PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 510	GRINDING METHODS IN MILLING	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Master's Degree
Course Type	Elective
Course Objective	To have knowledge of Milling of raw materials, processing techniques and operations. Process flow of the working principles of machines and equipment, Grinding criteria, blending techniques.
Course Content	Identification of the characteristics of the material for grinding and grinding elements and the use of equipment.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.

COURSE LEARNING OUTCOMES

1	Understanding the main principles of the milling and grinding 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	5	5	5	5	5
Sub Total	5	5	5	5	5	5	5	5
Contribution	5	5	5	5	5	5	5	5	0	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 Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester	Mode of Delivery
GMU 510	GRINDING METHODS IN MILLING	3 + 0	1	Turkish	2021-2022 Spring	Face to Face

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
			MUH A0197	%

Goals		To have knowledge of Milling of raw materials, processing techniques and operations. Process flow of the working principles of machines and equipment, Grinding criteria, blending techniques.
Content		Identification of the characteristics of the material for grinding and grinding elements and the use of equipment.

Topics

Weeks	Topics
1	Give information about the chemistry of enzyme
2	Enzymes systematics, nomenclature and classification of information about give
3	Gene technology and the production of industrial enzymes
4	Enzymes in bakery
5	Enzymes in use of soft drinks
6	Enzymes in Beer Industry
7	Enzymes in wine industry
8	Enzymes in use of vinegar industry
9	Enymes in use of milk industry
10	Enzymes in use of lipid industry
11	Enzymes in use of meat industry
12	Enzyme applications in pharmacology
13	Enzymes in use of sugar and starch tecnology
14	General evaluation

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