Faculty of Engineering and Natural Sciences · Food Engineering (English 30%) · Undergraduate
Course Objective
The aim of the Cereal Processing Technology course is to provide students with fundamental knowledge of the properties, storage, milling, and processing technologies of cereals and cereal-based products, as well as quality control principles, and to equip them with the necessary background to evaluate cereal processing operations from an engineering perspective and to solve problems encountered in this field.
Course Content
The aim of this course is to provide fundamental knowledge on the classification of cereals, raw material quality, chemical composition, storage, milling, and the production technologies and quality control of bread, pasta, cakes, biscuits, bulgur, and breakfast cereals, thereby establishing the necessary background to solve problems that may be encountered in these areas.
Required Resources
ELGÜN, Adem; ERTUGAY, Zeki, Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum, 1997.
ELGÜN, Adem; ERTUGAY, Zeki, CERTEL, Muharrem, Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu.
KOTANCILAR, Gürbüz, Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum, 1998.
R.C. Hoseney, Principles of Cereal Science and Techn., , AACC Pub., 1994
G. Owens, Cereal Processing Tech., Woodhead Pub. Limited, England, 2001.
K.Kulp and J. Ponte, Handbook of Cereal Science and Technology, Marcel Dekker, USA, 2000
Recommended Resources
Recent scientific papers
Explanations
Information is given in course syllabus.
Rules
Rules are given in course syllabus.
Course Learning Outcomes
- Student conducts, comments and reports the experiments applied on cereals and cereal products
- Student understands and applies the quality control activities of cereals
- Student understands the storage, milling and production technologies of cereals
- Student understands the physical and chemical features of cereals
- Student understands the importance of cereals in terms of nutrition and economy as well as structure of cereals
- understands the composition and importance in terms of economical and nutritional point of view, storage, grinding, milling, production technologies, quality control applications and condocts and evaluates some basic laboratory experiments
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 2 | 28 |
| Out of Class Study Period | 14 | 2 | 28 |
| Midterm | 1 | 12 | 12 |
| Quiz | 1 | 2 | 2 |
| Assignment | 1 | 5 | 5 |
| Practice | 12 | 2 | 24 |
| Final | 1 | 12 | 12 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | pages 2-4 |
| 2 | Cereals | pages 2-4 |
| 3 | assessment of wheat quality | pages 8-13 |
| 4 | chemical composition of wheat | pages 19-39 |
| 5 | milling technology-storage and cleaning | pages 58-78 |
| 6 | milling technology-conditioning,milling and screening | pages 142-199 |
| 7 | bread manufacturing technology-raw materials | pages 217-232 |
| 8 | Ara Sınav | Ara Sınav |
| 9 | bread manufacturing technology-mixing, fermentation and baking | pages 304-331 |
| 10 | bolghour and tarhana | pages 374-377 |
| 11 | pasta | pages 373-374 |
| 12 | biscuits, wafers, cakes 1 | pages 377-379 |
| 13 | biscuits, wafers, cakes 2 | pages 377-379 |
| 14 | breakfast cereals and snacks | pages 389-403 |
| 15 | general overview | pages 389-403 |
| 16 | Final Sınavı | Final Sınavı |