Course Information
Yazdır
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 |
| 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 | 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 |
Resources |
||
|---|---|---|
| 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 |
|
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 |