Introduction to Food Science

Course Code:

CULA 114

Course Period:

Spring

Course Type:

Core

P:

3

Lab:

0

Credits:

3

ECTS:

7

Course Language:

İngilizce

Course Objectives:

To understand the physical and chemical properties of raw food commodities and their transformation into processed food products

Course Content:

The basic chemical properties of foods; impacts of these properties on quality, safety and nutritional value of food products during preparation, processing and storage

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Understands the basic chemical and physical properties of foods	1,4,9	1,2,3,4	A,B
Applies/relates fundamental chemical, physical and biological principles during the preparation of food	1,4,3,9,13	1,2,3,4	A,B
Explains the impacts of food structure on the final product attributes	1,4,9	1,2,3,4	A,B
Explains the importance of storage conditions on the quality of food products	5,13,17	1,2,3,4	A,B
Explains food-food interactions	1,4,9	1,2,3,4	A,B

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Introduction- What is food science? Why do we need to learn the principles of food science?
2	Water- Structure of the water molecule. Solutes, solvent and solutions. Foods with high, medium and low water contents. Free and bound water in food preparation. Water activity.	Reading- related chapters
3	Carbohydrates in culinary science- simple sugars	Reading- related chapters
4	Carbohydrates in culinary science - complex carbohydrates	Reading- related chapters
5	Proteins in culinary science - Basic structure of proteins and aminoacids	Reading- related chapters
6	Mid-term exam
7	Protein denaturation-effects of heat, acids, enzymes, and salt	Reading- related chapters
8	Emulsions, foamd and gels	Reading- related chapters
9	Lipids- Fats and oils (saturated and unsaturated lipids)	Reading- related chapters
10	Types of fats and oils in the kitchen	Reading- related chapters
11	Mid-term
12	Food additives	Reading- related chapters
13	Science of flavor pairings	Reading- related chapters
14	Sensory Evaluation Methods	Reading- related chapters

Recommended Sources

Textbook	Ozilgen S, 2014, Cooking as a Chemical Reaction. CRC Press. Taylor and Francis, USA.
Additional Resources	Gaman P M, Sherrington K B, 1996, The science of food, 4. ed., Oxford, Butterworth-Heinemann, McGee H, 2004, On food and cooking : the science and lore of the kitchen, Scribner, New York. Fellow P, 2009, Food processing technology : principles and practice, 3rd ed., Cambridge, Woodhead.

Material Sharing

MATERIAL SHARING
Documents	Powerpoint presentations of the class notes
Assignments
Exams

Assessment

IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	3	70
Quizzes
Assignment		30
Total		100
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE		40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE		60
Total		100

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM
No	Program Learning Outcomes	Contribution
No	Program Learning Outcomes	1	2	3	4	5
1	Students study food in the context of food history, geography, culture and nutritional sciences.					X
2	Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food.
3	Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues.					X
4	Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy.					X
5	Students know and apply the international standards of food hygiene and safety.		X
6	Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the field of gastronomy. They can take part in development of innovations in this context.
7	Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques, they implement and develop them.
8	They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc.
9	Students can develop a new food product, standardize it and execute the registration process in a scientific context.			X
10	Students know the national and international regulations, professional standards and professional ethics around food and they apply them.
11	Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes.
12	They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills.
13	Students understand the effects of food on human health and society, and in this context, they follow the press and media organizations and contribute to them.			X
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy.
16	Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate.
17	Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production.		X

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 14x Total course hours)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	6	84
Mid-terms	2	3	6
Assignments	15	3	45
Final examination	1	3	3
Total Work Load			180
Total Work Load / 30 (hours)			6
ECTS Credit of the Course			6

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