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Course Description Course Name : Drinking Milk Technology Course Code : GM-604 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows properties of raw milk used for drinking milk Knows pretreatments of milk for drinking milk production Knows pasteurized milk technology Knows sterilized and UHT milk production technology Knows changes during storage of drinking milk Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The situation of drinking milk in Turkey and in the world, properties of raw milk used for drinking milk production, clarification of milk, standardisation of milk fat, pasteurized milk production, types of sterilization, UHT milk production technology, changes occuring in milk composition during drinking prosessing and storage. Course Contents : The situation of drinking milk in Turkey and in the world, properties of raw milk used for drinking milk production, clarification of milk, standardisation of milk fat, pasteurized milk production, types of sterilization, UHT milk production technology, changes occured in milk composition during drinking prosessing and storage. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Situation of drinking milk in Turkey and in the world Related course notes Lecture, assignment, discussion 2 Street milk and boiled milk Related course notes Lecture, assignment, discussion 3 Properties of raw milk used for drinking milk production Related course notes Lecture, assignment, discussion 4 Technical treatments applied to milk, clarification, bactofugation, standardization Related course notes Lecture, assignment, discussion 5 Pasteurized milk production technology Related course notes Lecture, assignment, discussion 6 Legislation and regulations about pasteurized milk Related course notes Lecture, assignment, discussion 7 Sterilized milk production Related course notes Lecture, assignment, discussion 8 Legislation and regulations about sterilized milk Related course notes Lecture, assignment, discussion 9 UHT milk production and properties Related course notes Lecture, assignment, discussion 10 Legislation and regulations about pasteurized milk Related course notes Lecture, assignment, discussion 11 Effects on heat over milk Related course notes Lecture, assignment, discussion 12 Changes during storage of drinking milk Related course notes Lecture, assignment, discussion 13 Quality control of drinking milk Related course notes Lecture, assignment, discussion 14 Quality control of drinking milk Related course notes Lecture, assignment, discussion 15 Midterm exam Related course notes Written exam 16/17 Final exam Related course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Dairy Technology. Mustafa Metin. 2007. Ege Üniversitesi Basımevi. Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 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 2 Examine and improve the social relationships and the norms; act to change them if necessary 4 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 4 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 5 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 5 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 5 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 4 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 5 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 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 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 5 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 6 84 Assesment Related Works     Homeworks, Projects, Others 1 12 12     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 152 Total Workload / 25 (h): 6.08 ECTS Credit: 6