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Course Description Course Name : Cereal Extrusion Products Course Code : GM-610 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall and Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. MEHMET SERTAÇ ÖZER Learning Outcomes of the Course : Knows extrusion processes Knows the production tehchnologies of extruded products Knows effect of extrusion process on food components Knows extruded products and their quality control Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give graduates basic knowledge about extruders and processing technology of extrude products . Course Contents : Definition of extrusion process, application areas of extrusion process, food and extrusion, extrusion effects on the food compenents, effects on starch, effects on protein, relationship between the foodstuff composition and water content in expanded extrusion technology, relationship between temperature and pressure in expanded extrusion technology, products produced by extrusion Language of Instruction : Turkish Work Place : Classes of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Definition of extrusion process Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 2 Application areas of extrusion process 1 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 3 Application areas of extrusion process 2 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 4 Food and Extrusion Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 5 Extrusion effects on the food compenents Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 6 Effects on starch 1 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 7 Effects on starch 2 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 8 Effects on protein 1 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 9 Effects on protein 2 Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 10 Relationship between the foodstuff composition and water content in expanded extrusion technology Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 11 Relationship between temperature and pressure in expanded extrusion technology Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 12 Products produced by extrusion Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 13 Compressed and/or expanded cereals products Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 14 Breakfast creals (cornflakes etc.) Reading hand outs and related chapters of books Lecture, class discussion, audio-video and internet presentations 15 Midterm exam Related books and course notes Written exam 16/17 Final exam Related books and course notes Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Altan, A. 1986. Tahıl İşleme Teknolojisi, Ç.Ü.Z.F. Ders Kitapları, Adana  Pyler, E.J. 1988. Baking Science and Technology, Sosland Publishing Company, Kansas, USA  Pomeranz, Y. 1988. Wheat Chemistry and Technology, AACC, St.Paul. Minnesota, USA Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 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. 4 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 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 3 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 4 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 5 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 5 70 Assesment Related Works     Homeworks, Projects, Others 2 18 36     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 3 3 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6