TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

HERBAL PRODUCTS PROCESSING TECHNOLOGY
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
GTE215	Fall	4	4	6	7

Prerequisites and co-requisites
Language of instruction	Turkish
Type	Required
Level of Course	Associate
Lecturer	Lect. Betül Yapıcı Nane
Mode of Delivery	Face to Face
Suggested Subject
Professional practise ( internship )	None
Objectives of the Course	Aims to introduce students basic information and production technolgy about grain processing technology, fruit and vegetable processing technology with herbal oil processing technology.
Contents of the Course	Learn about physical and chemical properties of grain and wheat and storage atmosphere conditions, basic concepts to be known in flour milling such as annealing of wheat and blending, production technologies of hardwheat products such as pasta, bulgur and soft wheat products such as biscuits, crackers, starch, glucose and breakfast cereal, chemical structure of oils, sources and classification of commercial oils, refining of crude oil, production technologies of various oils and margarine, oil modification methods such as interesterification and hydrogenation for the solidification of liquid oils, hydrolytic and oxidative deterioration in oils and control measures.

Learning Outcomes of Course

#	Learning Outcomes
1	Learn the physical and chemical composition of grain
2	Get information about technologically in grain processing.
3	Learn the composition of fruits and vegetables and browning reactions that occur during their processing.
4	Have knowledge about canned production technology.
5	Have knowledge about refining of crude oil and production technology of various oils.

Course Syllabus

#	Subjects	Teaching Methods and Technics
1	Importance of cereals in food technology, structure of cereal grain and storage of cereal	Lecture, discussion, presentation
2	Quality appreciation and standardization of wheat and evaluation of other cereals	Lecture, discussion, presentation
3	Flour milling	Lecture, discussion, presentation
4	Bread production technology	Lecture, discussion, presentation
5	Hard wheat products (Pasta and Bulgur production technology)	Lecture, discussion, presentation
6	Soft wheat products and breakfast cereals	Lecture, discussion, presentation
7	Composition of fruits and vegetables	Lecture, discussion, presentation
8	Mid-Term Exam	Written examination
9	Fruit juice production technology	Lecture, discussion, presentation
10	Canned Production technology	Lecture, discussion, presentation
11	Gravy production technology	Lecture, discussion, presentation
12	Chemical structure of oils and commercially important oils	Lecture, discussion, presentation
13	Refining of crude oil and production technology of various oils	Lecture, discussion, presentation
14	Margarine production technology and solidification of liquid oils (oil modification methods)	Lecture, discussion, presentation
15	Deterioration of oilseeds in storage and deterioration of oil and control measures	Lecture, discussion, presentation
16	Final Exam	Written examination

Course Syllabus

#	Material / Resources	Information About Resources	Reference / Recommended Resources
1	Elgün A., Ertugay Z.,2011;Tahıl İşeme Teknolojisi, 5.Baskı,Atatürk Üniversitesi Yayınları, Erzurum.
2	Cemeroğlu B., 2012; Meyve ve sebze İşleme Teknolojisi, Bizim Grup, Ankara
3	Nas, S., Gökalp, H.Y., Ünsal, M., 2008; Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi Ders Kitapları Yayın No:5, Denizli

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	Learn the physical and chemical composition of grain	1͵3	1͵2
2	Get information about technologically in grain processing.	1͵3	1͵2
3	Learn the composition of fruits and vegetables and browning reactions that occur during their processing.	1͵3	1͵2
4	Have knowledge about canned production technology.	1͵3	1͵2
5	Have knowledge about refining of crude oil and production technology of various oils.	1͵3	1͵2

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	8	112
2	Course Duration Except Class (Preliminary Study, Enhancement)	0	0	0
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	4	4
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	4	4
16	Final Exam	1	1	1
				122