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Course Information
Course Unit Title : Food Chemistry
Course Unit Code : SUM411
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 7.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1) To know the nutritional composition of foods
2) Learning of the factors affecting nutrient composition
3)Understanding the importance of nutrition and food components of the body functions
4)Learning of food components in seafood
5)Understanding the chemical reactions of the nutrients
6)To learn the duties of enzymes
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : General Knowledge about Food Chemistry , General Properties of Foods and ingradients, Carbohydrates, Classification of Carbohydrates, Monosaccharides, Disaccharides, Oligosaccharides, Polysaccharides, Lipids, Classification of Lipids, Fatty Acids, Phospholipids, Glikolipids, Proteins, Amino acids, Vitamins, Enzymes, Minerals
Languages of Instruction : Turkish-English
Course Goals : To learn of food components and in terms of nutritional significance
Course Aims : Investigation of foods involved in protein, fat, water, vitamins, enzymes, mineral substances and carbohydrates in terms of structure and function Nutritional importance of inorganic salts, vitamins,and elements and the nutritional value of seafood will be emphasized. Also, changes occurring in the structure of seafoods after processing, degradation reactions will be explained in detail.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Bilgin,Ş., Food Chemistry lecture notes. SDU: Eğirdir Fisheries Faculty.2007
Additional Resources : Mehmet DEMİRCİ, Food Chemistry Namık Kemal University Agriculture Faculty Department of Food Engineering /TEKİRDAĞ- TURKEY
Şubat 2006, 253p, ISBN no: 975-97146-2-0
Aksoy,M., 2000. Nutritional biochemisrty. Hatiboğlu Publish:126. ISBN: 975-8322-07-9.
Altuğ T., 2000. Food quality control, Ege Univ. Engineering Fac. Publish No: 29.
Material Sharing
Documents : Textbook
Assignments : Food components of seafoods
Exams : 1 midterms
1 final exam
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 2 28  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 10 10  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
119  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 60
Quiz :
0 0
Homework :
1 40
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 General Knowledge about Food Chemistry , General Properties of Foods and ingradients
  Study Materials: Bilgin,Ş., Food Chemistry lecture notes.2007
2 Carbohydrates, Classification of Carbohydrates, Monosaccharides
  Study Materials: Altuğ T., 2000. Food Quality Control
3 Disaccharides, Oligosaccharides
  Study Materials: Mehmet DEMİRCİ, Food Chemistry
2006.
4 Polysaccharides
  Study Materials: Mehmet DEMİRCİ, Food Chemistry
2006.
5 Lipids, Classification of Lipids
  Study Materials: Mehmet DEMİRCİ, Food Chemistry
2006.
6 Fatty Acids (Saturated and unsaturated Fatty Acids)
  Study Materials: Mehmet DEMİRCİ, Food Chemistry
2006.
7 Phospholipids, Glikolipids
  Study Materials: Aksoy,M., 2000. Nutritional Biochemistry ( in Turkish )
8 Proteins (General characteristics)
  Study Materials: Aksoy,M., 2000. Nutritional Biochemistry ( in Turkish )
9 Amino acids
  Study Materials: Aksoy,M., 2000. Nutritional Biochemistry ( in Turkish )
10 The food components of seafood
  Study Materials: Bilgin,Ş., Food Chemistry lecture notes.2007
11 Vitamins (Water-soluble vitamins)
  Study Materials: Aksoy,M., 2000. Nutritional Biochemistry ( in Turkish )
12 Vitamins (Fat-soluble vitamins)
  Study Materials: Aksoy,M., 2000. Nutritional Biochemistry ( in Turkish )
13 Enzymes
  Study Materials: Bilgin,Ş., Food Chemistry lecture notes.2007
14 Minerals
  Study Materials: Bilgin,Ş., Food Chemistry lecture notes.2007