COURSE UNIT TITLE

: FOOD CHEMISTRY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2007 FOOD CHEMISTRY COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR ÇAĞDAŞ SUNNA

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the properties, structures and role of basic food components (water, carbohydrates, fat, vitamins, minerals, etc.) in foods. In the light of this information, raising awareness about product quality and food safety, and gaining competence that can be used in their professional fields.

Learning Outcomes of the Course Unit

1   Explain the properties of water in foods and the importance of water activity
2   Explain the structures and properties of carbohydrates
3   Explain the structures and properties of lipids
4   Explain the structures and properties of proteins and enzymes
5   Explain the structures and properties of vitamins, minerals and pigments
6   Explain the chemical and enzymatic changes that occur in foods
7   Explains and classifies the properties of food additives
8   Explains food preservation methods and their usage in the food industry

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Chemical components of food and the importance of water in food
2 Carbohydrates
3 Carbohydrates
4 Lipids
5 Lipids
6 Proteins
7 MIDTERM EXAM
8 MIDTERM EXAM
9 Enzymes
10 Vitamins, minerals and pigments
11 Vitamins, minerals and pigments
12 Chemical and enzymatic changes in foods
13 Food preservation methods
14 Food additives
15 FINAL EXAM

Recomended or Required Reading

Gıda Kimyası, Prof. Dr. Mehmet DEMIRCI, Kutup Yıldızı Yayınları, 2019
Gıda Kimyası, Prof. Dr. Ilbilge SALDAMLI, Hacettepe Üniversitesi Yayınları, 2014
Gıda Kimyası, Prof. Dr. Mustafa TAYAR, Dora Yayıncılık, 2016
Beslenme Biyokimyası, Prof. Dr. Meral AKSOY, Ankara Nobel Tıp Kitabevi, 2020

Planned Learning Activities and Teaching Methods

Lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Exams and assignments

Language of Instruction

Turkish

Course Policies and Rules

It is obligatory to attend 70% of the courses and fulfill the course requirements.

Contact Details for the Lecturer(s)

cagdas.sunna@deu.edu.tr

Office Hours

These are the days included in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 11 3 33
Student Presentations 1 3 3
Preparations before/after weekly lectures 11 2 22
Preparation for midterm exam 1 6 6
Preparation for final exam 1 12 12
Preparing assignments 1 5 5
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 83

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.155
LO.255
LO.355
LO.455
LO.555
LO.6
LO.7
LO.8

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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