MILK AND DAIRY PRODUCTS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GKP207	MILK and DAIRY PRODUCTS TECHNOLOGY	3	2	2	2

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Dr.Öğr.Üyesi NEGİN AZARABADİ
Instructor(s) of the Course Unit	Öğr.Gör. EZGİ GENÇ YILMAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	Bu ders ile öğrencilerin süt ve süt ürünleri işleme teknolojisi hakkında bilgi sahibi yapmak.
Contents of the Course Unit:	Süt ve süt ürünlerinin tamamının işleme teknolojisi.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
İçme sütünün fizikokimyasal özelliklerini tanımlar.
Peynir, Yoğurt ve Tereyağı üretimini bilir.
Kefir-Kımız-Ayran üretim teknolojilerini ayırt eder.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literatür tarama, bireysel araştırma.	Süt Bilimine Giriş	Anlatım ve soru cevap
2	Literatür tarama, bireysel araştırma.	Süt Bileşimini Etkileyen Faktörler	Anlatım ve soru cevap
3	Literatür tarama, bireysel araştırma.	Sütün Kimyasal Bileşimi ve Fiziko-kimyasal özellikleri-1	Anlatım ve soru cevap
4	Literatür tarama, bireysel araştırma.	Sütün Kimyasal Bileşimi ve Fiziko-kimyasal özellikleri-2	Anlatım ve soru cevap
5	Literatür tarama, bireysel araştırma.	Süte Bulaşan Yabancı Maddeler	Anlatım ve soru cevap
6	Literatür tarama, bireysel araştırma.	Sütün Toplanması ve Fabrikaya Kabulü	Anlatım ve soru cevap
7	Literatür tarama, bireysel araştırma.	Süte Uygulanan Ön Teknolojik İşlemler-1	Anlatım ve soru cevap
8	-	ARA SINAV	-
9	Literatür tarama, bireysel araştırma.	Süte Uygulanan Ön Teknolojik İşlemler-2	Anlatım ve soru cevap
10	Literatür tarama, bireysel araştırma.	İçme Sütü Teknolojisi	Anlatım ve soru cevap
11	Literatür tarama, bireysel araştırma.	Peynir Teknolojisi-1	Anlatım ve soru cevap
12	Literatür tarama, bireysel araştırma.	Peynir Teknolojisi-2	Anlatım ve soru cevap
13	Literatür tarama, bireysel araştırma.	Yoğurt Teknolojisi	Anlatım ve soru cevap
14	Literatür tarama, bireysel araştırma.	Tereyağı Teknolojisi	Anlatım ve soru cevap
15	-	GENEL TEKRAR	-
16	-	FİNAL	-
17	-	FİNAL	-

SOURCE MATERIALS & RECOMMENDED READING
Süt Teknolojisi- Prof. Dr. Mustafa ÜÇÜNCÜ

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.			2
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.	0
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.						5
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.						5
4	In the field of food, it adopts professional ethics and general moral values.						5
5	Uses food-related microbiological terms.					4
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.		1
2	They take responsibility in the fields of production and/or R&D in the food industry.		1
3	They use information resources related to food safety and production technologies.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.						5
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.	0
3	Uses basic devices and related technologies related to the field in food laboratories.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.					4
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.		1
2	Uses visual, written and verbal communication effectively.		1
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.		1
5	She/He can take part in team work related to her field.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.						5
3	May have competency in the evaluation of food hygiene and sanitation.						5
4	They can take part in the follow-up and implementation of food legislation.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Ders	14	2	28
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	0	0	0
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	1	1	1
Final Sınavı Hazırlığı	13	2	26
Ara Sınav	1	1	1
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	29	0	56