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 | |||||
| Aroma substances are one of the most significant factors which shape the quality and affect consumer preference. The achievement of aroma characterization of foodstuffs depends largely on the extraction technique employed to isolate the aroma compounds from the foodmatrix. Therefore, the extraction method must be selected with the aim of producing representative exracts with odor as close as possible to that of the original product. Therefore, the aim of this lesson is explaining aroma analyse techniques in detail. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To Learn Basic Aroma Compounds in Foods |
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-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | To learn aroma extraction techniques such as liquid-liquid, solid phase, solid phase micro extraction, vacuum distillation |
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-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 | To evaluate aromatic extract sensorialy using representative test |
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-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 | To learn GC and GC-MS for aroma analysis |
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-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-5 | To calculate aroma concentration, precisely. |
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-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 |
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| Course Contents | ||
| Food Aroma Compounds, Introduction to Aroma Compounds Analysis in Foods, Aroma Extraction Techniques, Evaluating the aromatic extracts usinf representative tets, GC and GC-MS analysis, Calculation of Aroma Concentration, GC-MS-Olfactometric Analysis | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Food Aroma Compounds | Lecture, laboratory study |
| 2 | Introduction to Food Aroma Analysis | Lecture, laboratory study |
| 3 | Aroma Extraction Techniques | Lecture, laboratory study |
| 4 | Liquid-liquid extraction, Solid phase extraction, solid phase micro extraction | Lecture, laboratory study |
| 5 | Microwave extraction, static and dynamic extraction techniques | Lecture, laboratory study |
| 6 | Vacuum steam distillation and extraction, resin extraction and purge and trap extraction | Lecture, laboratory study |
| 7 | Solvent assisted flavor evaporation and stir bar sorptive extraction | Lecture, laboratory study |
| 8 | mid-term exam | |
| 9 | Controling Aroma Extraction Method Using Representative Test | Lecture, laboratory study |
| 10 | Representative test - Similarity test - Intensity test - Descriptive test | Lecture, laboratory study |
| 11 | Using GC and GC-MS for Aroma Analysis | Lecture, laboratory study |
| 12 | Identification of aroma compounds using GC-MS. - standard reference using - MS library - Kovats values | Lecture, laboratory study |
| 13 | Calculation of aroma compounds concentration | Lecture, laboratory study |
| 14 | Aroma active compounds and olfactometry | Lecture, laboratory study |
| 15 | Determination fo aroma-active compounds | Lecture, laboratory study |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Joslyn, M. A., 1970.Methods in food analysis. Physical, chemical and instrumental methods of analysis, New York, USA. | |
| 2 | Hışıl, Y. 2006. Enstrümental Analiz, Ege Üniversitesi Yayınları, İzmir | |
| 3 | Marsili, R. 1996. Techniques for Analyzing Food Aroma. CRC Press 400 sayfa. | |
| 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 | ||