Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
İCE-CREAM TECHNOLOGY	10104033		1 + 0	1.0	3.0

Prerequisites

None

Language of Instruction
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	Evaluate hygienic and quality criteria in Ice cream production technology
Course Content	This lecture aims to better understanding all steps in ice cream production, choosing milk for better quality, determination food additives effects on quality
Learning Outcomes	1) Acquisition of knowledge about ice cream technology 2) emulsifiers for making ice cream 3) stabilizers for making ice cream

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	The substances used in ice cream manufacturing 1	Lecture Six Hats Thinking	Homework
2. Week	The substances used in ice cream manufacturing 2	Case Study Brainstorming	Presentation (Including Preparation Time)
3. Week	The substances used in ice cream manufacturing 3	Lecture Brainstorming	Homework
4. Week	emulsifiers	Lecture Six Hats Thinking	Homework
5. Week	stabilizers	Demonstration Brainstorming	Homework
6. Week	flavoring agents and dyes	Lecture Brainstorming	Homework
7. Week	other substances	Lecture Station	Homework
8. Week	Preparation of the ice cream mix 1	Lecture Brainstorming	Homework Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
9. Week	Preparation of the ice cream mix 2	Lecture Brainstorming	Homework
10. Week	Preparation of the ice cream mix 2	Lecture Brainstorming	Homework
11. Week	maturation	Lecture Brainstorming	Homework
12. Week	Freezing the ice cream mix	Lecture Brainstorming	Homework
13. Week	packaging	Lecture Brainstorming	Homework
14. Week	The packaging materials used for packaging ice cream	Lecture Brainstorming	Homework

Recommended Sources

Tekinşen CO. Süt ürünleri teknolojisi. Selçuk üniversitesi. 2000.

Üçüncü M. (2005). Süt ve mamulleri teknolojisi.

Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	1	14
Work Hour outside Classroom (Preparation, strengthening)	14	1	14
Homework	1	5	5
Activity (Web Search, Library Work, Trip, Observation, Interview etc.)	6	8	48
Final Exam	1	1	1
Time to prepare for Final Exam	1	1	1
	1	1	1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30