PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 330	CEREAL TECHNOLOGY	2 + 2	6th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Quality parameters for the evaluation of cereals and conditions effecting these parameters, and processing criteria for the production of high quality flour from high quality wheat are presented to prospective students. .
Course Content	Definition of cereal, its importance in nutrition, kernel structures, chemical composition; water, carbohydrates, proteins, lipids, minerals, vitamins and enzymes, cereal storage, environmental criteria and their relations with grains, introduction to milling, separation and cleaning equipment, mechanisms of wheat tempering and methods, milling equipment; grinding, sieves, milling control, quality and classification of flour. Technology of production Macaroni and Bulgur, the process production and criteria quality in product. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Definition of cereal and its importance in feeding, learning physical structure and chemical composition of the grain and understanding the role of these properties in food technology.
2	To have knowledge on experimental analysis of cereal seeds and semi-processed cereal products and learn discussing experimental results.
3	To gain ability on grinding the wheat and evaluting the quality properties of obtained flour as well as the suitability for food legislation.
4	To teach the tools and equipments used in cereal technology and gain the understanding of their working principles

COURSE'S CONTRIBUTION TO PROGRAM

Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	3	42
Mid-terms	1	14	14
Laboratory	14	2	28
Final examination	1	18	18
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 330	CEREAL TECHNOLOGY	2 + 2	3	Turkish	2021-2022 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. FATMA IŞIK	fisik@pau.edu.tr		MUH A0111 MUH A0233 MUH A0334	%70

Goals		Quality parameters for the evaluation of cereals and conditions effecting these parameters, and processing criteria for the production of high quality flour from high quality wheat are presented to prospective students. .
Content		Definition of cereal, its importance in nutrition, kernel structures, chemical composition; water, carbohydrates, proteins, lipids, minerals, vitamins and enzymes, cereal storage, environmental criteria and their relations with grains, introduction to milling, separation and cleaning equipment, mechanisms of wheat tempering and methods, milling equipment; grinding, sieves, milling control, quality and classification of flour. Technology of production Macaroni and Bulgur, the process production and criteria quality in product. .

Topics

Weeks	Topics
1	The Importance of Cereals
2	Cereal Storage
3	Quality Alchemy and Standardization in Wheat
4	Flour milling
5	Flour milling
6	Bread Making Technology
7	Bread Making Technology
8	Bread Making Technology
9	Hard Wheat Products
10	Hard Wheat Products
11	Soft Wheat Products
12	Soft Wheat Products
13	Breakfast cereals
14	Other Grain Evaluation

Materials

Materials are not specified.

Resources

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student