TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM570 |
| Name | Alcoholic Beverages and Analysis Methods |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| 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 alcoholic beverages legislation and codex, geographical indication, their inspection and quality control, analysis methods using for quality control
Course Content
Legislation and codex of alcoholic beverages, geographical indication control, inspection and quality control, analysis methods using for quality control
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know regulations on alcoholic beverages |
| LO02 | Know beer codex |
| LO03 | Know wine codex |
| LO04 | Know distilled alcoholic beverages codex |
| LO05 | Knows aromatized wine, wine based drink and wine cocktail codex |
| LO06 | Know about geographical indicated beverages such as scotch whisky |
| LO07 | Know basic principles of wine analysis, methods of analysis of alcoholic beverages |
| LO09 | Know about alcoholic beverages market inspection |
| LO10 | Know beer quality control analysis |
| LO11 | Know beer quality control analysis |
| LO12 | Know wine quality control analysis |
| LO13 | Know wine quality control analysis |
| LO14 | Know distilled beverages and rakı quality control analysis |
| LO15 | Know distilled beverages and rakı quality control analysis |
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 | Regulations on alcoholic beverages | Texbook | |
| 2 | Beer codex | Texbook | |
| 3 | Wine codex | Texbook | |
| 4 | Distilled alcoholic beverages codex | Texbook | |
| 5 | Aromatized wine, wine based drink and wine cocktail codex | Texbook | |
| 6 | Geographical indicated beverages, case study : scotch whisky | Texbook | |
| 7 | Basic principles of wine analysis, methods of analysis of alcoholic beverages | Texbook | |
| 8 | Mid-Term Exam | Writing | |
| 9 | Alcoholic beverages market inspection | Texbook | |
| 10 | Beer analysis-I | Texbook | |
| 11 | Beer analysis-II | Texbook | |
| 12 | Wine analysis-I | Texbook | |
| 13 | Wine analysis-II | Texbook | |
| 14 | Distilled alcoholic beverages-I | Texbook | |
| 15 | Distilled alcoholic beverages-II | Texbook | |
| 16 | Term Exams | Writing | |
| 17 | Term Exams | Writing |