TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | GM639 |
| Name | World Winemaking and Special (Fortified, Liqueur) Wines |
| 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
Give information about most well-known world viticultural and winemaking areas, appellation systems, old and new Wolrd winemaking, special wines production such as Sherry,Port, Tokay, Vermouth, Marsala
Course Content
Vine growing and winemaking countries in the World, viticultural areas, appellation origine controle, special wines production such as Sherry,Port, Tokay, Vermouth, Marsala
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know and interpret the world vineyard area, grape production and wine production data |
| LO02 | Know important wine-producing countries and regions of the world |
| LO03 | Know wine regions and wine-grapes in France, quality (Appellation Origine Controle) system |
| LO04 | Know wine regions and wine-grapes in İtaly, quality system |
| LO05 | Know wine regions and wine-grapes in Spain, quality system |
| LO06 | Know wine regions and wine-grapes in Germany, quality system |
| LO07 | Know viticulture, wine-grapes and winemaking in New World countries |
| LO08 | Compare viticulture, wine-grapes and winemaking in New and Old World countries |
| LO09 | Know wine regions and wine-grapes in ABD, quality system |
| LO10 | Know wine regions and wine-grapes in Australia and South Africa |
| LO11 | Know Sherry wine production |
| LO12 | Know Port wine production |
| LO13 | Know Tokay wine production |
| LO14 | Know Vermouth wine production |
| LO15 | Know Marsala and Vins doux naturels wine production |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | - | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | - | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | - | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | - | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | - | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | - | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | - | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | - | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | - | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | - | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | - | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | - | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | - | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | - | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | - | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | An overview on the wolrd viticulture area, grape and wine production | Texbook | |
| 2 | Important wine-producing countries and regions of the world | Texbook | |
| 3 | Wine regions and wine-grapes in France, quality (Appellation Origine Controle) system | Texbook | |
| 4 | Wine regions and wine-grapes in Italy, quality system | Texbook | |
| 5 | Wine regions and wine-grapes in Spain, quality system | Texbook | |
| 6 | Wine regions and wine-grapes in Germany, quality system | Texbook | |
| 7 | Viticulture, wine-grapes and winemaking in New World countries | Texbook | |
| 8 | Mid-Term Exam | Writing | |
| 9 | Wine regions and wine-grapes in ABD, quality system | Texbook | |
| 10 | Wine regions and wine-grapes in Australia and South Africa | Texbook | |
| 11 | Sherry wine production | Texbook | |
| 12 | Port wine production | Texbook | |
| 13 | Tokay wine production | Texbook | |
| 14 | Vermouth wine production | Texbook | |
| 15 | Marsala and Vins doux naturels production | Texbook | |
| 16 | Term Exams | Writing | |
| 17 | Term Exams | Writing |