1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
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
STT 207ANALYSIS OF DAIRY PRODUCTS3 + 12nd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To make students gain qualifications to analyze cheese, yoghurt, crema,butter and ice cream in accordance with the Turkish Food Codex and TS
Course Content Sensorial Analysis of Cheese, Physical Analysis of Cheese,Chemical analysis of cheese,Sensorial Analysis of yoghurt, Physical Analysis of yoghurt,Chemical analysis of yoghurt,Sensorial Analysis of Crema, Physical Analysis of Crema,Chemical analysis of Crema,Sensorial Analysis of Butter, Physical Analysis of Butter,Chemical analysis of Butter,Sensorial Analysis of Ice cream, Physical Analysis of Ice cream,Chemical analysis of Ice cream
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Analyzing cheese and evaluating the analysis results
2Analyzing yoghurt and evaluating the analysis results
3Analyzing crema and evaluating the analysis results
4Analyzing butter and evaluating the analysis results
5Analyzing ice cream and evaluating the analysis results

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22PO 23PO 24PO 25PO 26PO 27PO 28PO 29PO 30
LO 001    44  55 5      5           
LO 002    44  55 5      5           
LO 003    44  55 5      5           
LO 004    44  55 5      5           
LO 005    44  55 5      5           
Sub Total    2020  2525 25      25           
Contribution000044005505000000500000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SİNAN AKBAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 207 ANALYSIS OF DAIRY PRODUCTS 3 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNAN AKBAL sakbal@pau.edu.tr ACMYO A0307 %70
Goals To make students gain qualifications to analyze cheese, yoghurt, crema,butter and ice cream in accordance with the Turkish Food Codex and TS
Content Sensorial Analysis of Cheese, Physical Analysis of Cheese,Chemical analysis of cheese,Sensorial Analysis of yoghurt, Physical Analysis of yoghurt,Chemical analysis of yoghurt,Sensorial Analysis of Crema, Physical Analysis of Crema,Chemical analysis of Crema,Sensorial Analysis of Butter, Physical Analysis of Butter,Chemical analysis of Butter,Sensorial Analysis of Ice cream, Physical Analysis of Ice cream,Chemical analysis of Ice cream
Topics
WeeksTopics
1 Sensorial Analysis of Cheese Physical Analysis of Cheese
2 Sensorial Analysis of Cheese Physical Analysis of Cheese
3 Chemical analysis of cheese
4 Chemical analysis of cheese Sensorial Analysis of yoghurt
5 Sensorial Analysis of yoghurt Physical Analysis of yoghurt
6 Physical Analysis of yoghurt Chemical analysis of yoghurt
7 Chemical analysis of yoghurt
8 Sensorial Analysis of Crema Physical Analysis of Crema
9 Chemical analysis of Crema
10 Sensorial Analysis of Butter Physical Analysis of Butter
11 Chemical Analysis of Butter
12 Chemical Analysis of Butter Sensorial Analysis of Ice cream
13 Physical Analysis of Ice cream Chemical analysis of Ice cream
14 Chemical analysis of Ice cream
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam20Midterm Exam
Homework20Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes