GM655 Milk Chemistry and Biochemistry

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

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

Update Time: 18.11.2022 05:26