COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Food Chemistry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 206
Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course gives the student an understanding of the major components of foods: carbohydrates, lipids, proteins, minerals, vitamins ,water and the chemical changes of food components during processing and storage.
Learning Outcomes The students who succeeded in this course;
  • Define the food chemistry terms
  • Know the functional properties and chemical reactions of food components
  • Explain the changes during handling, storing, preservation and processing of food
Course Content The components of food: carbohydrates, proteins, lipids, minerals, vitamins and water, chemical changes of food during preparation, storing, preserving and processing. Changes of food components’ affects on functional, physcal and nutritional features of food. Food contaminants, food additives and food legislations.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Properties of water, water in foods, water activity Prereading
2 The chemical and functional properties of carbohydrates Prereading
3 The chemical and functional properties of proteins Prereading
4 The chemical and functional properties of lipids Prereading
5 The chemical and functional properties of minerals Prereading
6 The chemical and functional properties of vitamins Prereading
7 MidTerm Exam
8 Food Additives Prereading
9 Food enzymes Prereading
10 Flavor and aroma components in foods Prereading
11 Phenolic substances and natural food colorants Prereading
12 Antioxidants, Allergens Prereading
13 Organic and natural foods Prereading
14 Food contaminants Prereading
15 Final Exam
16 Review of the semester
Course Textbooks Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., New York.
References 1. Saldamlı, İ., 1998. Gıda Kimyası. Hacettepe Üniversitesi Yayınları, Ankara. 2. Göğüş, F., Fadıloğlu, S., 2006. Food Chemistry. Nobel Yayın Dağıtım, Ankara. 3. deMan, J. M., 1990. Principles of Food Chemistry, 2nd edition. Chapman & Hall, New York.

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
15
Homework / Assignments
1
15
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
1
16
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
    Total
160

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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