TÜRKÇE
ENGLISH
Information
| Code | GM632 |
| Name | Aroma Biotechnology |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
Course Goal / Objective
Giving information about how to establish and manage a system that will ensure food quality and reliability in any organization in food production chain, and how to prepare system documents.
Course Content
Total quality management: ISO 9001: 2008 Quality Management Systems-Terms; ISO 22000 Food Safety Management System.
Course Precondition
none
Resources
Necla Aran (Ed.) 2016. Aroma Biyoteknolojisi. p 495.
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know microbial origin flavors in fermented foods. |
| LO02 | Know aroma ingredients in wine. |
| LO03 | Know role of yeast in wine flavor. |
| LO04 | Know the role of bacteria in wine aroma. |
| LO05 | Know the aroma of wines produced from grapes which are involved acyl molds. |
| LO06 | Know aroma compounds in beer. |
| LO07 | Know the role of aroma substances and lactic acid bacteria in pickled olives. |
| LO08 | Know the flavoring in vinegar. |
| LO09 | Know flavoring agents in other fermented foods. |
| LO10 | Know increasing the aroma potential of foods by enzymatic route. |
| LO11 | Know production of flavoring by fermentation (De novo synthesis). |
| LO12 | Know production of flavoring substances with microbial biotransformation |
| LO13 | Know production of flavoring substances by enzymatic biotransformation |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Microbial origin flavors in fermented foods | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Aroma ingredients in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Role of yeast in wine flavor | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | The role of bacteria in wine aroma | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | The aroma of wines produced from grapes which are involved acyl molds | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Flavoring agents in beer | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | The role of aroma substances and lactic acid bacteria in pickled olives | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Flavoring in vinegar | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Flavoring agents in other fermented foods | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Increasing the aroma potential of foods by enzymatic route | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Production of flavoring by fermentation (De novo synthesis) | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | flavoring substances with microbial biotransformation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Production of flavoring substances with microbial biotransformation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Production of flavoring substances by enzymatic biotransformation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||