| Course Name | Food Science |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 206 | Spring | 3 | 0 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| 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;
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| Course Description | In this lesson the introduction of food science including basic chemistry and organic chemistry will be investigated then food components (proteins, lipids, carbohydrates etc.) will be defined and the enzymes with food additives will be last chapters for the Fundamentals of food science. Lastly the chemistry of milk, egg, meat, vegetables and fruits will be given. |
| Related Sustainable Development Goals | |
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| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Food Science, Basic Chemistry | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-25 |
| 2 | Basic Chemistry, Organic Chemistry | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 2 Basic Chemistry, Chapter 3 Organic Chemistry, 2nd edn., (Pergoman Press, 1996) , 8-406 |
| 3 | Solutions and colloids | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 4 Sollutions, Colloids, 2nd edn., (Pergoman Press, 1996) , 41-47 |
| 4 | Major Food Molecules | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 5 Carbohydrates, Chapter 6 Fats, 2nd edn., (Pergoman Press, 1996) , 48-60 |
| 5 | Major Food Molecules | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 7 Proteins, Chapter 8 Vitamins, 2nd edn., (Pergoman Press, 1996) , 71-105 |
| 6 | Vitamins, Minerals and Water | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 9 Minerals and Water, 2nd edn., (Pergoman Press, 1996) , 105-117 |
| 7 | MidTerm Exam | |
| 8 | Enzymes and Digestion | Gaman P.M. and Sherrington K.B., “The Science of Food”, Chapter 11 Enzymes, 2nd edn., (Pergoman Press, 1996) , 131-138 |
| 9 | Flavour Systems | Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 11 Flavors 4th edition, (CRC PRess,2008) 753 - 802 |
| 10 | Food Additives | Damodaran S., Parkin K.L., Fennema O.R., “Fennema’s Food Chemistry”, Chapter 12 Food Addtivies 4th edition, (CRC PRess,2008) 803-865 |
| 11 | Milk-Egg | McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 1 Milk and Dairy Products Chapter 2 Egg, (Scribner, NY, 2004), 7-117 |
| 12 | Meat | McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 3 Meat, (Scribner, NY, 2004), 118-178 |
| 13 | Fish and seafood | McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 4 Fish and Shellfish, (Scribner, NY, 2004), 179-242 |
| 14 | Vegetables and Fruits | McGee H., “On Food and Cooking The Science and Lore of The Kitchen”, Chapter 5,6,7, Edible Plants, Vegetables and Fruits (Scribner, NY, 2004),243-384 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
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| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 4 | 20 |
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 8 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| 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 | 16 |
| Field Work | |||
| Quizzes / Studio Critiques | 4 | 5 | |
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | |||
| Project | 1 | 35 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 10 | |
| Final Exams | 1 | 30 | |
| Total | 174 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | X | ||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
