| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT207B2 | Grain Technology | Compulsory | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The student is to gain basic knowledge and skills in the subjects of grain, structure, storage, standardization and standardization of wheat, flour milling, grinding and milling of wheat, making physical, chemical and physicochemical analysis of grain and products and evaluation of analysis results. |
| Name of Lecturer(s) |
| Doç. Dr. Volkan GÜL |
| Learning Outcomes |
| 1 | Describes the physical structure and chemical composition of grains | | 2 | Describes the basic concepts and expressions of grain storage | | 3 | Learns wheat cleaning, grinding and grinding processes | | 4 | Explains basic concepts and expressions about flour milling | | 5 | Performs physical, chemical and physicochemical analyzes on cereals and crops |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The importance of grains in food technology; Structure, physical and chemical properties of grains; Storage and storage control of grains; Storage measures; Quality appraisal and standardization in wheat; Wheat cleaning; Wheat annealing; Grinding; Control of the teacher; The quality of the passages of the tiles and the tiles; Definitions of flour milling; Recent developments in flour milling and storage of flour. |
| Weekly Detailed Course Contents |
|
| 1 | The importance of grains in food technology
| | | | 2 | Structure, physical and chemical properties of grains
| | | | 3 | Structure, physical and chemical properties of grains
| | | | 4 | Storage of grains
| | | | 5 | Storage control in grains
| | | | 6 | Storage measures
| | | | 7 | Quality appraisal and standardization in wheat
| | | | 8 | Midterm Exam
| | | | 9 | Wheat cleaning
| | | | 10 | Wheat annealing
| | | | 11 | Grinding and grinding control
| | | | 12 | Grinding and grinding control
| | | | 13 | The quality of flour passages and blended flour
| | | | 14 | Definitions of flour milling
| | | | 15 | Recent developments in flour milling
| | |
|
| Recommended or Required Reading |
| Tahıl İşleme Teknolojisi, Adem Elgün ve Zeki Ertugay |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 4 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 1 | 2 | 3 | | LO2 | 1 | 1 | 1 | 1 | 2 | | LO3 | 1 | 3 | 2 | 1 | 2 | | LO4 | 1 | 3 | 1 | 1 | 2 | | LO5 | 1 | 3 | 4 | 2 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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