SUF420 Food Chemistry

3 ECTS - 2-0 Duration (T+A)- 8. Semester- 2 National Credit

Information

Code SUF420
Name Food Chemistry
Term 2024-2025 Academic Year
Semester 8. 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. ABDURAHMAN POLAT
Course Instructor
1 2
Prof. Dr. ABDURAHMAN POLAT (A Group) (Ins. in Charge)


Course Goal / Objective

Teaching on the basic chemical composition and spesification of foods (mainly seafood) which are important in human nutrition

Course Content

Food, proximate composition of food, water in food and its importance, nature of water in food, water activity and its importance in food storage, emulsions, mailard reaktions, chemical structure and ratios of protein, lipid and carbohydrate in food, essential amino acids and fatty acids in nutrition, lipit oxidation, chemical structure of vitamins in food, food additives, contamination in food

Course Precondition

none

Resources

Lecture notes on Food Chemistry

Notes

Articles on Food Chemistry


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explaine the basic chemical composition of Foods
LO02 Explaine the spesification of water in food, importance of water and water activity.
LO03 Describe the chemical specification of sea foods and other foods in terms of their protein, lipid and carbohydrate composition
LO04 Explaine the omega 3 fatty acids
LO05 Explaine the food additives and contaminants
LO06 Explains enzymes, decribe the importance in food technology
LO07 Investigate the literature and evaluate.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Explains the basic concepts and principles of science and basic engineering branches. 4
PLO02 Bilgi - Kuramsal, Olgusal Evaluates the accuracy, reliability and currency of the information about fisheries
PLO03 Bilgi - Kuramsal, Olgusal Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology.
PLO04 Bilgi - Kuramsal, Olgusal Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods
PLO05 Bilgi - Kuramsal, Olgusal Explains the production and/or processing processes related to seafood products.
PLO06 Beceriler - Bilişsel, Uygulamalı Investigates the problems related to fisheries using scientific methods. 2
PLO07 Beceriler - Bilişsel, Uygulamalı Examines events and cases with the scientific method by using theoretical and practical knowledge about fisheries. 5
PLO08 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. 2
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Conducts interdisciplinary studies related to fisheries. 2
PLO11 Yetkinlikler - Öğrenme Yetkinliği Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Queries the accuracy of information related to fisheries. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Have the ability to access and use information.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Uses the information about fisheries for the benefit of society. 4
PLO15 Yetkinlikler - İletişim ve Sosyal Yetkinlik Follows the events on the social and world agenda. 3
PLO16 Yetkinlikler - İletişim ve Sosyal Yetkinlik Produces projects by taking into account the problems and needs of the social environment in which they live.
PLO17 Yetkinlikler - İletişim ve Sosyal Yetkinlik Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society.
PLO18 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses a foreign language at a sufficient level to follow the resources related to the field and communicate with colleagues.
PLO19 Yetkinlikler - İletişim ve Sosyal Yetkinlik Uses information and communication technologies related to fisheries.
PLO20 Yetkinlikler - Alana Özgü Yetkinlik Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology.
PLO21 Yetkinlikler - Alana Özgü Yetkinlik Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects.
PLO22 Yetkinlikler - Alana Özgü Yetkinlik Acts in accordance with scientific, cultural and ethical values.
PLO23 Yetkinlikler - Alana Özgü Yetkinlik Know the legislation related to the field and act accordingly.


Week Plan

Week Topic Preparation Methods
1 Introduction Reading the related information on the course subject Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
2 Description of food, homework Reading the corse notes and related information Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
3 Water content of sea food and oters, water typs, relation between water activity and spoilage Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
4 Protein and amino acid content of sea food and others, homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
5 Aminoacid contents of food and essential amino acids in human, homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
6 Mailard reaction, spoilage of protein, denaturation and oxidation, homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
7 fat contents of sea food and others, chemical structure of fatty acids, omega 3 fatty acids Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
8 Mid-Term Exam Study for midterm exam Ölçme Yöntemleri:
Yazılı Sınav
9 Cis and trans fatty acids, classification of seafoods in terms of their fat contents Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
10 The importance of omega 3 fatty acids Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
11 Carbohydrate content of some foods, chemical spesification of glycose Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
12 Amylose, amylopectin, vitamins in foods Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
13 Emulsions, Food additives Reading the corse notes and related information. Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
14 Food contaminants Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
15 Evaluation of homework Reading the corse notes and related information, study for homework Öğretim Yöntemleri:
Anlatım, Tartışma, Gösteri, Beyin Fırtınası
16 Term Exams Study for final exam Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Study for final 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 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

Update Time: 09.05.2024 09:52