COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Cereal Technology GM 305 5/Fall 2+2 3 5
Prerequisites -
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory 
Course Instructor
Assistants
Goals Giving basic information about cereal and cereal products and setting up the necessary substructure in order to settle the problems to be faced regarding this issue
Content Grain structure of cereals, storage of cereals, wheat milling technology, quality properties of wheat and flour, milling and processing of other cereals (corn, rice,), chemical composition of cereals, properties of starch, cereal proteins, gluten, dough rheology, processing technology of bread, bulgur, pasta, cookie, cracker, cake and breakfast cereals, quality control in cereal products
Learning Outcomes Teaching Methods Assessment Methods
1. Understands the structure and nutritional and economical importance of cereals    
2. Understands the physical and chemical properties of cereals
3. Understands the storage and milling of cereals
4. Understands the processing technology of cereal products (bread, pasta, cookie, etc.)
5. Applies basic analysis in cereal products and interpret and reports the results
6. Understands the bounden to solve problems to be faced regarding the cereal science
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Definition and types of cereals, introduction to Cereal Technology  
2 Determination of wheat grain structure and quality characteristics  
3 Determination of wheat grain structure and quality characteristics  
4 Storage of cereals  
5 Grinding and milling of wheat  
6 Grinding and milling of wheat  
7 Bread production technology  
8 Bread production technology  
9 Pasta production technology  
10 Pasta production technology  
11 Biscuit production technology  
12 Bulgur production technology  
13 Extruded food production technology  
14    
           
       
RECOMMENDED SOURCES
Textbook 1. Kent, N.L., and Evers, .D., 1994. Technology of Cereals. Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 l GB, U.K..
2. Owens, G., 2001. Cereals Processing Technology, Edited by Gavin Owens, Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England
Additional Resources 3. Elgün A, Ertugay Z. 2000. Tahıl işleme Teknolojisi. Atatürk Üniversitesi Ziraat Fakültesi, Yayın No: 718, 2000, Erzurum
 4. Altan, A.,1993. Tahıl İşleme Teknolojisi. Çukurova Üniversitesi Ziraat Fakültesi Ders Kitabı
 5. Özkaya, H., ve Kahveci, B., 1990. Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları, Ankara.
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 2 30
Assignment 1 20
Project 1 -
Total 50
Final Exam 1 50
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 50
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 50
Total 100