Ders Planı

CLASS 4

Lesson plan / MILK AND MILK PRODUCTS TECHNOLOGY

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
Course Coordinator
Instructor (s)	Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course	To provide in-depth knowledge in various unit operations and basic concepts in dairy processing, and preservation of dairy products employing the principles of food hygiene
Course Content	This course involves the study of milk from farm gate all the way to the distribution, storage, manufacturing and applications of dairy products. Practices that affect milk quality and the technology of milk processing and dairy products manufacture are the main emphasis of this course

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 dairy products
2	Microbiology of dairy products
3	Milking, storage, trasportation of raw milk. Examination of raw milk in plant
4	The basic operations applied to milk
5	Pausterised milk, condansed milk, UHT milk, milk powder
6	Yoghurt and ayran technologies
7	Midterm exam
8	Cheese, basic principles
9	Cheese variaties
10	Cream and butter
11	Ice cream, other milk products
12	Hygiene of dairy plant
13	Cleaning and disenfection. Hygiene controls
14	Quality management and quality assurance systems

Resources

1-Bostan, K. Süt ve Ürünleri Teknolojisi. Ders Notu, 2012
2-Tekinşen,O.C., Tekinşen, K.K. Süt ve Süt Ürünleri. Temel Bilgiler, Teknoloji ve Kalite Kontrolü. Selçuk Üniversitesi Basımevi, Konya, 2005
3-Üçüncü,M. Süt Ve Mamulleri Teknolojisi Meta Basım Matbaacılık Hizmetleri. İzmir, 2010

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Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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