GM644 Odor and Taste defects in Foods(off-flavor)

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM644
Name Odor and Taste defects in Foods(off-flavor)
Term 2024-2025 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

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

Update Time: 14.05.2024 09:58