Course Name Code Semester T+U Hours Credit ECTS
Farina and Pasta Technology GDM 614 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers
Course Assistants
Course Category
Course Objective Giving basic informations about farina and pasta products and building a background to solve potential problems related with pasta industry
Course Content General definitions in cereal technology, Starch and gluten, Wheat milling, Production and properties of farina, Pasta and noodle processing technology, Quality control of pasta and noodle
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands basic informations about cereal technology Lecture, Question-Answer, Testing,
2 Understands wheat milling Lecture, Question-Answer, Testing,
3 Understands farina processing technology Lecture, Question-Answer, Testing,
4 Understands pasta and noodle processing technology Lecture, Question-Answer, Testing, Homework,
5 Evaluates recent scientific studies on pasta Lecture, Question-Answer, Testing, Homework,
6 Understands and applies quality control in pasta and noodle Lecture, Question-Answer, Lab / Workshop, Testing, Homework, Performance Task,
Week Course Topics Preliminary Preparation
1 Cereals: Basic informations
2 Chemical compositions of cereals: Starch
3 Chemical compositions of cereals: Gluten
4 Wheat milling
5 Farina production
6 Quality control of farina
7 Pasta making technology: Durum weath
8 Pasta making technology: Production steps
9 Kinds of pasta
10 Qualty control of pasta
11 Noodle technology: Production methods and quality control
12 Laboratory applicaiton: Farina analysis
13 Laboratory applicaiton: Pasta analysis
14 Recent studies in pasta industry
Resources
Course Notes Power point presentation (Assist.Prof.Serpil Ozturk)
Course Resources Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA.
Elgün A, Ertugay Z. 2000. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, 2000, Erzurum
Kruger, J.E., Matsuo, R.B., Dick, J.W. 1996. Pasta and noodle technology, AACC Press, St.Paul, MN, USA.
TS 1620. Makarna, Türk Standartları Enstitüsü yayınları,2002, Ankara
TS 2283. İrmik, Türk Standartları Enstitüsü yayınları,1976, Ankara
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 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines.
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering. X
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them.
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively 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. Ödev 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
Mid-terms 1 10 10
Assignment 1 10 10
Final examination 1 10 10
Total Workload 158
Total Workload / 25 (Hours) 6.32
dersAKTSKredisi 6