Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall 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 | |||||
| Teaching how to produce safe and quality wine, knowing the composition of wine grapes, vintage season, and methods of analysis and using production techniques efficiently. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can do analysis on raw materials and production technique to be used depending on the intended type of wine |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Can find appropriate solutions when faced with a problem. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Knows the properties of wine grapes |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Builds the production process from the raw material to wine |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | Knows operations to be applied during the process, and uses the most appropriate processing technique . |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-6 | Has the ability to develop and evaluate recommendations about intervention to raw materials and production technique. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-7 | is respectful to professional ethics and has awarenes of life long learning. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-7 Has the endowments to lecture at the undergraduate level PO-8 Plays an active role in the establishment and operation of activities in his/her specalization area 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-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 | ||
| The composition of wine grapes, vintage season, methods of analysis and production techniques. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Composition of Grape and Cluster | Lecture, Discussion Distance Learning |
| 2 | Wine grape varieties , grapes Chemical Composition ( sugars , organic acids, phenolic compounds ) | Lecture, Discussion Distance Learning |
| 3 | Chemical Composition of grapes ( Aroma , Pectic Substances, Nitrous Materials , Enzymes, Vitamins , Minerals ) | Lecture, Discussion Distance Learning |
| 4 | Vintage, the factors affecting the quality of the grapes , the grapes improving | Lecture, Discussion Distance Learning |
| 5 | Alcoholic fermentation | Lecture, Discussion Distance Learning |
| 6 | Malolactic Fermentation | Lecture, Discussion Distance Learning |
| 7 | Common procedures used in winemaking | Lecture, Discussion Distance Learning |
| 8 | mid-term exam | |
| 9 | Sulfurization | Lecture, Discussion Distance Learning |
| 10 | Alcohol fermentation execution | Lecture, Discussion Distance Learning |
| 11 | Wine- making techniques ( red wine-making technique) | Lecture, Discussion Distance Learning |
| 12 | Wine- making techniques ( white and rose wine-making technique) | Lecture, Discussion Distance Learning |
| 13 | Special Wines | Lecture, Discussion Distance Learning |
| 14 | Composition and maturation and aging of wines | Lecture, Discussion Distance Learning |
| 15 | Clarification of wines , diseases and defects | Lecture, Discussion Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | CANBAŞ, A. 2010. Şarap Teknolojisi Ders Notları Ç.Ü.Z.F Ders Notları. | |
| 2 | Ribereau-Gayon P., Glories, Y., Maujean A., Dubourdieu D., 2000. Handbook of Enology Vollume 1., John Wiley&Sons Ltd., England, 404s. | |
| 3 | Ribereau-Gayon P., Glories, Y., Maujean A., Dubourdieu D., 2000. Handbook of Enology Vollume 2., John Wiley&Sons Ltd., England, 404s. | |
| 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 | 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 | 2 | 14 | 28 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| 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 | ||