COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food Chemistry * SUF   420 8 2 2 3

Prerequisites and co-requisites Yok
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level First Cycle Programmes (Bachelor's Degree)
Course Type
Course Coordinator Prof.Dr. Abdurahman POLAT
Instructors
Prof.Dr.ABDURAHMAN POLAT1. Öğretim Grup:A
 
Assistants
Goals
Teaching on the basic chemical composition and spesification of foods (mainly seafood) which are important in human nutrition
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

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications.
X
2
2. Assessment of data scientifically on fisheries engineering, determining and solving the problems
X
3
3. Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
X
4
4. Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
X
5
5. Having plan any study related to fisheries science as an individually, managing and consulting.
X
6
6.Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning
X
7
7. Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication.
X
8
8. Improving life-long learning attitude and using the information to the public interest.
X
9
9. Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources.
X
10
10. Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications.
X
11
11. Using the informatics and communicating technology
X
12
12. Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning.
X
13
13. Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
X
14
14. Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field
X
15
15. Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field
X

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Introduction Reading the related information on the course subject
2 Description of food, homework Reading the corse notes and related information
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
4 Protein and amino acid content of sea food and others, homework Reading the corse notes and related information, study for homework
5 Aminoacid contents of food and essential amino acids in human, homework Reading the corse notes and related information, study for homework
6 Mailard reaction, spoilage of protein, denaturation and oxidation, homework Reading the corse notes and related information, study for homework
7 fat contents of sea food and others, chemical structure of fatty acids, omega 3 fatty acids Reading the corse notes and related information.
8 Midterm exam Study for midterm exam
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
10 The importance of omega 3 fatty acids Reading the corse notes and related information.
11 Carbohydrate content of some foods, chemical spesification of glycose Reading the corse notes and related information, study for homework
12 Amylose, amylopectin, vitamins in foods Reading the corse notes and related information.
13 Emulsions, Food additives Reading the corse notes and related information.
14 Food contaminants Reading the corse notes and related information, study for homework
15 Evaluation of homework Reading the corse notes and related information, study for homework
16-17 Final exam Study for final exam

Recommended or Required Reading
Textbook
Additional Resources