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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMU 522SOFT WHEAT PRODUCTS PROCESSING TECHNOLOGY3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective To have knowledge about soft wheat products, production technology and the effect of raw materials and production tecniques on the final product properties
Course Content The processing technology and properties of cakes, crackers, biscuits and breakfast cereals produced with Triticum compactum and aestivum (soft wheat species), ingredients used in the formulations of these products and the effect of those ingredients on the quality of final products, common faults in final products and solutions. .
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1The properties of soft wheat
2Properties of other raw materials used in soft wheat products and their effects on the final product
3Biscuit production
4Cracker production
5Wafer production
6Cake production

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 0015555555555333
LO 0025555555555332
LO 0035555555555333
LO 0045555555555333
LO 0055555555555333
LO 0065555555555333
Sub Total30303030303030303030181817
Contribution5555555555333

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)18472
Assignments5315
Mid-terms2918
Final examination11818
Quiz10330
Total Work Load

ECTS Credit of the Course






195

7,5
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes