Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3KMY206Food Chemistry2+0+02404.09.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Chemstry Technology
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The purpose of this course is to teach students about the chemical components of food materials, how these components change during processing, storage, and consumption, and how these changes affect the quality and safety of food.
Course Content Physical and chemical properties, types, activity of water; properties and reactions of proteins, classification, quantitative and qualitative determination, biological value; definition and classification of lipids and edible oils, structure and properties of fatty acids, aromatic fatty alcohols, antioxidants; classification of minerals, how they are found in nature, factors affecting absorption, toxic minerals.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Emin Ahmet Yeşil
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Belitz, H. D., Grosch, W., & Schieberle, P. (2001). Gıda Kimyası Ders Kitabı. 5. baskı.
Saldamlı, I. "Gıda kimyası kitabı." Hacettepe Üniversitesi Yayınları, Ankara, 573s (2007).
Course Notes Gıda Kimyası (2021, Hacettepe, İlbilge Saldamlı)

Course Category
Mathematics and Basic Sciences %10
Science %40
Health %10
Field %40

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 15 3 45
Hours for off-the-c.r.stud 15 3 45
Mid-terms 1 10 10
Final examination 1 15 15
Total Work Load   Number of ECTS Credits 5 115

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student learns the scope of food chemistry and related sciences.
2 Explain the importance of food components in calories and nutrition.
3 Learns the effects of food components in terms of health.
4 Learns the basics of food safety.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition of food chemistry, its importance and related sciences and food components x x
2 Water and its Biological Importance x x
3 carbohydrates x x
4 carbohydrates x x
5 Proteins x x
6 Proteins x x
7 lipids x x
8 lipids x x
9 enzymes x x
10 enzymes x x
11 vitamins x x
12 vitamins x x
13 Nutrition x x
14 Nutrition x x

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 2 1 2 2 2 3 3 1 2
C1 5 2 1 2 2 2 3 3 1 2
C2 5 2 1 2 2 2 3 3 1 2
C3 5 2 1 2 2 2 3 3 1 2
C4 5 2 1 2 2 2 3 3 1 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=238166&curProgID=50&lang=en