| Course Description |
|
| Course Name |
: |
Key Information on Manufacturing Basic Dairy Products |
|
| Course Code |
: |
GM-677 |
|
| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
|
| Year of Study |
: |
1 |
|
| Course Semester |
: |
Fall (16 Weeks) |
|
| ECTS |
: |
6 |
|
| Name of Lecturer(s) |
: |
Prof.Dr. MEHMET GÜVEN
|
|
| Learning Outcomes of the Course |
: |
Knows the effects of milk quality on dairy products
Knows the production of dairy products
Knows the quality control of dairy products
|
|
| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
|
| Recommended Optional Programme Components |
: |
None |
|
| Aim(s) of Course |
: |
To give information about the effects of raw material and its processing on dairy products; To enable students with the ability to make calculations by evaluating parameters about manufacturing on the basis of products. |
|
| Course Contents |
: |
The effects of quality parameters on cheese composition and properties, an overview on major cheese types, manufacturing rennet cheese, milk processing for cheese production, cheese manufacturing by melting salts. Manufacturing fresh cheese, packaging of cheese, manufacturing butter, milk fat products, spreadable mixed fat products. Drinking milk, manufacturing concentrated and powdered dairy products, manufacturing milk protein products. |
|
| 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 |
Definitions |
Related course notes and books |
Lecture, question and answer |
|
2 |
The effects of quality parameters on cheese composition and properties |
Related course notes and books |
Lecture, question and answer |
|
3 |
The effects of quality parameters on cheese composition and properties |
Related course notes and books |
Lecture, question and answer |
|
4 |
An overview on major cheese types |
Related course notes and books |
Lecture, question and answer |
|
5 |
Manufacturing rennet cheese |
Related course notes and books |
Lecture, question and answer |
|
6 |
Milk processing for cheese production |
Related course notes and books |
Lecture, question and answer |
|
7 |
Cheese manufacturing by melting salts |
Related course notes and books |
Lecture, question and answer |
|
8 |
Manufacturing fresh cheese |
Related course notes and books |
Lecture, question and answer |
|
9 |
Packaging of cheese |
Related course notes and books |
Lecture, question and answer |
|
10 |
Manufacturing butter, milk fat products, spreadable mixed fat products |
Related course notes and books |
Lecture, question and answer |
|
11 |
Drinking milk |
Related course notes and books |
Lecture, question and answer |
|
12 |
Drinking milk |
Related course notes and books |
Lecture, question and answer |
|
13 |
Manufacturing concentrated and powdered dairy products |
Related course notes and books |
Lecture, question and answer |
|
14 |
Manufacturing milk protein products |
Related course notes and books |
Lecture, question and answer |
|
15 |
Midterm exam |
Related course notes and books |
Written exam |
|
16/17 |
Final exam |
Related course notes and books |
Written exam |
|
|
| 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 |
2 |
|
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 |
|
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 |
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 |
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 |
2 |
|
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 |
1 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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