TÜRKÇE
ENGLISH
Information
| Code | GM567 |
| Name | Aroma Compounds in Foods |
| 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
To give information about alcoholic beverages legislation and codex, geographical indication, their inspection and quality control, analysis methods using for quality control
Course Content
Legislation and codex of alcoholic beverages, geographical indication control, inspection and quality control, analysis methods using for quality control
Course Precondition
none
Resources
Garry Reineccius (Ed.) 2006. Flavor Chemistry and Technology. s 520.
Notes
hand out and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know aroma chemistry. |
| LO02 | Know properties of aroma substances. |
| LO03 | Know the formation of aroma in foods (in fruits). |
| LO04 | Know the formation of aroma in foods (vegetables). |
| LO05 | Know glycoside-based flavors in foods. |
| LO06 | Know exchange of flavorings during processing (maillard reaction). |
| LO07 | Know flavors of lipids. |
| LO08 | Know flavour compounds arrised from fermentation. |
| LO09 | Know off flavours in food. |
| LO10 | Know taint in foods. |
| LO11 | Know the flavoring agents. |
| LO12 | Know changes in food flavor due to processing. |
| LO13 | Know aroma manipulation and quality control. |
| LO14 | Know regulations and labeling about aroma compounds. |
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. | 5 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 4 |
| 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 | Aroma chemistry | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Properties of aroma substances | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | The formation of aroma in foods (in fruits) | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | The formation of aroma in foods (vegetables) | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Glycoside-based flavors in foods | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Exchange of flavorings during processing (maillard reaction) | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Flavors of lipids | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Flavour compounds arrised from fermentation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Off flavours in food | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Taint in foods | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Flavoring agents | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Changes in food flavor due to processing | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Aroma manipulation and quality control | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Regulations and labeling about aroma compounds | 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 | ||