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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 |
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 | ||