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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM202
Food Chemistry
3.00
0.00
0.00
3.00
4.00
2
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Associate Professor Dr. Atıf Can SEYDİM
Course Instructors
2-Atıf Can Seydim
1-Erdoğan Küçüköner
Course Assistants
 
Course Aims
Learn important properties and chemical structures of food components; understand the importance of the reactions of each food component taking place during food processing;
Course Goals
Students will think critically for the effect of each component on food quality
Learning Outcomes of The Course Unit
Justify the effect of possible interactions between those components on losing or improving the food quality;
Course Contents
Introduction To Food Chemistry ;
Water Structure and importance of water in foods Water activity: Carbohydrates Structures and reactions of mono-, di-, and oligosaccharides Chemical reactions of carbohydrates, Maillard reactions Structures and properties of polysaccharides and their applications Properties of non-starch polysaccharides and their applications
Proteins Structure of amino acids, peptide bonds, protein conformation structures and effects on biological properties Denaturation of proteins, functional properties of proteins in foods
Lipids Basic classification, chemical structures and reactions of lipids Behavior of water in food emulsions, using stabilizers, emulsifiers in food formulations Auto-oxidation reactions of lipids, effects on deterioration of food quality, use of antioxidants
Enzymes Enzymatic activity, reaction and substrate specificity of enzymes Classification of enzymes and properties of specific enzymes
Essential Vitamins and Minerals
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
0
0
Course Duration (Excluding Exam Week)
14
3
42
Quiz
0
0
Time Of Studying Out Of Class
14
3
42
Homework
0
0
Homeworks
1
20
20
Attendance
0
0
Presentation
0
0
0
Application
  
Project
0
0
0
Lab
0
0
Lab Study
0
0
0
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
15
15
Seminary
0
0
Finals
1
20
20
Field study
0
0
Workload Hour (30)
30
TOTAL
 
Total Work Charge / Hour
139
The ratio of the term to success
0
Course's ECTS Credit
4
The ratio of final to success
0
 
TOTAL
0
 
Recommended or Required Reading
Textbook
Saldamlı, İ.,2005. Gıda Kimyası. Hacettepe Üniversitesi Yayınları.
Additional Resources
Belitz, H.D., W. Grosch and P. Schieberle, 2004. Food Chemistry, Springer
Damodaran, S., Parkin, K.L., Fennema, O.R. 2008. Fennema?s Food Chemsitry. CRC Press
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5