GM0036 Alcoholic Beverages and Analysis Methods

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0036
Name Alcoholic Beverages and Analysis Methods
Term 2022-2023 Academic Year
Semester . Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

Learns the physical and chemical compositions and analysis techniques of wine, beer and spirits.

Course Content

Wine and uses of beer and high drinking. Alcohol, alcohols, total acid, volatile acid, organic acid, substance and phenol nitrogen preferences, wine breakage transportation), various cheating and merchandising. Alcohol denaturation.

Course Precondition

none

Resources

OIV Analysis methods, Distilled Alcoholic Beverages Analysis Methods Com., Beer Com.

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the physical and chemical composition of wine.
LO02 Knows the general analysis of wines.
LO03 Knows the physical and chemical composition of beer.
LO04 Knows the general analysis of beer.
LO05 Knows the physical and chemical composition of Distilled Alcoholic Beverages.
LO06 Knows the general analysis of Distilled Alcoholic Beverages.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. 3
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary relationship related to the field of food engineering. 4
PLO03 Bilgi - Kuramsal, Olgusal Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering.
PLO04 Bilgi - Kuramsal, Olgusal Solves food-related problems by using research methods and establishing cause-effect relationship.
PLO05 Bilgi - Kuramsal, Olgusal Performs independent studies related to the field of food engineering.
PLO06 Bilgi - Kuramsal, Olgusal Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. 5
PLO07 Bilgi - Kuramsal, Olgusal Leads the way in solving problems In food engineering fields.
PLO08 Beceriler - Bilişsel, Uygulamalı Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning.
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Uses information and communication technologies in advanced level with computer software required by the field.
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies.


Week Plan

Week Topic Preparation Methods
1 Physical and chemical composition of wine Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
2 General analyzes of wine Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
3 Determination of alcohol and density in wine Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
4 Sulfur dioxide analysis in wine Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
5 Organic acid and sugar analysis in wine Textbook Öğretim Yöntemleri:
Tartışma, Anlatım
6 Total acid and volatile acid analysis in wine Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
7 chemical and physical compisition of beer Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Textbook Ölçme Yöntemleri:
Yazılı Sınav
9 General analysis of beer Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
10 Bitterness and diacetyl analysis in beer Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
11 Carbon dioxide analysis in beer Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
12 Physical and chemical composition of Distilled Spirits Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
13 General analyzes on raki Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
14 Analyzes in other distilled beverages Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
15 Analysis in ethyl alcohol Textbook Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Textbook Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 5 70
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 15 15
Final Exam 1 30 30
Total Workload (Hour) 157
Total Workload / 25 (h) 6,28
ECTS 6 ECTS

Update Time: 17.11.2022 01:53