| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM119 | Süt Mikrobiyolojisi | Elective | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Milk and Dairy Products Technology Course mammalian milk, which is indispensable nutrients from the birth of live, fresh, to be delivered to the consumer in a healthy and hygienic milk, cheese, yogurt, butter, etc. information necessary for ensuring that the processed milk and other dairy products and by-products is intended to transmit. |
| 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 |
| General information about milk
2 Quality Control of Milk and Dairy Products
3 Dairy Processing Technologies
4 Dairy Processing Technologies
5 Useful Microorganisms in Dairy Industry
6 Causing Deterioration and Pathogenic Microorganisms in the Dairy Industry
7 Physical Analysis of Dairy Products
8 Midterm
9 Chemical Analysis of Dairy Products
10 Sensory Analysis of Dairy Products
11 Microbiological Analysis of Dairy Products
12 Microbiological Analysis of Dairy Products
13 Milk and Dairy Products Regulations
14 Milk and Dairy Products Regulations
15 Generaiton Evaluotion |
| Weekly Detailed Course Contents |
|
| 1 | General information about milk | | | | 2 | Quality Control of Milk and Dairy Products | | | | 3 | Dairy Processing Technologies | | | | 4 | Dairy Processing Technologies | | | | 5 | Useful Microorganisms in Dairy Industry | | | | 6 | Causing Deterioration and Pathogenic Microorganisms in the Dairy Industry | | | | 7 | Physical Analysis of Dairy Products | | | | 8 | Midterm | | | | 9 | Chemical Analysis of Dairy Products | | | | 10 | Sensory Analysis of Dairy Products | | | | 11 | Microbiological Analysis of Dairy Products | | | | 12 | Microbiological Analysis of Dairy Products | | | | 13 | Milk and Dairy Products Regulations | | | | 14 | General Evaluation | | | | 15 | | | | | 16 | | | |
|
| Recommended or Required Reading |
| 1 Prof.Dr.Mustafa METİN,S,ÜT TEKNOLOJİSİ,lV. Baskı,E.Ü.Mühen.Fak.,İzmir,2001
2 Prof.Dr.Ergün ÖZALP,Doç.Dr. Şerif KAYMAZ,Süt Ürünleri ve Teknolojisi,A.Ü.Veteriner Fak.,ANKARA,,1988
3 Prof.Dr.Atilla KONAR,Süt Teknolojisi,Ç.Ü.Ziraat Fak.,ADANA,1998
4 Prof.Dr.Nezihe TUNAİL,Prof.Dr.Ömer KÖŞKER,Süt Mikrobiyolojisi,A.Ü.Ziraat Fak.,ANKARA,1989 |
| 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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