TÜRKÇE
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Information
| Code | GM503 |
| Name | Colour and Colour Compounds in Foods |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
Course Goal / Objective
Appearance and color are one of the important quality parameters that affect quality and consumer preference in foods. In this course, it is aimed to teach formation of compounds that give color to foods, to explain their determination by analysis and to teach about changes they cause in food.
Course Content
Creation of Pigments and Human Perception, Chlorophylls, Carotenoids, Betalaines and Phenolic Pigments, Changes in Pigments During Storage and Processing of Foods, Color Techniques, Color Compound Analysis, Color Compound Analysis, Evaluation of Analysis Results, Classification of Color Compounds, Quality and Safety of Color Compounds
Course Precondition
YOK
Resources
Reinhold Carle, Ralf Schweiggert, Handbook on Natural Pigments in Food and Beverages, 2016.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Has knowledge about chemical structure and characteristic properties of color compounds in foods. |
| LO02 | Knows the changes in pigments during storage and processing of foods and can take measures accordingly. |
| LO03 | Learns and applies the techniques and analyzes of the color substances in detail. |
| LO04 | Classifies color compounds, has information about the quality and safety of colorants. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | 5 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Formation of pigments and human perception | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Chlorophylls, Carotenoids, Betalaines (properties, stability, biosynthesis and degradation) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Phenolic Pigments (properties, stability, biosynthesis and degradation) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Changes in pigments during storage and processing of food | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Techniques of obtaining color substances (Biotechnology, Chemical) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Techniques of obtaining color substances (Microorganisms and Microalgae) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Color Compounds Analysis (Sample preparation) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Preparation to exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Color Compounds Analysis (Extraction, Purification) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Color Compounds Analysis (Color Meter) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Color Compounds Analysis (UV-Vis Spectrophotometer) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Color Compounds Analysis (HPLC) | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Evaluation of Analysis Results | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Classification of color compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Quality and Safety of Colorants | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Preparation to exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation to exam | 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 | 6 | 84 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 2 | 6 | 12 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 12 | 12 |
| Total Workload (Hour) | 142 | ||
| Total Workload / 25 (h) | 5,68 | ||
| ECTS | 6 ECTS | ||