Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	2.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
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Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To achieve a general perspective of the cereals and cereal processing technology vital for the human nutrition and health
Course Content	Cereals and Their Importance, Cereals storing, Impacts of the whole grain cereals on the human health, Quality assessment in grain and standardization, Bread making technology, Positive and negative effects of the Turkish Bread on health, Evaluation of different types of the cereals, Hard-wheat products, Soft wheat products, Puff-pastry production, Cereals for breakfast

Learning Outcomes

PO1. Adequate knowledge of mathematics, science and engineering subjects related to Food Engineering; Ability to apply theoretical and applied knowledge in these fields to model and solve complex engineering problems.
PO2. Ability to identify, define, formulate and solve complex engineering problems; Ability to select and apply appropriate analysis and modeling methods for this purpose.
PO3. The ability to design a complex system, process, device or product to meet specific requirements, under realistic constraints and conditions; Ability to apply modern design methods for this purpose.
PO4. Ability to develop, select and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications; Ability to use information technologies effectively.
PO5. Ability to design, conduct experiments, collect data, analyze and interpret results for the study of complex engineering problems or discipline-specific research issues.
PO6. Ability to work effectively in intradisciplinary and multidisciplinary teams; individual work ability.
PO7. Ability to communicate effectively verbally and in written Turkish; knowledge of at least one foreign language; Ability to write effective reports and understand written reports, prepare design and production reports, make effective presentations, give and receive clear and understandable instructions.
PO8. Awareness of the necessity of lifelong learning; The ability to access information, follow developments in science and technology and constantly renew oneself.
PO9. Acting in accordance with ethical principles, awareness of professional and ethical responsibility; Information about the standards used in Food Engineering applications.
PO10. Knowledge of project management and business practices such as risk management and change management; awareness about entrepreneurship and innovation; Information about sustainable development.
PO11. Information about the effects of engineering applications on health, environment and security at universal and social dimensions and the problems of the age; Awareness of the legal consequences of engineering solutions.

Weekly Course Subjects

1	Defination and properties of cereals
2	Cereal types
3	Quality assessment in wheat grain and standardization
4	Flour technology I
5	Flour technology II
6	Defination and properties of bread
7	Bread technology I
8	Midterm exam
9	Bread technology I
10	Starch technology
11	Pasta technology
12	Biscuit, cookie and cake technology
13	Cereals for breakfast
14	Other cereal poducts

Resources

1-Tahıl İşleme Teknolojisi, Prof.Dr.Adem Elgün, Prof.Dr.Zeki Ertugay, Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını 2007.

2-Tahıl ürünleri Teknolojisi, Prof.Dr. Adem Elgün, Prof.Dr.Selman Türker, Yrd.Doç.Dr.Nermin Bilgiçli, Selçuk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayını, 2007.

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CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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