| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | GIM-23-145 | | Elective | 1 | 1 | 6 |
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| Dersin Seviyesi |
| Yüksek Lisans |
| Dersin Amacı |
| To make my students understand the Oxidoreduction Potential and its importance in dairy products,
To understand the importance of Oxidation Reduction Potential in dairy products with laboratory applications |
| Name of Lecturer(s) |
| Dr.Menekşe Bulut |
| Öğrenme Çıktıları |
| 1 | At the end of the semester, students who choose this course;
Will have detailed information about Oxidoreduction Potential and its importance in dairy products. |
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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| none |
| Dersin İçeriği |
| To have knowledge about Oxidoreduction Potential,
To understand the importance of Oxidoreduction Potential in dairy products
To follow up-to-date studies on the subject |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 | Oxidation-Reduction Potential: Definition, Measurement And
Applications | none | none | | 2 | Oxıdatıon-Reductıon Potentıal Of Mılk | none | none | | 3 | Oxidation-Reduction Potential Of Milk | none | none | | 4 | Oxidation-Reduction Potential And Dairy Microorganisms | None | None | | 5 | Oxıdatıon-Reductıon Potentıal And Daıry Mıcroorganısms | None | None | | 6 | Oxıdatıon-Reductıon Potentıal In Yoghurt | None | None | | 7 | Oxıdatıon-Reductıon Potentıal In Yoghurt | Yes, Lab | Yes, Lab | | 8 | Oxıdatıon-Reductıon Potentıal In Cheese | None | None | | 9 | Oxıdatıon-Reductıon Potentıal In Cheese | None | Yes | | 10 | Oxido-Reduction Potential and Its Effect on aroma Development in Dairy Products | None | None | | 11 | Oxido-Reduction Potential and Its Effect on aroma Development in Dairy Products | None | None | | 12 | Oxido-Reduction Potential and Its Effect on aroma Development in Dairy Products | None | None | | 13 | Laboratory Practice | Yes | Yes | | 14 | Laboratory Practice | Yes | Yes |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 1. Caldeo, V. (2015). Oxidation-reduction potential and its influence on Cheddar cheese quality (Doctoral dissertation, University College Cork).,
2. Alwazeer, D. (2020). Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries. Food Research International, 132, 109108. |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | | none |
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| İş Yükü Hesaplaması |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Brain Storming | 14 | 4 | 56 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 20 | 20 |
| Homework | 14 | 3 | 42 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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