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Information
| Code | BT534 |
| Name | Biosynthesis of Aroma Compounds |
| Term | 2023-2024 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. SERKAN SELLİ |
Course Goal / Objective
The aroma in foods is composed of many volatile compounds in complex structure and plays an important role in quality. The food aroma occurs in many flavoring substances such as aldehydes, esters, alcohols, terpenes. The aim of this course is to create biosynthesis mechanisms (important genes and enzymes) and disintegration during fruit development and especially during the maturity period. Today, however, biosynthesis mechanisms are still at a limited level.
Course Content
Aroma compounds in foods (esters, alcohols, aldehydes, ketones, terpenes, volatile phenols, lactones), the mechanisms of synthesis of these compounds, some genes that have an affinity in aroma biosynthesis, enzymes that have an effect on aroma biosynthesis, the role of ethylene in the biosynthesis of aroma substances.
Course Precondition
None
Resources
David J. Rowe, Chemistry and Technology of Flavors and Fragrances, 2004.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns aroma compounds present in foods |
| LO02 | Recognizes the biosynthesis and mechanisms of aroma compounds in foods |
| LO03 | Recognizes the role of genes and enzymes in aroma biosynthesis |
| LO04 | Learns the role of ethylene in aroma biosynthesis |
| LO05 | Understands the role of microorganisms in aroma biosynthesis |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | 4 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 4 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Aroma Compounds in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Esters, Alcohols, Aldehydes in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Terpenes, volatile phenols, lactones and ketones in foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Some Genes Effective in Aroma Biosynthesis | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Some Enzymes Effective in Aroma Biosynthesis | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Microorganisms Effective in Aroma Biosynthesis | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Aroma Compounds Produced from Yeasts in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Aroma Compounds Produced from Bacteria in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Aroma Compounds Produced from Molds in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Ethylene Biosynthesis and Relation of Aroma Compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Factors Affecting the Biosynthesis of Ethylene Aroma Compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Biosynthesis of Aroma Compounds in Some Fruits (Apple, Strawberry and Banana) | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Biosynthesis of Aroma Compounds in Some Fermented Products (Vinegar, Wine and Beer) | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Biosynthesis of Aroma Compounds in Some Dairy Products (Cheese and Yogurt) | Lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Lecture notes | 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 | ||