• Türkçe
  • English
Course Code: 
CULA 113
Course Period: 
Autumn
Course Type: 
Core
P: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
İngilizce
Course Objectives: 
To demonstrate the science behind culinary transformations of raw foods into processed food products with experiments.
Course Content: 

 

 

Course Methodology: 
1: Lecture, 2: Question-Answer, 3: Discussion
Course Evaluation Methods: 
A: Testing B: Practice C: Homework

Vertical Tabs

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

 

Assessment