1	Course Title:	WHEAT AND FLOUR ANALYSIS
2	Course Code:	GIDS217
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Dr. HÜLYA AKBAŞ
16	Course Lecturers:	-
17	Contactinformation of the Course Coordinator:	neslihanayse@gmail.com 2962034 Yenişehir İbrahim Orhan Meslek Yüksekokulu Gıda Teknolojisi Programı
18	Website:
19	Objective of the Course:	Wheat and flour to be able to analyses and interpretation
20	Contribution of the Course to Professional Development

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Learning Outcomes:

1 To gain ability of wheat and flour analysing ; 2 To gain ability commenting on results of wheat and flour analysing; 3 To gain ability of using devices for analysing; 4 The adaptation, the idea for R&D studies in the laboratory.; 5 To take charge of working in the laboratory; 6 Be appropriate for the team work in laboratories; 7 Analysing and interpreting observance of ethical rules; 8 Being able to acquire skill for recording analysis results;

22	Course Content:

Week	Theoretical	Practical
1	Grain sampling	Grain sampling methods
2	Impurity in wheat	Determination of impurity in wheat
3	Thousand grain and hectolitre weight in wheat	Determination of thousand grain and hectolitre weight
4	Moisture in wheat and flour	Determination of moisture in wheat and flour
5	Ash in wheat and flour	Determination of ash in wheat and flour
6	Lipids in wheat and flour	Determination of fatty acid in wheat and flour
7	Acidity in wheat and flour	Determination of free acidity by the method of Schulerud in wheat and flour
8	Term examination	Determination of falling number in wheat and flour
9	The enzyme activity in wheat and flour	Determination of gluten in wheat and flour (manual)
10	Gluten and gluten proteins	Determination of gluten in wheat and flour (glutomatic)
11	Gluten and gluten proteins	Determination of sedimentation and modified sedimentation in wheat and flour
12	Sedimentation value of wheat and flour, affecting factors	Farinograph curve comments of flour
13	Farinograph	Extensograph curve comments of flour
14	Extensograph

23	Textbooks, References and/or Other Materials:	ELGUN, Adem; ERTUGAY, Zeki, CERTEL, Muharrem, KOTANCILAR, Gürbüz, Cereal and Products Analytical Quality Control and Laboratory Implementation Guide, Ataturk University, Agr. Faculty Pub., Erzurum,, 1998. OZKAYA, Hazım, OZKAYA Berrin, Cereal and Products Analytical Methods, Food Tech. Association Publications, Ankara, 2005.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	20
Homeworks, Performances	0	0
Final Exam	1	50
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

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ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	13	1	13
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	1	10	10
Final Exams	1	15	15
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12 PQ13 LO1 3 0 5 0 0 0 0 5 0 0 0 0 0 LO2 0 0 5 0 0 0 0 0 3 5 4 4 0 LO3 2 2 3 0 0 3 3 5 0 0 0 0 0 LO4 0 0 0 0 5 0 0 0 0 0 5 0 0 LO5 0 0 0 5 3 0 0 0 0 0 2 0 0 LO6 0 0 2 5 3 0 0 0 0 0 0 0 0 LO7 0 0 3 0 0 0 0 0 5 0 0 0 0 LO8 0 0 0 0 0 0 0 0 0 5 0 5 0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High