Information Package / Course Catalogue
| Course Code | : SU001 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
The aim of this course is to provide students with knowledge of the composition, quality characteristics, and spoilage mechanisms of raw milk, to introduce traditional and modern milk preservation methods, and to develop the ability to evaluate the effects of preservation techniques on product quality, shelf life, and food safety.
This course covers the composition, quality characteristics, and spoilage of milk; the basic principles of milk preservation; refrigeration, freezing, pasteurization, sterilization, UHT processing, aseptic packaging, fermentation, membrane filtration technologies, high hydrostatic pressure processing, hygiene, quality control, the Turkish Food Codex, and current milk preservation technologies.
| 1. | Explain the composition, quality characteristics, and spoilage mechanisms of milk |
| 2. | Compare preservation methods used for milk and dairy products. |
| 3. | Evaluate the effects of preservation techniques on milk quality, shelf life, and food safety. |
| 4. | Interpret quality control practices and legal regulations related to milk preservation. |
| 5. | Analyze traditional and modern milk preservation technologies and select appropriate preservation methods. |
| 1. | Metin, M. (2020). Süt Teknolojisi. Ege Üniversitesi Basımevi, İzmir. |
| 2. | Tekinşen, O. C., & Tekinşen, K. K. (2019). Süt ve Süt Ürünleri: Temel Bilgiler, Teknoloji ve Kalite Kontrol. Selçuk Üniversitesi Basımevi, Konya. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 2 | 2 | 2 | 8 |
| Assignment | 1 | 15 | 1 | 16 |
| Reading | 3 | 5 | 5 | 30 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 69 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | 5 | |
OÇ-2 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 5 | 5 | |
OÇ-3 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | 4 | |
OÇ-4 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 5 | 4 | |
OÇ-5 | 3 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 4 | 5 | |