Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd 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 | |||||
| Starch biosynthesis Examination of starch sources Understanding the structure of amylose and amylopectin Examination of the crystal structure of starch granules and Learning of starch gelatinization Examination of starch retrogradation Production of modified starches | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learning biosynthesis of starch and starch sources |
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-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-2 | Learning the manufacture and use of modified starches |
PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination |
| LO-3 | Understand the structure of amylose and amylopectin |
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-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 | ||
| Starch and starch chemistry are explained in terms of food engineering | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Course description and content | Lecturing, Question and Answer |
| 2 | Starch biosynthesis. | Lecturing, Question and Answer |
| 3 | Structure of amylose and amilopektinin | Lecturing, Question and Answer |
| 4 | Crystal and granular structure of starch | Lecturing, Question and Answer |
| 5 | Starch retrogradation | Lecturing, Question and Answer |
| 6 | Retrogradation and the factors affecting | Lecturing, Question and Answer |
| 7 | Changes caused by starch retrogradation | Lecturing, Question and Answer |
| 8 | mid-term exam | |
| 9 | Ways to slow the retrogradation | Lecturing, Question and Answer |
| 10 | The importance of starch retrogradation in food technology | Lecturing, Question and Answer |
| 11 | Starch Modification | Lecturing, Question and Answer |
| 12 | Production of modified starches | Lecturing, Question and Answer |
| 13 | Uses of modified starches | Lecturing, Question and Answer |
| 14 | The importance of starch for food technology | Lecturing, Question and Answer |
| 15 | Starch production techniques | Lecturing, Question and Answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Ann-Charlotte Eliasson. 2004. Starch in food Structure, function and applications. Woodhead Publishing Limited. | |
| 2 | Karaoğlu, M. Murat (2009) Nişasta Kimyası ve Teknolojisi Ders Notları (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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 12 | 48 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 176 | ||