Information Of Programmes

INSTITUTE OF SCIENCE / GM-544 - FOOD ENGINEERING

Code: GM-544

Course Title: ALCOHOLIC BEVERAGES AND ANALYSIS METHODS

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

To provide information about production of alcoholic beverages, their supply, supervision and control and to teach analysis methods used in their control theoretically and practically.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Knows quality control analsis of alcoholic beverages	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-4 Has the skills of developing methods in constructing and solving engineering problems PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination Laboratory Exam
LO-2	Gains the ability to orginize alcoholic beverages laboratory	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-4 Has the skills of developing methods in constructing and solving engineering problems PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination Laboratory Exam
LO-3	Gains the ability to follow the legisiation related to alcoholic beverages	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-4 Has the skills of developing methods in constructing and solving engineering problems PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination Laboratory Exam
LO-4	Gains the ability of adaptation of teamwork ,being respectful to professional ethics and ability of life long learning	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-4 Has the skills of developing methods in constructing and solving engineering problems PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination Laboratory Exam
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
The physical and chemical composition of wine, beer and spirits. Alcohol, density, dry matter, sulfur dioxide, reducing sugar, glycerol, methanol, ester, aldehyde, higher alcohols, total acid, volatile and organic acids, nitrogenous compound and phenolic compound analysis. Refraction of wine (iron, copper, protein and turbidity), determination of the various tricks and diseases. Alcohol denaturation.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Regulation of alcoholic beverages production and supply to the market in our country.	Lecture, discussion
2	Market supervision and control of alcoholic drinks	Lecture, discussion
3	Alcohol industry	Lecture, discussion
4	spirits sector	Lecture, discussion
5	Wine and beer industry	Lecture, discussion
6	Basic principles in wine analysis and analysis methods for alcoholic beverages	Lecture, discussion
7	Analysis of volatile acid and SO2	Lecture, practical
8	mid-term exam
9	Density, alcohol, total acid and pH	Lecture, practical
10	Sugars and organic acids (HPLC)	Lecture, practical
11	Phenolic compounds, anthocyanins and tannins	Lecture, practical
12	Malic acid by paper chromatography analysis (malolactic fermentation monitoring)	Lecture, practical
13	Analyzes of high-alcoholic beverages (especially Raki)	Lecture, practical
14	Methanol, and the volatile compounds	Lecture, practical
15	anethole analysis in raki	Lecture, practical
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Anonim, 2005. Community Methods for the Analysis of Wines, EEC No 2676/90. Office of Official Publications of the European Communities, 194 s.
2	Anonim, 2005. Reference Methods for Analysis of Spirit Drinks. Official Journal of the European Communities, Council Regulation (EEC) No: 2870/2000, (47)s.
3	TAPDK, 2013, Alkollü İçkiler, www.tapdk.gov.tr
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	2	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	2	14	28
b) Search in internet/Library	2	14	28
c) Performance Project			0
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam	2	14	28
Own study for mid-term exam	2	8	16
mid-term exam	2	1	2
Own study for final exam	2	14	28
final exam	2	1	2
			0
			0
Total work load;			174