Information Package / Course Catalogue
Analysis of Grain and Products
Course Code: KGK209
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: 6
Objectives of the Course

The aim of this course is to enable students to comprehend the basic technological processes and processing stages related to cereals and cereal products, and to gain quality control skills for industrial applications by understanding the applied physical, chemical, and sensory analyses.

Course Content

This course covers the classification of cereals, wheat morphology, quality determination methods, flour production, physical, chemical and sensory analyses of cereal products, and practical quality evaluation of processed products such as bread and pasta.

Name of Lecturer(s)
Lec. Kübra GENÇDAĞ ŞENSOY
Learning Outcomes
1.To make/evaluate analysis of the wheat
2.To make/evaluate analysis of the bread
3.To make/evaluate analysis of the pasta
4.To make/evaluate analysis of the pasta
5.The student explains the grain morphology
Recommended or Required Reading
1.Cemeroğlu, B. (2007). Food analyses (3rd ed.). Ankara: Bizim Büro Press.
2.Ünal, S. (2017). Quality analyses in cereals and cereal products (Ege University Publication No: 563). İzmir: Ege University Press.
Weekly Detailed Course Contents
Week 1 - Theoretical
Classification of cereals and grain morphology
Week 2 - Theoretical
Sampling, pre-processing and flour production
Week 3 - Theoretical & Practice
Determination of foreign matter content in wheat
Week 4 - Theoretical & Practice
Physical quality traits (hectoliter weight, thousand kernel weight, grain hardness)
Week 5 - Theoretical & Practice
Determination of flour yield
Week 6 - Theoretical & Practice
Determination of ash content
Week 7 - Theoretical & Practice
Determination of gluten content
Week 8 - Theoretical & Practice
Determination of falling number
Week 9 - Theoretical & Practice
Chemical analyses in wheat flour
Week 10 - Theoretical & Practice
Chemical analyses in wheat flour
Week 11 - Theoretical & Practice
Physical and chemical analyses in bread
Week 12 - Theoretical & Practice
Physical and chemical analyses in bread
Week 13 - Theoretical & Practice
Pasta quality analyses (cooking time, water absorption, stickiness, sensory evaluation)
Week 14 - Theoretical & Practice
Pasta quality analyses (cooking time, water absorption, stickiness, sensory evaluation)
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment100330
Laboratory100330
Individual Work100110
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)148
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
5
OÇ-2
5
5
OÇ-3
5
5
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026