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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G411.2B2 | Beverage Technology | Elective | 4 | 7 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The aim of this course is to give knowledge about raw materials and equipments used for carbonated beverage processing, production technology and the quality criteria of carbonated beverage and mineral waters. | | Name of Lecturer(s) | | Doç. Dr. ÖZLEM ÇAKIR | | Learning Outcomes | | 1 | | | 2 | | | 3 | | | 4 | | | 5 | The students will be able to learn fundamental principles of carbonated beverage processing technology.; | | 6 | The students will be able to have knowledge about raw material used for carbonated beverage production.; | | 7 | | | 8 | The students will be able to have knowledge about equipments used for carbonated beverage production.; |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Properties of Water Used in Carbonated Beverage Production, Water Softening Treatments, Chemical Treatments, Properties of Water Used in Carbonated Beverage Production, Filtration, Chlorination, Active Carbon Columns, Properties of Water Used in Carbonated Beverage Production, UV Disinfections of Water, Ozone Treatment, Reverse Osmosis, Ultrafiltration | | Weekly Detailed Course Contents | |
| 1 | History of Beverage Production | | | | 2 | Properties of Water Used in Carbonated Beverage Production, Water Softening Treatments, Chemical Treatments | | | | 3 | Properties of Water Used in Carbonated Beverage Production, Filtration, Chlorination, Active Carbon Columns | | | | 4 | Legislation of Carbonated Beverages and Mineral Waters | | | | 5 | Properties of Water Used in Carbonated Beverage Production, UV Disinfections of Water, Ozone Treatment, Reverse Osmosis, Ultrafiltration | | | | 6 | Raw Materials Used for Carbonated Beverage Production: Sugar and Artificial Sweeteners, Fruit Juice Concentrates, Carbon Dioxide, Acidity Regulators | | | | 7 | Overall Evaluation of the Subjects | | | | 8 | Midterm | | | | 9 | Operating Principles of Process Equipments | | | | 10 | Raw Materials Used for Carbonated Beverage Production: Preservatives, Aroma Compounds, Essences, Colorants, Emulsifiers, Gums | | | | 11 | Process Stages: Postmix and Premix Techniques, Carbonation, Filling | | | | 12 | Quality Control of Carbonated Beverages | | | | 13 | Composition and Properties of Mineral Waters | | | | 14 | Health Effects of Carbonated Beverages and Mineral Waters | | | | 15 | Repetition of topics | | |
| | Recommended or Required Reading | | Ashurst, P.R. 2005. Chemistry and Technology of Soft Drinks and Fruit Juices. Blackwell Publishing Ltd. USA. 369 p. Woodroof, J.G., G.F. Phillips.1981. Beverages: Carbonated & Noncarbonated. AVI Publishing Company. USA. 592 p. Kılıç, O., F. Başoğlu, Ö.U. Çopur. 1997. Meyve ve Sebze İşleme Teknolojisi -1 U.Ü.Ziraat Fak. Ders Notları No: 73. Bursa, 192 s. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 1 | 14 | | Individual Study for Mid term Examination | 14 | 1 | 14 | | Individual Study for Final Examination | 20 | 1 | 20 | | Reading | 14 | 2 | 28 | | Performance | 14 | 2 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 4 | 3 | 4 | 3 | 4 | | LO2 | 3 | 3 | 4 | 4 | 4 | 3 | | LO3 | 2 | 2 | 3 | 3 | 3 | 4 | | LO4 | 4 | 2 | 3 | 3 | 3 | 3 | | LO5 | 2 | 4 | 3 | 4 | 4 | 4 | | LO6 | 4 | 4 | 4 | 3 | 3 | 3 | | LO7 | 4 | 3 | 2 | 3 | 4 | 3 | | LO8 | 3 | 2 | 2 | 3 | 2 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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