| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD301B | Food Chemistry and Analysis I | Compulsory | 3 | 5 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| To teach the structural and chemical properties of macronutrients such as carbohydrates, proteins and fats, and other food compounds such as enzymes, pigments and aromatic compounds; including the chemical changes which undergo during the production-consumption period of foods |
| Name of Lecturer(s) |
| Prof.Dr. Engin ŞAHİN |
| Learning Outcomes |
| 1 | Student has sufficient knowledge on physical and chemical properties of macronutrients and other food components | | 2 | Student understands the chemical and physical reactions that influence food quality | | 3 | Student comprehends the principles of basic food analysis |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Solutions and colloidal systems, structures, classifications and properties of carbohydrates, proteins and lipids, structures and classifications of enzymes; their occurrence in foods and usage in food industry. factors affecting enzymatic reactions, functions and specifications of pigments, aroma and flavor compounds will be taught. |
| Weekly Detailed Course Contents |
|
| 1 | Introduction to module | | | | 2 | Colloidal systems/Solutions | | | | 3 | Carbohydrates I | | | | 4 | Carbohydrates II | | | | 5 | Amino acid chemistry -I | | | | 6 | Amino acid chemistry -I | | | | 7 | Proteins I | | | | 8 | MIDTERM EXAM | | | | 9 | Proteins I | | | | 10 | Proteins II | | | | 11 | Lipids I | | | | 12 | Lipids II | | | | 13 | Enzymes | | | | 14 | Pigments | | | | 15 | Organic flavor compounds | | |
|
| Recommended or Required Reading |
| • 1.Campbell-Platt G. FoodScienceandTechnology. Wiley-Blackwell, Oxford UK, 2009
• 2.Belitz HD.,Grosch W. FoodChemistry. Springer-Verlag Berlin Heidelberg-Germany, 1999.
• 3.Fennema OR. FoodChemisrty. Third Ed. MarcelDekker, INC. New York, 1996 |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 75 | | Report Presentation | 1 | 25 | | 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 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Self Study | 13 | 2 | 26 |
| Individual Study for Mid term Examination | 2 | 5 | 10 |
| Individual Study for Final Examination | 5 | 6 | 30 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 5 | 5 | 4 | 5 | 4 | 3 | 5 | 4 | 3 | 4 | 4 | 2 | 2 | | LO2 | 4 | 3 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 3 | 1 | 4 | 1 | 2 | | LO3 | 4 | 5 | 5 | 5 | 5 | 5 | 5 | 3 | 5 | 5 | 3 | 4 | 3 | 1 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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