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 | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To upskill about the design and production of special products produced for nutritional purposes to increase the attractiveness of dairy products | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | know functional food concept and functional foods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-2 | know and explains special dairy products and production technologies. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-5 Has the skills of developing and applying new and original ideas in system and process designs PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Fortified milk, recombined milk product, imitation dairy products, milk protein products, baby foods | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Functional food approach | Description method |
| 2 | Fortified milks (Vitamin D and A fortified milk, Calcium fortified milk) | Description method |
| 3 | Fortified milks (Low-fat milks, flavored milks) | Description method |
| 4 | - Milk for individuals with heart disease - Lactose-Free Milk - Products for individuals with milk protein allergies | Description method |
| 5 | Recombined and reconstituted milk and milk products | Description method |
| 6 | Prebiotic-Enriched Milk | Description method |
| 7 | Imitation and substitute dairy products | Description method |
| 8 | mid-term exam | |
| 9 | Imitation and substitute dairy products | Description method |
| 10 | Milk protein products | Description method |
| 11 | Baby foods | Description method |
| 12 | Milk puddings | Description method |
| 13 | Vegetable milk | Description method |
| 14 | Vegetable milk (cont.) | Description method |
| 15 | Cow’s Milk Protein Allergy and Lactose Intolerance. | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Bahareh Nikooyeh and Tirang R. Neyestani, 2017. Using Fortified Milk as a Vehicle for Nutrients: From Infancy to Senescence. Dairy in Human Health and Disease Across the Lifespan. | |
| 2 | Daniel Lo´pez de Romana , Manuel Olivares and Fernando Pizarro, 2018. Milk and Dairy Products. Food Fortification in a Globalized World. | |
| 3 | Francisco J. Plou, Barbara Rodriguez-Colinas, Lucia Fernandez-Arrojo and Antonio O. Ballesteros, 2016. Low-Lactose, Prebiotic-Enriched Milk. Probiotics, Prebiotics, and Synbiotics. | |
| 4 | Paulo H.F. da Silva, Vanísia C.D. Oliveira, and Luana M. Perin, 2019. Cow’s Milk Protein Allergy and Lactose Intolerance. Raw Milk, Chapter 14. | |
| 5 | Andrew Szilagyi, Catherine Walker and Mark G. Thomas, 2019. Lactose intolerance and other related food sensitivities. Lactose, Chapter 3. | |
| 6 | H. Singh, 2009. Protein interactions and functionality of milk protein products. Dairy-Derived Ingredients Food and Nutraceutical Uses, Chapter 25. | |
| 7 | Timothy P. Guinee, 2017. Pasteurized Processed and Imitation Cheese Products. Cheese: Chemistry, Physics and Microbiology, Chapter 46. | |
| 8 | M. Kazemzadeh, Buhler Inc., Bloomington, 2001. Baby foods, Extrusion Cooking Technologies and Applications, Chapter 9. | |
| 9 | Bababode Adesegun Kehinde, Anil Panghal, M.K. Garg, Poorva Sharma, and Navnidhi Chhikara, 2020. Vegetable milk as probiotic and prebiotic foods | |
| 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 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 3 | 14 | 42 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 2 | 3 | 6 |
| Oral Examination | 0 | ||
| Quiz | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 7 | 21 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 1 | 2 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 181 | ||