Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
CEREAL PRODUCTS AND ANALYTICAL QUALITY CONTROL IN CEREAL PRODUCTS GDM 520 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. SERPİL ÖZTÜRK
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
Dersin Amacı
Giving basic informations and applying the analitical test methods about quality control in cereals and cereal products
Dersin İçeriği
Sampling methods in cereals, physical, chemical and physicochemical analysis in cereals, interpreting and reporting data (qualitative and quantitative)
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understands the quality control in cereals and cereal products 1 - 2 - A -
2 - Understands the sampling methods for cereals and cereal products 1 - 2 - A -
3 - Understands and applies the physical, chemical and physicochemical analysis in cereals 1 - 13 - A - C -
4 - Understands and applies the basic properties and analysis of cereal starch and proteins 1 - 13 - A - C -
5 - Applies the lab-sclae production of bread, cake and cookie 1 - 13 - A - C -
6 - Understands and applie the basic analysis in bread, cake, cookie and pasta 1 - 13 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 13:Lab / Workshop
Ölçme Yöntemleri: A:Testing C:Homework
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