Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-416 - FOOD ENGINEERING

Code: GM-416 Course Title: BAKERY PRODUCTS TECHNOLOGY Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 4 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer KAMİL EMRE GERÇEKASLAN (emre@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
The aim of this course is to examine carefully physical, chemical and physicochemical properties of ingredient and additives used in bakery products, basic operation in production of bakery products, bakery equipments and its working principles.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 Students will be able to explain the basic concept and expressions related to bakery products, bakery equipments and control systems PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-2 Students will be able to explain between relationships the properties of bakery product and ingredient or additives used in its production. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-3 Students will be able to explain the operating principles and functions of bakery equipments. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
 		Examination
LO-4 Students will be able to explain the basic concept and expressions related to the production of dough, dough processing, fermentation, shaping, baking, packaging and storing PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety.
 		Examination
LO-5 Students will be able to perform the hazard analysis in production of bakery products. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-3 Plans, applies and analyses the results of high-quality research
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
Course discusses production of bakery products and bakery equipment.
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction and importance of bakery products Lecture, question and answer
2 Ingredients used in production of bakery products (Flour) Lecture, question and answer
3 Additives used in production of bakery products (Other ingredients) Lecture, question and answer
4 Processing operations in bakery products Lecture, question and answer
5 Bakery equipments Lecture, question and answer
6 Oven types and operating principles Lecture, question and answer
7 Automation applications in bakery Lecture, question and answer
8 mid-term exam
9 Production of bread, sourdough bread and other special breads Lecture, question and answer
10 Factors affecting quality and cost in bakery products Lecture, question and answer
11 Production technologies of cake, biscuit, pastry, cookie Lecture, question and answer
12 The latest advances in bakery technology Lecture, question and answer
13 Deterioration of bakery products Lecture, question and answer
14 Quality in bakery products Lecture, question and answer
15 HACCP in Bakery Lecture, question and answer
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 Y. H. Hui, 2006. Bakery Products Science and Technology. Blackwell Publishing, StateAvenue,Ames, Iowa 50014, USA
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 1 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 0
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 4 7 28
mid-term exam 1 1 1
Own study for final exam 4 7 28
final exam 2 1 2
0
0
Total work load; 115