TÜRKÇE
ENGLISH
Information
| Code | G247 |
| Name | Food Chemistry |
| Term | 2022-2023 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
| Course Instructor |
Prof. Dr. SERKAN SELLİ
(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
YOK
Resources
H.D. Belitz, W. Grosch, Food Chemistry, Springer.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the properties that make up the quality concept in foods and some undesirable changes accordingly. |
| LO02 | Knows the factors that lead to changes in food quality and the results caused by these factors. |
| LO03 | Knows the basic components of foods, chemical structure, properties; and the chemical interactions among them. |
| LO04 | Knows 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 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | FOOD CHEMISTRY INTRODUCTION (history, scope and development) | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | WATER IN FOODS, WATER ACTIVITY AND FACTORS AFFECTING | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | CARBOHYDRATES STRUCTURES AND NOMENCLATURE; MONOSACCHARIDES, DISACCHARIDES, OLIGOSACCHARIDES | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | POLYSACCHARIDES, DIETARY FIBERS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | REACTIONS OF CARBOHYDRATES | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | THE IMPORTANCE OF PROTEINS IN ORGANISM, THE STRUCTURE. CLASSIFICATION OF AMINO ACIDS, BASIC PROPERTIES | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | THE CHEMICAL STRUCTURES OF AMINO ACIDS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | THE FIRST, SECOND, THIRD DEGREE STRUCTURES OF PROTEINS, CHEMICAL AND FUNCTIONAL PROPERTIES; THE CHANGES DURING THE PROCESS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | LIPIDS, CLASSIFICATION and STRUCTURE | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | DETERIORATION REACTIONS OF LIPIDS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | THE OTHER MAJOR REACTIONS CONSISTING LIPIDS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 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 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | CHEMICAL PROPERTIES OF MINERALS, FACTORS AFFECTING BIOAVAILABILITY, NUTRIENT LOSS FACTORS. | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | PHENOLIC COMPONENTS AND COLOR MATERIALS, TASTE COMPONENTS | Related sections in recommended sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
|
| 17 | Term Exams | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||