COURSE UNIT TITLE

: CEREAL TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 1008 CEREAL TECHNOLOGY COMPULSORY 3 0 1 4

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

The aim of this course is to provide students with fundamental knowledge about the structure, composition, and nutritional importance of cereal grains; to teach the processes of storage, milling, and quality control of cereals; to introduce the production technologies of cereal-based products such as flour, bread, pasta, biscuits, bulgur, and tarhana; and to equip students with the ability to perform and interpret cereal-specific analytical methods. The course aims to develop both theoretical knowledge and practical competence in students.

Learning Outcomes of the Course Unit

1   Explains the structure, composition, and nutritional importance of cereal grains.
2   Analyzes the processes of cereal milling, storage, and quality control.
3   Describes the production processes of cereal-based products such as flour, bread, pasta, biscuits, bulgur, and tarhana.
4   Applies cereal-specific analytical methods and interprets the results.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Importance of cereals, classification, and global production/consumption status Laboratory safety, equipment introduction, and sample preparation
2 Structure and chemical composition of cereal grains Physical analyses of wheat
3 Storage of cereals, pests, microbial spoilage, and storage atmosphere conditions Measurement of hectoliter weight, thousand kernel weight, and kernel size
4 Evaluation of cereal quality and quality control analyses Determination of hardness, density, and grain size in wheat
5 Processing of wheat and milling technology Determination of grain size distribution in wheat
6 Classification of milling products (flour, semolina, etc.) and yield calculations Determination of flour yield
7 Quality parameters in flour production and functional properties of flour Protein analysis in wheat
8 Mid-term exam Determination of moisture and ash content in wheat
9 Bread production technology Determination of wet gluten content and gluten index
10 Bread fermentation, additives, and quality evaluation Sedimentation and delayed sedimentation tests
11 Pasta production technology and quality characteristics Determination of Falling Number value
12 Production of bulgur, semolina, and semi-finished cereal products Determination of water absorption capacity using farinograph
13 Use of cereals in traditional products such as tarhana and cake Introduction to extensograph and alveograph devices
14 Production and quality parameters of biscuits, crackers, and breakfast cereals Determination of bread baking quality
15 Student presentations, case studies, and general review Practical Exam
16 Final Exam

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Labratory 14 1 14
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 5 5
Lab Exam Preparation 1 5 5
Preparing presentations 1 3 3
Midterm 1 2 2
Final 1 2 2
Practical exam 1 2 2
Project Final Presentation 1 2 2
TOTAL WORKLOAD (hours) 110

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13
LO.155
LO.254444
LO.35445
LO.45444

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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