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 objective of the course is to provide the information about dairy byproducts and evaluations of these products by using several technological methods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | He/she can explain basic concepts about dairy by-products. |
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 | He/she can explain basic concepts and expression about drying methods applying on whey. |
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 | He/she can explain basic concepts and expression about the evaluation by membrane filtration techniques. |
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-4 | He/she can give scientific knowledge about whey and whey constituents. |
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-5 | He/she can give basic knowledge about whey cheeses and their characteristics. |
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 | ||
| This lecture gives scientific knowledge about byproduct occurred along with the basic product, which is processed into different dairy products during manufacturing. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | By-products from Butter Manufacturing Technology | Lecturing, Question and Answer |
| 2 | By-products from Cheese Manufacturing Technology | Lecturing, Question and Answer |
| 3 | Composition and General Aspects of Whey | Lecturing, Question and Answer |
| 4 | Types and Utilization Areas of Whey | Lecturing, Question and Answer |
| 5 | Whey Protein Concentrates and Permeates | Lecturing, Question and Answer |
| 6 | Drying of Whey and Whey products | Lecturing, Question and Answer |
| 7 | Properties of Whey Proteins and Methods of Recovery of Whey Protein Concentrates | Lecturing, Question and Answer |
| 8 | mid-term exam | |
| 9 | Evaluation of Whey by Using Membrane Filtration Techniques | Lecturing, Question and Answer |
| 10 | Making Various Foodstuffs and Drinks from Whey and Whey Constituents | Lecturing, Question and Answer |
| 11 | Use of Whey and its Constituents in Foodstuffs | Lecturing, Question and Answer |
| 12 | Fermentation of Whey | Lecturing, Question and Answer |
| 13 | Lactose Production from Whey | Lecturing, Question and Answer |
| 14 | Manufacture of Casein and Caseinates | Lecturing, Question and Answer |
| 15 | Cheeses of whey | Lecturing, Question and Answer |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Sienkiewiicz T. and Riedel C.L. 1990. Whey and Whey Utilization. pp. 1-379, Verlag Th. Mann., Gelsenkircheb-Buer, Germany. | |
| 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 | ||