Ders Bilgileri
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Ders Tanımı
| Ders | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| CEREALS TECHNOLOGY | GIP 203 | 2 | 2 + 1 | 3 | 4 |
| Ön Koşul Dersleri | |
|---|---|
| Önerilen Seçmeli Dersler |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Önlisans |
| Dersin Türü | ZORUNLU |
| Dersin Koordinatörü |
Öğr. Gör. HÜSEYİN DURAN |
| Dersi Verenler |
Öğr. Gör. HÜSEYİN DURAN |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Alanına Uygun Temel Öğretim |
| Dersin Amacı |
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. |
| Dersin İçeriği |
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. |
| Dersin Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
| 1 - 1) To understand the structure and nutritional and economical impoartance of cereals | 3 - 2 - 1 - | A - C - |
| 2 - 2) To understand the phycical and chemical properties of cereals | 3 - 2 - 1 - | A - C - |
| 3 - 3) To understand the storage and milling of cereals | 3 - 13 - 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 | 3 - 13 - 2 - 1 - | F - A - C - |
| 5 - 5) To understand the quality control in cereal and cereal products. | 3 - 13 - 2 - 1 - | F - A - C - |
| 6 - 6) To understand the bounden to solve problems to be faced regarding the cereal science | 3 - 2 - 1 - | A - C - |
| Öğretim Yöntemleri: | 3:Discussion 13:Lab / Workshop 2:Question-Answer 1:Lecture |
| Ölçme Yöntemleri: | F:Performance Task A:Testing C:Homework |
Ders Akışı
| Hafta | Konular | ÖnHazırlık |
|---|---|---|
| 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 |
Kaynaklar |
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|---|---|---|
| Ders Notu |
Elgün, A. ve Ertugay, Z. 1992. Tahıl İşleme Teknolojisi. Atatürk Üniversitesi, Erzurum. |
|
| Ders Kaynakları |
Hoseney, R.C. 1994. Principles of Cereal Science and Technology. 2nd ed. American |
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Döküman Paylaşımı |
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Dersin Program Çıktılarına Katkısı
| No | Program Öğrenme Çıktıları | KatkıDüzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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 | Gaining the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. | X | |||||
Değerlendirme Sistemi
| YARIYIL İÇİ ÇALIŞMALARI | SIRA | KATKI YÜZDESİ |
|---|---|---|
| Odev | 1 | 20 |
| AraSinav | 1 | 50 |
| KisaSinav | 1 | 15 |
| KisaSinav | 2 | 15 |
| Toplam | 100 | |
| Yıliçinin Başarıya Oranı | 50 | |
| Finalin Başarıya Oranı | 50 | |
| Toplam | 100 |
AKTS - İş Yükü
| Etkinlik | Sayısı | Süresi(Saat) | Toplam İş yükü(Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 111 | ||
| Toplam İş Yükü /25(s) | 4.44 | ||
| Dersin AKTS Kredisi | 4.44 |