Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Alican AKÇİÇEK

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Giving necessary information about the formation of milk, its milking under hygienic conditions and quality milk production
2) Determining the sensory, chemical, physical and microbiological properties of milk and teaching the effects of these properties on the quality of milk.
3) Teaching the production methods of dairy products such as cheese, yogurt, buttermilk, butter, drinking milk, condensed milk, milk powder, ice cream
4) The importance of geographical marking in milk and dairy products will be comprehended.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8	9
Learning Outcomes
	1	No relation	Middle	Middle	High	Middle	Low	High	Middle	High
	2	High	High	Middle	Middle	Low	High	Middle	Low	High
	3	Middle	High	Middle	Middle	Low	High	Middle	Middle	High
	4	High	Middle	Low	Middle	Middle	High	Middle	High	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

This course includes transferring the necessary theoretical information is given about the formation mechanism of milk, healthy milk production methods, milk preservation, milk processing, drinking milk, fermented milk products, cheese, butter, condensed milk and geographical indication of dairy product.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade	40%
Contribution of Final Examination to Course Grade	60%
Total	100%

Language of Instruction

Turkish

Work Placement(s)