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SECOND CYCLE - MASTER'S DEGREE
THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
FOOD ENGINEERING DEPARTMENT
1161 Food Engineering
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
GMU 516
RECENT DEVELOPMENTS IN CHEESE TECHNOLOGY
3 + 0
2nd Semester
7,5
COURSE DESCRIPTION
Course Level
Master's Degree
Course Type
Elective
Course Objective
The goal of this course includes to inform students regarding new developments in cheese technology
Course Content
Application new techniques in cheese milk (such as membran filtration, ultra high presurre application), utilization of different vegetable and microbial enzyme as milk coagulant, starter cultures used in cheese making, adjunct culturs influencing the cheese ripening and theirs properties, the use of fat replacers in cheese production and imitation cheese production .
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Have background knowledge about cheese technology
2
Use the sources and access the information, database, and other sources in the literature
3
To gain conscious regarding the importance of being aware of recent technology
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
LO 001
5
5
5
4
4
4
4
4
4
4
4
4
LO 002
4
4
4
4
4
4
4
4
4
4
4
4
LO 003
3
4
4
4
4
4
4
4
4
4
4
4
Sub Total
12
13
13
12
12
12
12
12
12
12
12
12
Contribution
4
4
4
4
4
4
4
4
4
4
4
4
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
3
42
Hours for off-the-classroom study (Pre-study, practice)
14
7
98
Mid-terms
1
25
25
Final examination
1
30
30
Total Work Load
ECTS Credit of the Course
195
7,5
COURSE DETAILS
Select Year
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2020-2021 Spring
2019-2020 Fall
2018-2019 Fall
2016-2017 Spring
2015-2016 Spring
2014-2015 Spring
2013-2014 Spring
2012-2013 Fall
2011-2012 Fall
2010-2011 Spring
2009-2010 Spring
Course Term
No
Instructors
Details
2020-2021 Spring
1
SEHER ARSLAN
Details
2016-2017 Spring
1
SEHER ARSLAN
Details
2015-2016 Spring
1
SEHER ARSLAN
Details
2014-2015 Spring
1
SEHER ARSLAN
Details
2013-2014 Spring
1
SEHER ARSLAN
Details
2012-2013 Fall
1
SEHER ARSLAN
Details
2010-2011 Spring
1
SEHER ARSLAN
Details
2009-2010 Spring
1
SEHER ARSLAN
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Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
GMU 516
RECENT DEVELOPMENTS IN CHEESE TECHNOLOGY
3 + 0
1
Turkish
2020-2021 Spring
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Prof. Dr. SEHER ARSLAN
sehera@pau.edu.tr
MUH A0334
%
Goals
The goal of this course includes to inform students regarding new developments in cheese technology
Content
Application new techniques in cheese milk (such as membran filtration, ultra high presurre application), utilization of different vegetable and microbial enzyme as milk coagulant, starter cultures used in cheese making, adjunct culturs influencing the cheese ripening and theirs properties, the use of fat replacers in cheese production and imitation cheese production .
Topics
Weeks
Topics
1
Topics of thesis
2
Topics of thesis
3
Topics of thesis
4
Topics of thesis
5
Topics of thesis
6
Topics of thesis
7
Topics of thesis
8
Topics of thesis
9
Topics of thesis
10
Topics of thesis
11
Topics of thesis
12
Topics of thesis
13
Topics of thesis
14
Topics of thesis
Materials
Materials are not specified.
Resources
Resources
Resources Language
Makale ve kitaplar
Türkçe
Course Assessment
Assesment Methods
Percentage (%)
Assesment Methods Title
Final Exam
50
Final Exam
Midterm Exam
50
Midterm Exam
L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes