| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Farina and Pasta Technology | GDM 614 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Doktora |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Giving basic informations about farina and pasta products and building a background to solve potential problems related with pasta industry |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | Power point presentation (Assist.Prof.Serpil Ozturk) |
| Ders Kaynakları | 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. |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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 | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 50 |
| 1. Ödev | 50 |
| 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 | 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 |
| Toplam İş Yükü | 158 | ||
| Toplam İş Yükü / 25 (Saat) | 6,32 | ||
| Dersin AKTS Kredisi | 6 | ||