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 | ||||
| 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 | |||||
| Gain knowledge on the area of cereal chemistry and technology and comprehend the important points. Solve problems relating to this specific subjects by reflecting on his/her experiences, and perform research to improve cereal product quality | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Student learns the structure and composition of wheat and how to change these properties depending on storage conditions |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination |
| LO-2 | Student learns the impact of grain composition and morphological characteristics on the quality of the product. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination |
| LO-3 | Student understands the effect of grain composition on the rheological properties of dough |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination |
| LO-4 | Student knows the main factors affecting the quality of cereals |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Oral Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Structure of cereals and their chemical compositions, characteristics of cereal starches, proteins and the other compounds, physical-chemical attributes of compounds and interactions, factors affection bakery yeasts, principles of dough formation, fermentation and baking of yeast leavened products, the important factors in the production of soft wheat products, chemical leavening, durum wheat products, problems and solution in frozen and refrigerated dough. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Structure and chemical composition of cereals | Lecturing, Question and Answer |
| 2 | Starch | Lecturing, Question and Answer |
| 3 | Gluten | Lecturing, Question and Answer |
| 4 | Other components | Lecturing, Question and Answer |
| 5 | Other components | Lecturing, Question and Answer |
| 6 | The storage of cereals and flour | Lecturing, Question and Answer |
| 7 | Bakery yeast | Lecturing, Question and Answer |
| 8 | mid-term exam | |
| 9 | Chemistry and biology of the dough | Lecturing, Question and Answer |
| 10 | Rheology of the dough | Lecturing, Question and Answer |
| 11 | Chemical leavening systems | Lecturing, Question and Answer |
| 12 | Important factorsfor baking | Lecturing, Question and Answer |
| 13 | Chemical changes that occur during baking | Lecturing, Question and Answer |
| 14 | Maillard reaction in bread | Lecturing, Question and Answer |
| 15 | Caramelization reaction in bread | Lecturing, Question and Answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 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 | 13 | 52 |
| 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; | 180 | ||