| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | UGT2402016272 | CEREAL PROCESSING TECHNOLOGY | Zorunlu | 2 | 4 | 4 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| The aim of the course is
• to enable students to gain qualification about controlling the production of cereal products in accordance with the Turkish Food Codex and legislation.
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| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Yrd.Doç.Dr. Hilal TOZLU ÇELİK |
| Öğrenme Çıktıları |
| 1 | Understand the technological importance of cereal specially wheat | | 2 | Be able to control production of pasta, biscuit, cracker, wafer, cake, puff pastry, bulgur, breakfast cereals and tarhana | | 3 | Gain knowledge about the tools and equipments used in the production of cereal products | | 4 | Gain knowledge about the raw materials, the properties and function of these raw materials and food additives used in the production of cereal products |
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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| Pasta technology, production technologies of biscuit, cracker, wafer, cake, puff pastry, bulgur production technology, starch, dextrin and glucose production technology, breakfast cereals technology, tarhana production technology |
| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Pasta technology: definition and types of pasta, Durum wheat, semolina and pasta quality characteristics | | | | 2 | Pasta technology: processing steps | | | | 3 | Biscuit production technology: basic ingredients for biscuit production and their roles | | | | 4 | Biscuit production technology: processing steps | | | | 5 | Cracker production | | | | 6 | Wafer production | | | | 7 | Cake production | | | | 8 | Mid-term exam | | | | 9 | Puff pastry production technology | | | | 10 | Bulgur production technology: processing steps | | | | 11 | Bulgur production technology: Bulgur production methods in Turkey, nutritional value of bulgur | | | | 12 | Starch, dextrin and glucose production technology | | | | 13 | Breakfast cereals technology: production of breakfast cereals | | | | 14 | Breakfast cereals technology: nutritional value of breakfast cereals, storage and consumption of breakfast cereals | | | | 15 | Tarhana production technology | | | | 16 | Final exam | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Elgün, A, Ertugay, Z, 2002; Cereal processing technology, Faculty of Agriculture, Ataturk University, Erzurum
Özkaya, H., Özkaya, B. 2005. Milling Technology,Issue of Food Technology No:30, Sim Matbaacılık Ltd. Şti., Ankara |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 2 | 2 |
| Quiz | 2 | 1 | 2 |
| Attending Lectures | 8 | 2 | 16 |
| Practice | 5 | 1 | 5 |
| Laboratory | 5 | 1 | 5 |
| Problem Solving | 4 | 1 | 4 |
| Discussion | 5 | 1 | 5 |
| Question-Answer | 5 | 1 | 5 |
| Team/Group Work | 4 | 2 | 8 |
| Experiment | 6 | 1 | 6 |
| Brain Storming | 5 | 1 | 5 |
| Report Preparation | 1 | 4 | 4 |
| Report Presentation | 1 | 1 | 1 |
| Self Study | 10 | 2 | 20 |
| Individual Study for Mid term Examination | 1 | 6 | 6 |
| Individual Study for Final Examination | 1 | 6 | 6 |
| Reading | 6 | 1 | 6 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 3 | 4 | 3 | 3 | 2 | 4 | 3 | 3 | | ÖÇ2 | 5 | 5 | 5 | 5 | 4 | 4 | 4 | 2 | 3 | 4 | 4 | 4 | 4 | 3 | 4 | | ÖÇ3 | 5 | 5 | 5 | 5 | 2 | 3 | 4 | 3 | 3 | 3 | 2 | 3 | 3 | 4 | 3 | | ÖÇ4 | 5 | 5 | 5 | 5 | 4 | 3 | 4 | 4 | 4 | 3 | 3 | 4 | 3 | 4 | 4 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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