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| MGKT1012 | Food Chemistry | 3+0+0 | ECTS:4 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 3 hours of lectures per week | | Lecturer | Dr. Öğr. Üyesi Esra ULUSOY | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | Teaching the chemical structures and properties of the components that make up food is to provide the necessary information to understand the changes in taste, texture and rheological properties that occur as a result of the chemical reactions that food components undergo during processing and storage.
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| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Ability to explain the chemical composition of foods | 2 | 1, | | LO - 2 : | Knowledge of food chemistry, nutrition and nutrient relevances
| 2 | 1, | | LO - 3 : | Ability to explain the importance and functions of the basic components that make up foods | 2 | 1, | | LO - 4 : | Ability to explain the functions of nutrients in the food industry and solve problems | 2 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Composition of foods, Water, Carbohydrates, Lipids, Amino acids, Proteins, Enzymes, Vitamins, Minerals, Food Additives, Toxic substances found in foods, Phenolic compounds, Organic acids Pigment substances.
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Water in foods, their importance and functions
| | | Week 2 | Carbohydrates, classification of carbohydrates, monosaccharides, aldoses, ketoses, cyclic structure in monosaccharides, optical isomerism, reducing properties of monosaccharides, important monosaccharides and their properties | | | Week 3 | Disaccharides, formation of disaccharides and important disaccharides and their properties, oligosaccharides, polysaccharides (starch, glycogen, cellulose, inulin, pectins, gums)
| | | Week 4 | Properties of carbohydrates (optical rotation, degree of sweetness, hydrolysis, inversion and invert sugar, fermentation, water solubility and gelation, caramelization, maillard reaction)
Carbohydrates in foods, their importance and functions | | | Week 5 | Lipids, their functions, classification of lipids, saturated and unsaturated fatty acids, omega fatty acids, essential fatty acids, triglycerides, factors that cause the degradation of oils, hydrogenation, iodine number, saponification, acid number, degradation temperature of oils.
Lipids in foods, their importance and functions | | | Week 6 | Lipids, their functions, classification of lipids, saturated and unsaturated fatty acids, omega fatty acids, essential fatty acids, triglycerides, factors that cause the degradation of oils, hydrogenation, iodine number, saponification, acid number, degradation temperature of oils.
Lipids in foods, their importance and functions | | | Week 7 | Amino acids and peptides | | | Week 8 | Proteins, classification of proteins, proteins in foods, their importance and functions | | | Week 9 | Midterm exam | | | Week 10 | Enzymes in foods, their importance and functions | | | Week 11 | Minerals, macrominerals, microminerals, minerals in foods, their importance and functions | | | Week 12 | Vitamins, classification of vitamins, vitamins in foods, their importance and functions | | | Week 13 | Phenolic compounds and pigment substances found in foods, their importance and functions | | | Week 14 | Food additives in foods, their importance and functions
| | | Week 15 | Toxic compounds found in foods | | | Week 16 | Final exam | | | |
| 1 | Principles of Food Chemistry, John M. DeMan, An Aspan publication, 3. edition.1999. | | | 2 | Biyokimya, Edip Keha, İrfan Küfrevioğlu, 2009. | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 15.04.2024 | 1 | 50 | | End-of-term exam | 16 | 03.06.2024 | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 3 | 14 | 42 | | Sınıf dışı çalışma | 1.5 | 14 | 21 | | Arasınav için hazırlık | 3 | 4 | 12 | | Arasınav | 1 | 1 | 1 | | Ödev | 1 | 14 | 14 | | Dönem sonu sınavı için hazırlık | 3 | 5 | 15 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 106 |
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