COURSE SYLLABUS

ADVANCED DAIRY TECHNOLOGY

1	Course Title:	ADVANCED DAIRY TECHNOLOGY
2	Course Code:	GMB6021
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	Non
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. TÜLAY ÖZCAN
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Prof. Dr. Tülay ÖZCAN Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0 224 2941498 Fax: 0 224 2941402 e-posta: : tulayozcan@uludag.edu.tr
18	Website:
19	Objective of the Course:	The main purpose of this course is informing the students about instruments used in the processing of milk, membrane separation techniques, milk and milk products packaging materials and dairy industry wastes.
20	Contribution of the Course to Professional Development	The course provides students with knowledge about technologies used in the dairy industry.

Learning Outcomes:

1	Informing about the homogenizers, heat exchangers, evaporators and dryers used in dairy technology ;
2	Informing about the nonthermal milk preservation methods ;
3	Informing about the membrane separation techniques and applications in dairy technology ;
4	Informing about the evaluation of milk wastes and waste management ;
5	Informing about the packaging materials used in milk and milk products ;
6	Informing about the milk and milk products quality control and regulation ;
7	Informing about the hygiene and sanitation in the dairy industry ;

22	Course Content:

Week	Theoretical	Practical
1	Homogenization and Homogenizers in Dairy Technology
2	Heating and Heat Exchangers for Milk
3	Standardization of Milk and Calculation of Fat Content in Milk
4	Evaporation and Evaporators
5	Drying and Dryers
6	Non-thermal Milk Preservation Methods -1
7	Non-thermal Milk Preservation Methods -2
8	Membrane Separation Techniques and Applications in Dairy Technology-1
9	Membrane Separation Techniques and Applications in Dairy Technology-2
10	Evaluation and Treatment of Industrial Wastes of Milk
11	Packaging Materials Used for Milk and Milk Products
12	Hygiene and Sanitation in Dairy Plants
13	Quality and Control of Milk and Milk Products
14	Legal Regulations Related to Milk and Milk Products

23	Textbooks, References and/or Other Materials:	Advanced Dairy Technology (Assoc. Prof. Dr. Tülay ÖZCAN, Unpublished Lecturer Note) Milk Technology: Composition of Milk and Processing (Prof. Dr. Mustafa Metin) Advanced Dairy Chemistry (Volume 1,2,3) (Edited by P. F. Fox) Dairy Chemistry and Biochemistry (Edited by P. F. Fox,P. L. H. McSweeney) Dairy Science and Technology (Edited by P. Walstra, J.T.M. Wouters, T.J. Geurts) Advanced Dairy Chemistry: Vol, 1, 2, 3 (Edited by P. L. H. McSweeney, P. F. Fox) Cheese: General aspects 3 (Edited by P. F. Fox) Milk and Milk Products: Technology, Chemistry, and Microbiology (Edited by A.H. Varnam, J.P. Sutherland)
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	2	40
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Homework is given and a final exam is made.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High