COURSE UNIT TITLE

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR ŞELALE ÖNCÜ GLAUE

Offered to

Food Technology

Course Objective

Explanation of the importance of cereal, cereal compositions, storage, determination of the grain quality, structure, bread production, technical understanding of pasta made. To learn the methodology of sampling, moisture, ash, pH determination in grain sample, wet gluten, dry gluten, sedimentation test and other analyzes in cereal technology.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Tahıl Işleme Teknolojisi, 2000, ELGÜN, A, ERTUGAY, Z. Atatürk Ü. Ziraat Fak. Ders Kitapları serisi No.52

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

4 learning outcomes will be measured with midterm exam, final exam and homework.

Language of Instruction

Turkish

Course Policies and Rules

It is compulsory to attend 70% of the courses and to fulfill the requirements of the course.

Contact Details for the Lecturer(s)

selale.glaue@deu.edu.tr

Office Hours

The days in the program specified at the beginning of the term.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes