|CEREALS TECHNOLOGY||GIP 203||2||2 + 1||3||4|
|Recommended Elective Courses|
|Level of the Course||Önlisans|
Öğr. Gör. HÜSEYİN DURAN
|Course Category||Alanına Uygun Temel Öğretim|
The aim of this course is to inform students about physical, chemical and biological properties, or quality of cereals; teaching about some important cereal products such as bread, macaroni, biscuit, cereals for breakfast and appetizers.
Characterization and classification of cereals. The importance of cereals for nutrition, production-consumption, physical, chemical and biological properties, storage, processing of cereals. The production of bread, macaroni, bulgur, biscuit, cracker, wafer, cake, cereals for breakfast and appetizers. The grain of cereals. Quality properties and analysis.
|Learning Outcomes of the Course||Teaching Methods||Measurement Methods|
|1 - 1) To understand the structure and nutritional and economical impoartance of cereals||3 - 2 - 1 -||C - A -|
|2 - 2) To understand the phycical and chemical properties of cereals||3 - 2 - 1 -||C - A -|
|3 - 3) To understand the storage and milling of cereals||13 - 3 - 2 - 1 -||F - A - C -|
|4 - 4) To understand the processing technology of cereal porducts such as flour, bread, bulgur, pasta, cookie, cracker, cake and breakfast cereals||13 - 3 - 2 - 1 -||F - C - A -|
|5 - 5) To understand the quality control in cereal and cereal products.||13 - 3 - 2 - 1 -||F - C - A -|
|6 - 6) To understand the bounden to solve problems to be faced regarding the cereal science||2 - 1 - 3 -||C - A -|
|Teaching Methods:||2:Question-Answer 1:Lecture 3:Discussion 13:Lab / Workshop|
|Measurement Methods:||C:Homework A:Testing F:Performance Task|