting milling |
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 | Introduction to wheat milling | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Milling diagram | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Preliminary stages of wheat milling | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Separating wheat impurities 1 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Seperating wheat impurities 2 | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Wheat Conditioning-Tempering | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Conditioning-Tempering methods | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev |
| 9 | Milling of wheat | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Factors affecting milling | Review literature | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 11 | Grinding process | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Purification process | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Reduction of wheat middlings | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Sieving process | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Wheat flour blending and storage | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Exam | Ölçme Yöntemleri: Ödev |
| 17 | Term Exams | Exam | Ölçme Yöntemleri: Performans Değerlendirmesi |
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 | ||