| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Cereals Processıng Technolgy | GDM 311 | 5 | 2 + 2 | 3 | 5 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Lisans |
| Dersin Türü | Zorunlu |
| Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Dersi Verenler | Doç.Dr. SERPİL ÖZTÜRK MUTİ, |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | 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 |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | [1] Power Point Presentation (Assoc.Prof. Serpil Öztürk) |
| Ders Kaynakları | [3] Elgün A, Ertugay Z. 2000. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, 2000, Erzurum |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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. | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 30 |
| 1. Kısa Sınav | 20 |
| 1. Performans Görevi (Laboratuvar) | 30 |
| 2. Kısa Sınav | 20 |
| 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 | 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 |
| Toplam İş Yükü | 125 | ||
| Toplam İş Yükü / 25 (Saat) | 5 | ||
| Dersin AKTS Kredisi | 5 | ||