1	Course Title:	FOOD AROMA AND AROMA CHEMISTRY
2	Course Code:	GMB5030
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Doç.Dr. OZAN GÜRBÜZ
16	Course Lecturers:	Prof. Dr. Duygu GÖÇMEN
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941500 Fax: 0224 2941402 e-posta: ozang@uludag.edu.tr
18	Website:
19	Objective of the Course:	Informing about: • food aroma substances, formation of aroma compounds and chemical structures • food flavours and interactions with other food constituents • aroma analysis • understand natural and synthetic flavorings, • relationship between structure and odor, relationships between odor and flavour attributes and the volatile, • flavour chemistry
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 The students will be able to interpret the aroma formation ; 2 The students will be able to learn aroma analysis ; 3 The students will be able to explain flavour chemistry and flavour formation;

22	Course Content:

Week	Theoretical	Practical
1	Taste perception - Aroma description
2	Taste perception - Aroma description
3	Odor perception - Aroma description
4	Odor perception - Odor Perception by upper nasal and back of nose
5	Taste compounds - Odor Perception by upper nasal and back of nose
6	Taste compounds - Tongue mapping
7	Odor compounds - Flavour extraction techniques
8	Odor compounds - Flavour extraction techniques
9	Taste theory - Liquid-liquid extraction
10	Odor theory - Liquid-liquid extraction
11	Aroma compounds present in food - Solid phase micro extraction
12	Aroma compounds present in food - Solid phase micro extraction
13	Formation mechanism of aroma compounds in food - Instrumental calculation techniques
14	Formation mechanism of aroma compounds in food -Gas chromatography and mass spectroscopy

23	Textbooks, References and/or Other Materials:	• Powerpoint presentations • Spanier, A.M., Shahidi, F., Parliament, T.H., Mussinan, C.T., Contis, E.T., 2001. Food Flavors and Chemistry. Advances of the New Millennium. The Royal Society Chemistry,UK, pp. 652. • Grosch, B., 1999. Food Chemistry. Springer-Verlag, Berlin/Germany, pp 319-375. • Deibler, K.D., Delwiche, J. 2004. Handbook of Flavor Characterisation. Marcel Dekker, Inc. pp 493.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	3	42
Practicals/Labs	0	0	0
Self Study and Preparation	14	2	28
Homeworks, Performances	1	80	80
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	85	85
Total WorkLoad			235
Total workload/ 30 hr			7,83
ECTS Credit of the Course			8

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 2 5 4 4 3 2 5 5 2 3 LO2 4 2 5 5 3 3 4 1 3 3 LO3 3 5 3 5 3 4 4 2 3 5 LO4 5 3 3 2 5 3 2 4 4 2 LO5 5 4 2 4 5 4 5 4 2 2 LO6 4 5 5 3 4 3 3 5 4 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High