Vocatıonal School
Food Technology
Course Information
| GRAIN TECHNOLOGY | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE203 | Fall | 2 | 2 | 3 | 4 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lec. Kamuran ÖZTOP |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | The student is to gain basic knowledge and skills in the subjects of grain, structure, storage, standardization and standardization of wheat, flour milling, grinding and milling of wheat, making physical, chemical and physicochemical analysis of grain and products and evaluation of analysis results. |
| Contents of the Course | The importance of grains in food technology; Structure, physical and chemical properties of grains; Storage and storage control of grains; Storage measures; Quality appraisal and standardization in wheat; Wheat cleaning; Wheat annealing; Grinding; Control of the teacher; The quality of the passages of the tiles and the tiles; Definitions of flour milling; Recent developments in flour milling and storage of flour. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | Describes the physical structure and chemical composition of grains |
| 2 | Describes the basic concepts and expressions of grain storage |
| 3 | Performs physical, chemical and physicochemical analyzes on cereals and crops |
| 4 | Explains the effects of basic and auxiliary additives on bread quality, product quality |
| 5 | Explains basic concepts and expressions about flour milling |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | The importance of grains in food technology | Lecture, discussion, presentation |
| 2 | Structure, physical and chemical properties of grains | Lecture, discussion, presentation |
| 3 | Structure, physical and chemical properties of grains | Lecture, discussion, presentation |
| 4 | Storage of grains | Lecture, discussion, presentation |
| 5 | Storage control in grains | Lecture, discussion, presentation |
| 6 | Storage measures | Lecture, discussion, presentation |
| 7 | Quality appraisal and standardization in wheat | Lecture, discussion, presentation |
| 8 | Midterm Exam | Written examination |
| 9 | Wheat cleaning and annealing | Lecture, discussion, presentation |
| 10 | Bread Technology | Lecture, discussion, presentation |
| 11 | Bread Technology | Lecture, discussion, presentation |
| 12 | Grinding and grinding control | Lecture, discussion, presentation |
| 13 | The quality of flour passages and blended flour | Lecture, discussion, presentation |
| 14 | Definitions of flour milling | Lecture, discussion, presentation |
| 15 | Recent developments in flour milling and bread | Lecture, discussion, presentation |
| 16 | Final Exam | Written examination |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Tahıl İşleme Teknolojisi, Adem Elgün ve Zeki Ertugay |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Describes the physical structure and chemical composition of grains | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 2 | Describes the basic concepts and expressions of grain storage | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 3 | Performs physical, chemical and physicochemical analyzes on cereals and crops | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 4 | Explains the effects of basic and auxiliary additives on bread quality, product quality | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 5 | Explains basic concepts and expressions about flour milling | 2͵3͵11͵12͵13͵15 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 3 | 42 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 5 | 5 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 5 | 5 |
| 16 | Final Exam | 1 | 1 | 1 |
| 110 | ||||