GMÜ625 - DAIRY TECHNOLOGY

Course Name Code Semester Theory
(hours/week)
Application
(hours/week)
Credit ECTS
DAIRY TECHNOLOGY GMÜ625 Any Semester/Year 2 2 3 7
Prequisites
Course languageTurkish
Course typeElective 
Mode of DeliveryFace-to-Face 
Learning and teaching strategiesLecture
Discussion
Question and Answer
Observation
Field Trip
Preparing and/or Presenting Reports
Case Study
Problem Solving
 
Instructor (s)Department academic staff  
Course objectiveMilk composition, milk processing, chemical, physical and biochemical changes that occur during processing, process design and implementation methods, to gain proficiency at dairy processing plant designing 
Learning outcomes
  1. To get evaluating ability about on changes caused during the dairy processing with the point of food science
Course ContentComplex reactions during the dairy processing 
ReferencesDairy Technology. P.Walstra etal., Marcel&Decker publ., 727pp,1999.
Dairy Science and Technology. P.Walstra etal., Taylor & Francis, 763pp ,2006.
10 more books... 

Course outline weekly

WeeksTopics
Week 1Milk system complexity and variation
Week 2Milk proteins
Week 3Milk carbohydrates
Week 4Milk fat
Week 5Milk salts and miscellaneous
Week 6The reactions occur during the heat treatments
Week 7The reactions occur during the concentrating and drying
Week 8Midterm exam
Week 9The reactions occur during the acid coagulation
Week 10The reactions occur during the enzymatic coagulation
Week 11Process design
Week 12Process optimization, automation
Week 13Principles of the dairy plant design
Week 14Student presentation
Week 15Preparation for final exam
Week 16FINAL EXAM

Assesment methods

Course activitiesNumberPercentage
Attendance100
Laboratory00
Application140
Field activities00
Specific practical training00
Assignments25
Presentation110
Project210
Seminar315
Midterms120
Final exam140
Total100
Percentage of semester activities contributing grade succes060
Percentage of final exam contributing grade succes040
Total100

WORKLOAD AND ECTS CALCULATION

Activities Number Duration (hour) Total Work Load
Course Duration (x14) 14 2 28
Laboratory 0 0 0
Application14228
Specific practical training000
Field activities000
Study Hours Out of Class (Preliminary work, reinforcement, ect)10440
Presentation / Seminar Preparation41040
Project22040
Homework assignment2510
Midterms (Study duration)11212
Final Exam (Study duration) 12020
Total Workload4875218

Matrix Of The Course Learning Outcomes Versus Program Outcomes

D.9. Key Learning OutcomesContrubition level*
12345
1. The graduates have acquired extensive and profound knowledge from the scientific work being carried out in their field. They are able to evaluate data critically and to draw conclusions from it.    X
2. The graduates have understanding of applicable techniques and methods and their limits.    X
3. They are aware of new developments in their field and familiarise themselves with new tasks systematically and without taking too long.    X
4. The graduates are able to formulate engineering problems and find solutions which require very considerable competence as far as methods are concerned.    X
5. The graduates are able to develop new and/or original idea and methods and apply innovative methods in solving the products or processes design problems.   X 
6. The graduates have ability to use their powers of judgment as engineers in order to work with complex and possibly incomplete information, to recognise discrepancies and to deal with them.    X
7. The graduates are able to understand the impact of engineering solutions in an environmental and societal context. X   
8. - The graduates have ability to design and implement the analytical modelling and experimental research, and deal with complexity and evaluate data critically.   X 
9. The graduates have ability to understand professional, social and ethical responsibility and to act responsibly in the collection, integration, analysis, interpretation and communication of data.    X
10. The graduates have made a contribution through the written or oral presentation of original research results in the national and international scholarly community.     X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest