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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

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

 

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