Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GIM-23-104BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ Elective116
Level of Course Unit
Second Cycle
Objectives of the Course
Milk and milk products provide the opportunity to learn more about the importance of nutrition Detail to inform students about the importance of milk and milk products, nutrition and the community informed on this issue to ensure the correct knowledge.
Name of Lecturer(s)
Dr. Öğr. Üyesi Mubin Koyuncu
Learning Outcomes
1At the end of this course, the student; In terms of dairy products; will learn the nutritional needs and the biochemical basis of nutrition.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
The importance of the diet of milk and milk products Life-long milk and milk products Deficient intake of dairy products and the content of nutrients Milk and dairy foods Preserving the quality of milk and milk products Characteristics that affect the quality of milk Natural contamination in milk Processes applied to milk Milk and milk products, use the width Chocolate milk Cheese Were added to the culture milk products Whey Whey products
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1The importance of the diet of milk and milk products.
2Life-long milk and milk products
3Deficient intake of dairy products and the content of nutrients
4Milk and dairy foods
5Preserving the quality of milk and milk products
6Characteristics that affect the quality of milk
7Natural contamination in milk
8Processes applied to milk
9Milk and milk products, use the width
10Chocolate milk
11Cheese
12 Were added to the culture milk products
13Whey
14Whey products
15
16
Recommended or Required Reading
Beslenme, Prof.Dr. Mehmet DEMİRCİ, Rebel Yayıncılık, Tekirdağ, 2003. Beslenme, Prof.Dr. Ayşe BAYSAL, Hatiboğlu Basım, Ankara, 1999. Besinler ve Beslenme, Hikmet YAŞAR, Suat MELEK, Ankara, 2003. Genel Beslenme Bilgisi, Prof.Dr. Ayşe BAYSAL, Hatiboğlu Basım, Ankara, 1985. Beslenme İlkeleri ve Mönü Planlama, Prof.Dr. Sıdıka BULDUK, Anakara, 2002.
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Criticising Paper4100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Seminar1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Laboratory5525
Discussion4624
Individual Study for Mid term Examination14040
Individual Study for Final Examination18585
TOTAL WORKLOAD (hours)178
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
PO
16
LO1                
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr