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Course Description Course Name : Aroma Compounds in Food Course Code : GM-567 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Knows source of aroma compounds in food Knows aroma defect and off flavor in food Gains the ability to evaluate the aromatique quality of food Gains to be respectful to professional ethics and competence for 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 properties of food flavorings, which is an important quality criterion in foods, their formation in different food groups, their structures, sources, changes during process, aroma defects and aroma legislation. Course Contents : General properties of aroma compounds; perception threshold; grouping of food flavors, aroma chemistry, aroma compounds which are released during process, aroma compounds in fruits, vegetables, spices and beverages, aroma active compounds; undesirable aromas in foods, the use of aromas in foods, quality control in aromas. Language of Instruction : Turkish Work Place : Classroom of Food Engineering Department   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Aroma chemistry Texbook Lecture, class discussion 2 Properties of aromatic substances Texbook Lecture, class discussion 3 The formation of aroma in foods- fruits Texbook Lecture, class discussion 4 The formation of aroma in foods- vegetables Texbook Lecture, class discussion 5 Glycoside structured aroma compounds in foods Texbook Lecture, class discussion 6 Changes in aromatic substances - Maillard reaction Texbook Lecture, class discussion 7 Mid term exam Texbook written 8 Lipid aromas Texbook Lecture, class discussion 9 Fermentation aromas Texbook Lecture, class discussion 10 Off-flavor in food Texbook Lecture, class discussion 11 Aroma defects in food Texbook Lecture, class discussion 12 Flavorings Texbook Lecture, class discussion 13 Process generated aromatizers Texbook Lecture, class discussion 14 Aroma cheats and quality control Texbook Lecture, class discussion 15 Regulations and labeling of flavorings Texbook Lecture, class discussion 16/17 Final exam Texbook written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Reineccius G., 2006, Flavor Chemistry and Technology, Taylor&francis, London. Bayrak, A. 2009. Food Flavors, Gıda Teknolojisi Derneği, 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. 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 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 1 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 3 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 2 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 3 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 2 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 1 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 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 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 2 20 40     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 152 Total Workload / 25 (h): 6.08 ECTS Credit: 6