Yazdır

Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
FARİNA AND PASTA TECHNOLOGY GDM 614 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. SERPİL ÖZTÜRK
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Understands basic informations about cereal technology 1 - 2 - A -
2 - Understands wheat milling 1 - 2 - A -
3 - Understands farina processing technology 1 - 2 - A -
4 - Understands pasta and noodle processing technology 1 - 2 - A - C -
5 - Evaluates recent scientific studies on pasta 1 - 2 - A - C -
6 - Understands and applies quality control in pasta and noodle 1 - 2 - 13 - A - C - F -
Öğretim Yöntemleri: 1: 2: 13:
Ölçme Yöntemleri: A: C: F:

Ders Akışı

Hafta Konular ÖnHazırlık
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.

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
Odev 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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(s) 6.32
Dersin AKTS Kredisi 6.32
; ;