| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM104 | Fermente Süt Ürünleri Teknolojisi | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To gain information and abilities to the students, nutritional value and effects of human health of dairy products, basic processes applied in the manufacture of dairy products, microbiology and biochemistry of yoghurt, production of yoghurt and yoghurt-like fermented dairy products and quality control of the yoghurt production. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | The students are able to improve themselves in their field of study | | 2 | to be able to internalize academical thinking skills | | 3 | to be able to explain scientific research procedure | | 4 | to be able to follow scientific and academic studies related to study field | | 5 | to be able to prepare a term paper based related to a problem that is identified in their field of study. | | 6 | to be able to explain how to get the paper about their field of study. | | 7 | Laboratuvar güvenliği hakkında bilgi edinir | | 8 | Laboratuvar deneyimi kazanır | | 9 | Temel gıda analizlerini uygular | | 10 | Temel gıda analiz tekniklerini öğrenir | | 11 | Elde ettiği sonuçları yorumlayabilir | | 12 | | | 13 | Learning the importance of texture in foods |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| This course includes the main subjects of nutritional value and effects of human health of dairy products, basic processes applied in the manufacture of dairy products, microbiology and biochemistry of yoghurt, production of yoghurt and yoghurt-like fermented dairy products and quality control of the yoghurt production |
| Weekly Detailed Course Contents |
|
| 1 | 1- Nutritional Values and Effects of Human Health of Fermented Dairy Products | | | | 2 | 2- Basic Processes Applied in the Manufacture of Fermented Dairy Products | | | | 3 | 3- Basic Processes Applied in the Manufacture of Fermented Dairy Products | | | | 4 | 4- Yoghurt Microbiology | | | | 5 | 5- Yoghurt Biochemistry | | | | 6 | 6- Mechanism of the Yoghurt Curd Formation | | | | 7 | 7- Yoghurt Production | | | | 8 | 8- Kefir and Ayran Technology | | | | 9 | 9- Production of Yoghurt-like Fermented Dairy Products (concentrated yoghurt, bio-yoghurt) | | | | 10 | 10- Production of Yoghurt-like Fermented Dairy Products (fruit yoghurt, soy-yoghurt, resistant yoghurt) | | | | 11 | 11- Production of Yoghurt-like Fermented Dairy Products (lactose hydrolyzed yoghurt, Silivri yoghurt, salted yoghurt) | | | | 12 | 12- Quality Control in Yoghurt Production (HACCP applications, chemical quality controls) | | | | 13 | 13- Quality Control in Yoghurt Production (physical quality controls, microbiological quality controls, sensory evaluation) | | | | 14 | 14- Shelf-life of Yoghurt and Yoghurt Defects | | | | 15 | | | | | 16 | | | |
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| Recommended or Required Reading |
| Textbook Barbaros Özer (2006) Yogurt Science and Technology. Harran University, Faculty of Agriculture,Department of Food Engineering. SANLIURFA.
Additional references 1- A.Y. Tamime and R.K. Robinson: Yoghurt Science and Technology (1999) 2-Nihat Akın: Modern Dairy Product Technology (2004). Selcuk University,Faculty of Agriculture,Department of Food Engineering. KONYA 3-Nihat Akın: Modern Yogurt Science Technology (2006).Selcuk University,Faculty of Agriculture,Department of Food Engineering. KONYA 4-Robert W. Hutkins: Microbiology and Technolgy of Fermented Foods (2006)
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | English | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | | | | | LO2 | 3 | | | | | LO3 | 4 | | | | | LO4 | 4 | | | | | LO5 | 3 | | | | | LO6 | 5 | | | | | LO7 | 3 | | | | | LO8 | 4 | | | | | LO9 | 5 | | | | | LO10 | 3 | | | | | LO11 | 4 | | | | | LO12 | | | | | | LO13 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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