Course Language:
İngilizce
Course Objectives:
The goal of this course is to introduce foods to the students as chemical systems; defining the essential food constituents which make up these systems, the nutrients; the mechanisms of changes which take place during processing and storage of foods.
Course Content:
Food constituents, water, macronutrients: carbohydrates, lipids, proteins, enzymes, micronutrients: minerals and vitamins, non-nutrient food constituents: aromas, colorants, food contaminants.
Course Methodology:
1: Lecture by instructor, 2: Lecture by instructor with class discussion, 3: Problem solving by instructor, 4: Use of simulations, 5: Problem solving assignment, 6: Reading assignment, 7: Laboratory work, 8: Term research paper, 9: Presentation by guest s
Course Evaluation Methods:
A: Written exam, B: Quiz, C: Homework, D: In-class activity
Vertical Tabs
Course Learning Outcomes
| Course Learning Outcomes | Detailed Program Outcomes | Teaching Methods | Assessment Methods |
| Ability to define food chemistry, its scope and objectives | 1a, 6c, 7b | 1, 2 | A |
| Knowledge of chemical structure of carbohydrates, their physical properties and their use in foods | 1a, 6c, 7b | 1, 2, 4 | A, D |
| Ability to describe the basic carbohydrate reactions that take place during food processing or storage and analyse how reactions affect food quality and safety and identify the controlling factors | 1a, 6c, 7b | 1, 2 | A, D |
| Knowledge about polysaccharides and sweeteners used in foods | 1a, 6c, 7b | 1, 2, 4 | A, D |
| Ability of define the chemical structure and physical properties of water and discuss the role it plays in foods | 1a, 6c, 7b | 1, 2 | A, D |
| Ability to define common lipids in foods and their chemical and functional properties. | 1a, 6c, 7b | 1, 2 | A, D |
| Knowledge about food reactions involving lipids and ability to analyse the effects of lipid oxidation and crystallization. | 1a, 6c, 7b | 1, 2, 4 | A, D |
| Ability to identify the chemical structure and types of amino acids that make up proteins. | 1a, 6c, 7b | 1, 2 | A, D |
| Knowledge about the physical properties of proteins, their functions in foods, and mechanism of protein denaturation and the subsequent changes in foods due to protein denaturation. | 1a, 6c, 7b | 1, 2, 4 | A, D |
| Ability to define the chemical names and types of vitamins and minerals, the foods they are in, their role in the human body and the symptoms experienced in case of deficiency. | 1a, 6c, 7b | 1, 2 | A, D |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 | Introduction to food chemistry | Lecture notes |
| 2-3 | Carbohydrates: Monosaccharide and Disaccharides (Chemical structure, physical properties and functions) | Lecture notes |
| 4 | Carbohydrates: Browning Reactions | Lecture notes |
| 5 | Carbohydrates: Sweeteners and Polysaccharides | Lecture notes |
| 6 | Water: Structure, properties, interactions, sorption isotherms and water activity | Lecture notes |
| 7 | Midterm | |
| 8-9 | Lipids: Chemical structure, physical properties | Lecture notes |
| 10 | Lipids: Lipid Crystallization and Oxidation | Lecture notes |
| 11 | Lipids: Fat Substitutes |
Lecture notes |
| 12 | Proteins: Amino Acids, chemical structure |
Lecture notes |
| 13 | Proteins: Physical properties, denaturation |
Lecture notes |
| 14 | Vitamins and Minerals |
Lecture notes |
Recommended Sources
| Textbook | Fennema’s Food Chemistry, 2007, 4th Edition. Srinivasan Damodaran, Kirk L. Parkin and Owen R. Fennema (eds) Food Chemistry, 2009, 4th edition. H.D. Belitz, Werner Grosch, Peter Schieberle Food: The Chemistry of Its Components, 2016, 6th edition. T.P. Coultate. Principles of Food Chemistry, 2013, 3rd Edition. John M. deMan |
| Additional Resources | Lecture Notes (Slides) |
Material Sharing
| MATERIAL SHARING | |
| Documents | Yulearn |
| Assignments | Yulearn |
| Exams | Classroom |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Midterm | 1 | 50 |
| Homework | 3 | 25 |
| Quiz, in-class activity | 3 | 25 |
| 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 OUTCOMES | ||
| No | Program Learning Outcomes | check √ |
| 1a | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline, | √ |
| 1b | Ability to use theoretical and applied knowledge in these areas in complex engineering problems. | |
| 2a | Ability to identify, formulate, and solve complex engineering problems, | |
| 2b | Ability to select and apply proper analysis and modeling methods for this purpose. | |
| 3a | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result, | |
| 3b | Ability to apply modern design methods for this purpose. | |
| 4a | Ability to devise, select and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice. | |
| 4b | Ability to employ information technologies effectively. | |
| 5a | Ability to design experiments for investigating complex engineering problems or discipline specific research questions, | |
| 5b | Ability to conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions. | |
| 6a | Ability to work efficiently in intra-disciplinary teams, | |
| 6b | Ability to work efficiently in multi-disciplinary teams, | |
| 6c | Ability to work individually. | √ |
| 7a | Ability to communicate effectively in Turkish, both orally and in writing, | |
| 7b | Knowledge of a minimum of one foreign language, | √ |
| 7c | Ability to write effective reports and comprehend written reports, prepare design and production reports, |
|
| 7d | Ability to make effective presentations, | |
| 7e | Ability to give and receive clear and intelligible instructions. | |
| 8a | Recognition of the need for lifelong learning, ability to access information, ability to follow developments in science and technology, | |
| 8b | Ability to continue to educate him/herself. | |
| 9a | Consciousness to behave according to ethical principles and professional and ethical responsibility. | |
| 9b | Knowledge on standards used in engineering practice. | |
| 10a | Knowledge about business life practices such as project management, risk management, change management. | |
| 10b | Awareness in entrepreneurship and innovation. | |
| 10c | Knowledge about sustainable development. | |
| 11a | Knowledge about the global and social effects of engineering practices on health, environment, and safety, | |
| 11b | Knowledge about contemporary issues of the century reflected into the field of engineering. | √ |
| 11c | Awareness of the legal consequences of engineering solutions. | |
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity | Duration (Hour) |
Total Workload (Hour) |
| Course Duration | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 2 | 28 |
| Quiz | 3 | 1 | 5 |
| Midterm - Personal study | 1 | 6 | 30 |
| Final exam - Personal study | 1 | 30 | 20 |
| Total Work Load | 125 | ||
| Total Work Load / 25 (h) | 5 | ||
| ECTS Credit of the Course | 5 | ||
None