COURSE UNIT TITLE

: FIELD ELECTIVE VII (FOOD CHEMISTRY)

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
KIM 4205 FIELD ELECTIVE VII (FOOD CHEMISTRY) ELECTIVE 2 0 0 4

Offered By

Chemistry Teacher Education

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR ŞENOL ALPAT

Offered to

Chemistry Teacher Education

Course Objective

To be able to make a conscious choice in food sources for healthy nutrition and to benefit from these food sources consciously, to inform them in terms of amino acid, protein, carbohydrate, fat, lipid, vitamin and inorganic salt content and metabolic importance, and to have information about obesity and food additives.

Learning Outcomes of the Course Unit

1   To be able to make conscious choices in food sources for a healthy diet.
2   Conscious utilization of food sources.
3   Information about food sources.
4   To be able to comprehend the metabolic importance of foods.
5   To be able to understand the chemical changes that may occur in nutrients during production and storage.
6   To be able to comprehend important reactions and mechanisms in food chemistry.
7   To be able to explain the relationship between obesity and nutrition.
8   To be informed about the use of food additives.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Food chemistry and importance, classification of food components
2 Food Technology - Food storage methods - Factors causing food spoilage - Prebiotic, probiotic and synbiotic nutrients
3 Water - The Structure and Importance of Water - The state of water in Nutrients
4 Water - Water activity and microbial activity - Sorption isotherms and their importance - Water activity and nutrient stability-water activity determination methods
5 Carbohydrates - Sugars, monosaccharides, Polysaccharides structures and derivatives - Decomposition reactions of sugars - Formation and prevention of enzymatic and non-enzymatic browning reactions - Carbohydrate analysis
6 Lipids - Simple lipids, fatty acids, essential fatty acids and their distribution in foods - Reactions of degradation in lipids and their prevention - Antioxidant substances - Esterification, interesterification, etc. reactions - Lipid analysis
7 Proteins - Amino acids, protein structure
8 Midterm
9 importance of protein structure in various foods-Protein analysis
10 Vitamins
11 Minerals
12 Food Contamination
13 Foods and additives used in food
14 Nutrition and obesity problem
15 Physical activity and nutrition
16 Final exam

Recomended or Required Reading

Eker,H. H ve Bayır,A. G. (2015). Sağlıklı beslenme, Bezmialem yayıncılık.
Food Chemistry by H. D. Belitz, W. Grosch, P. Scieberle, M. M. Burghagen, H.-D Belitz, Peter Schieberle, Springer Verlag; 3rd Rev edition (2004) ISBN: 3540408185.
Food Chemistry by Owen R. Fennema, Marcel Dekker; 3rd edition (1996), ISBN: 0824796918

Planned Learning Activities and Teaching Methods

presentation, discussion, question and answer, group work, homework

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE Midterm Exam
2 DTK Other Activity
3 FN Semester final exam
4 BNS BNS Student examVZ * 0.30 + Student examDTK * 0.10 + FN * 0.60
5 BUT Make- up note
6 BBN End of make-up grade Student examVZ * 0.30 +Student examDTK * 0.10 + BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Success in the midterm, homework and final exam determines the student's course success grade.

Language of Instruction

Turkish

Course Policies and Rules

- Participation in 70% of the classes is compulsory. It is the student's responsibility to attend 70% of the courses during the semester.
- The instructor reserves the right to get various exercises done via individual or cooperative learning in the planned education and training period. The effect of the applications to be made in the evaluation process announced to students at the beginning of the academic year.
- Acts within the framework of the relevant regulation regarding unethical behaviours that may occur in classes and exams.

Contact Details for the Lecturer(s)

senol.alpat@deu.edu.tr

Office Hours

will be announced later.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 10 10
Preparing presentations 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 100

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.133333
LO.2345
LO.35345
LO.4543
LO.55533
LO.655
LO.75535445
LO.8554544

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

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