TÜRKÇE
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Information
| Code | GM009 |
| Name | Gıdalarda Olfaktometrik Analizler |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
Course Goal / Objective
Flavor is one of the most important criteria affecting the sensory quality of foods. The flavor of a food is determined by its taste, odor components and texture. The aim of this course is to teach the analysis of aroma compounds responsible for the odor of foods by sensitive olfactometric methods.
Course Content
Aroma and aroma active substances in foods, gas chromatography mass spectrometry olfactometry, Olfactometric Analysis, dilution analysis
Course Precondition
YOK
Resources
Advanced Gas Chromatography in Food Analysis Editor: Peter Q Tranchida
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns the properties of compounds responsible for the odor of foods. |
| LO02 | Learns gas chromatography and olfactometry techniques and knows how to choose a suitable technique for analysis. |
| LO03 | Learns specific aroma active compounds and their classes in foods. |
| LO04 | Learns the application of aroma extract dilution analysis. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Aroma compounds in foods | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | The definiton of aroma active compounds | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Aroma active compounds found in foods | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Analysis of aroma active compounds | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Gas Chromatography - Olfactometry | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | GC-O Analysis Techniques | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Dilution Analysis | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Ders notu | Ölçme Yöntemleri: Ödev, Yazılı Sınav |
| 9 | Aroma Extract Dilution Analysis (AEDA) | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | CHARM Analysis | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Detection Frequency Method | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Time-Intensity Method (OSME) | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Post-Smelling Density Determination Method | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Fractionation of Aroma | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Fractionation of Aroma 2 | Ders notu | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Ders notu | Ölçme Yöntemleri: Ödev, Yazılı Sınav |
| 17 | Term Exams | Ders notu | Ölçme Yöntemleri: Yazılı Sınav, Ödev |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||