| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Recent Developments İn Cereal Technolgy | GDM 603 | 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 information about using of recent technologies in production of cereal products and determining of end-product quality by new methods |
| Dersin İçeriği | 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 |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | 1. Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA. 2. Kruger, J.E., Matsuo, R.B., Dick, J.W. 1996. Pasta and noodle technology, AACC Press, St.Paul, MN, USA. 3. Owens, G. 2000. Cereals processing technology, CRC Press, USA. 4. Morris, P.C., Bryce, J.H., 2000. Cereal biotechnology, CRS Press, USA. 5. Cauvain, S. And Young, L., 2001. Baking problems solved, CRC Press, USA. 6. Manley, D.,2001. Biscuit, cracker and cookie recipes for the food industry, CRC Press, |
| Ders Kaynakları | |
| 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. | ||||||
| 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 | ||||||
| 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 | 4 | 64 |
| Assignment | 1 | 15 | 15 |
| Final examination | 1 | 15 | 15 |
| Mid-terms | 1 | 15 | 15 |
| Toplam İş Yükü | 157 | ||
| Toplam İş Yükü / 25 (Saat) | 6,28 | ||
| Dersin AKTS Kredisi | 6 | ||