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| Course Description |
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| Course Name |
: |
Developments in Dairy Industry |
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| Course Code |
: |
GM-662 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
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Prof.Dr. NURAY GÜZELER
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| Learning Outcomes of the Course |
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Knows the developments in dairy technology in the world
Knows the developments in dairy technology in Turkey
Knows the applicablility of developments in the world to Turkey.
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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 |
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To give information about raw materials used in dairy industry, new trends in ingredients and production technics, development of new dairy products, developments in utilization of dairy wastes, novel machinery and applications in dairy industry; to help students to follow up the developments in dairy industry and search the applicabilities of these developments and synthesize with some products. |
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| Course Contents |
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Following up the developments in dairy industry. Researching the applicabilities of theses developments and to synthesize with some products. Raw materials used in dairy industry, new trends in ingredients and production technics, development of new dairy products, developments in utilization of dairy wastes, novel machinery and applications in dairy industry. |
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| Language of Instruction |
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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 |
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1 |
Milk production in Turkey |
Internet sources and scientific papers |
Schoolwork, discussion |
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2 |
Assessment of dairy industry in Turkey |
Internet sources and scientific papers |
Schoolwork, discussion |
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3 |
Milk production in the world |
Internet sources and scientific papers |
Schoolwork, discussion |
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4 |
Assessment of dairy industry in the world |
Internet sources and scientific papers |
Schoolwork, discussion |
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5 |
Following up and evaluation of national and international congresses, symposiums, workshops etc. in the field |
Internet sources and scientific papers |
Schoolwork, discussion |
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6 |
Following up and evaluation of national and international congresses, symposiums, workshops etc. in the field |
Internet sources and scientific papers |
Schoolwork, discussion |
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7 |
Developments about raw material |
Internet sources and scientific papers |
Schoolwork, discussion |
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8 |
Developments about milk products |
Internet sources and scientific papers |
Schoolwork, discussion |
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9 |
Developments about production methods of dairy products |
Internet sources and scientific papers |
Schoolwork, discussion |
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10 |
Developments about production methods of dairy products |
Internet sources and scientific papers |
Schoolwork, discussion |
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11 |
Developments about ingredients used in dairy industry |
Internet sources and scientific papers |
Schoolwork, discussion |
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12 |
Developments about machine tool equipment used in dairy industry |
Internet sources and scientific papers |
Schoolwork, discussion |
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13 |
Developments about packaging in dairy industry |
Internet sources and scientific papers |
Schoolwork, discussion |
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14 |
Developments about storage and marketing in dairy industry |
Internet sources and scientific papers |
Schoolwork, discussion |
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15 |
Midterm exam |
Internet sources and scientific papers |
Written exam |
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16/17 |
Final exam |
Internet sources and scientific papers |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 National and international scientific papers
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| |
| Required Course Material(s) |
Internet sources
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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 |
50 |
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Homeworks/Projects/Others |
1 |
50 |
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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 |
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 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
5 |
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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 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
5 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
5 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
4 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
5 |
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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 |
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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 |
4 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
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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). |
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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 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
6 |
84 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
10 |
10 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 150 |
| Total Workload / 25 (h): | 6 |
| ECTS Credit: | 6 |
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