Information Package / Course Catalogue
Standardization of Cereals and Legumes
Course Code: ZTB529
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this study; to provide information of cereals and grain legumes standardization. Moreover, introduction of quality, standards, standardization and fundamental analysis methods is also targeted. Determining to national and international standards organization and their tasks. It is determined about cereals and grain legumes standards which used on seed and industrial matters.

Course Content

Quality, standardization and standard definition, standardization and quality relationship, the benefits of standardization purposes and principles of standardization, TSE and ISO topics are defined. Moreover the aim of this course is also determined about information of cereals and grain legumes standardization which are used as seed and industrial (bread, biscuits, malt, feed, direct consumption, oil, nuts, starch, canned etc.) materials.

Name of Lecturer(s)
Learning Outcomes
1.To understand TSE and ISO terms
2.To have knowledge about obtain appropriate product in accordance with national and international standards and codex’s
3.To learn the technical principles of standardization
4.To learn standards of cereals in use the industrial
5.To learn standards of cereals in use the seeds
6.To learn standards of legumes in use the industrial and seeds
Recommended or Required Reading
1.Seki, S. 1990. Field Crops in Standardization, Quality and Storage
2.Seki, S., 1986. Quality of Field Crops, standardization and storage. City, N. L.
3.N.L., 1978. Technology of Cereals.
4.World Oilseed (chemistry, Technology and Utilization). Boumans, G., 1985. Grain Handling and Storage.
5.Yilmaz, N., 2010. Armstrong Standardization and Storage in Field Crops Lecture notes
6.N. Yilmaz, G., and Montenegro, Y., 1999. Standardization and Storage in Field Crops. Gaziosmanpasa University, Faculty Publication No: 13, Lecture Notes Series No. 7, Tokat.
Weekly Detailed Course Contents
Week 1 - Theoretical
What is the definition of standard and standardization
Week 1 - Preparation Work
Review of related issues with support of active education
Week 2 - Theoretical
Principles and benefits of standardization
Week 2 - Preparation Work
Review of related issues with support of active education
Week 3 - Theoretical
TSE organization, functions, standards preparation and what is ISO?
Week 3 - Preparation Work
Review of related issues with support of active education
Week 4 - Theoretical
The definition of quality and quality criteria
Week 4 - Preparation Work
Review of related issues with support of active education
Week 5 - Theoretical
Effective factors on quality
Week 5 - Preparation Work
Review of related issues with support of active education
Week 6 - Theoretical
Determination of standards in cereal seed
Week 6 - Preparation Work
Review of related issues with support of active education
Week 7 - Theoretical
Determination of standards of cereals in use the industrial (bread, biscuits, malt, feed, direct consumption, oil, nuts, starch, canned etc.) materials
Week 7 - Preparation Work
Review of related issues with support of active education
Week 8 - Theoretical
Midterm exam
Week 9 - Theoretical
Determination of standards of cereals in use the industrial (bread, biscuits, malt, feed, direct consumption, oil, nuts, starch, canned etc.) materials
Week 9 - Preparation Work
Review of related issues with support of active education
Week 10 - Theoretical
Determination of standards of cereals in use the industrial (bread, biscuits, malt, feed, direct consumption, oil, nuts, starch, canned etc.) materials
Week 10 - Preparation Work
Review of related issues with support of active education
Week 11 - Theoretical
Determination of standards of cereals in use the industrial (bread, biscuits, malt, feed, direct consumption, oil, nuts, starch, canned etc.) materials
Week 11 - Preparation Work
Review of related issues with support of active education
Week 12 - Theoretical
Determination of standards of legumes in use of seeds
Week 12 - Preparation Work
Review of related issues with support of active education
Week 13 - Theoretical
Determination of standards of legumes in use of industrial (canning and freezing and direct consumption)
Week 13 - Preparation Work
Review of related issues with support of active education
Week 14 - Theoretical
Determination of standards of legumes in use of industrial (canning and freezing and direct consumption)
Week 14 - Preparation Work
Review of related issues with support of active education
Week 15 - Theoretical
A new method used in our country for storing of legumes (nitrogen gas)
Week 15 - Preparation Work
Review of related issues with support of active education
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142370
Assignment402080
Term Project103030
Midterm Examination1819
Final Examination110111
TOTAL WORKLOAD (hours)200
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
OÇ-1
5
5
5
5
5
5
5
5
5
5
OÇ-2
5
5
5
5
5
5
5
5
5
5
OÇ-3
5
5
5
5
5
5
5
5
5
5
OÇ-4
5
5
5
5
5
5
5
5
5
5
OÇ-5
5
5
5
5
5
5
5
5
5
5
OÇ-6
5
5
5
5
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue