Course Description

Course Code Semester Teoric Credit ECTS
CEREALS TECHNOLOGY GIP 203 2 2 + 1 3 4
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course Önlisans
Course Type ZORUNLU
Course Coordinator Öğr. Gör. HÜSEYİN DURAN
Instructor
Course Assistants
Course Category Alanına Uygun Temel Öğretim
Course Objective

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.

Course Content

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
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