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Information
| Code | GM0013 |
| Name | Gluten-Free Products Technology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
Gains the principles of gluten-free food production theoretically and practically,
Course Content
Ingredients (raw materials, additives) used in gluten-free food production, gluten-free bakery products production technology (gluten-free bread, cake, biscuit-cookie, pasta) nutritional and quality characteristics and regulations
Course Precondition
NONE
Resources
Gluten-Free Food Science and Technology, 2009, Blackwell Publishing Ltd.
Notes
Course material (lecture note, slide) prepared by the lecturer in accordance with the course curriculum.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the raw materials to be used in gluten-free foods and their effects on the final product. |
| LO02 | Knows the additives to be used in gluten-free foods and their effects on the final product |
| LO03 | Solves potential problems in gluten-free food production |
| LO04 | Learns the production of gluten-free food theoretically and performs practically |
| LO05 | Learns the regulations for gluten-free food production and labeling |
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. | 3 |
| 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. | 4 |
| 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. | 4 |
| 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 | Celiac disease and other gluten-related diseases | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Raw materials used in gluten-free food production 1 (Grains) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Raw materials used in gluten-free food production 1 (Pseudo-cereals) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Raw materials used in gluten-free food production 1 (Legumes and others) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Additives used in gluten-free food production 1 (Hydrocolloids) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Additives used in the production of gluten-free food 1 (Surface active agents and others) | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Nutritional properties of gluten-free foods | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Exam | Ölçme Yöntemleri: Ödev |
| 9 | Gluten-free bread production technology | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Gluten-free cake production technology | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Gluten-free biscuit-cookie production technology | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Gluten-free pasta production technology | Review literature | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Gluten-free bakery product quality attributes | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Problems encountered in gluten-free food production and potential solutions | Review literature | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Regulatons in gluten-free food production and labeling | 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 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||