Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3BES213Food Chemistry And Analysis I2+2+034

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course To teach the chemical properties of foods such as macronutrients such as carbohydrates, proteins and fats, as well as enzymes, pigments and flavor compounds, and the changes in these properties during the production-consumption process.
Course Content Solutions and colloid systems; structure, classification, chemical and functional properties of carbohydrates, proteins and fats; structure of enzymes, their classification, their presence in foods and their use in the food industry; properties and functions of pigments and flavor and odor components
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Hasan Uğur ÖNCEL
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources 1.Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
2.Belitz HD.,Grosch W. Food Chemistry. Springer-Verlag Berlin Heidelberg Germany, 1999.
3.Fennema OR. Food Chemisrty. Third Ed. MarcelDekker, INC. New York, 1996
Lecture notes will be given on a weekly basis.
1.Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
2.Belitz HD., Grosch W. Food Chemistry. Springer-Verlag Berlin Heidelberg Germany, 1999.
3.Fennema OR. Food Chemistry. Third Ed. Marcel Dekker, INC. New York, 1996
* Mehmet Demirci, "Food Chemistry", Istanbul, 2012.
Halit Keskin " Nutrient Chemistry 1. And 2. Vol.”, Istanbul University, 1981.
Mehmet Demirci, "Food Chemistry", Istanbul, 2012.
Ders Notları
Vize/Final

Course Category
Science %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 2 2
Practice 14 2 28
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the chemical structures of water, macronutrients and other nutritional components in the structure of foods.
2 Learns the physical and chemical properties of water, macronutrients and other nutritional components in the structure of foods.
3 Understands the principles of physical and chemical reactions that affect the quality of food.
4 Comprehends the principle of basic analysis of food.
5 Comprehends the functional properties of macronutrients and food components in food production processes.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 The substance, the atomic and molecular structure of the substance.
2 Pure substances Elements Compounds Mixtures
3 Overview of Lipids in Foods Fatty Acids Phospholipids Waxes Glycolipids
4 Overview of Proteins in Foods Amino Acids Protein Synthesis Structures of Enzymes Structures of Hormones
5 Chemical Reactions of Peptides Hydrolysis of peptide bonds Exopeptidase group enzymes Endopeptidase group enzymes
6 Importance of active sites in enzyme structures Characteristics of Histidine amino acid Hydrophilic Amino Acids Hydrophobic Amino Acids
7 Gelatin protease hydrolysis Hydrolysis in the food industry Classification of proteins Affinity chromatography Lectin group proteins Anti-nutrient concept
8 Midterm Exam Week
9 Microorganisms that cause food spoilage and their effects Bacteria Yeast
10 Explanation of the concept of energy in the body Glycolysis Reactions that occur in the mitochondria Citric acid cycle Electron transport chain The importance of Vitamin B1, Thiamine, in energy production
11 Digestion of fats in the intestine Triglycerides Bile Acids Chylomicron structure Lymph drainage
12 Saturated and Unsaturated Fatty Acids Hydrodistillation HD Vacuum Distillation VD Blood Lipid Profile levels
13 The importance of foods in cholesterol metabolism Digestion and transportation of cholesterol in the blood Structure and contents of lipoproteins Significance of apoproteins Effects of cholesterol fractions on cardiovascular diseases.
14 Changes that occur during the storage and cooking stages of foods Thermal Processing Techniques Pasteurization Maillard reactions and AGE formation Caramelization
15 Food Allergies and Intolerances Gluten intolerance Definition of celiac disease Transglutaminase antibodies Anti-gliadin antibodies Assessment of food intolerance with bioresonance method Evaluation of food intolerance with Bioarray test system


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 4 3 3 3 3 3 1
C1 5 5 4 3 3 3 3 3 1
C2 5 5 4 3 3 3 3 3 1
C3 5 5 4 3 3 3 3 3 1
C4 5 5 4 3 3 3 3 3 1
C5 5 5 4 3 3 3 3 3 1

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