Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| 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 | |||||
| Learning the structure of grains Understanding the importance of quality in cereals Understanding the factors affecting the quality in wheat and flour Learning the methods of quality determination Examination of physical, chemical and physicochemical analysis methods Examination of quality management systems in the flour and bakery products sector Learning the HACCP (Hazard Analysis and Critical Control Points) applications Learning the preservation of grains and products Understanding the effect on quality Learning of preservation in modified atmosphere Examining the importance of staling in grain products | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Structure and composition of grains are learned |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | Quality criteria are known in cereals |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-3 | Understand the effect of preservation on quality in grains and products |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The principles of preservation and quality control in cereals and products are described. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Information on the definition and content of the course | Lecture, Discussion, question and answer |
| 2 | Cereals and their components | Lecture, Discussion, question and answer |
| 3 | The importance of quality in wheat and flour, | Lecture, Discussion, question and answer |
| 4 | Factors affecting quality, | Lecture, Discussion, question and answer |
| 5 | Quality Criteria, | Lecture, Discussion, question and answer |
| 6 | Physical, chemical and physicochemical analysis methods | Lecture, Discussion, question and answer |
| 7 | Evaluation of results obtained from analysis methods. | Lecture, Discussion, question and answer |
| 8 | mid-term exam | |
| 9 | Quality management systems in the grain products industry | Lecture, Discussion, question and answer |
| 10 | HACCP (Hazard Analysis and Critical Control Points) applications, | Lecture, Discussion, question and answer |
| 11 | The effect of preservation of grain and its products on quality | Lecture, Discussion, question and answer |
| 12 | Preservation in modified atmosphere, | Lecture, Discussion, question and answer |
| 13 | Important factors in the preservation of cereals | Lecture, Discussion, question and answer |
| 14 | Spoilage of cereal and its products | Lecture, Discussion, question and answer |
| 15 | Recent advances in grain preservation and quality control. | Lecture, Discussion, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Mr. K. V. R. Raju,Quality Control for Processed Foods. Asian Productivity Organization | |
| 2 | Çeşitli kaynaklardan yararlanılarak hazırlanmış ders notu) | |
| 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) | 14 | 3 | 42 |
| Outside Class | |||
| a) Reading | 14 | 3 | 42 |
| b) Search in internet/Library | 14 | 2 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 2 | 5 | 10 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 7 | 2 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 14 | 2 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 167 | ||