Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
---|---|---|---|---|---|
Advanced Food Chemistry | GDM 652 | 0 | 3 + 0 | 3 | 6 |
Ön Koşul Dersleri | |
Önerilen Seçmeli Dersler | |
Dersin Dili | Türkçe |
Dersin Seviyesi | Doktora |
Dersin Türü | Zorunlu |
Dersin Koordinatörü | Doç.Dr. SERPİL ÖZTÜRK MUTİ |
Dersi Verenler | Doç.Dr. SERPİL ÖZTÜRK MUTİ, |
Dersin Yardımcıları | |
Dersin Kategorisi | Diğer |
Dersin Amacı | 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. |
Dersin İçeriği | 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 |
# | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
---|---|---|---|
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, |
Hafta | Ders Konuları | Ön Hazırlık |
---|---|---|
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 |
Kaynaklar | |
---|---|
Ders Notu | Ayhan, Z. 2009. Gıda Kimyası Ders Notları. Kırgız Türk Manas Üniversitesi Yayınları: 111. Ders Notları Dizisi: 4. Bişkek, Kırgızistan. |
Ders Kaynakları | Food Chemistry. O. R. Fennema. 1985. 2nd Edition. Marcel Dekker, NY. |
Sıra | Program Çıktıları | Katkı Düzeyi | |||||
---|---|---|---|---|---|---|---|
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 |
Değerlendirme Sistemi | |
---|---|
Yarıyıl Çalışmaları | Katkı Oranı |
1. Ödev | 50 |
1. Ara Sınav | 50 |
Toplam | 100 |
1. Yıl İçinin Başarıya | 50 |
1. Final | 50 |
Toplam | 100 |
AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
---|---|---|---|
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 |
Toplam İş Yükü | 138 | ||
Toplam İş Yükü / 25 (Saat) | 5,52 | ||
Dersin AKTS Kredisi | 6 |