GM0015 Wheat Milling Technology

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

Information

Code GM0015
Name Wheat Milling Technology
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

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

Update Time: 14.05.2024 09:58