Information Package / Course Catalogue
Cereal Technology II
Course Code: KGT202
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

To enable students to gain qualification about controlling the production of pasta, biscuit, cracker, wafer, cake, breakfast cereals and tarhana in accordance with the Turkish Food Codex and legislation.

Course Content

• Pasta technology • Biscuit and cracker technology • Cake technology • Breakfast cereals technology • Tarhana production

Name of Lecturer(s)
Lec. Hüseyin Nail AKGÜL
Learning Outcomes
1.Understand the technological importance of grain specially wheat
2.Must be able to control and present pasta production.
3.Must be able to control and present biscuit and cracker production.
4.Must be able to control and present the production of cakes and breakfast cereals.
5.Must be able to perform SWOT analysis of pasta, biscuits, crackers, cakes, and breakfast cereals
Recommended or Required Reading
1.Elgün, A.,Ertugay, Z. (2002) Tahıl İşleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Erzurum.
2.Özkaya, H., Özkaya, B. 2005. Öğütme Teknolojisi, Gıda Teknolojisi Yayınları No:30, Sim Matbaacılık Ltd. Şti., Ankara.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and types of pasta. Product standards. Pasta production and consumption in Turkey and in the world.
Week 2 - Theoretical
Durum wheat and semolina quality
Week 3 - Practice
Pasta processing steps
Week 4 - Theoretical
Pasta processing steps. Student presentations
Week 5 - Theoretical
Methods of production. Student presentations
Week 6 - Theoretical
Basic ingredients for biscuit production and their roles. SWOT analysis. Student presentations
Week 7 - Theoretical
Manufacturing processes, Quiz. Student presentations
Week 8 - Intermediate Exam
Manufacturing processes. Student presentations
Week 9 - Theoretical
Cracker and wafer production. SWOT analysis. Student presentations
Week 10 - Theoretical
Quality of wafer and cracker. Student presentations
Week 11 - Theoretical
Basic cake ingredients and their roles. Student presentations
Week 12 - Practice
Cake processing steps.SWOT analysis. Student presentations
Week 13 - Theoretical
Breakfast cereals technology. SWOT analysis. Student presentations
Week 14 - Theoretical
Breakfast cereals technology. Student presentations
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment100220
Reading6106
Individual Work140114
Midterm Examination1088
Final Examination101010
TOTAL WORKLOAD (hours)100
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
PÇ-12
PÇ-13
OÇ-1
5
2
5
5
OÇ-2
5
3
3
5
3
5
OÇ-3
5
3
3
5
3
5
OÇ-4
5
3
3
5
3
5
OÇ-5
5
2
5
2
3
5
3
3
2
2
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026