Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD CHEMISTRY I GDM305 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, powerpoint presentation, questions and answers.
Course Coordinator
Instructors
Assistants
Goals To inform students about major food components. To empower students for designing food processes and to evaluatechanges in foods during production and storage.
Course Content Chemical composition of foods. Significance of water and water activity and its effects on quality on foods. Chemical structure, reactions and other properties of carbohydrates,proteins and lipids. Chemical degradation reactions of foods
Learning Outcomes 1) 1. Explains the reasons of variance in chemical compounds in foods.
2) Explains the significance of water, water activity and its effects on quality variance of foods.
3) Explains the chemical composition, properties and reactions of carbohydrates in foods.
4) Explains the chemical composition, properties and reactions of proteins in foods.
5) Explains the chemical composition, properties and reactions of lipids in foods.
6) Explains the chemical degradation reactions in foods
7) Explains the chemical degradation reactions in foods

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week General composition of foods Lecture
Debate
 Homework
2. Week Properties of food and sorption isotherms Lecture

 Presentation (Including Preparation Time)
3. Week Water activity and quality changes in foods Lecture

 Presentation (Including Preparation Time)
4. Week Carbohydrates (chemical composition, properties and reactions of monosaccharides) Lecture

 Presentation (Including Preparation Time)
5. Week Carbohydrates (chemical composition, properties and reactions of oligosaccharides Lecture

 Presentation (Including Preparation Time)
6. Week Carbohydrates (chemical composition, properties and reactions of polisaccharides) Lecture

 Presentation (Including Preparation Time)
7. Week Proteins (chemical composition, properties and major samples of amino acids). Lecture

 Presentation (Including Preparation Time)
8. Week Proteins (chemical composition and properties of polipeptides). Lecture

 Presentation (Including Preparation Time)
9. Week Proteins(proteids and proteins in foods) Lecture

 Presentation (Including Preparation Time)
10. Week Lipids(chemical composition, properties and reactions of fatty acids) Lecture

 Presentation (Including Preparation Time)
11. Week Lipids( chemical composition, properties and reactions of acyl lipids) Lecture

 Presentation (Including Preparation Time)
12. Week Lipids(other lipid groups, properties and samples) Lecture

 Presentation (Including Preparation Time)
13. Week Chemical degradation of foods (Enzymatic browning) Lecture

 Presentation (Including Preparation Time)
14. Week Chemical degradation of foods (Non-enzymatic browning) Lecture

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Fennema’s Food Chemistry (Ed. S. Damodaran, K.Parkin, O.R. Fennema).
Food Chemistry (Ed. H.-D. Belitz, W. Grosch, P. Schieberle, and M.M.
Food Chemistry (Ed. O.R. Fennema).Marcel Dekker (1996)
Advances in Food Biochemistry (Ed. F. Yıldız). Taylor and Francis (2010)
Principles of Food Chemistry (Ed. J.M. Deman). Avi Publications (1980)

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Homework 10 1
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 14 2
Midterm Exam 1 10
Final Exam 1 20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload