COURSE UNIT TITLE

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR GÖZDE TÜRKÖZ BAKIRCI

Offered to

Gastronomy And Culinary Arts

Course Objective

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.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1. John,M.deMan.,(Edited);Principles of Food Cemistry.An Apsen Publication.(1999)
2. Saldamlı, I.,( Edited); Gıda Kimyası , Hacettepe Üniversitesi Yayını (1998)
3. Wildman, R.E.C. (Edited) Handbook of Nutraceuticals and Functional Foods CRC Pres, Boca Radon (2001)
4. Ötleş, S. Tıbbi ve Fonksiyonel Gıdalar Kimyası Ders Notları (2005)
5. Lawrence J.Machlin.Handbook of Vitamins Marcel Dekker ,INC (1991),Newyork.
6. Ötleş, S., Özdestan-Ocak, Ö., Nakilcioğlu, E., Kartal, C., Özyurt, H. (2015). Gıda Kimyası Kitabı, Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Yayın No:62, 366 sayfa.

YARDIMCI KITAPLAR: 1. Schmidl, MK, Labuza, K, (Edited) Essentials of Functional Foods , An Aspen Press (2001)
2. Shibamoto, T, Terao, J, (Edited) ` Functional Foods for Disease Prevention , Chips, (1998)

Planned Learning Activities and Teaching Methods

Lecturing

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes