TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM473 |
| Name | Cereal Processing Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET SERTAÇ ÖZER |
| Course Instructor |
Prof. Dr. MEHMET SERTAÇ ÖZER
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give information about basic principles, processing, and evaluation of cereals.
Course Content
The concept of creals sort, presantation of creals sort, analysis of statistical data related to the production of creals, properites of wheat, storage of creals, physical properties of wheat, chemical properties of wheat, technological properties of wheat, milling, flour technology and concept of quality, bread technology, paste technology, products (bulgur, biscuit)
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows structural properties of creal. |
| LO02 | Knows physcial and chemical properties of creals. |
| LO03 | Knows storage of creals. |
| LO04 | Knows processing (milling, bread making, production of bulgur, biscuit, pasta) of creals. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 2 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 5 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 5 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 5 |
| PLO10 | - | Complies with teamwork | 1 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 2 |
| PLO12 | - | Knows the necessity of lifelong learning. | 5 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 5 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 5 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 5 |
| PLO16 | - | is respectful of professional ethics | 2 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 5 |
| PLO18 | - | Knows the legislation and management systems related to foods | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The concept of cereals sort | Cereal Technology Books | |
| 2 | The concept of cereals sort | Cereal Technology Books | |
| 3 | Presantation of creals sort, analysis of statistical data related to the production of creals. | Cereal Technology Books | |
| 4 | Properites of wheat | Cereal Technology Books | |
| 5 | Storage of creals | Cereal Technology Books | |
| 6 | Physical Properties of Wheat | Cereal Technology Books | |
| 7 | Chemical Properties of Wheat | Cereal Technology Books | |
| 8 | Mid-Term Exam | Cereal Technology Books | |
| 9 | Milling | Cereal Technology Books | |
| 10 | Milling | Cereal Technology Books | |
| 11 | Midterm exam | Cereal Technology Books and Notes | |
| 12 | Flour technology and concept of quality | Cereal Technology Books | |
| 13 | Bread Technology | Cereal Technology Books | |
| 14 | Pasta Technology | Cereal Technology Books | |
| 15 | Other Products (bulgur, biscuit) | Cereal Technology Books | |
| 16 | Term Exams | Cereal Technology Books and Notes | |
| 17 | Term Exams | Cereal Technology Books and Notes |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |