Introduction to Food Science Lab.

Course Code:

CULA 113

Course Period:

Autumn

Course Type:

Core

P:

0

Lab:

0

Credits:

3

ECTS:

6

Course Language:

İngilizce

Course Objectives:

To demonstrate the science behind culinary transformations of raw foods into processed food products with experiments.

Course Content:

Laboratory experiments to demonstrate the basic chemical properties of foods; impacts of these properties on quality, safety and nutritional value of food products during preparation, processing and storage

Course Methodology:

1: Lecture, 2: Question-Answer, 3: Discussion,4: Laboratory Work

Course Evaluation Methods:

A: Testing, B: Homework, C: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
Able to understand the effects of geographical conditions on cultivars	1	1,2,3	A,C
Able to know the methods of cultivation and production,	5,6,15	1,2,3	A,B,C
Able to list the types and functional properties of the most common ingredients used in foods	4,9,10	1,2,3	A,B, C
explains the differences between the varieties of the same food ingredients (i.e. different types of wheat), and how to decide the proper variety during food production Able to choose product specific food ingredients	4,9,12	1,2,3	A,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	What is the purpose of food science lab? Lab safety requirements
2	Types of water in foods- Free and bound water Difference between water content and water activity Boiling point elevation and Freezing point depression Freezing process parameters Osmosis	Experiments 3.1 to 3.7 in Cooking as a Chemical Reaction textbook
3	Saturated-unsaturated solutions and saturation points Sugar caramelization Natural sugar contents of foods and their importance in culinary applications	Experiments 4.1 to 4.4 in Cooking as a Chemical Reaction textbook
4	Effects of starch types in properties of starch gels Effects of other ingredients in the recipe on starch gels Effects storage conditions on the quality of starch gels	Experiments 4.4 to 4.6 in Cooking as a Chemical Reaction textbook
	Dextrinization Basic function of pectin in food processing	Experiments 4.7 to 4.9 in Cooking as a Chemical Reaction textbook
5	Effect of heat treatment and time on proteins in eggs and meat Different proteins have different denaturation temperatures	Experiments 5.1 to 5.3 in Cooking as a Chemical Reaction textbook
6	Cooking methods for different cuts of meat- moist and dry cooking techniques based on protein structures of meat cuts Effect of heat treatment on myoglobin and its importance in culinary transformations	Experiments 5.4 to 5.5 in Cooking as a Chemical Reaction textbook
7	Effects of mechanical force on proteins in foods Foam formation Effects of other ingredients in the recipe on foam formation.	Experiment 5.6 in Cooking as a Chemical Reaction textbook
8	Midterm Exam
9	Effects of acidity on proteins in foods Gel formation properties of proteins Properties of enzymes in foods Effect of enzymes on proteins	Experiments 5.7 to 5.10 in Cooking as a Chemical Reaction textbook
10	Importance of wheat protein in culinary transformations	Experiments 5.11 in Cooking as a Chemical Reaction textbook
11	Smoke points of different types of lipids Types of lipids in culinary transformations	Experiments 6.1, 6.2 and 6.4 in Cooking as a Chemical Reaction textbook
12	Factors effecting the sensory properties of fried foods Factors causing lipid oxidation in foods	Experiment 6.3 and 6.6 Cooking as a Chemical Reaction textbook
13	Structures of emulsions Functions of emulsifiers Parameters effecting the emulsion structure	Experiments 6.5 in Cooking as a Chemical Reaction textbook
14	The effects of fat crystals on sensory attibutes of some food products	Experiments 6.7 in Cooking as a Chemical Reaction textbook

Recommended Sources

RECOMMENDED SOURCES
Textbook	Ozilgen S, 2014, Cooking as a Chemical Reaction. CRC Press. Taylor and Francis, USA.
Additional Resources	Ozilgen S, 2017, Gıda Bilmeceleri, Yeditepe University Publishing Company, Turkey McGee H, 2004, On Food and Cooking: The Science and Lore of the Kitchen, Scribner, New York.

Material Sharing

MATERIAL SHARING
Lecture Notes	Powerpoint presentations of the course
Other Resources

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	40
Quizzes	14	30
Assignment	14	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 approache 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.
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 fild of gastronomy. They can take part in development of innovations in this context.				X
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 the national and international regulations, professional standards and professional ethics around food and they apply them.				X
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.				X
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.
14	Students understand and manage food-related events.
15	They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy.			X
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.

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	5	70
Mid-terms	2	3	6
Ödev	6	10	60
Final examination	1	3	3
Total Work Load			181
Total Work Load / 30 (hours)			6.03
ECTS Credit of the Course			6

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