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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD CHEMISTRY II	GDM308		0 + 0	2.0	4.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	face to face education
Course Coordinator
Instructors
Assistants
Goals	To teach about the composition,,toxic compounds and production of healty foods.
Course Content	Vitamins (chemical composition, properties and significance of vitamins), Mineral content of foods (properties, distribution in foods, toxic elements), Chemical composition,properties, distribution and significance of phenolic compounds. Chemical composition, its properties, distribution and significance of food pigments. Chemical composition, its properties, distribution and significance of enzymes in foods. Functions, usage and properties of food additives. Naturally occurring toxic compounds in foods. Residues and contamination of foods. Aroma compounds, enzymes, organic acids in foods..
Learning Outcomes	1) . 2) Explains the reasons of variance in chemical compounds in foods. 3) Explains the chemical composition, properties and reactions of vitamins in foods. 4) . 5) . 6) Explains the chemical composition, and properties of minerals, aroma compoonds, organic acids, phenolic compounds and enzymes foods. 7) Explains the properties, significance and usage of food additives. 8) . 9) . 10) Explains health effect and presence of naturally occurring toxic compounds in foods 11) Explains the sources and significance of residues and contamination compounds in foods 12) . 13) Knows about major components of significant foods.