TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM470 |
| Name | Distilled Beverages Technology |
| Term | 2017-2018 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
Prof. Dr. TURGUT CABAROĞLU
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To give knowledge about main and secondary products of ethyl alcohol fermentation, raw materials used in production of alcohol, pre-operations applied to these raw materials, distillation concept and its systems, and production process of ageing and not ageing distilled alcoholic beverages.
Course Content
Main and secondary product (ester, aldeyde and higher alcohols) of of ethyl alcohol fermentation, raw materials used in production of alcohol, pre operation applied to these raw materials, distillation process and its system and production process of ageing and not ageing distilled alcoholic beverages.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows ethyl alcohol, characteristics, and by-products of ethanol fermentation |
| LO02 | Knows about ethyl alcohol fermentation effecting factors, important microorganisms in production |
| LO03 | Knows alcohol production from grape and raisin. |
| LO04 | Knows alcohol production from raw materials contain sugar / beet , molasses , sugar cane |
| LO05 | Knows ethanol production from starch based raw materials such as corn, wheat, potato |
| LO06 | Knows ethanol production from cellulosic material and inulin |
| LO07 | Exam |
| LO08 | Knows about distillation, main principles of distillation , implementation, distillation equipment |
| LO09 | Knows the production of absolute alcohol |
| LO10 | Know alcohol yield and yield calculation from rawmaterial |
| LO11 | Knows about distilled beverages without aging. Learn suma production and raw materials of raki |
| LO12 | Knows raki , gin and vodka production |
| LO13 | Knows Aging distilled beverages and Whisky |
| LO14 | Knows production and types of brendy |
| LO15 | Knows Rum, Tequila Production, Learns distilled beverage legislation |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Ethyl alcohol , history , characteristics, and by-products of ethanol fermentation | Texbook | |
| 2 | Ethyl alcohol fermentation factors, important microorganisms in production | Texbook | |
| 3 | Alcohol production from raw materials contain sugar/ grape and raisin. | Texbook | |
| 4 | Alcohol production from raw materials contain sugar / beet , molasses , sugar beet | Texbook | |
| 5 | Ethanol production from starchy raw materials | Texbook | |
| 6 | Ethanol production from cellulosic material and inulin | Texbook | |
| 7 | The production of absolute alcohol | Texbook | |
| 8 | Mid-Term Exam | Texbook | |
| 9 | Alcohol yield and yield calculation | Texbook | |
| 10 | the production of high spirits without aging / suma production | Texbook | |
| 11 | Raki production | Texbook | |
| 12 | Gin and vodka production | Texbook | |
| 13 | Aging High Spirits | Texbook | |
| 14 | Production and varieties of whiskey | Texbook | |
| 15 | Rum, Tequila Production, Liquors | Texbook | |
| 16 | Term Exams | Texbook | |
| 17 | Term Exams | Texbook |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 90 | 36 |
| 1. Homework | 10 | 4 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |