GMÜ628 - CEREAL and CEREAL PRODUCTS TECHNOLOGY
| Course Name | Code | Semester | Theory (hours/week) |
Application (hours/week) |
Credit | ECTS |
|---|---|---|---|---|---|---|
| CEREAL and CEREAL PRODUCTS TECHNOLOGY | GMÜ628 | Any Semester/Year | 2 | 2 | 3 | 7 |
| Prequisites | ||||||
| Course language | Turkish | |||||
| Course type | Elective | |||||
| Mode of Delivery | Face-to-Face | |||||
| Learning and teaching strategies | Lecture Discussion Question and Answer Field Trip Preparing and/or Presenting Reports Demonstration Experiment Case Study Problem Solving | |||||
| Instructor (s) | Department academic staff | |||||
| Course objective | To provide detail information on structure, chemistry and processing of the cereal grains. Current industrial processes and practices used for cereal products manufacturing, with an explanation of the theoretical basis for these operations. | |||||
| Learning outcomes |
| |||||
| Course Content | Recent information on composition and structure of cereal grains, their utilizations, rheology of doughs and batters, storage of cereals, milling of cereals, breadmaking technology, durum wheat quality and pasta production technology, soft wheat products, bulgur production technology. Practice laboratory/pilot scale cereal processing techniques. | |||||
| References | Principles of Cereal Science and Technology, R.C. Hoseney (1994) AACC Inc. Carbohydrate Chemistry for Food Scientists, R.L. Whistler and J.N. BeMiller (1997) AACC Inc. Wheat Flour Milling, E.S. Posner and A.N. Hibbs (1997) AACC Inc. Pasta and Noodle Technology, Ed. J E. Kruger, R B. Matsuo J.W. Dick. (1996) AACC Inc. Wheat Chemistry and Technology, Edited by Y. Pomeranz. (1988) AACC Inc. | |||||
Course outline weekly
| Weeks | Topics |
|---|---|
| Week 1 | Physical and chemical structure and of cereals |
| Week 2 | Recent developments in dry milling technologies |
| Week 3 | Rheology of doughs and batters |
| Week 4 | Recent developments in bread production |
| Week 5 | Bread production |
| Week 6 | Recent developments in pasta production |
| Week 7 | Pasta production |
| Week 8 | Midterm exam |
| Week 9 | Recent developments in cookie and cracker production |
| Week 10 | Cookie and cracker production |
| Week 11 | Recent developments in cake production |
| Week 12 | Cake production |
| Week 13 | Breakfast cereals and snack foods |
| Week 14 | Breakfast cereal and/or snack food production |
| Week 15 | Preparation for final exam |
| Week 16 | FINAL EXAM |
Assesment methods
| Course activities | Number | Percentage |
|---|---|---|
| Attendance | 10 | 0 |
| Laboratory | 0 | 0 |
| Application | 14 | 0 |
| Field activities | 0 | 0 |
| Specific practical training | 0 | 0 |
| Assignments | 2 | 20 |
| Presentation | 0 | 0 |
| 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 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 14 | 2 | 28 |
| Specific practical training | 0 | 0 | 0 |
| Field activities | 0 | 0 | 0 |
| Study Hours Out of Class (Preliminary work, reinforcement, ect) | 10 | 5 | 50 |
| Presentation / Seminar Preparation | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework assignment | 2 | 17 | 34 |
| Midterms (Study duration) | 1 | 30 | 30 |
| Final Exam (Study duration) | 1 | 40 | 40 |
| Total Workload | 42 | 96 | 210 |
Matrix Of The Course Learning Outcomes Versus Program Outcomes
| D.9. Key Learning Outcomes | Contrubition level* | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |
| 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