GM0042 Developments in the Dairy Industry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0042
Name Developments in the Dairy Industry
Term 2024-2025 Academic Year
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 / 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

Update Time: 14.05.2024 09:58