TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM593 |
| Name | Dairy Industry and Organization |
| Term | 2026-2027 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 | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To know the characteristics of milk in the dairy sector, general surveys, feasibility studies, determination of the production scheme, production and packaging of dairy products, storage of products, plant structures, inputs, support services and utilities.
Course Content
Characteristics of the dairy industry, general surveys, feasibility studies, determination of the production scheme, production and packaging of dairy products, storage of products, plant structures, inputs, support services and utilities
Course Precondition
None
Resources
KAPTAN, N. Süt Endüstrisi ve Organizasyonu. 1982. Ankara Üniversitesi ZiraatFakültesi Yayınları.
Notes
KAPTAN, N. Süt Endüstrisi ve Organizasyonu. 1982. Ankara Üniversitesi ZiraatFakültesi Yayınları.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recalling the dairy industry |
| LO02 | Conducting survey studies related to the subject |
| LO03 | Listing the production schemes of dairy products |
| LO04 | Explaining plant structures and their inputs |
| LO05 | Applying support services and utilities related to the subject |
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. | 5 |
| 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. | 4 |
| 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. | 4 |
| 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. | |
| 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. | 4 |
| 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 | Characteristics of the dairy industry | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım |
| 2 | General studies | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 3 | Feasibility studies | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Plant structures | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Determination of the production flowchart | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Production of dairy products | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Storage of dairy products | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Relevant course notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Plant inputs | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Plant support services | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Plant utilities | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Legal legislation related to the subject | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Case study project applications | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Key considerations when implementing sample project applications | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Parameters to consider when implementing sample project applications. | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Relevant course notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Relevant course notes and resources | 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 | ||