SUF420 Food Chemistry

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

Information

Code SUF420
Name Food Chemistry
Term 2022-2023 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 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 Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. 4
PLO02 Bilgi - Kuramsal, Olgusal Assessment of data scientifically on fisheries engineering, determining and solving the problems
PLO03 Bilgi - Kuramsal, Olgusal Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques.
PLO04 Bilgi - Kuramsal, Olgusal Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution
PLO05 Bilgi - Kuramsal, Olgusal Having plan any study related to fisheries science as an individually, managing and consulting.
PLO06 Bilgi - Kuramsal, Olgusal Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning 2
PLO07 Beceriler - Bilişsel, Uygulamalı Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. 5
PLO08 Beceriler - Bilişsel, Uygulamalı Improving life-long learning attitude and using the information to the public interest. 2
PLO09 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. 3
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. 2
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Using the informatics and communicating technology
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği 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. 3
PLO13 Yetkinlikler - Öğrenme Yetkinliği Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas.
PLO14 Yetkinlikler - Öğrenme Yetkinliği 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 4
PLO15 Yetkinlikler - Öğrenme Yetkinliği Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field 3


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: 17.11.2022 10:30