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Course Description Course Name : Food taints and off -flavor Course Code : GM-644 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Spring (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Learning Outcomes of the Course : To learn sensory analytical method in detecting taints and off-flavours in food samples To learn instrumental methods in detecting taints and off flavours in foods To understand the source of taints and off-flavours in foods To separate the taints and off-flavours coming from packaging materials, microorganisms, oxidation and cleaning agents. To prevent taints and off-flavours sources or limit ilts. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Flavour is one of the most important sensory qualities of food. The flavour of food is determined by taste and aroma compounds and texture. The main amim of this lesson is to explain mechanisms of food taint and off-flavor and minimize of these negative factors in foods. Course Contents : Sensory analytical methods in detecting taint and off-flavours in food, instrumental methods in dtecting taints and off-flavours, packaging materials as source of taints, microbiologically derived off-flavours, oxidative rancidity, Maillard reaction as source of off-flavours, taints from cleaninfg and disinfection agents. 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 Introduction to Food Taints and Off-Flavours Text book Lecture, Progection, Computer, Standard classroom, 2 Sensory analytical methods in detecting taints, data handling, analysis and presentation Text book Lecture, Progection, Computer, Standard classroom 3 Instrumental analytical methods in detecting taints, extraction techniques Text book Lecture, Progection, Computer, Standard classroom 4 Packagin material as source of taints - main types of packaging - source of taints - preventing taints Text book Lecture, Progection, Computer, Standard classroom 5 Introduction to microbiel taints Text book Lecture, Progection, Computer, Standard classroom 6 Bacteria, actinomycetes and fungi as source of taints Text book Lecture, Progection, Computer, Standard classroom 7 Oxidative rancidity as source of taints Text book Lecture, Progection, Computer, Standard classroom 8 Aoutoxidation, photo-oxidation, lipoxgenase and ketonic rancidity Text book Lecture, Progection, Computer, Standard classroom 9 Exam Text book Wrtitten 10 The Maiilard reaction as a source of taints and off-flavor Text book Lecture, Progection, Computer, Standard classroom 11 Off-flavors and taints due to interactions between food components Text book Lecture, Progection, Computer, Standard classroom 12 Bacterail interactions with food matrix and additives causing by off-flavors Text book Lecture, Progection, Computer, Standard classroom 13 Taints from cleaning and disinfections agents Text book Lecture, Progection, Computer, Standard classroom 14 Cleaning and disinfections agents in food and testing safety of these materials Text book Lecture, Progection, Computer, Standard classroom 15 Detecting cleaning and disinfections agents in food and water Text book Lecture, Progection, Computer, Standard classroom 16/17 Final exam Text book Written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  M.J. Saxby, 2001. Food Taints and Off-Flavours: Blackie Academics, USA.  Baigre, B. 2003. Taints and off-flavour in food. Woodhead Publishing, Cambridge, England  Gary Reineccius, 2005. Flavor Chemistry and Technology, Second Edition Taylor & Francis, - 520 pages Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 0 10 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. 3 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 2 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 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 5 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. 4 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 2 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 4 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 5 * 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) 12 8 96 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 3 3 Total Workload: 144 Total Workload / 25 (h): 5.76 ECTS Credit: 6