GM626 Additives in Milk Industry

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

Information

Code GM626
Name Additives in Milk Industry
Term 2023-2024 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

Update Time: 08.05.2023 02:32