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Course Description Course Name : Cheese Processing Technology Course Code : GM-576 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. MEHMET GÜVEN Learning Outcomes of the Course : Knows the stages of cheese production process Knows domestic and foreign cheese types Knows quality characteristics and quality control of cheese Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To introduce history of cheese and situation of cheese in Turkey and in the world. To build a solid foundation about cheese manufacturing stages. To give information about domestic, foreign and traditional cheese types. Course Contents : History of cheese, consumption and production of cheese in the world and in Turkey. Cheese manufacturing stages; testing raw milk and pre-treatment, standardization and pasteurization, starter cultures and rennet coagulation of milk, cutting and treatments of curd, draining, pressing, salting and packaging, storage and ripening. Defects of cheese. Domestic cheese types, foreign cheese types and traditional cheese types. 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 History of cheese Related books Lecture, question and answer 2 Consumption and production of cheese in the world and in Turkey Related books Lecture, question and answer 3 Cheese manufacturing stages: Testing raw milk and pre-treatment Related books Lecture, question and answer 4 Cheese manufacturing stages: Standardization and pasteurization Related books Lecture, question and answer 5 Cheese manufacturing stages: Starter cultures and rennet coagulation of milk Related books Lecture, question and answer 6 Cheese manufacturing stages: Cutting and treatments of curd, draining Related books Lecture, question and answer 7 Cheese manufacturing stages: Pressing, salting and packaging Related books Lecture, question and answer 8 Cheese manufacturing stages: Storage and ripening Related books Lecture, question and answer 9 Defects of cheese Related books Lecture, question and answer 10 Domestic cheeses types Related books Lecture, question and answer 11 Domestic cheeses types Related books Lecture, question and answer 12 Foreign cheese types Related books Lecture, question and answer 13 Foreign cheese types Related books Lecture, question and answer 14 Traditional cheese types Related books Lecture, question and answer 15 Midterm exam Related books Written exam 16/17 Final exam Related books Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Cheese Chemistry, Physics & Microbiology Vol.1 General Aspects. Patrick F. Fox editor. 1987, Elsevier Applied Science.  Cheese Chemistry, Physics & Microbiology Vol.2 Major Cheese Groups. Patrick F. Fox editor. 1987, Elsevier Applied Science. Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 5 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. 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 3 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 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 4 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 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 3 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).   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 3 42 Assesment Related Works     Homeworks, Projects, Others 5 10 50     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6