G247 Food Chemistry

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

Information

Code G247
Name Food Chemistry
Term 2023-2024 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

Update Time: 08.05.2023 06:23