Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / 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 | |||||
| To provide information about cereal technology. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Students will be able to explain the structure and nutritional and economical impoartance of cereals |
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-2 | Students will be able to explain the phycical and chemical properties of cereals |
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 storage and milling of cereals |
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-4 | Students will be able to explain the processing technology of cereal porducts such as flour, bread, bulgur, pasta, cookie, cracker, cake and breakfast cereals |
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-5 | Students will be able to solve problems to be faced regarding the cereal science |
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 |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The importance of the grain, cereal grain structure, grain storage, quality criteria, flour milling, bread, wheat, pasta, breakfast cereals manufacturing technologies. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Classification and properties of cereals, anatomy of cereal grain | Lecture, question and answer |
| 2 | Storage of cereals | Lecture, question and answer |
| 3 | Wheat milling; Flour processing | Lecture, question and answer |
| 4 | Milling and processing of other cereals (corn, rice, | Lecture, question and answer |
| 5 | Chemical compositions of cereals: Starch | Lecture, question and answer |
| 6 | Chemical compositions of cereals: Proteins, Gluten, Others | Lecture, question and answer |
| 7 | Dough rheology | Lecture, question and answer |
| 8 | mid-term exam | |
| 9 | Bread baking technology I (raw materials and additives, processing steps) | Lecture, question and answer |
| 10 | Bread baking technology II (bread staling, bread faults and mistakes, bread quality control) | Lecture, question and answer |
| 11 | Bulgur production technology | Lecture, question and answer |
| 12 | Pasta technology | Lecture, question and answer |
| 13 | Soft wheat products (cookie, cake and cracker) technology | Lecture, question and answer |
| 14 | Breakfast cereals technology | Lecture, question and answer |
| 15 | Quality control in cereal products | Lecture, question and answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Elgün A, Ertugay Z. 2000. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, 2000, Erzurum | |
| 2 | Hoseney, R.C. 1994. Principles of cereal science and technology, 2nd ed., AACC, Inc. St.Paul, MN, USA. | |
| 3 | Koksel, H., Sivri, D., Özboy, O., Başman, A. 2000. Hububat laboratuvarı el kitabı. Hacettepe Üniversitesi Yayınları, Ankara. | |
| 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) | 5 | 14 | 70 |
| Outside Class | |||
| a) Reading | 1 | 14 | 14 |
| 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 | 2 | 7 | 14 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 129 | ||