Information Package / Course Catalogue
Cereal Technology
Course Code: GT003
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

The aim of this course is to equip students with the competencies to control the production of cereal products in accordance with legislation and the Turkish Food Codex.

Course Content

General information about cereals. Raw material preparation processes. Flour production. Semolina production. Bulgur and bread production processes. Production of products such as bagels and pizza. Pasta, biscuits and crackers, cakes, wafers, breakfast cereal production technology, starch production and legume production processes and quality control in products.

Name of Lecturer(s)
Learning Outcomes
1.Knows and appliesc how to control, clean, temper, blend, and grind raw materials.
2.Knows and applies about semolina and pasta production.
3.Knows and applies how to produce bread and similar products.
4.Knows how to produce breakfast cereals.
5.Knows about starch production and legumes.
Recommended or Required Reading
1.Food Technology. Sıdıka Bulduk. 2000. Detay Publishing.
2.Cereal Processing Technology. Prof. Dr. Elgün Ertugay. 2001. Uğurer Publications.
3.Cereal Processing Technology. Adem Elgün. Zeki Ertugay. 1985. Atatürk University Press. Erzurum.
Weekly Detailed Course Contents
Week 1 - Theoretical
General information about cereals
Week 1 - Practice
Examining different types of cereals
Week 2 - Theoretical
Parts of a wheat grain. Quality criteria in wheat. Chemical components of wheat.
Week 2 - Practice
Physical analyses of wheat. Weight of 1000 pieces
Week 3 - Theoretical
Chemical components of wheat. Milling technology. Wheat storage and cleaning processes.
Week 3 - Practice
Gluten analysis in wheat
Week 4 - Theoretical
Watering the wheat. Crushing and reduction processes.
Week 4 - Practice
Sedimentation test
Week 5 - Theoretical
Flour sifting. Semolina and pasta production technology.
Week 5 - Practice
Examining semolina and pasta varieties.
Week 6 - Theoretical
Pasta drying. Bulgur production stages.
Week 6 - Practice
Examining different types of bulgur.
Week 7 - Theoretical
Tarhana production. Bread production. Dough preparation methods. Dough shaping.
Week 7 - Practice
Examining the flour sifting and mixing machine.
Week 8 - Theoretical
Fermentation and baking. Types of bread produced in Türkiye and around the world.
Week 8 - Practice
Examining dough shaping and cutting machines.
Week 9 - Theoretical
Bagel production. Production of pizza and similar products.
Week 9 - Practice
Examining the baking oven.
Week 10 - Theoretical
Biscuit production technology
Week 10 - Practice
Examining bakery production machinery.
Week 11 - Theoretical
Wafer production technology
Week 11 - Practice
Examining bakery production machinery.
Week 12 - Theoretical
Cake production technology.
Week 12 - Practice
Examining different types of cakes.
Week 13 - Theoretical
Breakfast cereal production technology
Week 13 - Practice
Examining various breakfast cereal products.
Week 14 - Theoretical
Starch production. Dried legumes.
Week 14 - Practice
Examining various dried legumes.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment1516
Reading3039
Quiz1516
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)80
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
5
5
4
OÇ-2
5
5
5
OÇ-3
5
5
5
OÇ-4
5
5
4
4
OÇ-5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026