Course Name Code Semester T+U Hours Credit ECTS
Cereals Processing Technolgy GDM 311 5 2 + 2 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers Doç.Dr. SERPİL ÖZTÜRK MUTİ,
Course Assistants
Course Category
Course Objective

Giving basic information about cereal and cereal products and setting up the necessary substructure in order to settle the problems to be faced regarding this issue

Course Content

Grain structure of cereals, storage of cereals, wheat milling technology, quality properties of wheat and flour, milling and processing of other cereals (corn, rice,), chemical composition of cereals, properties of starch, cereal proteins, gluten, dough rheology, processing technology of bread, bulgur, pasta, cookie, cracker, cake and breakfast cerelas, quality control in cereal products and new techniques

# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands the structure and nutritional and economical impoartance of cereals Lecture, Question-Answer, Testing,
2 Understands the phycical and chemical properties of cereals Lecture, Question-Answer, Testing,
3 Understands the storage and milling of cereals Lecture, Question-Answer, Testing,
4 Understands the processing technology of cereal products (bread, pasta, cookie,etc.) Lecture, Question-Answer, Group Study, Testing, Homework,
5 Applies basic analysis in cereal products and interpret and reports the results Lecture, Question-Answer, Motivations to Show, Lab / Workshop, Testing, Performance Task,
6 Understands the bounden to solve problems to be faced regarding the cereal science Lecture, Question-Answer, Testing,
Week Course Topics Preliminary Preparation
1 Cereals: definitions and anatomy of cereal grain
2 Storage of cereals
3 Milling and processing cereals (wheat, corn, rice, etc.)
4 Chemical compositions of cereals: Starch, Proteins, Enzymes, others)
5 Laboratory: Starch analysis
6 Dough rheology and new techniques (DoughLab, MixoLab, RVA, Rheofermentometer)
7 Laboratory: Gluten analysis
8 Laboratory: Sedimentation tests
9 Mid-term
10 Bread and pasta technology
11 Laboratory: Pasta analysis
12 Soft wheat products (cookie, cake and cracker) technology
13 New techniques in cereal quality control: NIR, SRC, BVM laser and smart devices (ViscoQick, GlutoPeak)
14 Homework presentations
Resources
Course Notes <p>[1] Power Point Presentation (Assoc.Prof. Serpil &Ouml;zt&uuml;rk)<br /> [2] &Ouml;ZT&Uuml;RK, S., 2013. Tahıl ve Tahıl &Uuml;r&uuml;nleri Teknolojisi, Her Y&ouml;n&uuml;yle Gıda, sf.135-174. Edit&ouml;rler: F&uuml;gen Durlu &Ouml;zkaya, Serap Coşansu, Kamuran Ayhan, Sidas Medya Ltd.Şti. ISBN:978-605-5267-06-3. İzmir.</p>
Course Resources

[3] Elgün A, Ertugay Z. 2000. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, 2000, Erzurum
[4] Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA.
[5] Talay, M. 1997. Ekmek bilimi ve teknolojisi. Ekin yayıncılık ve pazarlama, İstanbul
[6] Koksel, H., Sivri, D., Özboy, O., Başman, A. 2000. Hububat laboratuvarı el kitabı. Hacettepe Üniversitesi Yayınları, Ankara.

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. X
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
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.
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. X
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.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
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 30
1. Kısa Sınav 20
1. Performans Görevi (Laboratuvar) 30
2. Kısa Sınav 20
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 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 5 5
Quiz 1 5 5
Assignment 1 10 10
Performance Task (Laboratory) 1 15 15
Final examination 1 10 10
Total Workload 125
Total Workload / 25 (Hours) 5
dersAKTSKredisi 5