TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM595 |
| Name | Dairy Industry and Organization |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To know the characteristics of milk in the dairy sector, general surveys, feasibility studies, determination of the production scheme, production and packaging of dairy products, storage of products, plant structures, inputs, support services and utilities."
Course Content
Characteristics of the dairy industry, general surveys, feasibility studies, determination of the production scheme, production and packaging of dairy products, storage of products, plant structures, inputs, support services and utilities.
Course Precondition
None
Resources
KAPTAN, N. Süt Endüstrisi ve Organizasyonu. 1982. Ankara Üniversitesi Ziraat Fakültesi Yayınları.
Notes
None
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Recalling the dairy industry |
| LO02 | Conducting survey studies related to the subject |
| LO03 | Listing the production schemes of dairy products |
| LO04 | Explaining plant structures and their inputs |
| LO05 | Applying support services and utilities related to the subject |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Characteristics of the dairy industry | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım |
| 2 | General studies | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma, Grup Çalışması |
| 3 | Feasibility studies | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | Enterprise structures | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Determination of the production scheme | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Production of dairy products | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Packaging | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Relevant course notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Storage of dairy products | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Plant inputs | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Plant support services | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Plant utilities | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Legal legislation related to the subject | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Sample project applications | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Key considerations when implementing sample project applications | Relevant course notes and resources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Relevant course notes and resources | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Relevant course notes and resources | 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 | ||