Course Name Code Semester T+U Hours Credit ECTS
Starch Chemistry GDM 532 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level yuksek_lisans
Course Type Optional
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers Doç.Dr. SERPİL ÖZTÜRK MUTİ,
Course Assistants
Course Category
Course Objective : To give informations related with physical and chemical properties of starches and production of various starches and their utilizaiton in foods
Course Content 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
# Course Learning Outcomes Teaching Methods Assessment Methods
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,
Week Course Topics Preliminary Preparation
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
Course Notes Bertolini, A.C. 2009. Starch: Characterization, properties and applications, CRC Press, USA.<br>Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA.
Course Resources
Order Program Outcomes Level of Contribution
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
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Performans Görevi (Seminer) 50
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 5 80
Assignment 1 10 10
Final examination 1 10 10
Mid-terms 1 10 10
Total Workload 158
Total Workload / 25 (Hours) 6.32
dersAKTSKredisi 6