Information Package / Course Catalogue
Cereal Technology I
Course Code: KGT201
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

The aim of the course is • to introduce students with the cereals and importance of cereal technology • to give basic knowledge about the structure of cereal grains and their storage conditions • to enable students to gain qualification about controlling the production of wheat flour, semolina and bulgur in accordance with the Turkish Food Codex and legislation.

Course Content

• importance of cereal technology • structure of cereal grains • storage of cereals • wheat quality and standardization • wheat cleaning and conditioning • flour milling • semolina and bulgur processing technology pasta technology • bread making technology

Name of Lecturer(s)
Lec. Hüseyin Nail AKGÜL
Learning Outcomes
1.To learn the structure of cereal grain
2.Be able to discuss SWOT analysis of grains
3.To have knowledge about and storage conditions of cereals
4.Be able to control production of flour, semolina, bulgur, bread and pasta
5.Must be able to present the process of pasta, bread, bulgur, semolina and flour
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
The situation of grain production in the world and in our country.. The importance of cereal grains
Week 2 - Laboratory
SWOT analysis of grain production. Physical and chemical structure of cereal grain
Week 3 - Practice
Storage of cereals
Week 4 - Theoretical
Storage of cereals. Student presentations
Week 5 - Theoretical
Wheat quality and standardization.Student presentations
Week 6 - Practice
Wheat cleaning. Student presentations
Week 7 - Theoretical
Wheat conditioning, Quiz. Student presentations
Week 8 - Intermediate Exam
Wheat conditioning. Student presentations
Week 9 - Theoretical
Flour milling. Student presentations
Week 10 - Theoretical
Semolina technology. Student presentations
Week 11 - Theoretical
Bulgur processing technology. Student presentations
Week 12 - Theoretical
Basic and minor ingredients in making bread. Student presentations
Week 13 - Practice
Bread making process: Mixing, fermentation, make-up, final proof , baking process. Student presentations
Week 14 - Practice
Pasta making process: Mixing, fermentation, make-up, final proof , baking process. 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
Assignment100110
Reading160116
Individual Work140114
Midterm Examination1819
Final Examination1819
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
4
2
2
2
4
OÇ-2
5
5
3
3
5
2
2
5
OÇ-3
5
4
5
2
2
2
5
5
3
OÇ-4
5
5
5
2
2
2
5
5
3
OÇ-5
5
4
5
5
3
5
5
3
5
5
3
Adnan Menderes University - Information Package / Course Catalogue
2026