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 :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer EZGİ GENÇ YILMAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	With this course, students have knowledge about milk and dairy processing technology.
Contents of the Course Unit:	Processing technology of all milk and dairy products.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Physicochemical properties of drinking milk
Yoghurt and Butter production
Production of Kefir-Kımız-Ayran

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, individual research.	Introduction to Dairy Science	Lecture and question and answer
2	Literature search, individual research.	Factors Affecting Milk Composition	Lecture and question and answer
3	Literature search, individual research.	Chemical Composition and Physico-chemical properties of milk-1	Lecture and question and answer
4	Literature search, individual research.	Chemical Composition and Physico-chemical properties of milk-2	Lecture and question and answer
5	Literature search, individual research.	Foreign Substances Contaminated to Milk	Lecture and question and answer
6	Literature search, individual research.	Collection of Milk and Acceptance to the Factory	Lecture and question and answer
7	Literature search, individual research.	Pre-Technological Processes Applied to Milk-1	Lecture and question and answer
8	-	MID-TERM EXAM	-
9	Literature search, individual research.	Pre-Technological Processes Applied to Milk-2	Lecture and question and answer
10	Literature search, individual research.	Drinking Milk Technology	Lecture and question and answer
11	Literature search, individual research.	Cheese Technology-1	Lecture and question and answer
12	Literature search, individual research.	Cheese Technology-2	Lecture and question and answer
13	Literature search, individual research.	Yogurt Technology	Lecture and question and answer
14	Literature search, individual research.	Butter Technology	Lecture and question and answer
15	-	An overview	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

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)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	13	2	26
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	29	0	56