Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| 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 | |||||
| Flavour is one of the most important sensory qualities of food. The flavour of food is determined by taste and aroma compounds and texture. The main amim of this lesson is to explain mechanisms of food taint and off-flavor and minimize of these negative factors in foods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To learn sensory analytical method in detecting taints and off-flavours in food samples |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | To learn instrumental methods in detecting taints and off flavours in foods |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | To understand the source of taints and off-flavours in foods |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | To separate the taints and off-flavours coming from packaging materials, microorganisms, oxidation and cleaning agents. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | To prevent taints and off-flavours sources or limit ilts. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Sensory analytical methods in detecting taint and off-flavours in food, instrumental methods in dtecting taints and off-flavours, packaging materials as source of taints, microbiologically derived off-flavours, oxidative rancidity, Maillard reaction as source of off-flavours, taints from cleaninfg and disinfection agents. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to Food Taints and Off-Flavours | Lecture, discussion or distance education |
| 2 | Sensory analytical methods in detecting taints, data handling, analysis and presentation | Lecture, discussion or distance education |
| 3 | Instrumental analytical methods in detecting taints, extraction techniques | Lecture, discussion or distance education |
| 4 | Packagin material as source of taints - main types of packaging - source of taints - preventing taints | Lecture, discussion or distance education |
| 5 | Introduction to microbiel taints | Lecture, discussion or distance education |
| 6 | Bacteria, actinomycetes and fungi as source of taints | Lecture, discussion or distance education |
| 7 | Oxidative rancidity as source of taints | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Aoutoxidation, photo-oxidation, lipoxgenase and ketonic rancidity | Lecture, discussion or distance education |
| 10 | The Maiilard reaction as a source of taints and off-flavor | Lecture, discussion or distance education |
| 11 | Off-flavors and taints due to interactions between food components | Lecture, discussion or distance education |
| 12 | Bacterail interactions with food matrix and additives causing by off-flavors | Lecture, discussion or distance education |
| 13 | Taints from cleaning and disinfection's agents | Lecture, discussion or distance education |
| 14 | Cleaning and disinfections agents in food and testing safety of these materials | Lecture, discussion or distance education |
| 15 | Detecting cleaning and disinfections agents in food and water | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | M.J. Saxby, 2001. Food Taints and Off-Flavours: Blackie Academics, USA. | |
| 2 | Baigre, B. 2003. Taints and off-flavour in food. Woodhead Publishing, Cambridge, England | |
| 3 | Gary Reineccius, 2005. Flavor Chemistry and Technology, Second Edition Taylor & Francis, - 520 pages | |
| Required Course instruments and materials | ||
| Book | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||