| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GT115B | Food Chemistry I | Compulsory | 1 | 1 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| Explain the content and importance of food chemistry; Related scientific fields; Classification of food additives and their use in the case of need and care; To teach the major food ingredient groups (Carbohydrates, Lipids and lipoids, Amino acids and proteins, Water, Minerals, Vitamins, Enzymes, Alcohols, Alkaloids, Organic acids) and their use in the food industry. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Mustafa Onur YÜZER |
| Learning Outcomes |
| 1 | Know the subject and parts of food chemistry | | 2 | Know the classification and importance of food components, comment on these components. | | 3 | It can comment on the chemical structure of natural foods and the various reactions and appearance of food components. | | 4 | Know and appreciate the importance of food ingredients in food processing and preservation. | | 5 | As a result of the research, he can make oral and written presentations. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| To define food ingredients and their importance, To define food additives, To define food components, To define basic knowledge and references about food chemistry, To describe the loss of these components in food processing process and to describe the storage of food, To define the related reactions, to define the importance of food value, calorie value and nutrition To learn toxic compounds in plants. |
| Weekly Detailed Course Contents |
|
| 1 | Food chemistry and prevention; Explanation of relevant scientific fields and food components. | | | | 2 | Water in food. | | | | 3 | Carbohydrates | | | | 4 | Carbohydrates | | | | 5 | Lipids | | | | 6 | Lipids | | | | 7 | Proteins | | | | 8 | Midterm | | | | 9 | Proteins | | | | 10 | Mineral substances | | | | 11 | Vitamins | | | | 12 | Enzymes | | | | 13 | Alcohols | | | | 14 | Alkaloids | | | | 15 | Natural coloring substances, natural flavors and toxic substances | | |
|
| Recommended or Required Reading |
| 1-Demirci, M., 2014; Gıda Kimyası, Namık Kemal Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Tekirdağ. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Self Study | 14 | 3 | 42 |
| Individual Study for Mid term Examination | 3 | 3 | 9 |
| Individual Study for Final Examination | 4 | 4 | 16 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 4 | 4 | 3 | 3 | | LO2 | 3 | 3 | 4 | 3 | 3 | | LO3 | 3 | 3 | 4 | 3 | 3 | | LO4 | 4 | 4 | 4 | 3 | 3 | | LO5 | 2 | 2 | 2 | 3 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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