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Course Description Course Name : Biosynthesis of Aroma Compounds Course Code : BT-534 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Learning Outcomes of the Course : Learns aroma compounds in food Understands Biosynthesis and Mechanisms of Food Aroma Compounds Recognizes Genes and Enzymes in Aroma Biosynthesis Learns The Role fo Ethylene in Aroma Biosynthesis Understands the role of microorganisms in Biosynthesis of Food Aroma Compounds Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Aroma has been defined as a complex attribute in food play a primary role in food quality. Food aroma is determined by a complex mixture of a large number of volatile compounds including alcohols, aldehydes, terpenes and esters. The aim of this lesson is ocuuring the during fruit development, especially at ripening, there are many changes of these metabolites caused by their synthesis, transport or degradation. In terms of volatile biosynthesis, several studies have been performed identifying and characterizing the most important genes and encoded enzymes involved in aroma-related volatiles; however, research in the mechanisms of regulation or modulation is still limited. Course Contents : Food aroma compounds (esters, alcohols, aldehydes, ketones, terpenes, volatile phenols, lactones), Biosynthesis mechanism of some of these compounds, some genes to effect the aroma biosynthesis,some enzymes to effect the aroma biosynthesis, role of ethylene in Food Aroma Biosynthesis 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 Aroma Compounds Texst book Lecture, Computer and Projector 2 Esters, Alcohols ,Aldehydes in Foods Text book Lecture, Computer and Projector 3 Terpenes, Volatile Phenols, Lactones and Ketones in Foods Text book Lecture, Computer and Projector 4 Some Genes Expression Associated with Aroma Biosynthesis Text book Lecture, Computer and Projector 5 Some Enzymes Expression Associated with Aroma Biosynthesis Text book Lecture, Computer and Projector 6 Microorganisms Associated with Aroma Biosynthesis Text book Lecture, Computer and Projector 7 Yeast- derived Aroma Compounds foods 8 Mid-term Exam Text book Wrtitten exam 9 Bacteria Derived Volatiles in Foods Text book Lecture, Computer and Projector 10 Fungi Derived Volatiles in Foods Text book Lecture, Computer and Projector 11 Relationship of Ethylene Biosynthesis to Volatile Production Text book Lecture, Computer and Projector 12 Factors that Influence Biosynthesis of Volatile Aroma Compounds Text book Lecture, Computer and Projector 13 Volatile Biosynthesis in Some Fruits (Apple, Strawberry, and Banana) Text book Lecture, Computer and Projector 14 Volatile Biosynthesis in Some Fermented Foods (Vinegar, Wine, Beer) Text book Lecture, Computer and Projector 15 Volatile Biosynthesis in Some Milk Products (Cheese and Yoghurt) Text book Lecture, Computer and Projector 16/17 Final Exam Text book Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Carolyn Fisher, Thomas R. Scott, 1997. Food Flavours: Biology and Chemistry. Royal Society of Chemistry, - 165 pages  DeFilippi, B. G. 2009. Aroma Volatiles: Biosynthesis and Mechanisms of Modulation During Fruit Ripening. Elsevier Academic Press, 2009 - 37 pages  Chi-Tang Ho,Ellene Tratras Contis, 2010. Recent Advances in Food and Flavor Chemistry - Royal Society of Chemistry, - 301 pages Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 0 40 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 Evaluates and directs his level of learning in the field of knowledge and skills with his expert level critically. 4 2 Transfers current developments in the field of his work, supporting them with quantitative and qualitative data, systematically to the area outside of the field, written, orally and visually. 3 3 Follows national and international publications and attends social interactions and scientific studies in international level, communicates in at least in one foreign language in order to share studies on international base. 3 4 Uses advanced information and communication technologies along with the required level of their computer software. 2 5 Uses the knowledge in his field for problem solving and / or practical skills in interdisciplinary studies. 4 6 Improves common knowledge accumulation concerning the Biotechnology in the frame of basic theory and practices. 3 7 Is aware of scientific, ethical and social values and handles research process with this frame. 4 8 Handles theories, hypothesis, opinions in the field of Biotechnology with an objective sceptic, logical, analytical manner and evaluates them in critical point of view. 2 9 Gains comprehensive information about natural and applied sciences and its limits with modern techniques and methods applied. 4 10 Improves and increases the knowledge to an expert level in the field of biotechnology 5 11 Understands the interdisciplinary interaction associated with biotechnology. 3 12 Integrates and interprets the knowledge from different disciplines by his expertrise in biology and generate new information 3 13 Analizes the problems encountered in the field of research methods. 4 14 Carries out a study requiring expertise in the field independently. 3 15 Developes new strategic approaches and takes resposibility for analitical solutions for unpredictable complicated problems encountered in applications related to biotechnology. 4 16 Demonstrates leadership in the required environment to solve problems associated with biotechnology. 2 * 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 140 Total Workload / 25 (h): 5.6 ECTS Credit: 6