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| Course Description |
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| Course Name |
: |
Ice Cream Technology |
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| Course Code |
: |
GM-609 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. NURAY GÜZELER
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| Learning Outcomes of the Course |
: |
Knows calculation of ice-cream mix
Knows different ice-cream recipes
Knows quality characteristics of ice-cream
Knows cleaning and sanitation practices for ice-cream plants
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Calculation of ice-cream mix, properties of ice-cream mix, overrun in ice-cream, ice-cream recipes, sensory evaluation of ice-cream, ice-cream microbiology and cleaning and sanitation practices at ice-cream plants. |
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| Course Contents |
: |
Calculation of ice-cream mix, properties of ice-cream mix, overrun in ice-cream, ice-cream recipes, sensory evaluation of ice-cream, ice-cream microbiology and cleaning and sanitation practices at ice-cream plants. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom, laboratory |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Definition and history of ice-cream |
Related course notes and books |
Lecture, assignment, discussion |
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2 |
Ice-cream in the world and in Turkey |
Related course notes and books |
Lecture, assignment, discussion |
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3 |
Calculation of ice cream mix |
Related course notes and books |
Lecture, assignment, discussion |
|
4 |
Properties of ice-cream mix |
Related course notes and books |
Lecture, assignment, discussion |
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5 |
Overrun in ice-cream |
Related course notes and books |
Lecture, assignment, discussion |
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6 |
Ice-cream production techniques |
Related course notes and books |
Lecture, assignment, discussion |
|
7 |
Ice-cream production techniques |
Related course notes and books |
Lecture, assigment, discussion |
|
8 |
Ice-cream recipes |
Related course notes and books |
Lecture, assignment, discussion |
|
9 |
Physicochemical properties of ice-cream |
Related course notes and books |
Lecture, assignment, discussion |
|
10 |
Sensory evaluation of ice-cream |
Related course notes and books |
Lecture, assignment, discussion |
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11 |
Other properties of ice-cream |
Related course notes and books |
Lecture, assignment, discussion |
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12 |
Storage of ice-cream and related problems |
Related course notes and books |
Lecture, assignment, discussion |
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13 |
Ice cream and related regulations |
Related course notes and books |
Lecture, assignment, discussion |
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14 |
Ice-cream plants |
Related course notes and books |
Lecture, assignment, discussion |
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15 |
Midterm exam |
Related course notes and books |
Written exam |
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16/17 |
Final exam |
Related course notes and books |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 ARBUCKLE, W. S., 1986. Ice Cream, Chapman & Hall, NewYork, 318 p.
ROTHWELL, J., 1990. Microbiology of Ice Cream and Related Products. Dairy Microbiology, (Ed). R.K. Robinson, Vol.2, 2nd ed., Elsevier Applied Science Publishers Ltd., London and New York, 409 p.”
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| |
| Required Course Material(s) |
Internet sources
Turkish standarts for ice-cream
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
50 |
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Homeworks/Projects/Others |
1 |
50 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
5 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
5 |
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3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
5 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
4 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
5 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
5 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
4 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
5 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
12 |
12 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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