TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

dfe.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Spring
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Group Work
Case Study
Q&A
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives
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 Description

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
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 Notes/Textbooks Fennema, O.R. 1996. Food Chemistry, 3rd edition. Marcel and Dekker, Inc., New York.
Suggested Readings/Materials 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 Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
15
Portfolio
Homework / Assignments
1
15
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
70
Weighting of End-of-Semester Activities on the Final Grade
30
Total

ECTS / WORKLOAD TABLE

Semester 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
Portfolio
Homework / Assignments
1
20
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
30
Final Exams
1
30
    Total
160

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To be able to transfer the skills gained from basic mathematic and science to engineering, to be able to apply it for problem solving in Food Engineering,
2

To be able to design projects, process optimisation, data collection, analysing results,
3

To be able to work individually as well as play an active role in a team, expressing themselves successfully, active decision making,
4

To be able to follow global developments and innovations, personal development, have the ability to improve quality,
5

To be able to have responsibility towards environment and apply to the professional field, have the ethical responsibility,
6

To be able to apply entrepreneurial skills, innovation and sustainability to the professional field,
7

To be able to communicate at least one foreign language.

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

 

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