| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 6 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Identifies and classifies natural and synthetic aroma compounds.
- Explains aroma formation mechanisms and changes that occur during processing.
- Evaluates the use of aromas appropriate for different food products and develops sample product formulations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The course is based on food flavours, aroma chemistry and classification of flavoring substances. The course includes the evaluation of the physical, chemical and sensorial consequences of the interactions between food ingredients and flavors. Within the scope of the course, awareness is raised about aromatization methods frequently used in daily life. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
General definition of flavor, general features and elements |
|
2nd Week |
Aroma perception and sensory analysis |
|
3rd Week |
Classification of flavor according to formation mechanisms |
|
4th Week |
Flavor chemistry, undesirable flavors in foods |
|
5th Week |
Flavor substances formed via heat treatment |
|
6th Week |
Coffee, tea and cocoa flavors |
|
7th Week |
Spices and umami flavors |
|
8th Week |
Mid-term Exam |
|
9th Week |
Essential oils, oleoresins, dentures and extracts |
|
10th Week |
Enzymes and flavor biotechnology |
|
11th Week |
Flavors in meat, dairy and fermented products |
|
12th Week |
Flavors in cereal products |
|
13th Week |
Use of plant materials and aromas in foods |
|
14th Week |
Flavoring applications and techniques |
|
15th Week |
General review and presentations |
|
| Recommended or Required Reading | W Holscher, HE Steinhart - 1995 - Charalambous, G., ed, Food Flavors. Generation, Analysis and Process Influence, ELSEVIER
Jelen H., 2012, Food flavors : chemical, sensory and technological properties, CRC Press/Taylor & Francis Group |
|---|
| Planned Learning Activities and Teaching Methods |
- Discussion
- Questions/Answers
- Lecture
- Other
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
24 |
24 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
24 |
24 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
18 |
18 |
| Total Work Load | 180 |
| Total Work Load / 30 (h) | 6 |
| ECTS Credit of the Course | 6 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
