| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Starch Chemistry | GDM 532 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | : To give informations related with physical and chemical properties of starches and production of various starches and their utilizaiton in foods |
| Dersin İçeriği | General definitions in cereal technology, Milling, Starch production, Composition of cereals, Physical and chemical properties of starch, Gelatinization of starch,Modified starches, Enzyme resistant starch |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Understands the basic definitions of cereals | Lecture, Question-Answer, | Testing, |
| 2 | Understands the chemical composition of cereals | Lecture, Question-Answer, | Testing, |
| 3 | Understands the starch production technology | Lecture, Question-Answer, | Testing, |
| 4 | Understands the physical and chemical properties of starch | Lecture, Question-Answer, | Testing, |
| 5 | Understands the starch products and their properties | Lecture, Question-Answer, Self Study, | Testing, Homework, |
| 6 | Evaluates the current scientific researches about starch | Self Study, | Performance Task, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Definitions and properties of cereals | |
| 2 | Weath milling, Flour porduction and processing technology | |
| 3 | Wet milling: Starch production | |
| 4 | Chemical composition of cereals: Starch, protein and others | |
| 5 | Various starch sources | |
| 6 | Physical properties of starch: morphology | |
| 7 | Chemical properties of starch: gelatinization | |
| 8 | Functional properties of starch: water binding, fat binding | |
| 9 | Functional properties of starch: emulsion forming | |
| 10 | Enzymes affects on starch | |
| 11 | Starch based syrups | |
| 12 | Modified starches: Production and properties | |
| 13 | Modified starches: Using in foods | |
| 14 | Enzyme resistant starch: Production and properties |
| Kaynaklar | |
|---|---|
| Ders Notu | Bertolini, A.C. 2009. Starch: Characterization, properties and applications, CRC Press, USA. Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA. |
| 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 | |||||
| 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. | ||||||
| 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. | ||||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | ||||||
| 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 | |||||
| 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 | |||||
| 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. | ||||||
| 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 | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 50 |
| 1. Performans Görevi (Seminer) | 50 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 50 |
| 1. Final | 50 |
| 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 | 5 | 80 |
| Assignment | 1 | 10 | 10 |
| Final examination | 1 | 10 | 10 |
| Mid-terms | 1 | 10 | 10 |
| Toplam İş Yükü | 158 | ||
| Toplam İş Yükü / 25 (Saat) | 6,32 | ||
| Dersin AKTS Kredisi | 6 | ||