Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring 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 | |||||
| To provide information about the production of flavoring agents in foods- during different fermentations-, the effect of micro-organisms and enzymes in the formation of aroma, the mechanism of aromatic substances from microbial and enzymatic way and their production. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Explain production technologies of fermented 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-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-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 | List the microorganisms used for fermentation |
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-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-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 | Control the factors affecting fermentation process |
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-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-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-4 | List food biopreservation techniques. |
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-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-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-5 | List hurdle technology applications |
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-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-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 | ||
| Classification of aromatic substances, their functions and bioactivities; Role of enzymes in the formation of aromas, The formation mechanism of aromatic substances substances (esters, alcohols, terpenes, acids, carbonyl compounds, nitrogen compounds, phenols, norizoprenoidler, lactones, amines, acetals and sulfur compounds) in the fermented products (especially wine, beer and spirits) and the microorganisms play role (yeasts, bacteria and molds). Aroma precursors and flavor enhancing by enzyms in foods; bioengineered (Microbial-De Novo synthesis-and- bioconversion) production of some of the aromatic substances and the relevant industrial applications. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Microbial originated aroma compounds in fermented foods | Lecture, discussion or distance education |
| 2 | Aroma compounds in wine | Lecture, discussion or distance education |
| 3 | The role of yeast in wine aroma | Lecture, discussion or distance education |
| 4 | The role of bacteria in wine aroma | Lecture, discussion or distance education |
| 5 | Aroma in wines from noble molded grapes -Botrytis cinerea- | Lecture, discussion or distance education |
| 6 | Aroma compounds in beer | Lecture, discussion or distance education |
| 7 | Aroma compounds in brine cured olives and the role of lactic | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Aroma compounds in vinegar | Lecture, discussion or distance education |
| 10 | Aroma compounds in other fermented foods | Lecture, discussion or distance education |
| 11 | Increasing the aroma potential of foods by enzymes | Lecture, discussion or distance education |
| 12 | Flavoring agent production by fermantation (De novo synthesis) | Lecture, discussion or distance education |
| 13 | Aroma compounds synthesis by microbial bioconversion | Lecture, discussion or distance education |
| 14 | Yeasts, bacteria and molds for aroma production | Lecture, discussion or distance education |
| 15 | Aroma compounds synthesis by enzymatic bioconversion | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Maarse, H., 1991, Volatile Compounds in Food and Beverages | |
| 2 | Berger, R.G., 1995. Aroma Biotechnology. Springer-Verlag Berlin Heidelberg, 240p. | |
| Required Course instruments and materials | ||
| Books | ||
| 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 | ||