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 and water activity in foods
2   Explain the structure and properties of carbohydrates, lipids, proteins, enzymes, vitamins, minerals, and pigments
3   Classify toxic substances in foods.
4   Explain and classifies the properties of food additives
5   Explain food preservation methods and their applications 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 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 I The chemical structure of carbohydrates
3 Carbohydrates II The classification and properties of carbohydrates
4 Lipids I The chemical structure of lipids
5 Lipids II The classification and properties of lipids
6 Proteins I The chemical structure of proteins
7 Proteins II The classification and properties of proteins
8 Enzymes The chemical structure and properties of enzymes, and the use of enzyme preparations in food production
9 Vitamins, minerals and pigments I The chemical structure of vitamins, minerals, and food pigments
10 Vitamins, minerals and pigments II The classification and properties of vitamins, minerals, and food pigments
11 Naturally occuring toxic substances in foods Natural toxic substances of plant and animal origin
12 Food contaminants The general properties and classification of food contaminants
13 Food additives The classification of food additives and commonly used food additives in the food industry
14 Food preservation methods Factors affecting food preservation and food preservation methods

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

Fridays, 12:00-13:00

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

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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