PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 503	FUNCTIONAL DAIRY PRODUCTS	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.

COURSE LEARNING OUTCOMES

1	Have background knowledge about functional dairy product
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
4	Have knowledge about development and manufacturing of new dairy product

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	4	3	3	3	3	3	3	3	3
LO 002	4	3	3	3	3	3	3	3	3
LO 003	3	3	3	3	3	3	3	3	3
LO 004	4	4	4	4	4		4	4	4
Sub Total	15	13	13	13	13	9	13	13	13
Contribution	4	3	3	3	3	2	3	3	3	0	0	0

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

	Course Term	No	Instructors
Details	2021-2022 Spring	1	SEHER ARSLAN
Details	2020-2021 Fall	1	SEHER ARSLAN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester	Mode of Delivery
GMU 503	FUNCTIONAL DAIRY PRODUCTS	3 + 0	1	Turkish	2021-2022 Spring	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEHER ARSLAN	sehera@pau.edu.tr		MUH A0197	%

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	Definition of functional foods
2	Functional dairy products and health relationship
3	Functional dairy products and health relationship
4	Functional dairy products and health relationship
5	Functional dairy products and health relationship
6	- Functional milk ingredients
7	- Functional milk ingredients
8	- Functional milk ingredients
9	Production technologies of functional dairy products
10	Production technologies of functional dairy products
11	Production technologies of functional dairy products
12	- Legal regulations regarding functional foods
13	Examination of studies on functional dairy products
14	Examination of studies on functional dairy products

Materials

Materials are not specified.

Resources

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

Prospective Student