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

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

It is aimed to gain knowledge and skills on the characteristics and functions of basic food components (water, carbohydrates, fats, vitamins, minerals, etc.), food additives, toxic components in foods, the fundamental chemical reactions that occur during food processing, and methods of food preservation.

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   Classify the toxic substances in foods
7   Explain and classify the properties of food additives
8   Explain food preservation methods and their usage in the food industry
9   Explain the major chemical reactions that occur in foods during processing

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to Food Chemistry: Chemical components of food and the importance of water in food The chemical components of foods, the importance of water in foods, its structure and functions, and the desired characteristics of drinking water
2 Carbohydrates The chemical structure of carbohydrates
3 Carbohydrates The classification and properties of carbohydrates
4 Lipids The chemical structure of lipids
5 Lipids The classification and properties of lipids
6 Proteins The chemical structure of proteins
7 Proteins The classification and properties of proteins
8 MIDTERM EXAM MIDTERM EXAM
9 Enzymes The chemical structure and properties of enzymes, and the use of enzyme preparations in food production
10 Vitamins, minerals and pigments The chemical structure of vitamins, minerals, and food pigments
11 Vitamins, minerals and pigments The classification and properties of vitamins, minerals, and food pigments
12 Naturally occuring toxic substances in foods Natural toxic substances of plant and animal origin
13 Food contaminants The general properties and classification of food contaminants
14 Food additives The classification of food additives and commonly used food additives in the food industry
15 Food preservation methods Factors affecting food preservation and food preservation methods
16 FINAL EXAM 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 ,discussion, answer-question

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


Further Notes About Assessment Methods

None

Assessment Criteria

Exams

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)

basakgokce.col@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 14 3 42
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 5 5
Preparation for final exam 1 10 10
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 87

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
LO.9

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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