Information Package / Course Catalogue
| Course Code | : GMP524 |
| 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 | : 6 |
Informed about policies of cheese making. Getting ability to modify the process during cheese production and to develop the ability of solving the potential problems which could occur during cheese making process.
Nutritional value of cheese, the classification of cheese, raw milk which is used for cheese making, additives and processing aids, the preparation of milk for the production of cheese, curd and processing curd, starter cultures, ripening of cheese, packaging cheese, technology of domestic and foreign types of cheese; to take prevention of cheese defects and precautions, evaluation of whey.
| 1. | 1. Peynir Teknolojisi dersinde edindiği bilgi birikimi ile bu konuda ileri düzeyde araştırma yapabilme yeteneğine kavuşur |
| 2. | 2. Peynir Teknolojisi dersinde kazein kimyası ile ilişkili güncel teoriler ve kazein stabilitesi konularında bildi sahibi olur |
| 3. | 3. Peynir Teknolojisi dersinde peynir üretim sürecini baştan sona yönetebilme yeteneğine kavuşur |
| 4. | 4. Peynir Teknolojisi dersinde kavradıklarının endüstri ve yaşama uyarlayabilir |
| 5. | 5. Peynir Teknolojisi dersinde peynir üretimin temel ilkeleri hakkında bilgi edinir. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %15 |
| Project | 1 | %15 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %40 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 4 | 3 | 98 |
| Assignment | 1 | 5 | 1 | 6 |
| Project | 1 | 5 | 1 | 6 |
| Quiz | 2 | 6 | 1 | 14 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 151 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 2 | 3 | 4 | 3 |
OÇ-2 | 3 | 4 | 3 | 3 | 4 |
OÇ-3 | 3 | 2 | 4 | 4 | 4 |
OÇ-4 | 3 | 4 | 4 | 4 | 3 |
OÇ-5 | 3 | 3 | 5 | 3 | 5 |