GMÜ744 - RECENT DEVELOPMENTS IN CEREAL TECHNOLOGY
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| RECENT DEVELOPMENTS IN CEREAL TECHNOLOGY | GMÜ744 | Any Semester/Year | 3 | 0 | 3 | 10 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Preparing and/or Presenting Reports Demonstration Problem Solving Brain Storming | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | To provide a basic knowledge on high pressure, microwave and infrared treatment, their effects on cereal constituents and utilization of microwave and infrared treatments in cereal processing. Provide information and discuss recent developments on starch modification, gluten-free food and enzyme resistant starch production, extrusion and cereal technology and recent techniques used in quality evaluation of cereal and cereal products. Equip students with the techniques, skills and modern tools necessary for cereal processing. Educate students to identify and solve problems about processing and quality characteristics. Develop awareness on continuous improvement, professional and ethical responsibility. Develop skills in seeking information from various sources and preparing a group project and oral presentation. | |||||
| Learning outcomes |
| |||||
| Course Content | Starch modification, high pressure treatment, microwave treatment, infrared treatment, effects of high pressure, microwave and infrared treatments on cereal constituents, utilization of microwave and infrared treatment in manufacture of cereal products, recent advances in gluten-free food production, enzyme resistant starch production, extrusion technology and cereal technology, recent techniques used in quality evaluation of cereal and cereal products. | |||||
| References | Proctor, A., 2010, Alternatives to Conventional Food Processing, RSC Publishing. Schubert, H., Reiger, M., 2005, The microwave processing of of foods, Woodhead Publishing. Singh, R.P., Heldman, D.R., 2001, Introduction to Food Engineering, Academic Press, UK. Datta A. K., Almeida M., 2005, Properties relevant to infrared heating of foods, M. A. Rao, S. S. H. Rizvi, & A. K. Datta (Eds), Engineering Properties of Foods, USA: CRC Pres LLC. Skjöldebrand, C., 2001, Infrared heating, P. Richardson (Ed.), Thermal Technologies in Food Processing, USA: CRC Press LLC. Skjöldebrand, C., 2002, Infrared processing, C.J.K. Henry, C. Chapman (Eds.), The nutrition handbook for food processors, USA: CRC Press LLC. Sakai N., Mao W., 2006, Infrared heating, D.-W. Sun (Ed.), Thermal food processing: new technologies and quality issues, USA: CRC Press LLC. Mercier, C., 1989, Extrusion cooking, AACC, USA. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Modification of starches and its advantages |
| Week 2 | Effects of high pressure on cereal proteins and carbohydrates |
| Week 3 | Role of high pressure treatment in starch modification and recent advances in high pressure treatment |
| Week 4 | Basic principles of microwave treatment, utilization in cereal and cereal products, its effects on quality and cereal constituents |
| Week 5 | Recent advances in microwave treatment |
| Week 6 | Basic principles of infrared treatment, its effect on cereal constituents |
| Week 7 | Utilization of infrared treatment in cereal processing, presentation |
| Week 8 | Midterm. |
| Week 9 | Modification of starch by infrared treatment (heat-moisture treatment), presentation |
| Week 10 | Recent advances in gluten-free food production |
| Week 11 | Recent advances in enzyme resistant starch production |
| Week 12 | Recent advances in extrusion technology |
| Week 13 | Recent advances in cereal technology and quality evaluation |
| Week 14 | Presentations |
| Week 15 | Study for final exam |
| Week 16 | Final exam |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 0 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 0 | 0 |
| Presentation | 2 | 20 |
| Project | 0 | 0 |
| Seminar | 0 | 0 |
| Midterms | 1 | 30 |
| Final exam | 1 | 50 |
| Total | 100 | |
| Percentage of semester activities contributing grade succes | 0 | 50 |
| Percentage of final exam contributing grade succes | 0 | 50 |
| Total | 100 | |
WORKLOAD AND ECTS CALCULATION
| Activities | Number | Duration (hour) | Total Work Load |
|---|---|---|---|
| Course Duration (x14) | 14 | 3 | 42 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 12 | 9 | 108 |
| Presentation / Seminar Preparation | 2 | 40 | 80 |
| Project | 0 | 0 | 0 |
| Homework assignment | 0 | 0 | 0 |
| Midterms (Study duration) | 1 | 30 | 30 |
| Final Exam (Study duration) | 1 | 40 | 40 |
| Total Workload | 30 | 122 | 300 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 1. Understands, determines and applies fundamental sciences, mathematics and engineerig sciences in an advanced level. | X | ||||
| 2. Has deeply and broadly knowledge about his/her field including latest developments. | X | ||||
| 3. Accesses the latest knowledge in an area and has advanced sufficiency about methods and skills required to search and comprehend it. | X | ||||
| 4. Percieves, designs, applies and concludes an original research process independently; manages this process. | X | ||||
| 5. Contributes to the science and technology literature by publishing his/her academic studies? outputs in notable academic platforms. | X | ||||
| 6. Performs a comprehensive study that brings innovation to science and technology, developes a new scientific method or technologic product/processor applies a known method to a newfield. | X | ||||
| 7. Evluates scientific, technological, social and cultural developments and transfers them to the public with scientific impartiality and ethical sense of responsibility. | X | ||||
| 8. Performs critical analysis, synthesis and evaluation about ideas and developments of his/her profession. | X | ||||
| 9. Effectively communicates written or orally with people working on his/her profession and broader scientific and social societies, communicates and discusses written, orally or visually in an advanced level by using a native language at least European Language Portfolio C1 general level. | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest