Course Name Code Semester T+U Hours Credit ECTS
Advanced Food Chemistry GDM 652 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Compulsory
Course Coordinator Doç.Dr. SERPİL ÖZTÜRK MUTİ
Course Lecturers Doç.Dr. SERPİL ÖZTÜRK MUTİ,
Course Assistants
Course Category
Course Objective Provide advance knowledge of chemical structures, properties and functions of food components and fundamental principles of chemical reactions and interactions of food components during food preparation, processing and storage.
Course Content 1.Food components, physical, chemical and functional properties and reactions
Water and ice
Mono and polisaccharides
Aminoasids and proteins
Enzymes
Fatty acids, trigliserids and lipids
Vitamins and minerals
2.Chemical changes of food components due to processing, packaging and storage
3. Relationship between food quality, safety and shelf life and reactions of food components
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Interpret the purpose and the content of the food chemistry Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
2 Analyze chemical structures, functions, reactions and interactions of food components Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
3 Evaluate the effect of chemical reactions on food quality and safety Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
4 Relate food chemistry with food processing and preservation Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 Physical and chemical states of food components
2 Physical and chemical properties of water and ice and water activity
3 Carbohydrates-1 (mono-monosaccharides, oligosaccharides, carbohaydrate structure)
4 Carbohydrates-2 (polysaccharides and functional properties)
5 Carbohydrates-3 (reactions)
6 Proteins-1 (Aminoacids and peptides)
7 Proteins-2 (Protein structures, properties and reactions)
8 Lipids-1 (fatty acids, di-tri gliserides-structures and properties)
9 Lipids-2-(physical-chemical properties, polymorphizm, reactions)
10 Enzymes (structures, properties, enzyme activity)
11 Vitamins
12 Minerals
13 Presentation of semester project
14 Presentation of semester project
Resources
Course Notes Ayhan, Z. 2009. Gıda Kimyası Ders Notları. Kırgız Türk Manas Üniversitesi Yayınları: 111. Ders Notları Dizisi: 4. Bişkek, Kırgızistan.
Course Resources Food Chemistry. O. R. Fennema. 1985. 2nd Edition. Marcel Dekker, NY.
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. X
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them. X
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively X
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Performans Görevi (Seminer) 50
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 3 48
Mid-terms 1 12 12
Assignment 2 5 10
Final examination 1 20 20
Total Workload 138
Total Workload / 25 (Hours) 5.52
dersAKTSKredisi 6