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Course Description Course Name : Dairy Industry and Organization Course Code : GM-631 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows dairy industry Knows related survay works. Knows flowcharts of dairy products. Knows plant structure and inputs Knows related supporting services. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Characteristics of dairy industry, general surveys. feasibility works, determination of flowcharts, production and packaging of dairy products, storage of products, plant structures, supporting services. Course Contents : Characteristics of dairy industry, general surveys. feasibility works, determination of flowcharts, production and packaging of dairy products, storage of products, plant structures, supporting services. 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 Characteristics of dairy industry Related course notes and sources Lecture, schoolwork, discussion 2 General surveys Related course notes and sources Lecture, schoolwork, discussion 3 Feasibility works Related course notes and sources Lecture, schoolwork, discussion 4 Plant structures Related course notes and sources Lecture, schoolwork, discussion 5 Determination of flowcharts Related course notes and sources Lecture, schoolwork, discussion 6 Production of dairy products Related course notes and sources Lecture, schoolwork, discussion 7 Packaging Related course notes and sources Lecture, schoolwork, discussion 8 Storage of dairy products Related course notes and sources Lecture, schoolwork, discussion 9 Plant inputs Related course notes and sources Lecture, schoolwork, discussion 10 Plant supporting services Related course notes and sources Lecture, schoolwork, discussion 11 Plant services Related course notes and sources Lecture, schoolwork, discussion 12 Related legislation and regulations. Related course notes and sources Lecture, schoolwork, discussion 13 Sample project applications Related course notes and sources Lecture, schoolwork, discussion 14 Sample project applications Related course notes and sources Lecture, schoolwork, discussion 15 Midterm exam Related course notes and sources Written exam 16/17 Final exam Related course notes and sources Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Dairy industry and organisation Required Course Material(s)  Internet researchs   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 4 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 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 4 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 4 * 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 4 56 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: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6