| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| 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 |
Classification of flavor according to formation mechanisms |
|
3rd Week |
Interaction between food elements and flavor components |
|
4th Week |
Flavor chemistry, unwanted flavor in foods |
|
5th Week |
Synthetic substances to aromatize foods |
|
6th Week |
flavor substances formed after heat treatment |
|
7th Week |
Quality control of flavors and raw material |
|
8th Week |
Mid-term Exam |
|
9th Week |
Essential oils, oleoresins, dentures and extracts |
|
10th Week |
Enzymes and flavor biotechnology |
|
11th Week |
Production of flavors by microbial activity |
|
12th Week |
Flavor substances in fermented products |
|
13th Week |
Flavor substances in grains |
|
14th Week |
Usage of plant materials and aromas in foods |
|
| 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 |
3 |
42 |
| Preparation for Final exam |
14 |
3 |
42 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
5 |
5 |
| Total Work Load | 147 |
| Total Work Load / 30 (h) | 4.9 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
