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 | |||||
| The aim of this course is to teach doctoral students about the basic concepts of fruit and special wine production and to teach the importance of fruit and special wine technology. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Learns fruit wines and special wines. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Gains knowledge of fruit and special wine production techniques |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Learns the latest developments in fruit and specialty wine production technology. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-3 Integrates knowledge from different disciplines PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry 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 | ||
| Within the scope of this course, the characteristics of fruit wines, the conditioning of the must in terms of acid and sugar to be processed into wine, fruit wine production technique, quality control principles, definition of special wines; The production and promotion of spun wines, snack wines, vermouth, sparkling wines, honey wine and the latest developments in fruit and special wine production technology will be explained. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | World fruit and special wine production statistics, classification | Lecture, discussion or distance education |
| 2 | Description, composition and classification of snack wines | Lecture, discussion or distance education |
| 3 | Definition of liqueur wines, production of some liqueur wines (Sherry, Porto and Madeira), regions, characteristics | Lecture, discussion or distance education |
| 4 | Definition, composition and production methods of flavored and blended wines | Lecture, discussion or distance education |
| 5 | Definition, composition, production methods of Aromatized Snack Wines (Sweet Vermouth, Dry Vermouth) and Natural Flavored Snack Wines (Tokay Wine, Sauterne Wine etc.) | Lecture, discussion or distance education |
| 6 | Sparkling wines; definition, composition, production regions and methods of natural sparkling, artificial sparkling and bubble wines | Lecture, discussion or distance education |
| 7 | Honey wine definition, composition and production method. Definition of sake, raw materials used in sake production, composition and production methods of sake | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Production of fruit wines, composition of fruit must as raw material; fruit processing, | Lecture, discussion or distance education |
| 10 | Preservation of fruit must, preparation of yeast, fermentation, ripening, filling. | Lecture, discussion or distance education |
| 11 | Types of fruit wine; production of apple wine, pear wine, orange wine | Lecture, discussion or distance education |
| 12 | Production of cherry wine, cherry wine, currant wine | Lecture, discussion or distance education |
| 13 | Wine production from grapefruit wine, pineapple wine, pomegranate wine and dried fruit. | Lecture, discussion or distance education |
| 14 | Wine corks, classification of corks. Special wines and cocktails. | Lecture, discussion or distance education |
| 15 | Recent developments in fruit and specialty wine production technology | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Fidan, I. Ve Anlı, E. 2000. Özel Şaraplar. Kavaklıdere Eğitim Yayınları No: 3. 210 s. | |
| 2 | Yalçın, M. 2003. A’dan Z’ye Şarap. Baküs Yayınları. 180 s. | |
| 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 | ||