COURSE SYLLABUS

PROCESSED CEREAL PRODUCTS TECHNOLO

1	Course Title:	PROCESSED CEREAL PRODUCTS TECHNOLO
2	Course Code:	GIDS226
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	4
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
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:	Meslek YüksekokullarıYönetim Kurullarının görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Dr. Hülya AKBAŞ Bursa Uludağ Üniversitesi, Yenişehir İbrahim Orhan Meslek Yüksekokulu ,İznik Yolu Üzeri,3.Km Yenişehir /BURSA Tel : +90 224 7736042/62054 e-posta:hulyailik@uludag.edu.tr
18	Website:
19	Objective of the Course:	To gain competencies in controlling the production of different processed grain products in accordance with the Turkish Food Codex and product communiqués
20	Contribution of the Course to Professional Development	Obtaining flour from different grains and applying different processing methods in the production of bakery products. Knowing the importance of gluten and other flour analyzes in the production of bread, pasta and biscuit types. It enables the production of standard type bakery products. Also, having knowledge about the production and control of processed grain products produced from different grains

Learning Outcomes:

1	Ability to produce processed grain products in accordance with the Turkish Food Codex and product communiqués;
2	Ability to produce processed grain products in accordance with hygiene and sanitation rules;;
3	Ability to follow current information in scientific and technical fields regarding grain products;;
4	Ability to use the necessary devices for quality control in processed grain products.;
5	Ability to produce grain products that are economical and competitive in the market.;
6	Ability to develop functional processed grain products.;
7	Having knowledge about the machines used in processed grain products technology;

22	Course Content:

Week	Theoretical	Practical
1	General introduction to the production of processed grain products.	Sensory analyzes in processed grain products
2	Production of different types of bread: Kneading, Fermentation, Shaping, Baking, Cooling. Packaging.	Dry matter and ash analysis in processed grain products.
3	Production of different types of bread: Kneading, Fermentation, Shaping, Baking, Cooling. Packaging.	Gluten analysis in flours of different cereal products.
4	Pasta Types and production stages. Kneading, Shaping, Drying.	Farinograph and extensograph curve interpretations in hard and soft wheat, revealing the differences between them.
5	Biscuit types and production stages. Kneading, Shaping, Baking, Cooling, Packaging	Various bread production and tasting.
6	Cake and its types production. Raw materials and auxiliary materials. Production stages	Pasta production. Water absorption in pasta. Volume and weight increase.
7	Wafer and its types production. Raw materials and auxiliary materials. Production stages	Biscuit, cake production and tasting.
8	Course repeat-Midterm exam	Course repeat-Midterm exam
9	Noodle and bulgur production. Raw materials and auxiliary materials. Production stages.	Production of plain and vegetable noodles.
10	Rice production stages from paddy	Rice physical analysis
11	Breakfast cereals. Raw materials and auxiliary materials. Production stages	Breakfast cereals cooking trials and tasting
12	Tarhana production. Raw materials, auxiliary materials. Tarhana types, production stages.	Studies on tarhana production
13	Starch production	Starch analysis
14	Defects and diseases seen in processed grain products	Preparing faulty cereal products and examining the results

23	Textbooks, References and/or Other Materials:	ELGUN, Adem; ERTUGAY, Zeki, Grain Processing Technology, Atatürk University Faculty of Agriculture Publications, Erzurum, 1997. ELGÜN, Adem; ERTUGAY, Zeki, CERTEL, Muharrem, Analytical Quality Control and Laboratory Application Guide in Grains and Products, KOTANCILAR, Gürbüz, Atatürk University Faculty of Agriculture Publications, Erzurum, 1998. R.C. Hoseney, Principles of Cereal Science and Techn., AACC Pub., 1994 G. Owens, Cereal Processing Tech., Woodhead Pub. Limited, England, 2001. K.Kulp and J. Ponte, Handbook of Cereal Science and Technology, Marcel Dekker, USA, 2000
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	0	0
Homeworks, Performances	1	10
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	Measurement and Evaluation are carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education Regulations.
Information	Results are determined by the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	14	1	14
Homeworks, Performances	1	10	10
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	8	8
Others	0	0	0
Final Exams	1	16	16
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ11	PQ12
LO1	5	2	4	5	5
LO2	0	3	0	5	0
LO3	5	0	4	0	0
LO4	2	0	0	4	0
LO5	2	0	4	0	3
LO6	2	0	3	4	3
LO7	2	0	0	4	0

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High