Course Name Code Semester T+U Hours Credit ECTS
Recent Developments In Cereal Technolgy GDM 603 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 information about using of recent technologies in production of cereal products and determining of end-product quality by new methods
Course Content Physical and chemical properties of cereals, Innovations on cereal processing, Extrusion technology for breakfast cereals, Genetic studies on cereals, Biotechnological applications on cereals, Quality control methods on cereal products
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Understands basic information about cereals Lecture, Question-Answer, Testing,
2 Understands recent systems on cereal products processing Lecture, Question-Answer, Testing, Homework,
3 Understands genetic studies about cereals Lecture, Question-Answer, Testing, Homework,
4 Understands biotechnological applications about cereals Lecture, Question-Answer, Testing, Homework,
5 Understands quality control of cereals Lecture, Question-Answer, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Cereals: general definitions
2 Physical and chemical properties of cereals
3 Recent developments in bread and bakery
4 Recent developments in pasta industry
5 Recent applications in cookie, cracker and cake industry
6 Recent applications in malting and brewing industry
7 Extrusion technology in breakfast cereals
8 Mid-term exam
9 Genetic transformation in cereals
10 Product development in cereal biotechnology
11 Quality control methods in cereals
12 Recent methods for improving raw materials and end-product quality
13 Micro-methods and applications
14 Improving quality by biotechnological applications
Course Notes 1. Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA.<br>2. Kruger, J.E., Matsuo, R.B., Dick, J.W. 1996. Pasta and noodle technology, AACC Press, St.Paul, MN, USA.<br>3. Owens, G. 2000. Cereals processing technology, CRC Press, USA.<br>4. Morris, P.C., Bryce, J.H., 2000. Cereal biotechnology, CRS Press, USA.<br>5. Cauvain, S. And Young, L., 2001. Baking problems solved, CRC Press, USA.<br>6. Manley, D.,2001. Biscuit, cracker and cookie recipes for the food industry, CRC Press,
Course Resources
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.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them. X
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 4 64
Assignment 1 15 15
Final examination 1 15 15
Mid-terms 1 15 15
Total Workload 157
Total Workload / 25 (Hours) 6.28
dersAKTSKredisi 6