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 | |||||
| The student, the milk physico-chemical properties (color, taste and smell, acidity, specific gravity, freezing and boiling points, refractometer index, viscosity, electrical conductivity, buffer property, surface tension, oxidation-reduction potential), milk lipids, milk nitrogenous substances - proteins, carbohydrates-lactose milk, milk minerals, milk enzymes, milk minor components (vitamins, milk, gas, milk, organic acids, hormones, preservatives, etc.).. and as a basis to learn in detail how these features have changed and the food industry, chemical reactions and measures to be taken is to learn. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | The student is the definition of milk, the composition learns. Its technological and describe the importance of nutrition |
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 PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-2 | The students, in relation to milk components, milk components, the effect of various technological processes and learns the business by using this information, give direction to processes. Learn to make use of advanced research. In addition, educating consumers to use. |
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 PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-3 | Student milk fat, fat-like substances, milk proteins, lactose can learn about the scientific information, which may explain their importance in nutrition and dairy technology. |
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 PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Physico-chemical properties of milk, milk lipids, milk nitrogenous substances - proteins, carbohydrates-lactose milk, milk minerals, milk enzymes, vitamins, milk gas, milk organic acids, hormones, preservatives and how these features have changed and the dairy industry, chemical reactions and measures to be taken to learn. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | The definition of milk, composition, quantity and composition of the factors affecting | Lecturing |
| 2 | Several animal milk physico-chemical properties (color, flavor and aroma, acidity, specific gravity, freezing and boiling point) | Lecturing |
| 3 | Physico-chemical properties of milk (refractometer index, viscosity, electrical conductivity, buffer properties, surface tension, oxidation-reduction potential) | Lecturing |
| 4 | Nitrogenous substances in milk-1. milk proteins-Casein | Lecturing |
| 5 | Nitrogenous substances in milk-2. milk proteins -lactoglobulin, laktoalbumin | Lecturing |
| 6 | Milk lipids 1: milk fat, fatty acids, trigliserid, mono and digliserids | Lecturing |
| 7 | Milk lipids 2: lipoids | Lecturing |
| 8 | mid-term exam | |
| 9 | Carbohydrates in milk, lactose | Lecturing |
| 10 | Chemical reactions of lactose, lactose fermentation and to obtain | Lecturing |
| 11 | Mineral substances in milk | Lecturing |
| 12 | Enzymes in milk | Lecturing |
| 13 | Minor components of milk -1 (vitamins, milk, gas, milk, organic acids) | Lecturing |
| 14 | Minor components of milk, -2 (hormones, preservatives, etc.) | Lecturing |
| 15 | Technological processes applied in the food industry due to the changes occurred milk components | Lecturing |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Metin, M., 2008. Süt Teknolojisi (Sütün Bileşimi ve İşlenmesi) | |
| 2 | Walstra, P., Jennes, R., 1984. Dairy chemistry and physics | |
| 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 | 15 | 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 | 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 | 0 | ||
| 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; | 172 | ||