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Course Description Course Name : Aroma Biotechnology Course Code : GM-632 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Knows the aroma compounds arised from fermentations Knows the aroma compounds synthesis by microbial and enzymatic bioconversion Performs the steps of aroma production by bioconversion Gains to respect professional ethics and to learn general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To provide information about the production of flavoring agents in foods- during different fermentations-, the effect of micro-organisms and enzymes in the formation of aroma, the mechanism of aromatic substances from microbial and enzymatic way and their production. Course Contents : Classification of aromatic substances, their functions and bioactivities; Role of enzymes in the formation of aromas, The formation mechanism of aromatic substances substances (esters, alcohols, terpenes, acids, carbonyl compounds, nitrogen compounds, phenols, norizoprenoidler, lactones, amines, acetals and sulfur compounds) in the fermented products (especially wine, beer and spirits) and the microorganisms play role (yeasts, bacteria and molds). Aroma precursors and flavor enhancing by enzyms in foods; bioengineered (Microbial-De Novo synthesis-and- bioconversion) production of some of the aromatic substances and the relevant industrial applications. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Microbial originated aroma compounds in fermented foods Texbook Lecture 2 Aroma compounds in wine Texbook Lecture 3 The role of yeast in wine aroma Texbook Lecture 4 The role of bacteria in wine aroma Texbook Lecture 5 Aroma in wines from noble molded grapes -Botrytis cinerea- Texbook Lecture 6 Aroma compounds in beer Texbook Lecture 7 Mid-term exam Texbook Writte Exam 8 Aroma compounds in brine cured olives and the role of lactic Texbook Lecture 9 Aroma compounds in vinegar Texbook Lecture 10 Aroma compounds in other fermented foods Texbook Lecture 11 Increasing the aroma potential of foods by enzymes Texbook Lecture 12 Flavoring agent production by fermantation (De novo synthesis) Texbook Lecture 13 Aroma compounds synthesis by microbial bioconversion Texbook Lecture 14 Yeasts, bacteria and molds for aroma production Texbook Lecture 15 Aroma compounds synthesis by enzymatic bioconversion Texbook Lecture 16/17 Final exam Texbook Written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Maarse, H., 1991, Volatile Compounds in Food and Beverages,  Cabaroğlu T., Yılmaztekin M., 2010. Aroma biotechnology, Interior: Food Biotechnology, Ed.: Necla ARAN, 1. Baskı, Nobel Yayıncılık, Ankara. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 2 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   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. 5 2 Examine and improve the social relationships and the norms; act to change them if necessary 4 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 2 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 3 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 2 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 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 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 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 2 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).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 15 30     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 142 Total Workload / 25 (h): 5.68 ECTS Credit: 6