Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Margarıne and Shortenıngs In Food Industry | GDM 523 | 0 | 3 + 0 | 3 | 6 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | YUKSEK_LISANS |
Dersin Türü | Seçmeli |
Dersin Koordinatörü | Prof.Dr. SUZAN ÖZTÜRK YILMAZ |
Dersi Verenler | |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | Expression of margarine and shortenings, classification of margarines, learning of margarine and shortening usage areas in food industry |
Dersin İçeriği | Margarine history, Expression and classification of margarine and shortenings, margarine production and sorts, usage areas of margarine and shortenings in food industry |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
1 | Understanding oil hydrogenation and doing controls | Question-Answer, Lecture, | Testing, Oral Exam, |
2 | Understanding crystal structure of oils | Question-Answer, Lecture, | Oral Exam, Testing, |
3 | Understanding emulsion prepearing, solidifying and plasticity development that used in margarine and shortening production | Lecture, Question-Answer, | Testing, Homework, Oral Exam, |
4 | Understanding margarine production steps and usage areas in food industry | Question-Answer, Lecture, | Oral Exam, Testing, |
5 | Understanding shortening production steps and usage areas in food industry | Lecture, Question-Answer, | Testing, Oral Exam, |
6 | Doing and applicating quality control analysis in margarine and shortenings | Drilland Practice, Lab / Workshop, Question-Answer, Lecture, | Homework, Performance Task, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
1 | Expression and classification of lipids | |
2 | Some chemical reactions of lipid and fatty acids | |
3 | Oil hydrogenation | |
4 | Crystal structure of lipids | |
5 | Plasticity, solid fat index and plasticity limits | |
6 | Margarine history | |
7 | Expression and classification of margarines | |
8 | Margarine production steps | |
9 | Margarine production steps | |
10 | Margarine kinds and usage areas | |
11 | Margarine kinds and usage areas | |
12 | Expression and classification of shortening | |
13 | Shortening production steps | |
14 | Shortening production steps |
Kaynaklar | |
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Ders Notu | |
Ders Kaynakları |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | |||
1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | X | |||||
1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | ||||||
2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | X | |||||
3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | ||||||
3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | X | |||||
4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | X | |||||
5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | X | |||||
5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | ||||||
7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | X | |||||
7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | ||||||
8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | ||||||
8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | X | |||||
9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | X | |||||
9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | ||||||
10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | ||||||
11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | X | |||||
11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment |
# | Ders Öğrenme Çıktılarının Program Çıktılarına Katkısı | PÇ 1 | PÇ 1 | PÇ 2 | PÇ 2 | PÇ 3 | PÇ 3 | PÇ 4 | PÇ 4 | PÇ 5 | PÇ 5 | PÇ 6 | PÇ 6 | PÇ 7 | PÇ 7 | PÇ 8 | PÇ 8 | PÇ 9 | PÇ 9 | PÇ 10 | PÇ 10 | PÇ 11 | PÇ 11 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | Understanding oil hydrogenation and doing controls | ||||||||||||||||||||||
2 | Understanding crystal structure of oils | ||||||||||||||||||||||
3 | Understanding emulsion prepearing, solidifying and plasticity development that used in margarine and shortening production | ||||||||||||||||||||||
4 | Understanding margarine production steps and usage areas in food industry | ||||||||||||||||||||||
5 | Understanding shortening production steps and usage areas in food industry | ||||||||||||||||||||||
6 | Doing and applicating quality control analysis in margarine and shortenings |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ara Sınav | 50 |
1. Kısa Sınav | 20 |
1. Ödev | 10 |
1. Performans Görevi (Uygulama) | 20 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 60 |
1. Final | 40 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
Hours for off-the-classroom study (Pre-study, practice) | 16 | 2 | 32 |
Mid-terms | 1 | 10 | 10 |
Quiz | 1 | 10 | 10 |
Assignment | 1 | 10 | 10 |
Performance Task (Application) | 1 | 10 | 10 |
Performance Task (Laboratory) | 1 | 20 | 20 |
Final examination | 1 | 20 | 20 |
Toplam İş Yükü | 160 | ||
Toplam İş Yükü / 25 (Saat) | 6,4 | ||
dersAKTSKredisi | 6 |