|
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GIM-23-111 | FERMENTED MILK PRODUCTS TECHNOLOGY | Elective | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | The purpose of this courseis to describe the essentials of what is known about the microbiology and preparation of certain fermented milks and its products. | | Name of Lecturer(s) | | Prof. Dr. Nurhan AKYÜZ | | Learning Outcomes | | 1 | At the and of this course, the students will obtain enough knowledge, about the bacteriaof fermented milk, products, and changed they caused. Also they will learn some practies belonging to fermented milk products. |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | At the and of this course, the students will obtain enough knowledge, about the bacteriasof fermented milk, products, and changed they caused. Also they will learn some practies belonging to fermented milk products. | | Course Contents | | Presentation of fermented milk
Definition and importance of promotion of fermented milk
Fermentations of sour milk products
Yoghurt-making, the history
Properties and the preparation of processed milk yogurt
Fermentation of milk
incubation of the milk
Characteristics of yogurt bacteria
Properties of yogurt, varieties
Yogurt and related standards and regulations, materials
Other fermented milk products
Kefir, koumiss, buttermilk, and others, the American
Other materials obtained from fermentation
Fermented milk products, nutrition and health effects
| | Weekly Detailed Course Contents | |
| 1 | They are qualified to advise the food sector in specialized fields (food technology, product development, increase product quality, food safety, microbiology, etc.) | | | | 2 | They have ability to organize and perform academic level research and give undergraduate level courses to undergraduate students | | | | 3 | They have ability to astablish, control and oparate Firms and processing plant in their specialized field | | | | 4 | They are capable of working at academic level in interdisciplinary science and engineering fields | | | | 5 | They have oral and written communication ability at foreign language | | | | 6 | They use basic computer programs for presentations, writing, statistics and graphics programs | | | | 7 | | | | | 8 | | | | | 9 | | | | | 10 | | | | | 11 | | | | | 12 | | | | | 13 | | | | | 14 | | | |
| | Recommended or Required Reading | | 1. Basımevi, Ankara,
2. Prof. Dr. Mustafa ARÇELİK ve Arkadaşları, 2000, Gıda Mikrobiyolojisi ve Uygulamaları, Ankara.
3. Prof. Dr. Mehmet DEMİRCİ, 2000, Süt Mikrobiyolojisi ve Katkı Maddeleri, Tekirdağ.
4. Prof. Dr. Nihat AKINCI, 2010, Modern Süt Ürünleri Teknolojisi Prof.Dr. E YÖNEY,fermente Olmuş Süt Mamülleri Teknolojisi, 1959, Ankara Üniversitesi, Konya.
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 3 | 42 | | Discussion | 8 | 1 | 8 | | Question-Answer | 8 | 1 | 8 | | Brain Storming | 8 | 1 | 8 | | Self Study | 14 | 3 | 42 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 25 | 25 | | Reading | 10 | 1 | 10 | | Performance | 10 | 1 | 10 | | Homework | 4 | 3 | 12 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * 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
|
|
|