| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM284A | Flour Milling and New Developments | Elective | 1 | 2 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To provide basic information about partial cooking technique, basics of applications such as microwave and infrared, and their use in cereal products. To follow the latest developments in starch modification, gluten-free product and enzyme resistant starch production, extrusion and grain technology. To provide information and discuss about the latest techniques used in the quality assessment of grains and products. To teach students to identify the relationship between production processes and quality characteristics and to identify and solve related problems. |
| Name of Lecturer(s) |
|
| Learning Outcomes |
| 1 | Learning the part-baking technique and its application to cereal products | | 2 | Learning starch modification techniques | | 3 | The effects of microwave and infrared application on grain components are known. | | 4 | Learning new and current issues in cereal products technology | | 5 | Skills to follow the latest developments in cereal products |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
| none |
| Course Contents |
| To provide basic information about partial cooking technique, basics of applications such as microwave and infrared, and their use in cereal products. To follow the latest developments in starch modification, gluten-free product and enzyme resistant starch production, extrusion and grain technology. To provide information and discuss about the latest techniques used in the quality assessment of grains and products. |
| Weekly Detailed Course Contents |
|
| 1 | Information about the definition and content of the course | | | | 2 | The use of partial cooking technique in cereal products | | | | 3 | Starch modification and its advantages | | | | 4 | Recent developments in enzyme resistant starch production | | | | 5 | Recent developments in enzyme resistant starch production | | | | 6 | functional gluten, vital gluten | | | | 7 | Recent developments in microwave application | | | | 8 | Midterm exam | | | | 9 | Fundamentals of infrared application, its effect on cereal components | | | | 10 | functional cereal products | | | | 11 | Recent advances in gluten-free grain products technology | | | | 12 | Nutritional fibers in cereals and products | | | | 13 | Recent advances in cereal preservation and shelf life | | | | 14 | Recent advances in grain and products technology and quality assessment | | | | 15 | Importance of cereal products in nutrition and known misconceptions | | | | 16 | Final exam | | |
|
| Recommended or Required Reading |
| Karaoğlu, M. Murat (2021) Tahıl ve Ürünlerinde Muhafaza ve Kalite Kontrolü (Çeşitli kaynaklardan yararlanılarak hazırlanmış ders notu1. Cereal Processing Technology. First published 2001, Woodhead Publishing Limited and CRC Press LLC 2. Gluten-free cereal products and beverages. Copyright © 2008, Elsevier Inc. Except Chapter 5 which is in the public domain. 3. Principles of Cereal Science and Technology Third Edition. |
| 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 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Discussion | 14 | 1 | 14 |
| Question-Answer | 14 | 1 | 14 |
| Brain Storming | 14 | 2 | 28 |
| Criticising Paper | 14 | 2 | 28 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 20 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |