TÜRKÇE
ENGLISH
Information
| Code | GM626 |
| Name | Additives in Milk Industry |
| Term | 2022-2023 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. MEHMET GÜVEN |
Course Goal / Objective
The aim of this course is to examine the effects of additives, their intended use and their properties on production of milk and milk products.
Course Content
Classification of additives used in the dairy industry, the additives used in the dairy industry (acidity regulators, antioxidants, builders, taste and odorants, emollients, stabilizers, etc.), their use and legal limitations.
Course Precondition
None
Resources
Altuğ, T. Gıda Katkı Maddeleri. 2009. Akademik Yayıncılık.
Notes
Mahmutoğlu, T. Gıda Endüstrisinde Güvenli Gıda Üretmek. 2018.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know the definition of food additives and their intended use |
| LO02 | Knows the basic principles of food additives |
| LO03 | Knows the classification of food additives |
| LO04 | Knows the additives used in the production of dairy products |
| LO05 | Knows the legal regulations about additives. |
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. | 3 |
| 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. | 4 |
| 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. | |
| 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 | Introduction to food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Definition and use of food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Basic principles of using food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Classification of food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Antioxidants and acidity regulators used as food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Emulsifiers and stabilizers used as food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Preservatives and taste-aroma ingredients used as food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Colorants and sweeteners used as food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Additives used in drinking milk technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Additives used in yogurt technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Additives used in cheese technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Additives used in butter technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Additives used in ice cream technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Legal regulations related to food additives | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related 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 | ||