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| Course Description |
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| Course Name |
: |
Cereal Processing Technology |
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| Course Code |
: |
GM 473 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. MEHMET SERTAÇ ÖZER
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| Learning Outcomes of the Course |
: |
Knows structural properties of creal.
Knows physcial and chemical properties of creals.
Knows storage of creals.
Knows processing (milling, bread making, produciton of bulgur, biscuit, paste) of creals.
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| Mode of Delivery |
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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 basic principles, processing, and evaluation of creals. |
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| Course Contents |
: |
The concept of creals sort, presantation of creals sort, analysis of statistical data related to the production of creals, properites of wheat, storage of creals, physical properties of wheat, chemical properties of wheat, technological properties of wheat, milling, flour technology and concept of quality, bread technology, paste technology, products (bulgur, biscuit) |
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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 |
The concept of creals sort |
Cereal Technology Books |
Lecture, presantation of sample creals in laboratuary, field trip |
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2 |
The concept of creals sort |
Cereal Technology Books |
Lecture, presantation of sample creals in laboratuary |
|
3 |
Presantation of creals sort, analysis of statistical data related to the production of creals. |
Cereal Technology Books |
TUİK database search |
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4 |
Properites of wheat |
Cereal Technology Books |
Lecture |
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5 |
Storage of creals |
Cereal Technology Books |
Lecture |
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6 |
Physical Properties of Wheat |
Cereal Technology Books |
Lecture, laboratory |
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7 |
Chemical Properties of Wheat |
Cereal Technology Books |
Lecture, laboratory |
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8 |
Technological properties of wheat |
Cereal Technology Books |
Lecture, laboratory |
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9 |
Milling |
Cereal Technology Books |
Lecture, laboratory |
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10 |
Milling |
Cereal Technology Books |
Lecture, laboratory |
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11 |
Midterm exam |
Related course notes |
Written exam |
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12 |
Flour technology and concept of quality |
Cereal Technology Books |
Lecture, laboratory |
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13 |
Bread Technology |
Cereal Technology Books |
Lecture, laboratory |
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14 |
Paste Technology |
Cereal Technology Books |
Lecture, laboratory |
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15 |
Other Products (bulgur, biscuit) |
Cereal Technology Books |
Lecture, laboratory |
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16/17 |
Final exam |
Related course notes |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Altan, A. 1986. Tahıl İşleme Teknolojisi, Ç.Ü.Z.F. Ders Kitapları, Adana Pomeranz, Y. 1988. Wheat Chemistry and Technology, AACC, St.Paul. Minnesota, USA Pyler, E.J. 1988. Baking Science and Technology, Sosland Publishing Company, Kansas, USA
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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 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
60 |
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Homeworks/Projects/Others |
4 |
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
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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* |
|
1 |
Gains the ability to use knowledge and skills in his/her field. |
5 |
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2 |
Improve a process-based system using the methods of measurement and evaluation |
5 |
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3 |
Has knowledge in the fields of basic science, engineering and food science and technology |
4 |
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4 |
Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications |
5 |
|
5 |
Researches and analyzes complex systems using scientific methods |
2 |
|
6 |
Uses objective and subjective methods to evaluate food quality and interprets the results |
5 |
|
7 |
Selects and uses modern technical systems in food engineering and technology applications |
4 |
|
8 |
Uses laboratories, does food analyses and evaluates, interprets and reports the results, |
5 |
|
9 |
Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility |
5 |
|
10 |
Complies with teamwork |
4 |
|
11 |
Analytically and critically evaluates the learned information. |
5 |
|
12 |
Knows the necessity of lifelong learning. |
5 |
|
13 |
Communicates effectively and healthily in the relevant field and uses communication technologies |
1 |
|
14 |
Knows a foreign language at a level to follow the literature about foods and communicate |
1 |
|
15 |
is respectful of professional ethics |
1 |
|
16 |
Has ability to plan, implement and develop a food process |
5 |
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17 |
Knows the legislation and management systems related to foods |
3 |
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18 |
Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development |
1 |
| * 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 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
12 |
2 |
24 |
| Assesment Related Works |
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Homeworks, Projects, Others |
4 |
4 |
16 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
1 |
1 |
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Final Exam |
1 |
1 |
1 |
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Total Workload: | 98 |
| Total Workload / 25 (h): | 3.92 |
| ECTS Credit: | 4 |
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