 |
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM301B | Food Chemistry | Compulsory | 3 | 5 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Food chemistry is fundamental in food engineering education. The aim of the lecture is to give composition and properties of lipids, proteins, minerals and water which are basic components of food materials and to investigate physical and chemical changes during food processing and storage. | | Name of Lecturer(s) | | Dr.Öğr. Üyesi Halil İbrahim KAYA | | Learning Outcomes | | 1 | To learn physical and chemical properties of water and ice, structure of water molecule, and types of water | | 2 | To learn the relationship between water activity and food spoilage | | 3 | To learn the chemistry, structures, classification, properties, and qualitative and quantitative analyses of amino acids | | 4 | To learn structure, biological value, physico-chemical properties, classification, qualitative and quantitative analyses of proteins | | 5 | To learn description and classification of lipids, fats and oils | | 6 | To learn composition and properties of fatty acids | | 7 | To learn chemical properties of lipids |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Water (structure of the water molecule, physical properties of water and ice, water activity, types of water, freezing, structure of ice, water activity and food spoilage), protein materials (properties and reactions of amino acids, classification of amino acids, separation and determination of amino acids, constitution of proteins, biological value of proteins, classification of proteins, reactions for the presence and determination of proteins), lipids (description and classification of lipids, fats and oils, chemical composition and properties of fats and oils, chemical properties of lipids, aliphatic and aromatic fatty alcohols, antioxidants used to prevent deterioration of fats and oils), minerals (classification and occurrence of minerals and factors affecting the absorption of minerals), toxic minerals. | | Weekly Detailed Course Contents | |
| 1 | Physical and chemical properties of water, water activity, types of water in foods | | | | 2 | Lipids, fats and oils; description and classification | | | | 3 | Simple lipids, conjugated lipids, derived lipids, composition and properties | | | | 4 | Fatty acids; nomenclature, classification, composition and properties of saturated and unsaturated fatty acids | | | | 5 | Chemical reactions of lipids; hydrolysis and esterification | | | | 6 | Reactions of double bounds; hydrogenation and halogenation reactions | | | | 7 | Autoxidation and photooxidation reactions | | | | 8 | Midterm | | | | 9 | Reactions and properties of amino acids | | | | 10 | Classification and qualitative and quantitative analyses of amino acids | | | | 11 | Structure and properties of proteins | | | | 12 | Classification of proteins | | | | 13 | Qualitative and quantitative determinations of proteins | | | | 14 | Minerals | | | | 15 | Toxic minerals | | |
| | Recommended or Required Reading | | Required Reading: Heimann, W., 1980, Fundamentals of Food Chemistry, The Avi Publishing Company, 344 pp. Lee, F.A., 1983, Basic Food Chemistry Second edition, The Avi Publishing Company, 563 pp. Gunstone, F.D., Harwood, J.L. & Padley, F.B., 1986, The Lipid Handbook, Chapman and Hall, London, 571 pp. Recommended Reading: deMan, J.M., 1990, Principles of Food Chemistry Second edition, The Avi Publishing Company, 469 pp. | | 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 | 2 | 2 | | Final Examination | 1 | 2 | 2 | | Practice | 0 | 0 | 0 | | Laboratory | 0 | 0 | 0 | | Tutorial | 15 | 2 | 30 | | Seminar | 12 | 2 | 24 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 20 | 20 | | Reading | 0 | 0 | 0 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 3 | 3 | 5 | 3 | 3 | 3 | | LO2 | 4 | 5 | 4 | 3 | 3 | 3 | | LO3 | 3 | 5 | 4 | 5 | 4 | 4 | | LO4 | 5 | 4 | 4 | 4 | 5 | 4 | | LO5 | 4 | 4 | 4 | 5 | 5 | 4 | | LO6 | 4 | 4 | 5 | 4 | 4 | 5 | | LO7 | 5 | 5 | 3 | 2 | 4 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |
|
|