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Description of Individual Course Units
| Course Unit Code | Course Name | Dersin Türü | Yıl | Yarıyıl | AKTS |
|---|---|---|---|---|---|
| GDK-116 | FOOD CHEMİSTRY | 1 | 2 | 4,00 |
Level of Course Unit
Short Cycle (Associate's Degree)
Education Language
Turkish
Objectives of the Course
The aim of the lecture is to give composition and properties of lipids, proteins, minerals and water which are basic components of food materials and to investigate physical and chemical changes during food processing and storage.
Name of Lecturer(s)
Course Learning Outcomes
| 1 | To learn physical and chemical properties of water and ice, structure of water molecule, and types of water |
| 2 | To learn composition and properties of carbohydrates |
| 3 | To learn structure, biological value, physico-chemical properties, classification, qualitative and quantitative analyses of proteins |
| 4 | To learn chemical properties of lipids |
| 5 | To learn classification and occurrence of minerals and factors affecting the absorption of minerals |
| 6 | Structure and classification of enzymes |
Mode of Study
Face to Face
Prerequisite
None
Recommended Optional Programme Components
None
Course Content
Water (structure of the water molecule, physical properties of water and ice, water activity, types of water, freezing, structure of ice, water activity and food spoilage), protein materials (properties and reactions of amino acids, classification of amino acids, separation and determination of amino acids, constitution of proteins, biological value of proteins, classification of proteins, reactions for the presence and determination of proteins), lipids (description and classification of lipids, fats and oils, chemical composition and properties of fats and oils, chemical properties of lipids, aliphatic and aromatic fatty alcohols, antioxidants used to prevent deterioration of fats and oils), minerals (classification and occurrence of minerals and factors affecting the absorption of minerals), toxic minerals.
Weekly Course Content
| Week | Theoretical | Practice | Laboratory |
|---|---|---|---|
| 1 | Physical and chemical properties of water, water activity, types of water in foods | ||
| 2 | Importance and functions of carbohydrates | ||
| 3 | Importance and functions of carbohydrates | ||
| 4 | The importance and functions of proteins | ||
| 5 | The importance and functions of proteins | ||
| 6 | Importance and functions of lipids | ||
| 7 | Importance and functions of lipids | ||
| 8 | Midterm Exam | ||
| 9 | Importance and functions of enzymes | ||
| 10 | Minerals in foods, their importance and functions | ||
| 11 | Vitamins in foods, their importance and functions | ||
| 12 | Importance and functions of phenolic compounds in foods | ||
| 13 | Natural flavor compounds in foods | ||
| 14 | Toxic substances in food | ||
| 15 | Contaminants in foods | ||
| 16 | Final Exam |
Recommended or Required Reading
1-Ötleş, S., Özdestan. Ö., Nakilcioğlu, E., Kartal, C., Özyurt, H. 2016. Gıda Kimyası. E.Ü.Yayınları, İzmir. 2-deMan, J.M., 1990, Principles of Food Chemistry Second edition, The Avi Publishing Company, 469 pp. Heimann, W., 1980,
Planned Learning Activities and Teaching Methods
Assessment (Within the framework of Institutional Relative (Curve) Evaluation System Directive, if the number of students enrolled in course is and below 20 Absolute Evaluation System will be used.)
| Term (or Year) Learning Activities | Adet | Değer |
|---|---|---|
| Midterm Examination | 1 | 100 |
| Total | 100 | |
| End Of Term (or Year) Learning Activities | Adet | Değer |
| Final Examination | 1 | 100 |
| Total | 100 | |
| Term (or Year) Learning Activities | 40 | |
| End Of Term (or Year) Learning Activities | 60 | |
Internship Status
None
Workload Calculation
| Activities | Number | Duration (Hours) | Total Work Load (hours) |
|---|---|---|---|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 30 | 30 |
| Total Work Load (hours) | 120 | ||
Program and Course Learning Outcomes Matrix
| PÇ 1 | PÇ 2 | PÇ 3 | PÇ 4 | PÇ 5 | PÇ 6 | PÇ 7 | |
| OC 1 | 5 | 4 | 3 | 1 | 1 | 1 | 1 |
| OC 2 | 5 | 4 | 3 | 1 | 1 | 1 | 1 |
| OC 3 | 5 | 4 | 1 | 1 | 1 | 1 | 1 |
| OC 4 | 5 | 4 | 1 | 1 | 1 | 1 | 1 |
| OC 5 | 5 | 4 | 1 | 1 | 1 | 1 | 1 |
| OC 6 | 5 | 4 | 3 | 1 | 1 | 1 | 1 |
* Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek