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| Course Description |
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| Course Name |
: |
Alcoholic Beverages and Methods for Analysis of Alcoholic Beverages |
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| Course Code |
: |
GM-570 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. TURGUT CABAROĞLU
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| Learning Outcomes of the Course |
: |
Knows quality control analsis of alcoholic beverages
Gains the ability to orginize alcoholic beverages laboratory
Gains the ability to follow the legisiation related to alcoholic beverages
Gains the ability of adaptation of teamwork ,being respectful to professional ethics and ability of life long learning
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of 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. |
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| Course Contents |
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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. |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
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Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Regulation of alcoholic beverages production and supply to the market in our country. |
Reviewing references, texbook |
Lecture, class discussion, internet presentations |
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2 |
Market supervision and control of alcoholic drinks |
Reviewing references, internet |
Lecture, class discussion, internet presentations |
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3 |
Alcohol industry |
Reviewing references, internet |
Lecture, class discussion, internet presentations |
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4 |
spirits sector |
Reviewing references, internet |
Lecture, class discussion, internet presentations |
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5 |
Wine and beer industry |
Reviewing references, internet |
Lecture, class discussion, internet presentations |
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6 |
Basic principles in wine analysis and analysis methods for alcoholic beverages |
Reviewing references, texbook |
Lecture, class discussion |
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7 |
Mid-term exam |
texbook |
written |
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8 |
Analysis of volatile acid and SO2 |
Reviewing references, texbook, lab |
Lecture, practical |
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9 |
Density, alcohol, total acid and pH |
Reviewing references, texbook |
Lecture, practical |
|
10 |
Sugars and organic acids (HPLC) |
Reviewing references, texbook |
Lecture, practical |
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11 |
Phenolic compounds, anthocyanins and tannins |
Reviewing references, texbook |
Lecture, practical |
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12 |
Malic acid by paper chromatography analysis (malolactic fermentation monitoring) |
Reviewing references, texbook |
Lecture, practical |
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13 |
Analyzes of high-alcoholic beverages (especially Raki) |
Reviewing references, texbook |
Lecture, practical |
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14 |
Methanol, and the volatile compounds |
Reviewing references, texbook |
Lecture, practical |
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15 |
anethole analysis in raki |
Reviewing references, texbook |
Lecture, practical |
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16/17 |
Final exam |
Texbook |
Oral and written |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Anonymous, 2005. Community Methods for the Analysis of Wines, EEC No 2676/90. Office of Official Publications of the European Communities, 194 s.
Anonymous 2005. Reference Methods for Analysis of Spirit Drinks. Official Journal of the European Communities, Council Regulation (EEC) No: 2870/2000, (47)s.
TAPDK, 2013, Alcoholic beverages, www.tapdk.gov.tr
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| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
50 |
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Homeworks/Projects/Others |
3 |
50 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
4 |
|
2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
2 |
|
3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
0 |
|
4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
5 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
5 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
4 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
4 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
2 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
3 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
3 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
2 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
3 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
4 |
56 |
| Assesment Related Works |
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Homeworks, Projects, Others |
3 |
10 |
30 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 142 |
| Total Workload / 25 (h): | 5.68 |
| ECTS Credit: | 6 |
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