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Course Information
Course Unit Title : Food Chemistry
Course Unit Code : GDM202
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 2
Semester : 4.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : Justify the effect of possible interactions between those components on losing or improving the food quality;
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish-English
Course Goals : Students will think critically for the effect of each component on food quality
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;
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 3 42  
Time Of Studying Out Of Class :
14 3 42  
Homeworks :
1 20 20  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 15 15  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
139  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Introduction Food Chemistry
  Study Materials: Textbook
2 Water and Ice, Water Activity Concept
  Study Materials: Textbook
3 Carbohydrates
  Study Materials: Textbook
4 Carbohydrates
  Study Materials: Textbook
5 Proteins: Amino acids
  Study Materials: Textbook
6 Proteins
  Study Materials: Textbook
7 Carbohydrate and Protein Reactions
  Study Materials: Textbook
8 Food Lipids: Nomenclature
  Study Materials: Textbook
9 Food Lipids
  Study Materials: Textbook
10 Enzymes
  Study Materials: Textbook
11 Vitamins and minerals
  Study Materials: Textbook
12 Natural Food Colorants and Pigments, Phenolic Compounds
  Study Materials: Textbook
13 Naturally occurring toxic substances in Foods
  Study Materials: Textbook
14 Food Additives
  Study Materials: Textbook