Information Of Programmes

INSTITUTE OF SCIENCE / GM-516 - FOOD ENGINEERING

Code: GM-516

Course Title: CHEMISTRY OF AROMA

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Spring Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING

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 give information about the food aroma substances, the formation mechanisms of these substances and their chemical structure.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	The student learns about taste and aroma formation.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-2	The student learns the chemistry of taste and aroma compounds.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-3	Student can define taste and smell perception.	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	Examination
LO-4	Student can define taste and odor components.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Naturally in foods during processing within the scope of this course, and the resulting formation of aromatic substances and using different techniques (solid phase micro extraction), the dynamic and static analysis, etc. tepebo??lu??u.) Will be processed to determine the aroma profile
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Introduction	lecturing
2	Introduction	lecturing
3	Classification based on its mechanism of formation aromas	lecturing
4	Classification based on its mechanism of formation aromas	lecturing
5	The formation of undesirable flavors in foods	lecturing
6	The use of vegetable flavors in foods	lecturing
7	The use of vegetable flavors in foods	lecturing
8	mid-term exam
9	Aromatic essential oils	lecturing
10	Aromatic essential oils	lecturing
11	Aroma compounds as a result of heat treatment	lecturing
12	Synthetic flavorings	lecturing
13	Formation Flavorings in some foods	lecturing
14	Taste sensation - Aroma identification	lecturing
15	Smell sensation - Aroma identification	lecturing
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	A.Bayrak, 2006 Gıda aromaları. Ankara Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği, Gıda Teknolojisi Derneği Yayın No:32
Required Course instruments and materials

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	3	10	30
b) Search in internet/Library	3	10	30
c) Performance Project			0
d) Prepare a workshop/Presentation/Report	3	8	24
e) Term paper/Project			0
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;			172