1. FIRST CYCLE - BACHELOR'S DEGREE
  2. FACULTY OF ENGINEERING
  3. FOOD ENGINEERING DEPARTMENT
  4. 250 Food Engineering (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FENG 447MILLING AND GRINDING TECHNOLOGY2 + 27th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective Raw materials in milling, Fundamental process in applications. Principles of process flow and machine technology, Grinding criterion, Blending methods.
Course Content Description of cereal, production and consumption potential of cereals in Turkey and in the world. * Anatomic structure and chemical composition of the wheat kernel. Physical, chemical and technological quality parameters to determine the quality of wheat. *Properties of rye, oat, barley, corn, rough rice and Triticale. * Storage of wheat kernels. * Flour industry (production and consumption potential of flour, Turkish Flour Codex). * Milling Technology (cleaning, tempering, milling and sieving systems). * Bread industry (production and consumption potential of bread, Turkish Bread Codex). * Breadmaking technologies (properties of raw materials, kneading, proofing, moulding, baking and packaging). * Addtivies using in breadmaking. * Pasta industry (production and consumption potential of pasta, Turkish Semolina Codex and Turkish Pasta Codex). * Pasta production technologies (production of semolina, kneading, forming, drying and packaging). * Biscuit industry (production and consumption potential of biscuit, Turkish Biscuit Codex). * Biscuit production technologies (type of biscuits, raw materials and process equipments). * Bulgur, Tarhana and rice production processes.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11. Description of cereal, production and consumption potential of cereals in Turkey and in the world.
22. Anatomic structure and chemical structure of the wheat kernel
33. Knowledge on the quality parameters to determine the quality of wheat
44. Knowledge on the cereals other than wheat
55. Knowledge on the storage and milling processes of wheat
66. Knowledge on the flour industry and the production technologies of flour.
77. Knowledge on the bread industry and the production technologies of bread
88. Knowledge on the pasta industry and the production technologies of pasta.
99. Knowledge on the biscuit industry and the production technologies of biscuit
1010. Knowlegde on additives using in breadmaking and cereal based traditional foods.
1111. Demonstrate the practical skills in the use of lab. analysis to determine the wheat quality.
1212. Demonstrate the practical skills in the use of lab. analysis to determine the flour quality.
1313. Demonstrate the practical skills in the use of lab. analysis to determine the bread quality.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015   333      
LO 0025   333      
LO 0035   333      
LO 0045   333      
LO 0055   333      
LO 0065   333      
LO 0075   333      
LO 0085   333      
LO 0095   333      
LO 0105   333      
LO 0115   333      
LO 0125   333      
LO 0135   333      
Sub Total65   393939      
Contribution5000333000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)339
Assignments339
Mid-terms155
Laboratory14228
Final examination11010
Presentation / Seminar Preparation3412
Report / Project339
Quiz236
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
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 Course TermNoInstructors
Details 2012-2013 Fall2RACİ EKİNCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FENG 447 MILLING AND GRINDING TECHNOLOGY 2 + 2 2 Turkish 2012-2013 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
MUH A01101 MUH A02107 %
Goals Raw materials in milling, Fundamental process in applications. Principles of process flow and machine technology, Grinding criterion, Blending methods.
Content Description of cereal, production and consumption potential of cereals in Turkey and in the world. * Anatomic structure and chemical composition of the wheat kernel. Physical, chemical and technological quality parameters to determine the quality of wheat. *Properties of rye, oat, barley, corn, rough rice and Triticale. * Storage of wheat kernels. * Flour industry (production and consumption potential of flour, Turkish Flour Codex). * Milling Technology (cleaning, tempering, milling and sieving systems). * Bread industry (production and consumption potential of bread, Turkish Bread Codex). * Breadmaking technologies (properties of raw materials, kneading, proofing, moulding, baking and packaging). * Addtivies using in breadmaking. * Pasta industry (production and consumption potential of pasta, Turkish Semolina Codex and Turkish Pasta Codex). * Pasta production technologies (production of semolina, kneading, forming, drying and packaging). * Biscuit industry (production and consumption potential of biscuit, Turkish Biscuit Codex). * Biscuit production technologies (type of biscuits, raw materials and process equipments). * Bulgur, Tarhana and rice production processes.
Topics
WeeksTopics
1 Wheat Quality
2 Wheat Quality
3 Storage
4 Milling
5 Milling
6 Milling
7 Breadmaking Technology
8 Mid-term exam
9 Breadmaking Technology
10 Breadmaking Technology
11 Pasta Production Technology
12 Biscuit Production Technology
13 Rough rice, Bulgur and Tarhana
14 Final exam
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes