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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
ADVANCED FOOD CHEMİSTRY 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
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Interpret the purpose and the content of the food chemistry 1 - 2 - 3 - 14 - A - C -
2 - Analyze chemical structures, functions, reactions and interactions of food components 1 - 2 - 3 - 14 - A - C -
3 - Evaluate the effect of chemical reactions on food quality and safety 1 - 2 - 3 - 14 - A - C -
4 - Relate food chemistry with food processing and preservation 1 - 2 - 3 - 14 - A - C -
Öğretim Yöntemleri: 1: 2: 3: 14:
Ölçme Yöntemleri: A: C:

Ders Akışı

Hafta Konular ÖnHazırlık
1 Physical and chemical states of food components
2 Physical and chemical properties of water and ice and water activity
3 Aminoacids and their physico-chemical properties, properties of peptides and proteins
4 Protein structures, classification, physico-chemical and functional properties
5 Enzymes (structures, properties, enzyme activity and enzymatic browning)
6 Carbohydrates-1 (mono-monosaccharides, oligosaccharides, carbohaydrate structure, properties and reactions)
7 Carbohydrates-2 (polysaccharides and functional properties)
8 Lipids-1 (fatty acids, di-tri gliserides-structures and properties)
9 Lipids-2-(physical-chemical properties, polymorphizm, oxidaton and hydrolysis of lipids, interesterification)
10 Vitamins
11 Minerals
12 Problem solving-browning reaction
13 Problem solving-oxidation reaction
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.

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
Odev 1 50
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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
Project / Design 0 0 0
Performance Task (Seminar) 0 0 0
Final examination 1 20 20
Toplam İş Yükü 138
Toplam İş Yükü /25(s) 5.52
Dersin AKTS Kredisi 5.52
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