Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Knows drinking water disinfection methods and preparetion for consumption of water.
2) Lists and explains carbonated beverage production stages.
3) Lists and explains fruit aroma beverages and liquor production stages.
4) Knows alcohol fermentation and explains distillitation methods.
5) Lists and explain distilled alcoholic beverage production stages.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	High	Middle	High	Low	High	High	High
	2	Middle	Low	High	Low	High	High	High
	3	Middle	Middle	High	Low	High	High	High
	4	Low	Middle	High	Middle	High	High	Middle
	5	Middle	Middle	High	Middle	High	High	Middle

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Additives , Food Industry Machinery , Food Biotechnology

Course Contents

İncludes drinking water technology, water disinfection methods. Carbonated beverage technology. Fruit aroma beverages and production of lemonade. Description and content of alcohol fermentation. Distilliation methods (simple, column), alcohol yield. Distilled alcoholic beverage technology. Aged distilled alcoholic beverage (cognac, whisky, rom), non-aged distilled alcoholic beverage (raki, vodka, gin) productions technology, using raw materials, applying pretreatments, fermentation, distillitation; grain alcohol production. Liquor production techniques, using raw materials and liquor production recipes.

Weekly Schedule

1) Drinking water technology.
2) Water disinfection methods.
3) Carbonated beverage technology.
4) Carbonated beverage technology.
5) Fruit aroma beverages and production of lemonade.
6) Description and content of alcohol fermentation. Microorganisms used for alcohol fermentation.
7) Raw materials used in alcohol fermentation, applying pretreatments to them and fermentation.
8) Midterm examination/Assessment
9) Distilliation methods (simple, column), alcohol yield.
10) Distilliation methods (simple, column), alcohol yield. Grain alcohol production.
11) Distilled alcoholic beverage technology. Aged distilled alcoholic beverage (cognac, whisky, rom).
12) Distilled alcoholic beverage technology. Aged distilled alcoholic beverage (cognac, whisky, rom).
13) Distilled alcoholic beverage technology. non-aged distilled alcoholic beverage (raki, vodka, gin) productions technology.
14) Distilled alcoholic beverage technology. non-aged distilled alcoholic beverage (raki, vodka, gin) productions technology.
15) Liquor production techniques, using raw materials and liquor production recipes.
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Lab / Workshop

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

50%

		Number	Percentage
Semester Studies	Midterm Examination	1	80%
Semester Studies	Other(s)	1	20%

Contribution of Final Examination to Course Grade

50%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Alcoholic and Non-alcoholic Beverages	GTP223	Elective	Associate degree	2	Fall	4