Course Description

Course Code Semester Teoric Credit ECTS
0 0 0
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course
Course Type BOS
Course Coordinator Öğr. Gör. HÜSEYİN DURAN
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 1 - 3 - 2 - A - C -
2 - 2) To understand the phycical and chemical properties of cereals 1 - 2 - 3 - A - C -
3 - 3) To understand the storage and milling of cereals 1 - 2 - 3 - 13 - C - A - F -
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 - A - C - F -
6 - 6) To understand the bounden to solve problems to be faced regarding the cereal science 2 - 1 - 3 - C - A -
Teaching Methods: 1:Lecture 3:Discussion 2:Question-Answer 13:Lab / Workshop
Measurement Methods: A:Testing C:Homework F:Performance Task

Course Flow

Week Topics Preliminary
1 Cereals: Classification, production-consumption statistics, importance in nutrition.
2 Cereals: physical, chemical and biological properties, storage, processing of cereals. Quality properties and analysis
3 Chemical composition of cereals: carbohydrates and functionality
4 Chemical composition of cereals: Proteins and functionality
5 Chemical composition of cereals: Lipids, vitamins, mineral matters, and functionality
6 Enzymes in cereals, functionality and important
7 Storage of cereals
8 Bread production technology
9 Mid-term examination, Bread production technology
10 Macaroni, noodle and bulgur production technology
11 Biscuit, cracker, wafer, cake production technology
12 Production of cereals for breakfast and appetizers
13 Moist grain and other process technology for cereals
14 Quality control of cereal and products


Lecture Notes

Elgün, A. ve Ertugay, Z. 1992. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi, Erzurum.

Course Resources

Hoseney, R.C. 1994. Principles of Cereal Science and Technology. 2nd ed. American
Association of Cereal Chemists, St. Paul, MN.

Document Sharing

Contribution of the Course to Program Outcomes

No Program Learning Outcomes Contribution Level
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 To have the ability to create professional plans and projects using computer aided technical drawing and design programs. X

Evaluation System

Contribution Level Order Percentage of Contribution
Odev 1 20
AraSinav 1 50
Odev 2 20
KisaSinav 1 10
Total 100
The Ratio of the Semester to Success 40
Final to Success Ratio 60
Total 100

ECTS Workload

Activity Sayısı Time (Hour) Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 8 8
Quiz 1 5 5
Assignment 1 8 8
Performance Task (Application) 1 10 10
Final examination 1 16 16
Total Workload 111
Total Workload / 25 (h)Toplam İş Yükü /25(s) 4.44
ECTS Credit of the Course 4.44
; ;