TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | G247 |
| Name | Food Chemistry |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
| Course Instructor |
Prof. Dr. SERKAN SELLİ
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of the course is to teach the structure of the basic components of foods, physical and chemical properties, the effects of food processing and storage on the food quality and application of this knowledge into practice.
Course Content
The chemical structures of the main constituents of foods, physical and chemical properties, chemical reactions, factors that have effect on the losses of nutrient elements and food enrichment
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the properties that make up the quality concept in foods and some undesirable changes accordingly. |
| LO02 | Recognizes the factors that lead to changes in food quality and the results caused by these factors. |
| LO03 | Explains the basic components of foods, chemical structure, properties; and the chemical interactions among them. |
| LO04 | Interpret the effects of parameters used in the production and storing processes of foods on chemical and enzimatic reactions. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 0 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 4 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 1 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 4 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 0 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 0 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 1 |
| PLO10 | - | Complies with teamwork | 0 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 3 |
| PLO12 | - | Knows the necessity of lifelong learning. | 5 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 0 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 0 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 0 |
| PLO16 | - | is respectful of professional ethics | 4 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 1 |
| PLO18 | - | Knows the legislation and management systems related to foods | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | FOOD CHEMISTRY INTRODUCTION (history, scope and development) | Related sections in recommended sources | |
| 2 | WATER IN FOODS, WATER ACTIVITY AND FACTORS AFFECTING | Related sections in recommended sources | |
| 3 | CARBOHYDRATES STRUCTURES AND NOMENCLATURE; MONOSACCHARIDES, DISACCHARIDES, OLIGOSACCHARIDES | Related sections in recommended sources | |
| 4 | POLYSACCHARIDES, DIETARY FIBERS | Related sections in recommended sources | |
| 5 | REACTIONS OF CARBOHYDRATES | Related sections in recommended sources | |
| 6 | THE IMPORTANCE OF PROTEINS IN ORGANISM, THE STRUCTURE. CLASSIFICATION OF AMINO ACIDS, BASIC PROPERTIES | Related sections in recommended sources | |
| 7 | THE CHEMICAL STRUCTURES OF AMINO ACIDS | Related sections in recommended sources | |
| 8 | Mid-Term Exam | ||
| 9 | THE FIRST, SECOND, THIRD DEGREE STRUCTURES OF PROTEINS, CHEMICAL AND FUNCTIONAL PROPERTIES; THE CHANGES DURING THE PROCESS | Related sections in recommended sources | |
| 10 | LIPIDS, CLASSIFICATION and STRUCTURE | Related sections in recommended sources | |
| 11 | DETERIORATION REACTIONS OF LIPIDS | Related sections in recommended sources | |
| 12 | THE OTHER MAJOR REACTIONS CONSISTING LIPIDS | Related sections in recommended sources | |
| 13 | THE STRUCTURE, PROPERTIES OF VITAMINS, THE FACTORS CAUSING LOSS OF NUTRIENT; THE PROCESSES OF ENRICHMENT, RESTORATION AND REINFORCEMENT THAT ARE APPLIED ON FOODS. | Related sections in recommended sources | |
| 14 | CHEMICAL PROPERTIES OF MINERALS, FACTORS AFFECTING BIOAVAILABILITY, NUTRIENT LOSS FACTORS. | Related sections in recommended sources | |
| 15 | PHENOLIC COMPONENTS AND COLOR MATERIALS, TASTE COMPONENTS | Related sections in recommended sources | |
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
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 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||