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| Course Description |
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| Course Name |
: |
Milk Chemistry and Biochemistry |
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| Course Code |
: |
GM-655 |
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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. MEHMET GÜVEN
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| Learning Outcomes of the Course |
: |
Get informed about milk composition
Knows changes on milk components occured during dairy processing
Knows physical and chemical properties of milk
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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 |
: |
To give information about milk composition. To figuring out the relation between milk processing and changes in milk components. |
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| Course Contents |
: |
Production and utilization of milk. Compsition of milk; lactose, milk lipids, milk proteins, salts of milk, vitamins in milk and dairy products, water in milk and dairy products. Enzymology of milk and milk products. Heat-induced changes in milk. Chemistry and biochemistry of cheese and fermented milks. Physical properties of milk. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Production and utilization of milk |
Related book |
Lecture, schoolwork |
|
2 |
Compsition of milk |
Related book |
Lecture, schoolwork |
|
3 |
Lactose |
Related book |
Lecture, schoolwork |
|
4 |
Milk lipids |
Related book |
Lecture, schoolwork |
|
5 |
Milk proteins |
Related book |
Lecture, schoolwork |
|
6 |
Salts of milk |
Related book |
Lecture, schoolwork |
|
7 |
Vitamins in milk and dairy products |
Related book |
Lecture, schoolwork |
|
8 |
Water in milk and dairy products |
Related book |
Lecture, schoolwork |
|
9 |
Enzymology of milk and milk products |
Related book |
Lecture, schoolwork |
|
10 |
Heat-induced changes in milk |
Related book |
Lecture, schoolwork |
|
11 |
Chemistry and biochemistry of cheese and fermented milks |
Related book |
Lecture, schoolwork |
|
12 |
Sütün fiziksel özellikleri |
Related book |
Lecture, schoolwork |
|
13 |
Overall revision |
Related book |
Discussion |
|
14 |
Overall revision |
Related book |
Discussion |
|
15 |
Midterm exam |
Related book |
Written exam |
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16/17 |
Final exam |
Related book |
Written exam |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Dairy Chemistry and Biochemistry. P.F. Fox and P.L.H. McSweeney, 1998
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
3 |
40 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| 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. |
3 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
|
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 |
2 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
2 |
|
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 |
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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 |
|
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 |
4 |
|
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 |
3 |
|
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 |
3 |
|
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 |
3 |
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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 |
2 |
|
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 |
2 |
| * 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 |
|
Class Time (Exam weeks are excluded) |
14 |
3 |
42 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
5 |
70 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
3 |
10 |
30 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
2 |
2 |
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Final Exam |
1 |
2 |
2 |
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Total Workload: | 146 |
| Total Workload / 25 (h): | 5.84 |
| ECTS Credit: | 6 |
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