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 (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | HİLAL YILDIZ (hilalyildiz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| have knowledge about the production technologies of fermented dairy products. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | can know about chemistry and biochemistry of fermented milk products. |
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 PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | gain knowledge and skills about the production of various fermented dairy products |
PO-2 Has the skills of designing, applying and evaluating scientific research
PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-6 Has extensive knowledge about modern techniques and methods applied in food technology 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 | ||
| Production technologies and principles of fermented dairy products,starter culture and preparation techniques, the primary microflora used in the production of fermented milk products,biochemistry of fermented milk products. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | - History of fermentation science - Health Benefits | Description method |
| 2 | Starter cultures of fermented dairy products - Propagation of Pure Cultures | Description method |
| 3 | Cheese - Probiotics in cheese | Description method |
| 4 | Yogurt - Fermentation products of yogurt - Bio-yogurt | Description method |
| 5 | Kefir - Production of Kefir | Description method |
| 6 | Other fermented dairy products - Koumiss - Curd - Shrikhand (sweetened concentrated curd) | Description method |
| 7 | - Industrial yogurt manufacture -Microbiology of Yogurt and Bio-Yogurts Containing Probiotics and Prebiotics | Description method |
| 8 | mid-term exam | |
| 9 | -The formation of yogurt gels - Structure and physical properties of yogurt gels | Description method |
| 10 | - - Yogurt biochemistry | Description method |
| 11 | Cheese manufacturing technology and rennet enzyme | Description method |
| 12 | Traditional Cheese Manufacturing Technology in Turkey | Description method |
| 13 | Foreign Cheese Manufacturing Technology | Description method |
| 14 | Koumiss and kefir manufacturing technology | Description method |
| 15 | Functional Dairy Products | Description method |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | A.A. Koutinas, 2017. Fermented Dairy Products. Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry, Chapter 1. | |
| 2 | Ramesh C. Chandan, 2017. An overvıew of yogurt productıon and composıtıon. Yogurt in Health and Disease Prevention, Chapter 2. | |
| 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 | 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 | 1 | 4 | 4 |
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 7 | 21 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 182 | ||