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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM312B | Grain Products Processing Engineering | Compulsory | 3 | 6 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | In Turkey and all over the world cereal based food products have an important role to meet recommended daily intake of essential nutrients (calorie, protein, fiber, vitamins, minerals etc.) in human diet. In this lecture theoretical subjects and practical studies on the cereals (especially on wheat), cereal products and their production processes are decribed to the students. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Sebahat Öztekin | | Learning Outcomes | | 1 | Knowledge on the description of cereal, production and consumption potential of cereals in Turkey and all over the world. | | 2 | Knowledge on the milling technology and processes. | | 3 | Knowledge on the raw materials and their properties used in breadmaking, breadmaking technologies. | | 4 | Knowledge on the raw materials and their properties used in pasta production, pasta production technologies. | | 5 | Knowledge on the raw materials and their properties used in biscuit production, biscuit production technologies. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | - Description of cereal, production and consumption potential of cereals in Turkey and all over the world. Anatomic structure and chemical structure of the wheat kernel and certain properties of cereal kernels other than wheat. - The quality parameters (botanical, agricultural, physical, chemical and technological criteria) to determine the quality of wheat. - Storage of cereals. - Cleaning processes of wheat and other cereals before milling processes, tempering/conditioning of wheat. - Milling technology and processes, production technologies of flour and flour industry. - Raw materials and their properties used in breadmaking, breadmaking technologies. - Raw materials and their properties used in pasta production, pasta production technologies. - Raw materials and their properties used in biscuit production, biscuit production technologies. - Bulgur production, dry milling of cereals other than wheat, rice processing. - Wet milling of maize, production of starch from cereals. - Extrusion cooking technology, production techniques of breakfast cereals and snack foods. | | Weekly Detailed Course Contents | |
| 1 | Description of cereal, production and consumption potential of cereals in Turkey and all over the world. Anatomic structure and chemical structure of the wheat kernel and certain properties of cereal kernels other than wheat. | | Application of the course. | | 2 | The quality parameters (botanical, agricultural, physical, chemical and technological criteria) to determine the quality of wheat. | | Application of the course. | | 3 | The quality parameters (botanical, agricultural, physical, chemical and technological criteria) to determine the quality of wheat. | | Application of the course. | | 4 | Storage of cereals. | | Application of the course. | | 5 | Cleaning processes of wheat and other cereals before milling processes, tempering/conditioning of wheat. | | Application of the course. | | 6 | Milling technology and processes, tempering/conditioning of wheat. | | Application of the course. | | 7 | Milling technology and processes, production technologies of flour and flour industry. | | Application of the course. | | 8 | Midterm exam | | | | 9 | Raw materials and their properties used in breadmaking, breadmaking technologies. | | Application of the course. | | 10 | Raw materials and their properties used in breadmaking, breadmaking technologies. | | Application of the course. | | 11 | Raw materials and their properties used in pasta production, pasta production technologies. | | Application of the course. | | 12 | Raw materials and their properties used in biscuit production, biscuit production technologies. | | Application of the course. | | 13 | Bulgur production, dry milling of cereals other than wheat, rice processing. | | Application of the course. | | 14 | Wet milling of maize, production of starch from cereals. | | Application of the course. | | 15 | Extrusion cooking technology, production techniques of breakfast cereals and snack foods. | | Application of the course. |
| | Recommended or Required Reading | | Elgün, A. ve Ertugay, Z. “Tahıl İşleme Teknolojisi” Atatürk Üniversitesi Yayını .(1994), Özkaya, H., Özkaya, B. 2005. Öğütme Teknolojisi, Gıda Teknolojisi Derneği Yayınları | | 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 | 2 | 28 | | Practice | 15 | 2 | 30 | | Laboratory | 14 | 2 | 28 | | Reading | 10 | 3 | 30 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 4 | 4 | 2 | 2 | | LO2 | 4 | 4 | 3 | 3 | 3 | 3 | | LO3 | 2 | 2 | 3 | 3 | 4 | 4 | | LO4 | 2 | 2 | 2 | 3 | 3 | 3 | | LO5 | 3 | 3 | 3 | 4 | 4 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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