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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G204B2 | Food Chemistry | Compulsory | 2 | 4 | 3 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | Provide the students with the knowledge of food components, Provide the students with the knowledge of the effects of food components on the food system. Provide the students with the knowledge of the effects of the reactions of the food components on food quality & safety, | | Name of Lecturer(s) | | Dr.Öğr. Üyesi Halil İbrahim KAYA | | Learning Outcomes | | 1 | 1-Knowledge of chemistry of water, types of water in food systems & their characteristics | | 2 | Recognition of the concept of water activity, its importance in food systems & factors affecting water activity | | 3 | Knowledge of the chemical structures & characteristics of monosaccharides, disaccharides & polysaccharides | | 4 | Recognition of reactions of carbohydrates & their effects on food systems | | 5 | Assessment of popular debate on carbohydartes on the basis of scientific factual data | | 6 | Knowledge of the chemical structure of lipids | | 7 | Ability to assess the importance of lipid hydrolysis & lipid oxidation on food systems | | 8 | Knowledge of preventive measures against undesirable reactions of lipids | | 9 | Knowledge of the chemical structure of amino acids & ability to assess the importance of the concept of essential amino acid | | 10 | Knowledge of the structure of proteins & their reactions | | 11 | Knowledge of protein denaturation in relevance with food engineering operations | | 12 | Knowledge of chemical structure of enzymes & their importance | | 13 | Knowledge of the importance of enzymes in terms of food technology | | 14 | Ability to assess the characteristics of vitamins & minerals on health-related issues | | 15 | Ability to assess the importance of ethical use of the knowledge on chemical properties of food components in food systems | | 16 | Ability to assess the relationship between chemistry of food components & health-related issues as a life-long learning process |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Water, carbohydrates, lipids, proteins, enzymes, minerals & vitamins, their chemical structures & characteristics, their chemical reactons & effects on the quality of the food systems. | | Weekly Detailed Course Contents | |
| 1 | Introduction to food chemistry, importance of food chemistry, role of food chemistry in food engineering | Subject expression | | | 2 | Chemistry of water, characteristics of water, types of water in food systems, water activity & its role on shelf-life | Subject expression | | | 3 | Definition & classification of carbohydrates, properties of carbohydrates, chemical structure of carbohydrates | Subject expression | | | 4 | Glucose, galactose, fructose, mannose, maltose, lactose, sucrose | Subject expression | | | 5 | Rhamnose, stachiose, starch, glycogen, pectin, chemical reactions of CHO | Subject expression | | | 6 | Nonenzymatic browning, modified strach, cellulose, gums, food fibers | Subject expression | | | 7 | Chemical structure & classification of lipids | Subject expression | | | 8 | MIDTERM | | | | 9 | Chemistry of hydrolysis & auto-oxidation | Subject expression | | | 10 | Chemical structure & classification of amino acids, acid-base properties of amino acids | Subject expression | | | 11 | Primary, secondary, tertiary & quarternary structures of proteins | Subject expression | | | 12 | Chemical structure, colloidal properties, nomenclature & classification of enzymes | Subject expression | | | 13 | Enzyme kinetics, factors affecting enzyme activity, industrial production of enzymes, utilization of enzymes in the food industry. | Subject expression | | | 14 | Chemistry & characteristics of vitamins & minerals | Subject expression | |
| | Recommended or Required Reading | | O.R. Fennema (1996). Food Chemistry. Marcel Dekker, Inc. New York. Belitz, H.D., Grosch, W. 1999. Food Chemistry. Springer, Berlin. İ. Saldamlı (1998).Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara | | 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 | 10 | 10 | | Individual Study for Final Examination | 1 | 12 | 12 | | Reading | 0 | 0 | 0 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 4 | 3 | 3 | 3 | 4 | | LO2 | 5 | 5 | 4 | 4 | 4 | 5 | | LO3 | 5 | 5 | 3 | 4 | 5 | 3 | | LO4 | 5 | 4 | 3 | 4 | 4 | 3 | | LO5 | 4 | 4 | 4 | 2 | 3 | 4 | | LO6 | 4 | 4 | 3 | 4 | 4 | 4 | | LO7 | 4 | 3 | 3 | 5 | 4 | 4 | | LO8 | 4 | 5 | 2 | 4 | 4 | 5 | | LO9 | 5 | 2 | 3 | 4 | 4 | 4 | | LO10 | 3 | 3 | 3 | 5 | 5 | 4 | | LO11 | 5 | 5 | 3 | 3 | 4 | 4 | | LO12 | 4 | 4 | 4 | 3 | 3 | 4 | | LO13 | 3 | 3 | 3 | 4 | 4 | 4 | | LO14 | 3 | 2 | 4 | 4 | 5 | 4 | | LO15 | 4 | 4 | 3 | 5 | 5 | 4 | | LO16 | 4 | 4 | 3 | 4 | 3 | 4 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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