Course Name Code Semester T+U Hours Credit ECTS
Quality Control In Dairy Products GDM 415 7 2 + 1 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Optional
Course Coordinator Prof.Dr. AHMET AYAR
Course Lecturers
Course Assistants
Course Category Field Proper Education
Course Objective The inform to students about milk and its products, gain the ability to produce high quality milk and milk products, to provide the necessary ccontrol. produce solutions to problems faced in plants production processes, production of milk by students or being able to produce effective solutions to problems and provide practical
Course Content Quality and quality control principles. Quality criteria and quality control of milk and milk products. Quality control in the dairy business. The implementationin dairy operations of quality management systems.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 The basic properties of milk and milk products Lecture, Question-Answer, Discussion, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
2 The quality characteristics of milk and its products Lecture, Question-Answer, Discussion, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
3 The implementation of quality management systems in milk and dairy plants Lecture, Question-Answer, Discussion, Group Study, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
4 The importance of control of raw materials, additives, milk and milk products. Lecture, Question-Answer, Discussion, Group Study, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
5 The quality control in dairy products production processes, Lecture, Question-Answer, Discussion, Group Study, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
6 The quality criteria and analysis of dairy products Lecture, Question-Answer, Discussion, Group Study, Case Study, Lab / Workshop, Problem Solving, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Composition and characteristics of milk and milk products
2 Milk products production processes
3 The importance of quality and quality control
4 The concept of quality of milk and milk products, and hygiene practices
5 Implementation of quality management systems in plants that produce milk and milk products
6 The control and importance of raw materials and additives, milk and milk products
7 The quality control in dairy products production processes
8 The analysis and quality criteria in yogurt
9 The analysis of quality attributes in cheese
10 The quality and quality control in condensed and dried milk products
11 The quality control in cream and butter and quality properties
12 The quality and quality control in ice cream and frozen dairy products
13 Characteristics and analysis of quality of drinking milk
14 Quality control practices
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose. X
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose.
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. X
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice. X
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development. X
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions.
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 40
1. Kısa Sınav 10
2. Kısa Sınav 10
1. Ödev 20
1. Performans Görevi (Laboratuvar) 10
2. Performans Görevi (Laboratuvar) 10
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
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 2 2
Quiz 2 4 8
Assignment 1 10 10
Performance Task (Laboratory) 2 10 20
Final examination 1 2 2
Total Workload 122
Total Workload / 25 (Hours) 4.88
dersAKTSKredisi 5