Information Of Programmes

INSTITUTE OF SCIENCE / GM-543 - FOOD ENGINEERING

Code: GM-543

Course Title: FLAVORING AGENTS IN FOODS

Theoretical+Practice: 3+0

ECTS: 6

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

To provide information about the properties of food flavorings, which is an important quality criterion in foods, their formation in different food groups, their structures, sources, changes during process, aroma defects and aroma legislation.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Knows source of aroma compounds in food	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
LO-2	Knows aroma defect and off flavor in food	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
LO-3	Gains the ability to evaluate the aromatique quality of food	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
LO-4	Gains to be respectful to professional ethics and competence for 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
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
General properties of aroma compounds; perception threshold; grouping of food flavors, aroma chemistry, aroma compounds which are released during process, aroma compounds in fruits, vegetables, spices and beverages, aroma active compounds; undesirable aromas in foods, the use of aromas in foods, quality control in aromas.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Aroma chemistry	Lecture, discussion Distance Learning
2	Properties of aromatic substances	Lecture, discussion Distance Learning
3	The formation of aroma in foods- fruits	Lecture, discussion Distance Learning
4	The formation of aroma in foods- vegetables	Lecture, discussion Distance Learning
5	Glycoside structured aroma compounds in foods	Lecture, discussion Distance Learning
6	Changes in aromatic substances - Maillard reaction	Lecture, discussion Distance Learning
7	Lipid aromas	Lecture, discussion Distance Learning
8	mid-term exam
9	Fermentation aromas	Lecture, discussion Distance Learning
10	Off-flavor in food	Lecture, discussion Distance Learning
11	Aroma defects in food	Lecture, discussion Distance Learning
12	Flavorings	Lecture, discussion Distance Learning
13	Process generated aromatizers	Lecture, discussion Distance Learning
14	Aroma cheats and quality control	Lecture, discussion Distance Learning
15	Regulations and labeling of flavorings	Lecture, discussion Distance Learning
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	Reineccius G., 2006, Flavor Chemistry and Technology, Taylor&francis, London.
2	Bayrak, A. 2009. Gıda Aromaları, Gıda Teknolojisi Derneği, Ankara.
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	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