TÜRKÇE
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Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM583 |
| Name | Wine Chemistry |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To give information about organic acids, ethyl alcohol, glycerol, volatile compounds, carbohydrates, dry matter, mineral substances, phenolic compounds, flavors in wine
Course Content
Organic acids, ethyl alcohol, glycerol, volatile compounds, carbohydrates, dry matter, mineral substances, phenolic compounds, flavors in wine
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know organic acids. |
| LO02 | Know ethyl alcohol, polyol, glycerol. |
| LO03 | Know volatile compounds. |
| LO04 | Know carbohydrates. |
| LO05 | Know dry matter. |
| LO06 | Know mineral componds in wine. |
| LO07 | Know phenolic compounds in wine. |
| LO08 | Know phenolic compounds in wine. |
| LO09 | Know colorful phenol compounds - anthocyanins. |
| LO10 | Know colorless phenol compounds - tannins. |
| LO11 | Know aroma compounds in wine. |
| LO12 | Know variety aroma and pre-fermentation aroma. |
| LO13 | Know nitrogenous compounds in wine. |
| LO14 | Know colloidal structure and clarification in wine |
| LO15 | Know oxidation- reduction in wine. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Organic acids | Textbook | |
| 2 | Ethyl alcohol, polyol, glycerol | Textbook | |
| 3 | Volatile compounds | Textbook | |
| 4 | Carbohydrates | Textbook | |
| 5 | Dry matter | Textbook | |
| 6 | Mineral substances | Textbook | |
| 7 | Phenolic substances | Textbook | |
| 8 | Mid-Term Exam | Textbook | |
| 9 | Colorful phenol compounds - anthocyanins | Textbook | |
| 10 | Colorless phenol compounds - tannins | Textbook | |
| 11 | Aroma compounds | Textbook | |
| 12 | Variety aroma and pre-fermentation aroma | Textbook | |
| 13 | Nitrogenous compounds | Textbook | |
| 14 | Colloidal structure and clarification in wine | Textbook | |
| 15 | Oxidation-reduction | Textbook | |
| 16 | Term Exams | Textbook | |
| 17 | Term Exams | Textbook |