GM637 Special Milk Products

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

Information

Code GM637
Name Special Milk Products
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 Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. NURAY GÜZELER


Course Goal / Objective

Definition of milk products developed according to various needs, production technologies and quality parameters

Course Content

Enriched milk and dairy products, energy-reduced milk and dairy products, lactose intolerance or milk protein allergy, dairy products, dietary and diabetic dairy products, probiotic and prebiotic dairy products, soy milk, soybean yogurt, tofu

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 enriched milk and milk products.
LO02 Knows the energy-reduced milk and milk products.
LO03 Knows dietary and diabetic dairy products.
LO04 Knows probiotic and prebiotic dairy products.
LO05 Knows plant-based milk alternative products.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. 5
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas.
PLO03 Bilgi - Kuramsal, Olgusal Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach.
PLO04 Bilgi - Kuramsal, Olgusal Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject.
PLO05 Bilgi - Kuramsal, Olgusal Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering.
PLO06 Bilgi - Kuramsal, Olgusal Gains high level skills to use research methods in studies related to Food Engineering.
PLO07 Bilgi - Kuramsal, Olgusal Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field.
PLO08 Bilgi - Kuramsal, Olgusal Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work.
PLO09 Bilgi - Kuramsal, Olgusal Performs leadership in environments that require the analysis of original and interdisciplinary problems.
PLO10 Beceriler - Bilişsel, Uygulamalı Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops the social relations and the norms that direct these relations from a critical point of view.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering.
PLO13 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. 4
PLO16 Yetkinlikler - Öğrenme Yetkinliği Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values.


Week Plan

Week Topic Preparation Methods
1 Enriched milk and dairy products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
2 Energy-reduced milk and dairy products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
3 Lactose intolerance Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
4 Milk protein allergy Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
5 Diet dairy products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
6 Diabetic milk products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
7 Probiotic milk products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Related course notes and books Ölçme Yöntemleri:
Yazılı Sınav
9 Prebiotic milk products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
10 Soy milk Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
11 Soy yogurt Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
12 Soy cheese-Tofu Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
13 Potential for consumption of special dairy products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
14 Advantages and disadvantages of special dairy products Related course notes and books Öğretim Yöntemleri:
Anlatım, Tartışma
15 Hygiene and sanitation principles for special dairy products 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 09:59