GM632 Aroma Biotechnology

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

Information

Code GM632
Name Aroma Biotechnology
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. 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

Update Time: 14.05.2024 09:58