1. THIRD CYCLE - DOCTORATE DEGREE
  2. THE GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES
  3. FOOD ENGINEERING DEPARTMENT
  4. 1161 Food Engineering
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
GMU 543CHEMISTRY AND TECHNOLOGY OF STARCH3 + 02nd Semester7,5

COURSE DESCRIPTION
Course Level Doctorate Degree
Course Type Elective
Course Objective Starch production by giving basic information on creating the necessary infrastructure in order to solve the problems in this regard
Course Content The general definitions with the technology of grain, milling, starch production, cereal grains, chemical composition, physical and chemical properties of starch, gelatinization of starch, modified starches, Enzyme-resistant starch.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understands the basic definitions of grains
2Understands the chemical composition of cereals
3Understands Starch production technology
4Understands the physical and chemical properties of starch
5Understand the properties of products derived from starch
6Evaluate new scientific studies on starch

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 00155455555    
LO 00255555555    
LO 00355455555    
LO 00455555555    
LO 00555555555    
LO 00655555555    
Sub Total3030283030303030    
Contribution555555550000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14798
Mid-terms12525
Final examination13030
Total Work Load

ECTS Credit of the Course





195

7,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall1RACİ EKİNCİ
Details 2018-2019 Spring1RACİ EKİNCİ
Details 2016-2017 Fall1RACİ EKİNCİ
Details 2015-2016 Spring1RACİ EKİNCİ
Details 2014-2015 Fall1RACİ EKİNCİ
Details 2013-2014 Spring1RACİ EKİNCİ
Details 2013-2014 Fall1RACİ EKİNCİ
Details 2012-2013 Spring1RACİ EKİNCİ
Details 2012-2013 Fall1RACİ EKİNCİ
Details 2010-2011 Spring1RACİ EKİNCİ
Details 2009-2010 Fall1RACİ EKİNCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMU 543 CHEMISTRY AND TECHNOLOGY OF STARCH 3 + 0 1 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
MUH A0197 %70
Goals Starch production by giving basic information on creating the necessary infrastructure in order to solve the problems in this regard
Content The general definitions with the technology of grain, milling, starch production, cereal grains, chemical composition, physical and chemical properties of starch, gelatinization of starch, modified starches, Enzyme-resistant starch.
Topics
WeeksTopics
1 The definition and properties of cereal grains
2 Wheat milling, flour production and processing technology
3 Wet milling: production of starch
4 The chemical composition of the grain: starch, protein, and others
5 Different sources of starch
6 The physical properties of starch: morphological
7 Chemical properties of starch: gelatinization
8 Functional properties of starch
9 Functional properties of starch
10 Enzymes acting on starch
11 Production and properties of modified starches
12 Modified starches-use areas
13 Production and properties of enzyme-resistant starch
14 Enzyme-resistant starch-effects on health
Materials
Materials are not specified.
Resources
ResourcesResources Language
Bertolini, A.C. 2009. Starch: Characterization, properties and applications, CRC Press, USA.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes