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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM426
Special Products in Cereal Tecnology
2.00
0.00
0.00
2.00
3.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Elective
Course Coordinator
Assistant Professor Dr. Hülya GÜL
Course Instructors
3-Hülya GÜL
Course Assistants
 
Course Aims
It aims to give a detailed information on production and quality control methods of special and traditional cereal products.
Course Goals
1. It teaches the pysical and chemical structure of cereals that used at production of special cereal products
2. Explain the importance of cereal science and technology and also explain the historical development of cereals and their importance in terms of economical, nutritional and health perspective
3. It teaches the chemical composition and production methods of sourdoughs, and flat breads
4. It teaches the chemical composition and production methods and quality criteria of taraditional foods such as arhana, etc.
5. . It teaches the chemical composition and production methods of fermented cereal products
Learning Outcomes of The Course Unit
 
Course Contents
Development of cereals and their importance in terms of economical, nutritional and health perspective, pysical and chemical structure of cereals that used at production of special cereal products, chemical composition and production methods of traditional bread types, and sourdoughs, flat breads, tarhana, bulgur, milfoy and fermented cereal products.
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
2
28
Quiz
0
0
Time Of Studying Out Of Class
16
1
16
Homework
0
0
Homeworks
1
2
2
Attendance
0
0
Presentation
1
2
2
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
0
Total Work Charge / Hour
83
The ratio of the term to success
0
Course's ECTS Credit
3
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
Elgün A., Ertugay Z., 1997. Tahıl İşleme Teknolojisi
Elgün et al. Cereal Products Technology
Quaroni, J., 1996. Flat Bread Technology.
Additional Resources
HOSENEY, R.C., 1986. Principles of Cereal Science and Technology. American Association of Cereal Chemists (AACC), Inc. St. Paul, Minnesota, USA, 372s.
POMERANZ, Y., 1987. Modern Cereal Science and Technology. VCH Publishers Inc. USA, 485s.
PYLER, E.J., 1988. Baking Science and Technology. Sosland Publishing Co. USA, 1345s.
QAROONI, J., 1996. Flat Bread Technology. Chapman &Hall, New York, 206s.
ALTAN, A., 1986. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi, Ziraat Fakültesi, Yayınları, Ofset Atölyesi, Adana, 107s.
AACC Methods, Third Edition. American Association of Cereal Chemists, Inc, St. Paul, Minnesota, U.S.A.
Material Sharing
Documents
Giving the text books to students at the beginning of the course
Assignments
Given students course assigments
Exams
Quiz, mid term and final examination.
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5