| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM175 | Süt Endüstrisinde Yeni Eğilimler | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| The production technics of new dairy products will be educated |
| Name of Lecturer(s) |
|
| 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 |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The production technics of new dairy products |
| Weekly Detailed Course Contents |
|
| 1 | 1- Centrifugal seperators | | | | 2 | 2- The homogenisation of milk | | | | 3 | 3- Mebrane filters and using in dairy technology | | | | 4 | 4- Evaporators | | | | 5 | 5- Deaeration in the milk treatment line | | | | 6 | 6- Continous yoghurt production | | | | 7 | 7- New technics at cheese salting | | | | 8 | 8- Demineralisation of whey | | | | 9 | 9- Casein production methods | | | | 10 | 10- Cultures | | | | 11 | 11- Anhydrous milk fat | | | | 12 | 12- Recombined milk products | | | | 13 | 13- Reconstitued milk products | | | | 14 | 14- Heat exchangers in dairy industry | | | | 15 | 15- Final examination | | | | 16 | | | |
|
| Recommended or Required Reading |
| Textbook Anonymous,1995.Dairy processing Handbook.Tetra Pak.436p,Sweden.
Additional references Gürsel,A.2001.The Technology of Products of Milk Source.Ankara univ.Agric Fac.No:475.196p,Ankara. |
| Planned Learning Activities and Teaching Methods |
|
| 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 |
|
| Workload Calculation |
|
| 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 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 5 | 5 | | | | LO3 | 5 | | 5 | | | LO4 | 5 | | | 5 | | LO5 | 5 | | | | | LO6 | 5 | | | | | LO7 | 5 | | | | | LO8 | 5 | | | | | LO9 | 5 | | | | | LO10 | 5 | | | | | LO11 | 5 | | | | | LO12 | 5 | | | | | LO13 | 5 | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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