TÜRKÇE
ENGLISH
Information
| Code | GM655 |
| Name | Milk Chemistry and Biochemistry |
| 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 | Yüksek Lisans 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 teach the formation of milk and physical chemical properties, to teach the reasons of change in these properties.
Course Content
The importance of milk in nutrition, the synthesis of milk components in the breast, composition and composition of milk, the physical chemistry of milk components, biotechnology in milk technology, the effects of heat treatments on milk, the formation of aroma and aroma substances in milk and dairy products.
Course Precondition
None
Resources
Metin M. Süt Teknolojisi Sütün Bileşimi ve İşlenmesi. 2010. Ege Üniversitesi Yayınları.
Notes
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2010. Sidas Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the formation and composition of milk |
| LO02 | Knows the chemical properties of milk |
| LO03 | Knows the physical properties of milk |
| LO04 | Knows the conditions affecting the physical and chemical properties of milk |
| LO05 | Makes the physical and chemical analysis of milk |
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. | |
| 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. | |
| 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. | 4 |
| 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 | Introduction to Milk Chemistry and Biochemistry | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Milk secretion and milk composition | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Lactose and its properties | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Milk proteins | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Milk fat and its properties | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Minerals for milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Vitamins and milk gases in milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Microorganisms in milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Natural enzymes found in milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Chemical analysis of milk | Preparation of milk laboratory | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Turkey and the world milk production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Physical properties of milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Physical analysis of milk | Laboratory preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 15 | Factors affecting the amount and composition of milk | 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 | ||