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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 | Explains the basic concepts and principles of science and basic engineering branches. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | 1 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | 4 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 3 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | 1 |
| 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 | 1 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | 2 |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 3 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | 3 |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | 3 |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. | 2 |
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 | ||