TÜRKÇE
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Information
| Code | GM644 |
| Name | Odor and Taste defects in Foods(off-flavor) |
| 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. SERKAN SELLİ |
Course Goal
Flavor is one of the most important criteria affecting the sensory quality of foods. The flavor of a food is determined by its taste, fragrance components and texture. The aim of this course is to explain the mechanisms of defects and bad odors in foods and to teach ways to minimize them.
Course Content
Detection of defects and malodor in foods by sensory methods, determination of defects and malodors in foods by means of instrumental analysis, defects caused by packaging materials, defects caused by microorganisms, oxidative aggravation, defects caused by Maillard reaction, defects due to cleaning and disinfectants.
Course Precondition
YOK
Resources
G. Charalambous, Off-Flavors in Foods and Beverages, 2013.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns sensory evaluation of defects and malodors in foods. |
| LO02 | Learns the identification of defects and malodour in foods with the aid of instruments. |
| LO03 | Understands the source of defects and malodor in foods. |
| LO04 | Distinguishes the defects caused by packaging, microorganisms, oxidation and cleaning materials. |
| LO05 | Prevents or restricts the source of defects and malodors. |
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. | |
| 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. | 4 |
| 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to defects in food and bad odors | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Sensory analysis methods in the detection of defects, processing of results, analysis and presentation | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Instrumental analysis methods for the detection of defects, extraction techniques | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Defects in packaging materials - food packaging materials - defect sources - prevention of defects | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Introduction to microbial defects | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Defects due to bacteria, Actinomissets and molds | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Defects due to oxidative rancidity | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Preparation to exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Otooxidation, photooxidation, lipoxygenase and ketonic rancidity | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Defects and bad odors caused by Maillard reaction | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Bad odors and defects due to interaction between food components | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Bad odors caused by the interaction of the bacteria with food ingredients and additives | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Defects in cleaning and disinfection materials | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Cleaning and disinfection materials used in foods and their safety testing | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Determination of cleaning and disinfection materials in water and food | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Preparation to exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation to exam | 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 | ||