COURSE SYLLABUS

PROCESS APPLICATIONS-I

1	Course Title:	PROCESS APPLICATIONS-I
2	Course Code:	GMD3238
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	6
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	0
9	Practice (hour/week) :	4
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:	Doç.Dr. VİLDAN UYLAŞER
16	Course Lecturers:	Doç. Dr. Tülay ÖZCAN
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941499 Fax: 0224 2941402 e-posta: uylaserv@uludag.edu.tr
18	Website:
19	Objective of the Course:	The purpose of this course; students during the production of products covered in dairy technology and biotechnology courses to inform about the laboratory analyses used to determine quality characteristics.
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	Informing about analysis and manufacturing of pickles, olive and vinegar;
2	Informing about analysis and manufacturing of boza;
3	Informing about organoleptic properties of milk, dry matter and ash analysis of milk;
4	Informing about analysis methods of milk fat of drinking milk;
5	Informing about analysis methods of acidity of drinking milk;
6	Informing about determination of specific gravity of milk ;
7	Informing about determination of inhibitory and preservative substance of milk;
8	Informing about Methylene Blue, Resazurin Tests, Mastitis test and Microbiological Quality in milk;

22	Course Content:

Week	Theoretical	Practical
1		Vinegar production from different materials (dried grapes, apples, spirit)
2		Analysis of vinegar
3		Production of boza
4		Analysis of boza
5		Production and analysis of Sauerkraut and mixed pickle
6		Production of Sele and birened black olive
7		Physical and chemical analysis of table olves
8		Sampling Methods and Sensory Properties of Milk
9		Determination of Fat in Milk
10		Determination of Lactose in Milk
11		Determination of Specific Gravity in Milk
12		Methods of Determination of Acidity in Milk
13		Determination of Dry Matter and Ash Analysis of the Protective Substance
14		Methylene Blue and Resazurin Test Searching for Inhibitory Substances in Milk

23	Textbooks, References and/or Other Materials:	Süt Teknolojisi (Prof. Dr. Ekrem KURDAL, Yrd. Doç. Dr. Tülay ÖZCAN, Dr. Lütfiye YILMAZ) Aktan N., Kalkan H. 1998. Sirke Teknolojisi. Ege Üniv. Basımevi, İzmir, 82s. Aktan N., Yücel U., Kalkan H. 1998. Turşu Teknolojisi. E.Ü. Ege Meslek Yüksekokulu Yayınları No: 23, İzmir, 138s. Aktan N., Kalkan H. 1999. Sofralık Zeytin Teknolojisi. Ege Üniv. Basımevi, İzmir, 122s. Arda M. 1994. Biyoteknoloji. Kükem Derneği Bilimsel Yayınlar No: 2, Ankara, 364s. Türker İ. 1975. Asit Fermentasyonları (Sirke, Turşu, Sofralık Zeytin ve Boza Teknolojileri). A.Ü.Zir.Fak. Yayınları: 577, Ders Kitabı:194, A.Ü. Basımevi, Ankara, 182s.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	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
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