MILK AND DAIRY PRODUCTS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GDP205	MILK and DAIRY PRODUCTS TECHNOLOGY	3	2	2	5

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 :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Lecturer KÜBRA SAĞLAM
Instructor(s) of the Course Unit	Lecturer NURULLAH ZEKERİYA AKAR
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The students, in accordance with the Turkish Food Codex and TS raw materials and auxiliary materials for making commissioning, pre-checking operations, to control the production of drinking milk, dried milk products to control the production and aimed to gain qualifications
Contents of the Course Unit:	milk and milk products

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Commissioning of raw materials and auxiliary materials;
Preliminary operations to control;
To control the production of drinking milk;
To control the production of dried milk products;
Yogurt and butter production and make the necessary controls;
Control of production and make-Mare's Milk Kefir-Buttermilk;
Knowing how to use machines to milk processing;
Related to the field to run computer programs, records and documentation to gain the ability to make;

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	Introduction of the course and resources	-
2	-	Milk composition-the formation of milk-milk hygiene	-
3	-	Qualities of milk, Dairy Farms milk quantity measurement + + clean storage of raw and auxiliary materials	-
4	-	Cleaning the air and the smell of milk + milk taken	-
5	-	Separation of Oil + Milk + Milk Homogenization of Dairy Standardization	-
6	-	Technology-Pasteurized Fluid Milk-UHT milk production	-
7	-	Yogurt Production Technology ,Simple Yogurt Fruit Yogurt Production + Manufacturing+Production of Probiotic Yogurt + yogurt, buttermilk Production	-
8	-	MID-TERM EXAM	-
9	-	Repeating courses,	-
10	-	Fermented Mare's Milk Production + Manufacturing	-
11	-	Butter Technology	-
12	-	Implementation of Manufacturing + cream Cream Pretreatments	-
13	-	Implementation of the maturation of Pretreatments cream Cream	-
14	-	Packaging and Storage of Butter Cream Yayıklanması	-
15	-	Assessment of study subject	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Süt Teknolojisi ders notları –Süreyya Saltan Evrensel Süt Ürünleri Teknlojisi-Cenap TekinŞen Süt Teknolojisi-Mustafa Metin

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	The student use this information for understanding the production methods of food production.					4
2	Food products, compounds and additives as some knowledge of the production, use of this information					4
3	Food production and quality control laboratory to assess the results with information obtained.					4
4	Food production and laboratory conditions as a requirement of the regulations and providing mevzutların points which can detect risk.					4
5	Food product processing by following the advances of age can participate in R & D activities						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food business, and laboratory workflow level of computer use in the computer system to follow.					4
2	Able to follow the literature in food technology and a level of language skills to communicate with their colleagues may have.					4
3	Microbial and chemical analysis of the food sector, which is important for human health risk not come into being following the detection of a food can.					4
4	Food production, storage, production and sales personnel from the fields of hygiene and sanitation conditions in terms of job security can not work.					4
5	He/she can observe and interpret theoretical knowledge about the microbiological and chemical analysis with practical researches						5
6	Food in general has adopted the moral and ethical values ​​of professional						5
7	Learning and can apply what they learn in the field of food regardless of the display.						5
8	Food production and management in identifying and seeking solutions to problems related to inappropriate situations, gaining the ability to show.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Doing research on food technology and security solutions to identify and develop the data he obtained.					4
2	Food production and food security of information resources related to the use area.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Food Technology in the field of technical education by taking additional uses current techniques and tools.					4
2	Food Technology Laboratories, collects data, performing experiments and evaluate the extent of the responsibilities.					4
3	In order to follow developments in the field of food effectively takes advantage of information technologies.				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she determines the risks in a food business and takes precautions					4
2	He/she uses the basic laboratory devices used in the laboratory					4
3	He/she follows the production and keeps records						5
4	He/she plans for food hygiene training and measures of the effectiveness					4
5	Food production and safety line on the team works and works effectively					4
6	Using the basic knowledge of food is related to the field with a given task are executed independently.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows the need for lifelong learning and makes its requirements					4
2	He/she follows trainings related to the subject					4
3	Participates in training programs for professional development in the field of food						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she knows of a foreign language for follow the innovations in food technology and to communicate eachother						5
2	He/she follow food fairs, and professional developments in the field					4
3	He/she uses information technologies effectively and prepare presentations					4
4	He/she prepare food area, or other matters of social responsibility projects, participate in preparing the application.					4
5	He/she use visually, the effective use of written and oral communication.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she works several food areas of food legislation specified						5
2	He/she follows and implements the legislation related the food industry					4
3	He/she follows decumentation by critical control points and quaity assurance and takes precautions					4
4	He/she prepare food hyhiene education and operation it.					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	4	56
Preliminary & Further Study	3	4	12
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	4	4	16
Reading	0	0	0
Assignment (Homework)	1	4	4
Project Work	1	4	4
Seminar	1	4	4
Internship	0	0	0
Technical Visit	1	4	4
Web Based Learning	0	0	0
Implementation/Application/Practice	4	4	16
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	1	4	4
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	4	4
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	32	0	125