| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11211 | FOOD CHEMISTRY | Compulsory | 2 | 3 | 3 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| To teach the main components of food, functional properties and chemical structure of these components, chemical changes in food caused by food components and interactions that occur between food components. |
| Name of Lecturer(s) |
| Doç. Dr. Nur CEYHAN GÜVENSEN |
| Learning Outcomes |
| 1 | Ability to take precautions against corruption that may occur in foods known composition during the storage. | | 2 | Ability to make choice the most appropriate packaging according to combination of food. | | 3 | Ability to comprehend basic information about the chemistry of food components and to explain the effects of these components on the physical and chemical properties of the food. | | 4 | Ability to win creative thinking skills to solve the problems that will occur during food processing. | | 5 | Ability to show the analysis of food chemistry. | | 6 | Ability to get creative in developing new products. |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Food components. Carbohydrates: Mono, di, oligo and polysaccharides. Oxidation and reduction reactions of saccharides. Caramelisation and Maillard reactions. Definition and classification of lipids. Chemical and enzymatic hydrolysis of lipids and oxidative deterioration. The measures should be taken in order to prevent the lipid oxidation. Amino acids, peptides and proteins. Structure and denaturation of proteins. Functional properties of proteins. Vitamins and its general characteristics. The enzymes, alcohols, alkaloids, minerals and flavoring agents in foods. The toxic substances found naturally in foods. Contaminants. |
| Weekly Detailed Course Contents |
|
| 1 | The composition of foods | Determination of dry matter and moisture | | | 2 | Carbohydrates | The preparation of solution for the determination of total and reducing sugar. | | | 3 | Lipids | Determination of total and reducing sugar | | | 4 | Proteins | The preparation of solution for the determination of free fatty acid | | | 5 | Water | Determination of free fatty acid in oils and fats | | | 6 | Minerals | The preparation of solution for the determination of peroxide value | | | 7 | Vitamins | Determination of peroxide value | | | 8 | Mid term exam | 1’st laboratory exam | | | 9 | Enzymes | Ash determination | | | 10 | Alcohols | The preparation of solution for vitamin C determination | | | 11 | Alkaloids | Determination of vitamin C | | | 12 | Food storage methods | The preparation of solution for the determination of salt with Mohr’s method. | | | 13 | Flavourings | Determination of salt with Mohr’s method. | | | 14 | The toxic substances found naturally in foods | The preparation of solution for the determination of water hardness | | | 15 | Food contaminants | Determination of water hardness | | | 16 | Final exam | 2’nd laboratory exam | |
|
| Recommended or Required Reading |
| 1-Demirci, M., 2008. Gıda Kimyası. Onur Grafik, İstanbul. ISBN: 975-97146-2-0
2-Saldamlı İ. 1998. Gıda Kimyası. H.Ü. Mühendislik Fakültesi Gıda Mühendisliği Bölümü, Hacettepe Üniversitesi Yayınları
3-Fennema O.R. 1996.Food Chemistry (Third Edition). Marcel Dekker Inc., New York
|
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| 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 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 1 | 14 |
| Self Study | 8 | 2 | 16 |
| Individual Study for Mid term Examination | 1 | 11 | 11 |
| Individual Study for Final Examination | 1 | 17 | 17 |
| Laboratory Midterm Examination | 2 | 1 | 2 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 5 | | 4 | | | | | | | | | | LO2 | 3 | 4 | | 3 | | | | | | | | | | LO3 | | 3 | | 5 | | | | | | 4 | | | | LO4 | 3 | 4 | | | | | | | | 4 | | | | LO5 | | | 5 | | 5 | 5 | | | | 4 | | | | LO6 | | | | 4 | | | | | | 4 | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |