PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 234	GRAIN TECHNOLOGY	2 + 1	4th Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	It is aimed to reveal the quality parameters that are taken into consideration in determining the quality assessment in grains and the conditions affecting them, and to give the subtleties of the process in obtaining quality flour from quality wheat in the milling sector.
Course Content	Definition of grain, economy and place in nutrition, physical structure and chemical composition of cereal grain; water, carbohydrates, proteins, lipids, mineral substances, vitamins and enzymes, grain storage, grain relations with atmospheric conditions, quality assessment and standardization in wheat, introduction to flour milling, separation and cleaning machines, annealing mechanism and methods of wheat, grinding elements; rolls, sieves, control of milling, quality and batching of flour passages.
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 place in nutrition, physical structure and chemical composition of cereal grains and technological examination of these properties.
2	Gains the ability to experiment, analyze and interpret experimental results on cereal grains and semi-products.
3	The ability to grind the wheat grain and to reveal the quality criteria of the obtained passages, to reveal the compliance of the products with food legislation.
4	Gains the awareness of recognizing the tools and equipment used in the grain technology and ensuring that they understand their working principles

COURSE'S CONTRIBUTION TO PROGRAM

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
Mid-terms	1	15	15
Final examination	1	21	21
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 234	GRAIN TECHNOLOGY	2 + 1	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BEDRİYE DAVULCU TÜMER	btumer@pau.edu.tr		ÇAMYO B0002	%70

Goals		It is aimed to reveal the quality parameters that are taken into consideration in determining the quality assessment in grains and the conditions affecting them, and to give the subtleties of the process in obtaining quality flour from quality wheat in the milling sector.
Content		Definition of grain, economy and place in nutrition, physical structure and chemical composition of cereal grain; water, carbohydrates, proteins, lipids, mineral substances, vitamins and enzymes, grain storage, grain relations with atmospheric conditions, quality assessment and standardization in wheat, introduction to flour milling, separation and cleaning machines, annealing mechanism and methods of wheat, grinding elements; rolls, sieves, control of milling, quality and batching of flour passages.

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

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student