Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

FACULTY OF ENGINEERING & ARCHITECTURE / GM-420 - FOOD ENGINEERING

Code: GM-420 Course Title: ALCOHOLIC BEVERAGES TECHNOLOGY Theoretical+Practice: 2+0 ECTS: 4
Year/Semester of Study 4 / Spring Semester
Level of Course 1st Cycle Degree Programme
Type of Course Optional
Department FOOD ENGINEERING
Pre-requisities and Co-requisites None
Mode of Delivery Face to Face
Teaching Period 14 Weeks
Name of Lecturer KEMAL ŞEN (kemalsen@nevsehir.edu.tr)
Name of Lecturer(s)
Language of Instruction Turkish
Work Placement(s) None
Objectives of the Course
This course is equipped with knowledge and skills to work in the spirits industry, the cultivation of the raw materials and processing technology students who constitutes this course.

Learning Outcomes PO MME
The students who succeeded in this course:
LO-1 To obtain information about the fermented alcoholic beverages. PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-2 Have knowledge about the raw materials used in the production of alcoholic beverages. PO-2 Identifies, defines and solves the problems related to his/her subject area.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-5 Grasps the methods of access to knowledge.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-3 Have knowledge about wine production. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-4 Have knowledge about the production of malt. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-5 Have knowledge about the production of beer. PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
LO-6 To obtain information about the kinds of spirits and productions of them PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering.
PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies.
PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses.
 		Examination
PO: Programme Outcomes
MME:Method of measurement & Evaluation

Course Contents
The definition and importance of the fermentation production of alcoholic drinks, Wine Technology, Malt and Brewing Technology, distilled spirits Technology
Weekly Course Content
Week Subject Learning Activities and Teaching Methods
1 Introduction of fermentation and the importance of fermentation for production of alcoholic beverages lecture, disscusion
2 Introduction of technology of wine production lecture, disscusion
3 Grape chemistry and wine grapes lecture, disscusion
4 Wine production methods lecture, disscusion
5 Introduction to malt and beer technology lecture, disscusion
6 Processing of barley to Malt lecture, disscusion
7 Processing of Malt to beer lecture, disscusion
8 mid-term exam
9 Introduction to distilled spirits technology lecture, disscusion
10 Raki production technology lecture, disscusion
11 Vodka production technology lecture, disscusion
12 Whiskey production technology lecture, disscusion
13 Gin production technology lecture, disscusion
14 Brandy production technology lecture, disscusion
15 Rum production technology lecture, disscusion
16 final exam
Recommend Course Book / Supplementary Book/Reading
1 FİDAN, I. ANLI, E., 2002. YÜKSEK ALKOLLÜ İÇKİLER. KAVAKLIDERE EĞİTİM YAYINLARI, Ankara
2 Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Kültür Yayınları, Ankara.
3 TÜRKER, İ., CANBAŞ, A., 1995. Malt ve Bira Teknolojisi. Ç.Ü. Ziraat Fakültesi, Genel Yayın No: 4 Ders Kitapları Yayın No: 2, Adana.
Required Course instruments and materials

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam 8 2 40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam 16 2 60

Student Work Load
Type of Work Weekly Hours Number of Weeks Work Load
Weekly Course Hours (Theoretical+Practice) 2 14 28
Outside Class
       a) Reading 2 14 28
       b) Search in internet/Library 2 8 16
       c) Performance Project 0
       d) Prepare a workshop/Presentation/Report 0
       e) Term paper/Project 0
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 2 8 16
mid-term exam 1 2 2
Own study for final exam 2 14 28
final exam 1 2 2
0
0
Total work load; 120