COURSE UNIT TITLE

: FOOD CHEMISTRY

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2044 FOOD CHEMISTRY ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

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

1   To learn the contents of food chemistry
2   To learn the chemistry, structures, classification, properties of amino acids, proteins, fats and sugar
3   To learn composition and properties of food components
4   To learn the relationship between water activity and food spoilage
5   To learn the chemistry, structures and properties of vitamins

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Classification and structure of carbohydrates, -Monosaccarides, oligosaccarides and polysakkarides
2 -Oxydation and reduction reactions of carbohydrates -Mechanisms of Maillard reactions, Caramelization -Dextrins, starch structure, Jelatinization, retrogradation and its modification , Pectic compounds
3 Structures and properties of amino acids
4 Structure and properties of proteins
5 Chemical reactions of lipids; hydrolysis and esterification Reactions of double bounds; hydrogenation and halogenation reactions, Autoxidation and photooxidation reactions
6 Fatty acids; nomenclature, classification, composition and properties of saturated and unsaturated fatty acids
7 Description and classification of lipids, fats and oils/ Midterm
8 Physical and chemical properties of water and ice, structure of water molecule, and types of water
9 Vitamins and importance
10 Minerals
11 Toxic minerals
12 Enzyms and importance
13 Enzyms and importance
14 Enzyms and importance
15 Final exam
16 Final exam

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 1 1
Preparation for final exam 1 1 1
Preparing presentations 8 1 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.1443111
LO.2443111
LO.3443111
LO.4443111
LO.5443111